classic apple crisp

 

This apple crisp recipe was recommended to me by my friend Dee-Anna in Oregon.  When my friend Karen brought me some fresh Fuji apples from the farm I knew I had to make it.  It's DELICIOUS!  I highly recommend it.  I'd make this over an apple pie any day.

classic apple crisp (sally's baking addiction)

8 medium peeled apples, cut into 1-inch chunks that are 1/4- 1/2" thick

1/2 cup packed light or dark brown sugar

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

topping

3/4 cup all-purpose flour

3/4 cup light or dark brown sugar

1 teaspoon ground cinnamon

1/2 cup unsalted butter, cold and cubed

1 cup old-fashioned whole oats

Preheat oven to 350 degrees.  Lightly grease a 9x13-inch baking pan.

Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.

Make the topping:  Whisk the flour, brown sugar, and cinnamon together in a medium bowl.  Cut in the utter using a pastry cutter or fork until the mixture becomes super crumbly.  Stir in the oats.  Sprinkle over filling.

Bake for 45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges.  Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving.  Serve warm, room temperature, or cold.

Cover leftovers and store in the refrigerator for up to 5 days.