I loved making the Nutella Soufflé so I decided to bake something else. I have honestly never spent so much time in the kitchen than I have in the last few weeks but it’s growing on me. I decided to make one of America’s favorites, Apple Crisp. I read through a ton of recipes and decided to make one from Kitchn with some tweaks. Enjoy!
For the filling:
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 2 pounds Granny Smith apples, peeled, cored and sliced 1/4-inch thick
- 1 tablespoon freshly squeezed lemon juice
For the topping:
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus more for the baking dish
- 1 teaspoon pure vanilla extract
Heat the oven to 350°F and coata 9-inch square glass baking dish with butter.
Fruit Filling: Peel and slice the apples 1/4-inch thick. Whisk the sugar and cornstarch together in a large bowl. Add the apples, lemon juice and cinnamon, and toss gently to coat. Transfer to the baking dish and spread into an even layer.
Crisp topping: Place the oats, flour, brown sugar, and salt in a large bowl and stir. Drizzle the butter and vanilla over the oat mixture and stir. Scatter the crisp topping evenly over the fruit mixture.
Bake for 50-60 minutes until the fruit juices are bubbling around the edges of the baking dish and the topping is golden and firm to the touch.
Let it cool for at least 15 minutes.