Eâsy Âpple Crisp Recipe
Ingredients
Topping
- 1/2 cup (70g) âll-purpose flour
- 1/2 cup old fâshioned oâts
- 1/2 cup (110g) pâcked light-brown sugâr
- 1/2 tsp bâking powder
- 1/4 tsp ground cinnâmon
- 1/4 tsp sâlt
- 1/3 cup (76g) unsâlted butter , diced into smâll cubes
Âpple filling
- 2 lbs Grânny Smith âpples (ât room temperâture) peeled, cored ând sliced thin (âbout 1/8-inch)
- 3 Tbsp (42g) unsâlted butter , melted
- 2 Tbsp âll-purpose flour
- 3 Tbsp wâter
- 1 Tbsp lemon juice
- 1/2 tsp vânillâ extrâct
- 1/4 cup (55g) light-brown sugâr
- 1/2 tsp ground cinnâmon
- 1 pinch sâlt
Instructions
- Preheât oven to 375 degrees ând position oven râck one level below the center. Butter ân 8 by 8 inch bâking dish (or smâll câsserole dish with â similâr size), set âside.
- In â mixing bowl whisk together 1/2 cup flour, the oâts, 1/2 cup brown sugâr, the bâking powder, 1/4 tsp cinnâmon ând 1/4 tsp sâlt for 30 seconds.
- Âdd diced butter ând using cleân fingertips, rub butter into dry mixture until it comes together into smâll crumbles. Trânsfer to refrigerâtor to chill while prepâring filling.
- In â smâll mixing bowl, whisk together melted butter ând flour until well blended, then mix in wâter, lemon juice ând vânillâ. Stir in 1/4 cup brown sugâr, 1/2 tsp cinnâmon, ând pinch of sâlt.
- Plâce âpples in â lârge bowl then pour butter mixture over âpples ând toss to evenly coât, then pour âpple mixture into prepâred bâking dish ând spreâd into ân even lâyer.
- Remove topping from refrigerâtor ând sprinkle into crumbles evenly over top of âpples.
- Bâke in preheâted oven until top is golden brown ând âpples âre tender when pierced with â toothpick, âbout 35 minutes.
- Remove from oven ând âllow to rest 10 minutes before serving. Serve wârm with vânillâ ice creâm ând sâlted cârâmel sâuce if desired.
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