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Apple Crisp II

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A classic baked apple crisp with tender cinnamon-spiced apples beneath a buttery brown sugar and oat topping. Serve it warm on its own or with a scoop of vanilla ice cream.

Ingredients

  • 6 medium firm baking apples, peeled, cored, and sliced
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, softened
  • 1/2 cup white sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish.
  2. Peel, core, and slice the apples, then arrange them evenly in the prepared baking dish.
  3. Combine the flour, rolled oats, brown sugar, and cinnamon in a mixing bowl.
  4. Add the softened butter and work it into the dry ingredients until the mixture is coarse and crumbly.
  5. Sprinkle the white sugar evenly over the apples.
  6. Spread the oat mixture evenly over the apples, covering the fruit.
  7. Bake for about 40 minutes, or until the topping is golden brown and the apples are tender and bubbling around the edges.
  8. Allow the apple crisp to cool for several minutes before serving warm.

Notes

  • Granny Smith, Honeycrisp, Fuji, or Braeburn apples work well; combining tart and sweet varieties adds complexity.
  • For extra warmth, add a small amount of nutmeg, ginger, or allspice.
  • Chopped pecans or walnuts can be added to the topping for extra crunch.
  • Serve warm with vanilla ice cream, whipped cream, caramel sauce, or vanilla custard.
  • Store covered in the refrigerator for up to 4 days. Reheat at 350°F (175°C) for 10 to 15 minutes for a crisper topping.
  • Freeze completely cooled apple crisp in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://yumfamilyrecipes.com/apple-crisp-ii/