Ingredients
Apple layer
- 5 large Granny Smith apples, peeled and sliced approx 1/3″ thick
- zest and juice of one large orange
- 1/2 teaspoon kosher salt
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
Crisp Topping
- 1 cup butter, cold and cubed
- 1 1/2 cups flour
- 1 cup light brown sugar
- 1 1/4 cup quick oats
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. Lightly butter a 9×13 pan, or lightly coat with nonstick spray. Set aside.
- Combine the apples, orange zest, orange juice, salt, sugar and cinnamon in a large bowl. Stir to coat evenly. Set aside while you prepare your topping.
- For the crisp topping, place butter, flour, brown sugar, oats, and salt in a large bowl. Using a pastry cutter or your hands combine all the ingredients until the mixture is crumbly.
- Spread the apples into the prepared baking dish, discarding any liquid the apples released.
- Sprinkle the oat mixture on top of the apples.
- Bake for 55-60 minutes until the crisp is lightly browned and the apples are bubbly.
- Serve warm or at room temperature
Notes:
store airtight for up to 2 days. The longer this is stored the softer the crisp layer will get, so I like to eat this within a day of being made.
Serve with ice cream and caramel sauce, if desired.
Image and recipe: https://cookiesandcups.com/perfect-apple-crisp/
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