This apple crisp without oats has a rich, buttery topping and sweet apple filling and takes just twenty minutes to mix together.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Author: Lucy Brewer
4-5apples (I use 2 Granny Smith and 2 sweeter apples, whatever I have on hand)
2tablespoonsfreshly squeezed lemon juice
Pinchof kosher salt
1cuplight brown sugar
1 ½cupsall-purpose flour
¼teaspoonfreshly grated nutmeg
Pinchof kosher salt
1stick unsalted butter, cold and diced
**If you want to use chopped, toasted pecans or walnuts in the topping, decrease the flour by 1/2 cup and use 1 cup of chopped nuts.
Preheat oven to 375. Butter a medium-sized shallow casserole dish. Mine is a little smaller than a 9x13 dish.
Peel apples and then chop into 1/2-inch pieces right into the buttered dish. Add the lemon juice to the apples and gently toss to coat the apples. Add the vanilla, cinnamon, brown sugar, and cornstarch and gently mix until distributed throughout the apples.
Stir together the flour, 1 cup of brown sugar, 1/2 teaspoon cinnamon, a little freshly grated nutmeg, and a pinch of salt. Mix well. Add the butter and use your hands to mix until a pebbly, crumbly mixture.
Sprinkle about a third of the topping over the apples and move the apples around a bit so some of the topping is mixed in with the apples. Sprinkle remaining topping over the apples.
Bake for 45-50 minutes until topping is golden brown (just keep an eye on it, as your oven might require less time--I have baked in 35 mins). Remove from oven and allow to rest for fifteen minutes. Serve with vanilla ice cream and caramel sauce.
Tips for Making Easy Apple Crisp:
Use a shallow baking dish
Use a mix of Granny Smith and Golden Delicious apples
Cold butter works best for the streusel topping
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.