Fall classic dessert- Apple crisp has saucy tender apple packed with warm cinnamon flavour. adding rolled oats and almond flakes makes the topping extra crispy.
3poundGranny smith apples(or mix of 2 varities of apples)
¾cupLight Brown Sugar
¾teaspoonGround cinnamon
⅛teaspoonnutmeg
pinch of salt
1teaspoonFresh Lemon Zest
2teaspoonLemon Juice
1tablespoonFlour
Apple Crisp Topping
1cupFlour
¾cupRolled Oats
½cupSliced Almond Flakes
2tablespoonGranulated Sugar
¾cupLight Brown Sugar
1teaspoonGround Cinnamon
½teaspoonBaking Powder
2teaspoonVanilla extract
125 grams Room temperature Butter
Pinch of salt
Instructions
Preheat oven to 350F/180C.
Apple Crisp Filling
Core and peel the apples. Cut into 1-inch cubes.
Place chopped apples in a bowl. Add fresh lemon juice and toss well.
Then add light brown sugar, ground cinnamon, nutmeg, flour, salt, and fresh lemon zest. Toss well.
Apple Crisp Topping
In another bowl mix all the ingredients for crisp topping except butter.
Add cubed room temperature butter. Dust the dry mixture on top of soft butter (to prevent butter from sticking to your finger, see video) and start mixing. The crumb should look moist and clump together.
Spread apple filling in the oven-proof baking dish. Sprinkle crisp topping evenly on top of apple.
Bake for 30 to 40 minutes. The top should look brown and you can see small bubbles around the edges.
Remove the baking dish from the oven and let it rest for 5-6 minutes. Serve warm with vanilla ice cream.