Apple Crisp | Cooking Classy
1/2 cup all-purpose flour
1/2 cup old fashioned oats
1/2 cup packed light-brown sugar
1/3 cup unsalted butter, diced into small cubes
2 lbs Granny Smith apples (at room temperature), peeled, sliced thin and diced
2 2/3 Tbsp unsalted butter, melted*
1/2 tsp vanilla bean paste or vanilla extract
1/4 cup light-brown sugar
Preheat oven to 375 degrees. In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2 cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt for 30 seconds. Add diced butter and using clean fingertips, rub butter into dry mixture until it comes together into small crumbles. Transfer to refrigerator to chill while preparing filling.
In a small mixing bowl, whisk together melted butter and flour until well blended, then mix in water, lemon juice and vanilla bean paste. Stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, the nutmeg and pinch of salt. Pour butter mixture over apples and toss to evenly coat, then pour apple mixture into a buttered 8 by 8-inch baking dish and spread into an even layer. Remove topping from refrigerator and sprinkle into crumbles evenly over top of apples. Bake in preheated oven (I baked it in lower half of the oven to ensure the apples cooked through and so the top didn’t become too browned) until top is golden brown and apples are tender when pierced with a toothpick, about 35 minutes. Remove from oven and allow to rest 10 minutes before serving (I let mine cool longer than 10 since I was serving in glass cups so they weren’t all steamy). Serve warm with vanilla ice cream or sweetened whipped cream.
*I know this is a random amount, it’s simply the amount that’s left after using 1/3 cup butter in the crisp topping - just wanted to use that full stick of butter :).
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