Ingredients
Method
- Peel, core, and cut the apples into thin uniform slices using a sharp knife or mandoline.
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking pan.
- Spread the sliced apples evenly over the bottom of the prepared pan.
- In a medium bowl, whisk together the brown sugar, flour, oats, cinnamon, and nutmeg until combined.
- Cut the softened butter into the dry mixture with a pastry cutter or fork until coarse crumbs form.
- Sprinkle the streusel topping evenly over the apples in the pan.
- Bake at 375°F for 35 to 40 minutes, or until the apples are fork-tender and the juices bubble around the edges.
- Let the crisp rest for about 5 minutes before serving so the juices can settle.
- Serve warm or at room temperature with a scoop of vanilla ice cream and a generous drizzle of salted caramel sauce.
- This recipe makes 12 to 16 generous servings.
Nutrition
Notes
Use a mix of tart and sweet apples so the filling has balanced flavor and stays firm after baking.
If you need to make this gluten-free, swap the all-purpose flour for a 1:1 gluten-free flour blend.
To make ahead, assemble the crisp, cover it tightly, and refrigerate for up to 24 hours before baking.
Leftovers keep for about 3 days at room temperature or up to 5 days in the fridge; warm portions in the microwave or oven.
You can freeze the baked, cooled crisp for up to 3 months in an airtight container; thaw in the fridge and reheat at 350°F to crisp the topping.
Don't skip the resting time after baking, or the hot, bubbling juices will make serving messy.
Nutrition information is for the crisp only; ice cream and caramel sauce add extra calories.