Ingredients:

  • 6 medium apples (about 900g), a mix of Granny Smith and Honeycrisp, peeled, cored, and thinly sliced
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 cup (90g) old-fashioned rolled oats
  • 1/2 cup (60g) all-purpose flour, plus more for dusting
  • 1/2 cup (110g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/2 cup chopped pecans or walnuts (optional)
  • Vanilla bean ice cream
  • Caramel sauce (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the baking dish.
  2. Combine sliced apples, sugars, spices, lemon juice, and cornstarch in a large bowl. Toss until apples are evenly coated. Transfer to the prepared baking dish and spread evenly.
  3. In a medium bowl, mix oats, flour, sugars, cinnamon, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Stir in chopped nuts (if using).
  4. Sprinkle the topping evenly over the apple mixture. Bake for 35-40 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.
  5. Remove from oven and let cool slightly (5-10 minutes). Scoop warm apple crisp into bowls. Top with a generous scoop of vanilla bean ice cream and drizzle with caramel sauce (if desired).