Ingredients:

  • 6 medium (approx. 1.5 kg) Firm, tart apples (e.g., Braeburn or Honeycrisp), peeled, cored, and sliced
  • 1/4 cup Light brown sugar, packed (for filling)
  • 1/4 cup Granulated sugar
  • 2 teaspoons Ground cinnamon (for filling)
  • 1/4 teaspoon Freshly grated nutmeg
  • 1 tablespoon Cornflour (Corn Starch)
  • 1 tablespoon Lemon juice
  • 1 cup Old-fashioned rolled oats (not instant)
  • 1 cup All-purpose flour
  • 3/4 cup Light brown sugar, packed (for topping)
  • 1 teaspoon Ground cinnamon (for topping)
  • 1/2 teaspoon Fine sea salt
  • 1/2 cup (1 stick) Unsalted butter, very cold and cubed

Instructions:

  1. Preheat the oven to 190°C (375°F). Lightly butter a 9x9 inch baking or casserole dish.
  2. To make the crisp topping, combine the rolled oats, flour, 3/4 cup brown sugar, 1 teaspoon of cinnamon, and salt in a large bowl.
  3. Add the cold, cubed butter. Using a pastry blender, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs or small peas. Place the topping mixture in the refrigerator to chill.
  4. Prepare the apples by peeling, coring, and chopping them into uniform 1/2-inch pieces. Place them in a separate large mixing bowl.
  5. Add the 1/4 cup brown sugar, granulated sugar, 2 teaspoons of cinnamon, nutmeg, cornflour, and lemon juice to the apples. Toss gently until the apples are evenly coated.
  6. Pour the seasoned apple mixture into the prepared baking dish, spreading it into an even layer.
  7. Retrieve the chilled topping and scatter it evenly over the apple filling. Do not press it down.
  8. Bake for 40 to 45 minutes, or until the topping is deeply golden brown and the filling is bubbling vigorously around the edges.
  9. Remove the Cinnamon Apple Crisp from the oven and allow it to rest on a wire rack for at least 10 minutes before serving. This non-negotiable step allows the filling to set.