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Classic Apple Crisp

Servings: 12

Ingredients

Filling

  • 3 1/2 lbs apples, peeled, cored and sliced 1/4" thick to yield around 10 cups I used Honey Crisp and Granny Smith varieties
  • 1/4 c apple cider or juice
  • 3/4 c brown sugar
  • 2 Tbls butter, melted
  • 2 Tbls Fireball whiskey, brandy, rum optional
  • 1 1/2 tsp Apple Pie Spice or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger
  • 3 Tbls flour
  • 1/2 tsp salt

Topping

  • 1 1/2 c flour
  • 1 c oats
  • 1/2 tsp salt
  • 1 1/3 c brown sugar, packed
  • 2 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 2 sticks unsalted butter, cold; cut in pats 16 Tbls
  • 1 c diced pecans or walnuts optional

Instructions

  • Preheat your oven to 350°F. Grease a 9" x 13" rectangular casserole pan.
  • Toss the sliced apples with the remaining filling ingredients, and spread them evenly in the pan.
  • To make the topping, whisk together the flour, oats, salt, sugar, cinnamon, and baking powder.
  • Add the cold butter, working it in to make an unevenly crumbly mixture. Stir in the nuts, if you're using them.
  • Spread the topping over the apples in the pan.
  • Set the pan on a parchment- or foil-lined baking sheet to catch any potential drips. 
  • Bake the apple crisp for about 60 minutes, till it's bubbling and the top is golden brown.
  • Remove the apple crisp from the oven, and allow it to cool for at least 20 minutes before serving. If you serve the apple crisp hot/warm, it may be quite soft. If you wait till it's completely cool, it'll firm up nicely.

Notes

Serving tips:
Vanilla ice cream (or in my case Vanilla Caramel Swirl Gelato) is a tasty accompaniment.