This is a very simple apple crisp. Like most baked apple recipes, you’ll want to use flavorful and firm apples — Granny Smith are our go-to. It’s also nice to combine two varieties. In our photos, we used two baking-friendly apples– Granny Smith and Braeburn. You could even add a handful of blackberries, raisins or cranberries. We also found that by leaving the apples unpeeled, the texture and flavor is better — especially after such a long bake time.
Serve warm or serve our favorite way, which is cold — sounds a little strange, we know. After a night in the fridge, all the flavors meld and mingle, giving it lots of extra flavor the next day.
6 medium baking apples, such as Granny Smith (2 1/2 to 3 pounds)
1 orange, zested and juiced
1/4 to 1/2 cup (50 to 100 g) sugar, depending on tartness of apples
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup (100 g) all-purpose flour
3/4 cup (65 g) old-fashioned rolled oats
1/2 cup (100 g) sugar, option: combine 1/4 cup brown sugar + 1/4 cup granulated sugar
1/2 cup (115 g) butter, melted (1 stick)
1/8 teaspoon kosher salt
Heat oven to 350 degrees F. Butter a 9-inch square (or 2-quart) baking dish.
Core apples then cut into 3/4-inch pieces. Add apples to a large bowl with orange zest, orange juice, sugar, cinnamon and nutmeg. Stir then add to baking dish.
Combine flour, oats, sugar and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly. Sprinkle over apple filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
Bake 1 hour to 1 hour and 30 minutes or until juices are thickened, the apples are tender and the topping has turned light golden brown. If the topping starts to become too brown, cover with aluminum foil and continue to bake until the apples are done.