Crisps, crumbles and cobblers are one of my favourite ways to bake with in-season fruit. This easy Apple Crisp comes together with little fuss and is delicious warm or at room temperature. I like to use a variety of apples in this recipe for best flavour. My favourite baking apples are the Cortland and Granny Smith varieties because they are slightly tart and hold up exceptionally well in the oven.
For the filling:
- 6-7 apples, peeled and chopped (about 3 cups of fruit)
- juice from one lemon
- 1/2 cup sugar
- 2 tbsp corn starch
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
For the crust and topping:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups oats (not instant oats)
- 1 cup brown sugar
- 1 tsp baking soda
- 3/4 cup salted butter, softened
- Preheat oven to 350F and coat a 9×13 inch baking pan with nonstick cooking spray.
- For the crust: using an electric mixer fitted with the paddle attachment or a handheld mixer, mix together all the crust ingredients. Beat on low speed until the mixture comes together and resembles a coarse crumble.
- Press half the crust mixture into the bottom of the prepared baking pan. Put the entire pan plus the remaining half of the crust mixture into the refrigerator while you prepare the filling.
- In a saucepan over medium heat, stir together the apples and lemon juice. Cook the apples until they are just tender. This should take about five minutes. Be careful not to overcook the apples or you’ll end up with applesauce!
- Next, add in the sugar and cornstarch. Stir continuously for about one minute, until mixture has thickened. Stir in the spices and vanilla.
- Spread the fruit filling over the crust. Sprinkle the remaining half of the crust mixture on top of the fruit.
- Bake for 30-35 minutes, until the crisp is lightly golden. Serve warm or at room temperature.