2poundsGranny Smith apples, peeled, cored, and sliced 1/4-inch thick
1/2cupgranulated sugar
1 1/2cupground cinnamon
2tbspcornstarch
1tbsplemon juice, freshly squeezed
Topping:
12tbspunsalted butter, melted and cooled, plus more for the baking dish(1 1/2 sticks)
1 1/2cupold-fashioned rolled oats
1cupall-purpose flour
1/2cuppacked light brown sugar
1tbspcinnamon
1/2tspsalt
1tspvanilla extract
ice cream for serving
Instructions
Preheat oven to 350F. Butter a baking dish.
In a large bowl, whisk sugar, cinnamon and cornstarch together to break up any lumps. Add the apples and lemon juice and toss gently to coat. Transfer to the buttered baking dish and spread evenly.
Topping: In the same large bowl you have just emptied, put the oats, flour, brown sugar, cinnamon and salt and stir until combined. Pour melted butter and vanilla over the oat mixture and stir until just combined. Scatter the topping evenly over the apple mixture, leaving large clumps intact.
Bake for 50 to 60 minutes or until the fruit juices are bubbling (won’t be too dramatic) around the edges of the baking dish and the topping is golden and firm to the touch.
Let the crisp cool on a wire rack for at least 15 minutes before serving. If transporting to a picnic or party, let the crisp cool completely to give the fruit filling time to set.
Notes
Note to self: Next time, try cardamom instead!Adapted from The Kitchn