Fresh Apple Crisp Crumble

Apple crisp takes its name from the shatter-crisp oat topping that crowns baked fruit, a thrifty American classic rooted in farmhouse kitchens. Sweet-tart apples mingle with cinnamon and nutmeg under a buttery brown-sugar oat crumble studded with pecans.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 320 cal
• 4g protein
• 48g carbs
• 14g fat
• 3g fiber

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Ingredients

• 6 cups sliced fresh apples (mix of sweet and tart)
• 2 tbsp fresh lemon juice
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 tbsp honey or maple syrup
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 6 tbsp cold unsalted butter
• 1/3 cup chopped pecans
• 1 pinch of salt
• 1 tsp vanilla extract

Instructions

1. 1Preheat the oven to 350°F and butter an 8-inch square baking dish.
2. 2Peel, core, and slice the apples into thin half-moons about 1/4-inch thick so they cook evenly while staying slightly crisp.
3. 3Toss the apple slices in a large bowl with lemon juice, cinnamon, nutmeg, honey, and vanilla until every piece is lightly coated.
4. 4Spread the seasoned apples evenly in the prepared dish, pressing them down gently so they form a level layer.
5. 5In another bowl combine the oats, flour, brown sugar, salt, and pecans.
6. 6Cut the cold butter into small cubes and work it into the dry mixture with your fingertips until it forms coarse, pea-sized crumbs.
7. 7Scatter the crumble topping evenly over the apples, covering them without packing it down.
8. 8Bake for 40 to 45 minutes until the topping is deep golden and the apple juices bubble thickly the edges.
9. 9Listen for a steady simmer sound and check that the apples yield easily to a fork but still have texture.
10. 10Cool on a wire rack for at least 15 minutes so the juices set slightly and the crisp stays crunchy.
11. 11Scoop into bowls while still warm, letting the fresh apple aroma lead.
12. 12Finish with a light dusting of extra cinnamon if desired.