Classic American Apple Crisp

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Lightly butter a 20x20 cm deep baking dish or pie pan. Wash, peel, and core the 6 tart apples, then cut them into uniform 1 cm thick slices. Having all apple pieces the same thickness ensures they bake through evenly without turning into mush.

2. 2

   Place the sliced apples directly into your prepared baking dish. Add 50 g granulated sugar and 2.5 g (half) ground cinnamon. Toss gently with a spoon or your hands until every apple slice is coated evenly, then spread them into a flat, even layer across the bottom.

3. 3

   In a large mixing bowl, combine 90 g rolled oats, 100 g all-purpose flour, 120 g packed brown sugar, and the remaining 2.5 g ground cinnamon. Whisk or stir with a fork until the dry ingredients are fully mixed and no brown sugar clumps remain unbroken.

4. 4

   Add 110 g of cold, cubed unsalted butter into the oat mixture. Using your fingertips or a pastry cutter, quickly rub the butter into the flour mixture until it forms coarse, pea-sized crumbs. Work fast so the heat from your hands does not melt the butter completely.

5. 5

   Evenly scatter the oat crumble topping over the apples in the baking dish, covering them completely without pressing down on the mixture. Place the dish on the middle rack of your oven preheated to 180°C and bake for 35 to 40 minutes without opening the oven door early.

6. 6

   Remove from the oven when the fruit juices are bubbling rapidly around the edges and the topping turns a deep golden brown and crispy. Let the crisp rest on the counter for 10 minutes to allow the juices to thicken slightly, then spoon warm into bowls to serve.