The perfect fall dessert. Sweet, tart apples topped with a delicious oat topping and baked low and slow. Top this apple crisp with vanilla ice cream and you have the perfect taste of fall!
1Tablespoonlemon juicesqueeze of about half a lemon
1/2teaspoonvanilla extract
1/2teaspoonalmond extractoptional but delicious
pinchofsalt
Apple Crisp Topping
6 Tablespoonsunsalted buttersoftened or melted
1/3cupbrown sugar
1/2teaspoonground cinnamon
1/2teaspoonsalt
2/3cupall purpose flour
3/4cupold fashioned oats
Instructions
Preheat the oven to 350 degrees. Lightly grease an 8 by 8 glass baking dish (affiliate link) with butter or non-stick cooking spray . Set aside.
Using an apple peeler (affiliate link), peel, core and slice the apples. Chop into chunks and pour into the glass pan.
Sprinkle the brown sugar, cornstarch, cinnamon and salt over the top of the chopped apples. Add the lemon juice, vanilla extract and almond extract. Toss together with a spoon until the apples are completely coated.
To a small bowl, mix together the butter, brown sugar, salt, cinnamon, flour and oats until it forms a crumbly topping. The mixture will be crumbly but should clump together. If it is too crumbly, add another half Tablespoon of butter. Press the crumb mixture on top of the chopped apples. Place in preheated oven.
Bake apple crisp for 50-60 minutes until the juices from the apples are bubbling around the edges. Pull out and serve warm with a scoop of ice cream if desired. Enjoy!
Notes
Apples: My favorite apples to use are Honeycrisp or Granny Smith. Sometimes I will mix a few of these tart and tangy apples with a few Fuji or Gala apples (really any apples I have in my fridge).