Ingredients
- Ingredients for Filling
- 7-8 large baking apples (about 10 cups)
- 1/2 cup sugar (less if you use sweeter apples)
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Ingredients for Topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon each baking powder and baking soda
- 1/2 cup butter softened
Directions
- Preheat oven to 350 degrees. Peel and core apples. Slice in quarters, and cut each slice across in half.
- In a large bowl, mix with sugar, flour, cinnamon and nutmeg. Transfer to a 9 x 13-inch pan.
- Combine oats, flour, brown sugar, cinnamon, baking powder, baking soda and butter. Crumble over the apple mixture and bake the crisp for about 45 minutes.
Tips/Techniques
Jonathans: Deep red, classic apples. They're tart, tangy pie favorites.
Jonagolds: The best of Jonathan and Golden Delicious - firm flesh and a sweet-tart taste.
Honeycrisp: Sweet, juicy and crisp, it stays firm when baking. Pair with a tart apple in pies and crisps.
Granny Smith: The classic baking apple, tart and tangy with a firm flesh.
Melrose: A cross between Red Delicious and Jonathan with a good tart apple taste.
Winesap: Tart and spicy, this apple stores well and stays firm when baking. Great for applesauce, too.
Braeburn: Firm with a spicy-sweet flavor. It keeps its shape when baking.
Cortland: A relative of the McIntosh with a touch of tartness. Keeps its shape in baking.
Gala: Crisp and keeps its shape. Its natural sweetness means you can use less sugar.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme