6cupsGranny Smith Applespeeled, cored and sliced (about 5 large apples)
1tablespoonfresh lemon juice
1/4lbmelted unsalted butter
To make the filling
Combine the sliced apples, sugar, cinnamon, vanilla, lemon juice and salt in a large bowl.
To make the topping
Make the crisp topping by combining the flour, oats, brown sugar, cinnamon and a pinch of salt and in a medium bowl, mixing with a with a fork to combine.
Pour in the melted butter and continue to stir with a fork, being sure not to over mix so you maintain large clumps of crumble.
To assemble the crisp
Grease a pie dish with the butter wrapper or cooking spray.
Place a layer of crumble on the bottom and sides of the pie dish, saving plenty of room for the top (the most important part).
Add the filling to the pie dish, then sprinkle the remaining crumble on top.
Bake in a preheated 350-degree oven for 40 to 50 minutes, or until the crumble turns golden and the apples are cooked.
Let cool and serve with vanilla ice cream or make some apple crisp ice cream.
Tips for the perfect crisp dessert
If the skin of the apple really bothers you, go ahead and peel the apples. However, it's not really necessary because you’ll hardly notice the skin once the apples are cooked and soft. Plus, it's a huge timesaver.
Cut your apples into similar size slices, so that they cook evenly.
Your topping will be best with rolled oats (old fashioned oats) instead of quick oats. Quick oats are cut into pieces to cook more quickly and tend to get mushy when baked.
If you notice your topping browning too quickly in the oven, cover with foil and continue to cook until apples are soft.