½cup(115 grams) cold unsalted butter, cubed into small pieces
1cup(100 grams) old-fashioned rolled oats
For the filling:
5cups(600 grams) sliced apples
1/4cup(50 grams) granulated sugar
2tablespoons(15 grams) all-purpose flour
1/2teaspoonground cinnamon
1/4teaspoonground nutmeg
Instructions
Preheat the oven to 350°F (177°C). Spray a 9-inch pie plate (or an 8 or 9-inch square baking dish) with nonstick cooking spray and set aside.
To make the topping:
In a mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture starts to come together and is crumbly. Stir in the oats and transfer to the refrigerator while you make the filling.
To make the filling:
Add the sliced apples, sugar, flour, cinnamon, and nutmeg to a large mixing bowl and stir until all of the apple slices are well coated. Scoop the apples into the prepared baking dish. Remove the topping from the refrigerator and sprinkle on top of the filling.
Bake at 350°F (177°C) for 40 to 50 minutes or until the topping is lightly golden brown and the juices are bubbling around the edges.
Remove from the oven and transfer to a wire rack to cool slightly before serving.
Notes
Leftover apple crisp may be covered tightly and stored in the refrigerator for up to 3 days.To rewarm individual servings: Microwave in 20 to 30 seconds increments until warmed through.To rewarm the full crisp: Preheat the oven to 300°F (150°C). Place the crisp in the oven for 15 to 20 minutes or until warmed through. If needed, cover with foil to prevent the topping from browning too much.Oats: I prefer to use old-fashioned rolled oats, but quick oats are fine too.Apples: I used a mix of Granny Smith and Honeycrisp apples in this recipe. Some other great options that you may use are Braeburn, Fuji, or Pink Lady apples.