Apple Crisp

Ingredients

• 1 teaspoon unsalted butter, for the baking dish
• 2 pounds firm baking apples, such as a mix of Granny Smith and Honeycrisp, peeled, cored and cut into 1/2-inch pieces (about 700 g prepared)
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon (8 g) cornstarch
• 1 teaspoon ground cinnamon, divided equally between filling and topping
• 1/2 teaspoon fine salt, divided equally between filling and topping
• 1 cup (90 g) old-fashioned rolled oats
• 3/4 cup (90 g) all-purpose flour
• 1/2 cup (100 g) packed light brown sugar
• 1/2 cup (113 g) cold unsalted butter, cut into cubes

Method

1. 1

   Step 1. Allow about 1 hour 30 minutes, including 40–45 minutes baking and 20 minutes resting. Use an 8-inch square baking dish at least 2 inches deep, two bowls, a pastry cutter or fingertips and a rack. Heat the oven to 375°F. Makes eight moderate portions. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

2. 2

   Step 2. Grease the dish with the teaspoon butter. Toss the apples with granulated sugar, lemon juice, cornstarch, 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Spread evenly in the dish.

3. 3

   Step 3. Stir the flour, brown sugar, remaining 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Rub in the cubed butter until the mixture forms coarse crumbs; do not melt the butter. Stir in the oats, then gently pinch some topping into small clumps without crushing the oats. Do not taste the raw topping.

4. 4

   Step 4. Scatter the topping evenly over the apples without pressing it flat. Bake for 40–45 minutes, until the top is golden, juices bubble around the edges and into the center, and a knife easily pierces the apples. Loosely cover with foil if the topping browns before the fruit softens.

5. 5

   Step 5. Rest on a rack for at least 20 minutes so the filling thickens and is no longer scalding. Spoon into eight portions. Refrigerate covered leftovers after serving.