6 to 8 servings
About 1 hour
The apple crisp recipe (with a cookie-like, cranberry-oatmeal topping) that we originally posted on this page just wasn’t as good as we wanted it to be. We're fixing it. We're sorry, and we'll have it back up, better than ever, ASAP. In the meantime, here is my old-school, tried and true crisp recipe.
5 tablespoons cold butter, plus more for greasing
6 cups peeled, cored, and sliced apples (2 to 3 pounds)
Juice of 1/2 lemon
2/3 cup packed brown sugar
1/2 cup rolled oats (not instant)
1/2 cup flour
Pinch of salt
1/4 cup chopped nuts (optional)
Vanilla ice cream or whipped cream for serving (optional)
1. Heat the oven to 400°F. Cut the butter into 1/4-inch bits and put in the fridge or freezer. Lightly butter a square baking pan. Toss the apples with the lemon juice and 1 tablespoon of the brown sugar in a large bowl and spread them out in the prepared pan.
2. Combine the chilled pieces of butter with the remaining brown sugar, the oats, flour, salt, and nuts if you’re using them in a food processor and pulse a few times, then process for a few seconds more, until everything is combined but not too finely ground. (To mix by hand, mash the mixture together between your fingers.)
3. Crumble the topping over the apples and bake for 30 to 40 minutes, until the topping is browned and the apples are tender and bubbling. Serve hot, warm, or at room temperature, with ice cream or whipped cream if you like.