Spiced Apple Crisp

A classic apple crisp with cinnamon, nutmeg, and lemon under a brown sugar oat crumble. It bakes in one 23 x 33 cm dish and is served warm, with vanilla ice cream as an optional accompaniment.

By Julienne

Cook time: 40 minutes

Servings: 12

Ingredients

• 5 g Unsalted butter cold and cubed
• 1800 g Apples peeled, cored, and sliced 1 cm thick
• 30 ml Lemon juice fresh or bottled
• 50 g Granulated sugar
• 4 g Ground cinnamon
• 1 g Ground nutmeg
• 2 g Table salt
• 180 g Rolled oats
• 120 g All-purpose flour
• 180 g Light brown sugar packed
• 3 g Table salt
• 5 ml Vanilla extract
• 135 g Unsalted butter cold and cubed
• 300 g Vanilla ice cream for serving

Instructions

1. Heat the oven to 190 C. Lightly grease a 23 x 33 cm baking dish with 5 g of the unsalted butter. The oven is fully preheated and the baking dish is lightly coated.
2. In a large bowl, toss the apples with the lemon juice, granulated sugar, ground cinnamon, ground nutmeg, and 2 g of the table salt until evenly coated. Spread the mixture in the baking dish. The apples look glossy and are in an even layer.
3. In a medium bowl, combine the rolled oats, flour, light brown sugar, remaining 3 g table salt, and vanilla extract. Cut in 135 g of the cold butter until the mixture forms coarse, moist crumbs with pea-sized pieces throughout. The topping holds together when squeezed but still looks crumbly.
4. Scatter the crumble evenly over the apples. Bake for 35 to 40 minutes, until the topping is deep golden brown and the fruit is bubbling at the edges. The topping is browned and the apple juices are bubbling around the edges.
5. Let the crisp rest for 10 minutes so the juices settle, then serve warm. Add 300 g vanilla ice cream on top or alongside if using. The filling has thickened slightly and the crisp is warm, not scalding hot.