If you’re not yet in the mood for fall, then apple crisp is the answer to achieve full fall spirit! It’s easy to prepare, full of apples, and piled high with streusel. Personally, I need a good scoop of ice cream on top, but either way, you’ll be glad you made it!
INGREDIENTS
For the filling:
• 3 lb apples, cut in quarters, core removed, and sliced into 1/4-inch pieces
• 1 tbsp lemon juice
• 2 tsp lemon zest
• 1 1/2 tbsp cornstarch
• 1 tsp salt
• 1/4 cup white granulated sugar
• 2 tbsp calvados (apple brandy) (optional)
• 1 tsp cinnamon
For the streusel:
• 3/4 cup flour
• 3/4 cup rolled oats
• 3/4 cup pecans, toasted and chopped
• 1/2 cup brown sugar
• 1 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1 tsp salt
• 12 tbsp unsalted butter, cut into 1/2-inch cubes
INSTRUCTIONS
For the apple filling:
Preheat oven to 350°F. Grease a 9×9 baking dish and set it aside.
In a large bowl, combine the prepared apples, lemon zest, lemon juice, cornstarch, salt, sugar, and Calvados. Stir to combine and dissolve cornstarch. Pour into the prepared baking dish and sprinkle with the cinnamon.
For the streusel:
In a large bowl, combine the flour, oats, pecans, brown sugar, cinnamon, allspice, and salt. Stir to combine, then add in the pieces of butter. Coat the pieces with the dry mixture. Use thumb and forefinger to work the butter into the mixture until the pieces of butter are no bigger than the size of a pea and the consistency is like wet sand.
Sprinkle all of the streusel over the apple filling and bake in the preheated oven until the filling is bubbling throughout and the streusel is toasted, 55-75 minutes.
Remove from the oven and let cool to just warm before serving, 30-40 minutes.
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