Topping:

• ½ cup (60g) all purpose flour
• 1 cup (100g) old fashioned rolled oats
• ¾ cup (156g) brown sugar, packed
• 1 teaspoon (5ml) cinnamon
• ½ cup butter (113g), cold, cut into small pieces

Filling:

• 6-8 Granny Smith apples, peeled, cored and sliced
• 2 teaspoons (10ml) lemon juice
• 2 tablespoons (10ml) white sugar
• 2 tablespoons (10ml) flour
• 1 ½ teaspoons (7.25ml) cinnamon
• 1 teaspoon (5ml) salt

Preheat the oven to 375°F (190°C).

Start by making the topping.  Add the flour, oats, brown sugar and cinnamon to a medium sized bowl and mix to combine.  Cut the butter into small pieces and add to the topping mixture.  Using a pastry blender (or 2 knives), blend the butter into the dry ingredients until the mixture looks crumbly and the butter is evenly distributed.  Set aside.

Next, peel, core and slice the apples into a large bowl.  Add lemon juice to prevent browning and toss.  Add the sugar, flour, cinnamon and salt and toss to coat all the apples.

Pour apples into a 10”-12”(25cmX30cm) greased baking dish and evenly spread the topping over top of the apples.  

Bake for 45-55 minutes or until the apples are soft and tender and the crisp is golden brown and bubbling along the edges.

Let cool for 10 minutes before serving.    

Chef Note: We like using 8 apples in this recipe.  It makes for a large crisp and the leftovers are wonderful.  If reducing the apples to 6, bake for 40-45 mins and check for tenderness and browning.