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Apple Crisp

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Butternut bakery

Total Time

1 hour 20 minutes

Prep Time

20 minutes

Cook Time

45 minutes

Rating

(16)

Ingredients

6-8 servings

6 cups Honeycrisp apples (about 6 medium apples), peeled and sliced into 1/2″ wedges
2 tsp fresh lemon juice
1 1/2 tsp vanilla extract
1/4 cup (50g) granulated sugar
1/4 cup (50g) light brown sugar, packed
2 tbsp cornstarch
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
2 cups (200g) old fashioned rolled oats (certified gluten free if needed)
1 cup (100g) almond flour
3/4 cup (150g) light brown sugar, packed
1/2 tsp kosher salt
1 tsp ground cinnamon
3/4 cup (170g) unsalted butter, cold and cubed (regular or plant-based)

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Preparation

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Step 1

Preheat the oven to 350F.

Step 2

Add all of the apple crisp filling ingredients to a large bowl and toss to coat the apples.

Step 3

Pour the apples into an 11″ cast iron skillet (or any baking pan that will hold the apples, as long as the apples cover enough surface area to where you cannot see the bottom of the pan).

Step 4

Bake the apples for 10 minutes.

Step 5

While those bake, make the topping. Whisk together all of the ingredients, minus the butter, in a large bowl.

Step 6

Toss in the cubes of butter and use your fingers to work and mash the butter into the dry ingredients. This will take some time, so keep working until the butter is no longer visible and the crisp mixture will hold together when squeezed in your hand.

Step 7

When the 10 minutes are up, pull the apples out of the oven and top with the crisp mixture. Spread it even to fully cover the apples.

Step 8

Return the crisp to the oven and bake for 35-40 minutes or until the edges are bubbling and the crisp is golden brown. If the top is browning too quickly, cover with a loose sheet of foil and continue baking.