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Preheat your oven to 375°F. Lightly grease an 8x8-inch baking dish or a similar 2-quart oven-safe dish.

In a large bowl, combine the sliced apples, 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, lemon juice, vanilla bean paste, 1/2 teaspoon ground cinnamon, ground nutmeg, and 1/4 teaspoon salt. Toss gently until the apples are evenly coated. Pour the apple mixture into the prepared baking dish and spread evenly.

In a separate medium bowl, whisk together 1 cup all-purpose flour, rolled oats, light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt for the crisp topping.

Add the cold, cubed butter to the dry topping ingredients. Using your fingertips, a pastry blender, or a fork, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Do not overmix.

Evenly sprinkle the crisp topping over the apple filling in the baking dish.

Bake for 35-45 minutes, or until the topping is golden brown and the apple filling is bubbly and tender when pierced with a knife. If the topping starts to brown too quickly, you can loosely tent the dish with aluminum foil.

Remove from oven and let the apple crisp cool for at least 10-15 minutes before serving. This allows the filling to set slightly. Serve warm.


Preheat your oven to 375°F. Lightly grease an 8x8-inch baking dish or a similar 2-quart oven-safe dish.

In a large bowl, combine the sliced apples, 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, lemon juice, vanilla bean paste, 1/2 teaspoon ground cinnamon, ground nutmeg, and 1/4 teaspoon salt. Toss gently until the apples are evenly coated. Pour the apple mixture into the prepared baking dish and spread evenly.

In a separate medium bowl, whisk together 1 cup all-purpose flour, rolled oats, light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt for the crisp topping.

Add the cold, cubed butter to the dry topping ingredients. Using your fingertips, a pastry blender, or a fork, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Do not overmix.

Evenly sprinkle the crisp topping over the apple filling in the baking dish.

Bake for 35-45 minutes, or until the topping is golden brown and the apple filling is bubbly and tender when pierced with a knife. If the topping starts to brown too quickly, you can loosely tent the dish with aluminum foil.

Remove from oven and let the apple crisp cool for at least 10-15 minutes before serving. This allows the filling to set slightly. Serve warm.
