From Old Ruby's kitchen

desserts

Apple Crisp

Ingredients

Crumb Topping

  • ½ cup flour
  • ½ cup old-fashioned oats
  • ½ cup brown sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • Dash of salt
  • ⅓ cup unsalted butter, diced

Apple Filling

  • 3–4 large Granny Smith apples, peeled and thinly sliced
  • 3 tablespoons butter, melted
  • 2 tablespoons flour
  • 1 tablespoon lemon juice
  • 3 tablespoons milk
  • ½ teaspoon vanilla extract
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • Dash of salt

Optional for Serving

  • Vanilla ice cream
  • Caramel sauce

Instructions

  1. Preheat the oven to 375°F.
  2. Combine the crumb-topping ingredients with a fork or pastry blender until the mixture resembles small crumbs. Refrigerate while preparing the filling.
  3. Combine the melted butter and flour until smooth. Stir in the lemon juice, milk, vanilla, brown sugar, cinnamon, and salt.
  4. Pour the butter mixture over the apples and toss to coat. Spread in an 8×8-inch baking dish.
  5. Sprinkle the crumb topping evenly over the apples. Bake for 30–35 minutes, until golden brown and set.
  6. Cool for at least 10 minutes before serving with ice cream or caramel sauce.

Make-Ahead Notes

The filling and topping can be refrigerated separately for up to one day. Add a little extra lemon juice to the filling to limit browning, then assemble and bake as directed.

To freeze, bake and cool completely, cover well, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F for 20–25 minutes.