📖 Instructions

1. Preheat your oven to 375°F (190°C). This is super important to get that golden-brown, crispy topping we all love.
2. Peel, core, and slice 6 medium apples. I prefer using a mix of Granny Smith and Honeycrisp for the best flavor and texture.
3. In a large bowl, combine the sliced apples with 1/2 cup granulated sugar, 2 tablespoons all-purpose flour (or a gluten-free alternative), 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt. Toss well to coat the apples evenly, I like to use my hands to really get in there.
4. Transfer the apple mixture to a 9-inch baking dish. Make sure the apples are evenly distributed for consistent baking.
5. In a separate bowl, prepare the crisp topping. Combine 1 cup all-purpose flour (or gluten-free blend), 1 cup rolled oats, 1/2 cup packed brown sugar, 1/2 teaspoon baking powder and 1/4 teaspoon salt. Cut in 1/2 cup (1 stick) cold unsalted butter, using a pastry blender or your fingertips, until the mixture resembles coarse crumbs. Don't overmix it!
6. Sprinkle the crisp topping evenly over the apple mixture. This is what gives us that incredible, crunchy texture.
7. Bake for 30-35 minutes, or until the topping is golden brown and the apples are tender. If the topping starts to brown too quickly, you can loosely cover the dish with foil during the last 10-15 minutes.
8. Let the apple crisp cool for at least 10 minutes before serving. This allows the filling to set slightly.
9. Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream. Trust me, it's the perfect complement to the warm, sweet crisp. Maybe even some caramel? Omg yes.