In all the fanciness I bring you all my first successful apple crisp.

I used an online recipe but this is something my mother made for years so I'll have to compare recipes. I did not use orange or apple juice in this like the recipe says and it's fine. Honestly I would try lemon juice.

Three different types of crisp apples and it is absolutely soft on the bottom and crispy on top.

*Be sure to skin the apples as that apparently makes them cook better. That was my mistake the first time.*

Recipe:

Ingredients

Topping:

▢⅔ cup all purpose flour

▢⅔ cup old fashioned oats

▢⅔ cup light brown sugar

▢½ teaspoon salt

▢½ teaspoon ground cinnamon

▢½ cup unsalted butter, melted and cooled slightly

Apples:

▢6 cups peeled and thinly sliced apples, see note

▢3 tablespoons apple juice (preferred) or orange juice

▢¼ cup granulated sugar

▢2 tablespoons all purpose flour

▢¾ teaspoon ground cinnamon

▢1 teaspoon pure vanilla extract

▢vanilla ice cream and caramel sauce, for serving

Instructions

Preheat oven to 350°F. Grease a 9-inch deep dish pie plate or 9×9 square baking dish. Set aside.

Topping: Combine flour, oats, brown sugar, salt, and cinnamon. Add melted butter and stir until combined. Place in the refrigerator while you proceed with the filling.

Filling: In a large bowl combine apples, juice, granulated sugar, flour, cinnamon, and vanilla. Stir gently until completely combined. Dump the mixture (and any accumulated juices) into the prepared baking dish and spread into an even layer. Crumble the topping over the fruit, occasionally pressing some of it together to form clumps.

Spray a piece of foil with nonstick spray and loosely cover the baking dish. Bake 20 minutes. Remove the foil and bake for an additional 25-30 minutes, until the topping is golden brown, the apples are tender, and the juices are bubbling around the edges. Allow to cool slightly, the juices will thicken. Serve warm with vanilla ice cream.

Video

Notes

Apples: You will need about 4-6 apples. Apples should be sliced ¼ inch thick or smaller. I recommend using Honeycrisp, Pink Lady, Cosmic Crisp, or Fuji. If possible, use a variety of apples to enhance the flavors.

Serving and storage: Serve warm topped with a scoop of vanilla ice cream. You can also add a drizzle of caramel sauce.

Store leftovers in the refrigerator. You can eat the leftovers cold, straight from the fridge or you can reheat servings in the microwave.

Beautiful Tri Apple Crisp