Baked Apple Crisp with Oat Crumble Topping

What you need

• 1.8 kg (4 lb) firm tart apples, such as Granny Smith, about 11
• 2 tbsp lemon juice
• 200 g (1 cup) granulated sugar, 150 g for the filling, 50 g for the topping
• 220 g (1 3/4 cups + 3 tbsp) all-purpose flour, 3 tbsp for the filling, the rest for the topping
• 2 tsp ground cinnamon, 1 1/2 tsp for the filling, 1/2 tsp for the topping
• 90 g (1 cup) rolled oats, old-fashioned, not instant
• 100 g (1/2 cup packed) light brown sugar
• 1/4 tsp salt
• 230 g (1 cup) cold unsalted butter, cubed, plus a little for the dish

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F). Grease a 23 x 33 cm (9 x 13 in) baking dish with a little butter.

2. 2

   Peel and core the apples and cut them into slices about 5 mm thick.

3. 3

   Toss the apples with the lemon juice in a large bowl.

4. 4

   Mix 150 g of the granulated sugar with 3 tbsp flour and 1 1/2 tsp cinnamon. Scatter it over the apples and toss until evenly coated.

5. 5

   Spread the apples in the dish in an even layer.

6. 6

   In another bowl, stir together the remaining flour, the oats, brown sugar, the remaining granulated sugar and cinnamon, and the salt.

7. 7

   Add the cubed butter and rub it in with your fingertips until the mixture forms coarse, clumpy crumbs.

8. 8

   Scatter the crumble loosely over the apples without pressing it down.

9. 9

   Bake until the topping is deep golden, thick juices bubble at the edges and a knife slides easily into the apples, 45-50 min.

10. 10

    Rest for 20 min so the juices thicken, then serve warm.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.