2 pounds Fuji or Granny Smith apples peeled and thinly sliced (about 4-6 cups depending on the size of apples)
1/4 cup orange juice
1/4 cup granulated sugar
1/4 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup rolled oats (not instant or quick)
1/2 pound cold unsalted butter, diced
Preheat the oven to 350 degrees.
In a large bowl add the apple slices, orange juice, 1/4 cup sugar, 1/4 cup brown sugar, cinnamon, and nutmeg.
To make the crisp topping, mash together the flour, 3/4 cup sugar, 3/4 cup brown sugar, salt, oats, and butter. Use your hands or hand mixer, just until the butter is combined. Once you add your butter you want about pea-sized pieces.
Add the apples to an 8×8 or 9×9 pan and add the crisp topping on top before baking for 30-40 minutes or until golden brown.
If you cut your apples ahead of time, add 1-2 tablespoons of lemon juice to keep them from browning.
Cooked apple crisp should be cooled and tightly sealed either in a container or with plastic wrap, and stored in the refrigerator. It will keep about 2-3 days. You can also wrap the apple crisp tightly and freeze it. When you’re ready, defrost in the refrigerator.
Apple crisp is a great make-ahead dessert because it can be assembled in a baking or casserole dish and stored in the refrigerator for 1-2 days before baking. You can also seal it tightly and freeze it, then defrost it in the refrigerator for at least 24 hours before baking.
Fuji, Cortland, Golden Delicious, Honey Crisp, Braeburn, or Granny Smith apples all great choices for this because they are all sweet/tart apples, and hold up really well in this crisp recipe.