Ingredients
Method
- Peel, core, and cut the apples into thin, even slices using a sharp knife or a mandoline.
- Preheat the oven to 375 degrees F and lightly grease a 9x13 inch baking pan.
- Spread the apple slices evenly in the prepared pan.
- In a medium bowl, stir together the brown sugar, flour, oats, cinnamon, and nutmeg.
- Cut the softened butter into the dry ingredients with a fork or pastry blender until the mixture looks like coarse crumbs.
- Scatter the streusel topping evenly over the apples.
- Bake for 35 to 40 minutes at 375 degrees F, until a knife slides easily into the apples and they are fork-tender.
- Let the crisp stand for a few minutes before serving, either warm or at room temperature.
- Spoon into bowls and finish each serving with vanilla ice cream and a generous drizzle of salted caramel sauce.
- This recipe makes 12 to 16 servings.
Nutrition
Notes
For the best flavor, use a mix of tart and sweet apples such as Granny Smith, Fuji, and Pink Lady.
To make this gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
The salted caramel sauce can be made ahead and gently warmed before serving.
Store leftovers covered at room temperature for up to 3 days, then refrigerate.
Reheat individual portions in the microwave, or warm the whole crisp in a 350 degrees F oven.
Tightly wrap and freeze the crisp for up to 3 months; thaw in the fridge and reheat to re-crisp the topping.
Wait at least 5 to 10 minutes before serving so the juices settle. Nutrition values are for the crisp only and do not include toppings.