Ingredients
Apple Crisp Topping
- ½ cup (2½ oz/71 g) all-purpose flour
- ½ cup (3 oz/85 g) dark brown sugar
- ¼ cup (¾ oz/21 g) old-fashioned rolled oats
- 3 tablespoons almonds , chopped
- 2 tablespoons fine cornmeal
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ cup (2 oz/57 g) butter , chilled and cubed
Apple Crisp Filling
- 3-4 (1 lb/453 g) fresh medium Granny Smith apples , peeled cored and diced
- 2 teaspoons cornstarch
- 2 tablespoons dark brown sugar
- ½ teaspoon vanilla extract (or 1 vanilla bean pod)
Directions
Key ingredients
Cinnamon · Cornstarch · Vanilla Extract
- Preheat the oven to 375℉ (190℃).
To Make the Apple Crisp Topping
- In the bowl of the food processor add the flour, brown sugar, oats, almonds, cornmeal, salt, cinnamon and butter and pulse 5 times or until the mixture resembles coarse bread crumbs (around 10 seconds). Set aside in the fridge until needed.
To Make the Apple Crisp Filling
- In a large bowl, add the chopped apples, cornstarch, brown sugar and vanilla extract and toss until well combined.
To Assemble the crisp
- In an 8 inch (20 cm) baking dish add your apple mixture and sprinkle generously with the crisp topping. Don’t be afraid to pile high because the apples will cook down.
- Bake for 40-45 minutes, or until the filling is bubbly and the topping is golden brown.
- Serve warm with a scoop of ice cream and top with Salted Caramel Sauce. Leftovers can be covered and stored in the fridge for up to 3 days.