Apple Crisp

Crispy Apple Crumble Recipe

Yield: 2 servings

2 Granny Smith apples, cored and diced
2 tbsp Brown sugar
½ tsp ground cinnamon (I much prefer grating a cinnamon stick with a microplane to get the most potent fragrance)
2 tbsp / 30g / 1oz. cold butter, cut into cubes

Topping:
½ cup oats
½ cup flour
1/4th cup granulated sugar
1/4th cup brown sugar
1/4th cup walnuts, chopped
5 tbsp / 75g / 2.65 oz. cold butter, cut into cubes

Preheat the oven to 350°F/175°C.

In a bowl, toss together apple, brown sugar and cinnamon, until well coated.

Grease an ovenproof dish with butter and transfer the apples to it. Dot with cold butter. Set aside.

In another bowl mix together the ingredients for the topping. Cut the butter into the mixture with a pastry cutter. Refrigerate this for about 10 minutes if you’ve got the time.

Spread chunks of the topping mixture over the apples and bake for 35-40 minutes until the apples are done.

If the apples are rather juicy, you might have to drain off the excess juices halfway through baking.

Sneak in a few bites while still in the oven, under the pretext of making sure there isn’t too much liquid in there.

Serve the apple crumble with vanilla icecream with caramel sauce or even better, Dulce de Leche.