Ingredients
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Instructions
Make the filling:
- Peel, core and slice the apples into ¼” slices. Sprinkle sliced apples immediately with a bit of lemon juice and toss until coated.
- In a large bowl, mix together all the filling ingredients except for the apples.
- Add the apples to the filling mixture and mix until well coated.
- Make the Topping:
- Combine all dry ingredients in a bowl, except for the butter. Whisk together.
- Add the softened cubed butter and pinch it together with the dry ingredients until a softened crumbly mixture forms. It should look moist and not dry. Set aside.
- Assembly:
- Preheat the oven to 350°F and grease an 8” or 9” cast iron skillet or baking pan with oil or cooking spray.
- Spread the apple filling mixture into the pan.
- Sprinkle the apples with all of the oat topping.
- Bake for 35-45 minutes or until golden brown and the apples are tender and cooked through.
Test Kitchen Notes
- My top 3 favorite apples to use for this apple crisp recipe are: Honeycrisp, Granny Smith and Fuji.
- Storage: Store the pan covered in the fridge for up to 4-5 days. You can also freeze the crisp for up to 3 months.
- The best gluten free flour blend for this recipe is Bob's Red Mill Gluten Free 1 to 1 Baking Flour.