- 2 pounds (approx. 6 medium-small) ripe apples, cored and cut into 2-inch squares
- 1 large lemon
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 2/3 cup rolled oats
- 2/3 cup dark brown sugar, packed
- 2/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon, unleveled
- 6 tablespoons unsalted butter, cold and cut into 1-inch cubes
- 1/4 cup Turbinado sugar or Belgian pearl sugar
For more recipes from Michelle Lopez, check out her sweet hunger-inducing blog Hummingbird High.
- Preheat oven to 350F.
- In a medium bowl, measure ½ cup granulated sugar. Using a zester, grate 1 tablespoon lemon zest into the sugar. Using fingers, rub lemon zest into granulated sugar to help release lemon oil from the zest and give a stronger citrus flavor.
- Add 2 pounds prepared apples to sugar. Cut lemon in half and squeeze juice over a strainer (to catch lemon seeds) over apples and sugar. Use a rubber spatula to toss ingredients together. Add cornstarch and flour then toss again. Transfer mixture into 9-inch pie pan and set aside.
- In a separate medium bowl, combine rolled oats, packed brown sugar, all-purpose flour, ground cinnamon, and butter. Blend with a pastry blender until the whole mixture has the appearance of cornmeal and there are no butter pieces bigger than the size of a pea. Add turbinado sugar and gently whisk into mixture until incorporated.
- Use a rubber spatula or fingers to sprinkle crisp topping atop apples until covered; create an even layer across fruit. Set filled pie pan on a baking sheet to catch any juices then place in the center rack of oven.
- Bake 40 to 45 minutes, or until the topping is golden brown and juices are bubbling. Remove the pan from the oven and allow to cool for 15 to 20 minutes on a wire rack. Serve crisp while warm.
Videos You Might Also Like
Didn't find what you were looking for? Try another search: