Apple Crisp is delicious any time of year, but it’s especially a-peel-ing in the fall!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
In medium bowl, use rubber spatula to stir together flour, oats, brown sugar, and cinnamon. Drizzle melted butter over oat mixture and toss with fork or your fingers until mixture comes together.
In large bowl, use rubber spatula to stir together sugar, cornstarch, and salt. Add apples to bowl with cornstarch mixture and toss to coat.
Use rubber spatula to scrape apple mixture into 8-inch square baking dish. Crumble oat topping into pea-size clumps and sprinkle oat topping evenly over apple mixture.
Place baking dish in oven. Bake until filling is bubbling around edges and topping is golden brown, about 40 minutes.
Did you know that more than 6,000 varieties of apples are grown in North America?! They come in different colors (red, yellow, green) and textures (some are sweet and soft, others are tart and crisp). When it comes to baking, we often like to use Golden Delicious apples (as we do in this recipe) because they are sweet and keep their shape during baking (they don’t turn into applesauce!). But you can use any sweet, crisp apple for this recipe, such as Honeycrisp or Braeburn.
Rolled oats (also called old-fashioned or regular oats) are whole oats that have been steamed and then rolled. If these same oats are rolled very thinly, they are called quick oats because they cook, well, more quickly. Instant oats are cooked and then dehydrated, so they don’t need any more cooking, just hot water. Not all brands of rolled oats are the same—some are denser than others (they weigh more).
Butter can be melted in a small saucepan on the stove (use medium-low heat), but we think the microwave is easier.