Autumn Apple Crisp

There’s nothing like baking a piping hot apple crisp on a cool fall night. It’s an easy, casual dessert, perfect for the family after a long day at school and football practice. Serve with rich vanilla ice cream or whipped cream.

FILLING

5 lbs. Granny Smith apples

2 tablespoons fresh orange juice

1⁄2 cup sugar

2 teaspoons cinnamon

1 teaspoon ground nutmeg

TOPPING

2 1⁄2 cups flour

3⁄4 cup lt. brown sugar

3⁄4 cup sugar

1⁄2 teaspoon kosher salt

1 cup rolled oats

3 sticks chilled butter, diced

Step 1: Preheat the oven to 350°F and butter a 9x13-inch baking dish.

Step 2: Peel, core, and cut the apples into bite-sized pieces.

Step 3: Add the apples to the juice, sugar, and spices. Pour into the baking dish. 

Step 4: To make the topping, combine the flour, sugars, salt, oats, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low-speed until the mixture is crumbly. You can also do this with your hands. 

Step 5: Sprinkle the topping evenly over the apples.

Step 6: Place the baking dish on a sheet pan and bake for an hour until the top is brown and the apples are soft. Best served warm with vanilla ice cream.

RUTH’S PRO-TIP

This recipe also works great with peaches and raspberries! Just omit the sugar and spices in the fruit mixture and bake as directed