Peruvian Style Apple Crisp

Servings: 6

Easy

Ingredients

Topping

½ cup all-purpose flour

½ cup old fashioned oats

½ cup packed light-brown sugar

½ teaspoon baking powder

¼ teaspoon ground cinnamon

¼ teaspoon salt

1/3 cup unsalted butter, cold, diced into small cubes

Apple filling

2 lbs Granny Smith apples (at room temperature) peeled, cored and sliced thin (about 1/8-inch)

3 tablespoon unsalted butter, melted

2 tablespoon all-purpose flour

3 tablespoon water

1 tablespoon lemon juice

½ teaspoon vanilla extract

¼ cup light-brown sugar

½ teaspoon ground cinnamon

1 pinch salt

Directions

Preheat oven to 375 degrees and position oven rack one level below the center.
Butter an 8 by 8 inch baking dish (or small casserole dish with a similar size), set aside.
For topping - in a mixing bowl whisk together flour, the oats, brown sugar, baking powder, cinnamon and salt for 30 seconds.
Add diced butter and using clean fingertips, rub butter into dry mixture until it comes together into small crumbles. Transfer to refrigerator to chill while preparing filling.
For filling - in a small mixing bowl, whisk together melted butter and flour until well blended.
Mix in water, lemon juice and vanilla.
Stir in brown sugar, cinnamon, and pinch of salt.
Place apples in a large bowl then pour butter mixture over apples and toss to evenly coat.
Pour apple mixture into prepared baking dish and spread into an even layer.
Remove topping from refrigerator and sprinkle into crumbles evenly over top of apples.
Bake in preheated oven until top is golden brown and apples are tender when pierced with a toothpick, about 35 minutes.
Remove from oven and allow to rest 10 minutes before serving. Serve warm with vanilla ice cream and salted caramel sauce if desired.

Notes

Be sure to slice your apples thinly so they become fully tender. No one wants a crunchy apple in their apple crisp.

If you only have salted butter on hand, reduce the salt in the topping to 1/8 teaspoon and omit the salt in the filling.