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Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
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Make the Filling: In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, salt, lemon juice, and vanilla extract. Toss everything together until the apple slices are evenly coated. Transfer the mixture to the prepared baking dish, spreading it into a uniform layer.
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Make the Topping: In a separate medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Using your fingertips, a pastry cutter, or two forks, work the butter into the dry ingredients until the mixture is crumbly and well combined, with butter pieces no larger than a pea.
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Assemble and Bake: Sprinkle the oat topping evenly over the apple filling, covering it completely. Bake for 45-50 minutes, or until the topping is a deep golden brown and the apple filling is bubbling around the edges.
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Cool and Serve: Remove the crisp from the oven and allow it to cool for at least 15 minutes before serving. This allows the juicy filling to thicken slightly. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Chef’s Notes & Tips
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Apple Variety: For the best flavor and texture, use a mix of apple varieties. Granny Smith provides a tart backbone, while Honeycrisp, Braeburn, or Pink Lady add sweetness and hold their shape well.
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Sugar Adjustment: Taste your apples! If they are particularly tart, you may want to add an extra tablespoon or two of sugar to the filling. If they’re very sweet, you can reduce it slightly.
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Add Some Crunch: Stir ½ cup of chopped pecans or walnuts into the crisp topping for added texture and nutty flavor.
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Make Ahead: The crisp topping can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
