apple crisp

Holly Nilsson’s apple crisp bakes cinnamon-seasoned apples under an oat topping. This account selects Granny Smith apples, rolled oats and her unsalted-butter version.

For the topping, softened butter is worked with brown sugar, flour and cinnamon into pea-sized crumbs. Rolled oats and the selected optional chopped pecans are stirred in; the listed optional salt has no stated addition stage.

The peeled, cored apples are sliced and tossed separately with granulated sugar, another portion of flour and another portion of cinnamon. They fill the baking dish beneath the same oat mixture.

Baking continues until the topping is golden and the apples are tender, followed by a short cooling period. The author describes a buttery topping and tart apples that retain their shape.

The source permits warm, room-temperature or chilled service. Ice cream, caramel or whipped cream are suggested serving options, while the make-ahead lemon treatment and other nut or coconut choices remain separate.