Ingredients
Scale
- 6–7 large Granny Smith or Honeycrisp apples, peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish or a similar sized casserole dish with butter or non-stick spray. In a large mixing bowl, toss the sliced apples with granulated sugar, lemon juice, one tablespoon of flour, and one teaspoon of cinnamon. Ensure every apple slice is evenly coated. Pour the mixture into your prepared baking dish and spread them out into an even layer.
- In a medium bowl, combine the rolled oats, one cup of flour, brown sugar, baking powder, cinnamon, and salt. Whisk these dry ingredients together until no large clumps of brown sugar remain. Add the chilled, cubed butter to the bowl. Use a pastry cutter or your clean fingertips to work the butter into the dry mixture. Continue until the mixture resembles coarse crumbs and the butter pieces are about the size of small peas. The topping should hold together slightly when squeezed.
- Sprinkle the oat streusel evenly over the top of the apples, covering them completely. Place the dish in the center of the oven and bake for 40 to 45 minutes. You are looking for a deep golden-brown crust and bubbling fruit juices around the edges. Once finished, remove from the oven and let it cool for at least 10 minutes. This rest period allows the juices to thicken. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
- Cook Time: 65 minutes