Ingredients:
For the Crisp:
2/3 cup butter, melted and browned
1 ½ cups all-purpose flour
1 ½ cups rolled oats
½ cup packed brown sugar
½ cup maple syrup
Juicy pinch of sea salt
For the Filling:
6 apples (I used Ambrosia), cored and thinly sliced
Zest and juice of 1 lemon
2 tablespoons all-purpose flour
¼ cup maple syrup
¼ cup packed dark brown sugar
Directions:
Preheat the oven to 350°F (160°C).
Brown the butter: In a small saucepan, melt it over medium heat until it foams and turns golden brown, about 3-5 minutes. Remove from heat and let it cool.
Make the crisp topping: In a large bowl, combine the flour, oats, brown sugar, and sea salt. Pour in the browned butter and maple syrup, stirring until the mixture comes together. It will be a bit wet but just throw it into the fridge while you prepare the filling.
Prepare the filling: In another bowl, toss the sliced apples with the lemon zest, lemon juice, AP flour, maple syrup, and dark brown sugar until well combined.
Assemble the crisp: Pour the apple mixture into the prepared baking dish, spreading it evenly. Break the chilled crumble with your fingers into smaller pieces and sprinkle the topping over the apples, covering them almost completely.
Bake: Place the dish in the pre-heated oven and bake for 45-55 minutes. At the 40-minute mark, lightly cover the top with foil to prevent it from browning too much. We want the apples to get saucy and juicy so make sure you bake until you see it bubbling on the sides
Serve: Let the crisp cool for a few minutes before serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream!
