Apple Crisp without Oats

• servings: 8 servings
• active time: 40 minutes
• total time: 1 hour 20 minutes

Ingredients

1 1/4 cup All-Purpose Flour

3/4 cup Brown Sugar

2 tsp Cinnamon

1/2 tsp Nutmeg

Pinch Kosher Salt

1/2 cup Salted Butter (cold)

pinch oF salt

2 lbs Apples (I used a mix oF granny smith apples and honeycrisp apples)

1 1/2 cups Apple Cider (boiled down to 1/4 cup - see instructions)

1/3 cup brown sugar

2 tbsps cornstarch

2 tsp vanilla extract

1 tbsp lemon juice

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground cloves

pinch oF salt

Directions

Preheat oven to 350 degrees F.

Add apple cider to a saucepan over high heat. Boil until the cider is reduced to a 1/4 cup, about 20-25 minutes. Pour into a heat safe container and allow it to cool.

Grease a 9-inch cast iron skillet or 9x13 baking dish with butter.

Peel, core, and slice the apples into bite sized chunks (about 1/4 inch slices) and place in a large bowl. Add lemon juice, vanilla extract, brown sugar, spices, apple cider concentrate (boiled cider from above), and cornstarch. Toss together to coat and add to your prepared baking dish.

While the apples are sitting, Prepare the crisp topping by mixing together flour, cinnamon, and salt. Then add in the cold butter and pinch together (you can also use a pastry cutter or food processor) until crumbles begin to form and the butter is completely mixed into the flour.

Sprinkle the crumbly topping on top of the apple mixture. Bake for 40-45 minutes, until the topping is golden brown and the fruit filling is bubbly and soft. Allow the apple crisp to cool for 10-15 minutes before serving.

Nutrition

• Calories: 380 kcal
• Total Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.5 g
• Cholesterol: 31 mg
• Sodium: 104 mg
• Total Carbohydrate: 68 g
• Dietary Fiber: 4 g
• Total Sugars: 45 g
• Protein: 3 g