Apple Crisp with Oatmeal Walnut Streusel Topping

By srumbel

The sweet-tart flavor of the apples pair very well with the warm spices and the crunchy, buttery oatmeal and walnut topping. Served warm with a scoop of vanilla ice cream, slowly melting and mixing with the topping and apples, I can’t think of anything better.

from daisyworld.com

Ingredients

• 4 4 4 apples (I used two Granny Smiths and two Honeycrisp apples)
• 3 3 3 tablespoons fresh lemon juice
• 2 2 2 tablespoons granulated sugar or vanilla sugar*
• 1/8 1/8 1/8 teaspoon ground cinnamon
• 1/4 1/4 1/4 cup all-purpose flour
• 1 1 1 teaspoon vanilla extract*
• 1/4 1/4 1/4 cup walnuts or pecans, coarsely chopped
• 2 2 2 tablespoons cold unsalted butter, cut into small pieces
• For the Topping
• 3/4 3/4 3/4 cup old-fashioned rolled oats
• 1/2 1/2 1/2 cup light brown sugar
• 1/8 1/8 1/8 cup walnuts or pecans, coarsely chopped
• 3 3 3 tablespoons all-purpose flour
• 1/2 1/2 1/2 teaspoon kosher salt
• 1/4 1/4 1/4 teaspoon ground cinnamon
• 1/4 1/4 1/4 teaspoon ground nutmeg
• 1/8 1/8 1/8 teaspoon ground ginger
• pinch pinch of cloves
• 6 6 6 tablespoons cold unsalted butter, cut into small pieces

Preparation

Step 1

Preheat the oven to 400 degrees F.

Peel, core, and cut the apples into 1/2-inch wedges and place in a bowl. Pour in lemon juice and toss to prevent browning. Add granulated sugar, cinnamon, flour, and vanilla extract and stir to combine. Transfer to a buttered 8-inch by 8-inch square or oval baking pan. Scatter the walnuts and pieces of butter on top of the apples.

To make the topping, combine the oats, brown sugar, nuts, flour, salt, and spices. Cut in the butter using a pastry blender, a fork, or two knives. Spread the topping evenly over the apples. Bake until the topping is golden brown and the apples are bubbling, about 35 to 40 minutes. Cool slightly on a wire rack.

Spoon warm apple crisp into bowls and serve with vanilla ice cream.