Ingredients

For the crumb topping:

 1/2 cup flour

 1/2 cup old fashioned oats

 1/2 cup brown sugar

 1/2 tsp baking powder

 1/4 tsp ground cinnamon

 dash of salt

 1/3 cup unsalted butter, diced into small chunks

For the Apple filling:

 3-4 large Granny Smith apples, peeled and sliced thin

 3 Tbsp butter, melted

 2 Tbsp flour

 1 Tbsp lemon juice

 3 Tbsp milk

 1/2 tsp vanilla extract

 1/4 cup brown sugar

 1/2 tsp ground cinnamon

 dash of salt

 Serve with Vanilla Ice Cream

Instructions

1. Preheat oven to 375 degrees F.

2. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender
until it resembles small crumbs. Refrigerate while you prepare the apple filling.

3. For the Apple Filling: In a small bowl, combine melted butter and flour until well blended. Add
lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter
mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and
spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35
minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10
minutes before serving.

4. Serve with Vanilla Ice Cream

Notes

Make ahead tips: Make the apple filling, adding a tiny bit more lemon juice so the apples don't brown.
Store the apple filling in an air-tight container, in the fridge, for up to one day. Make the crumble
topping and put it in a separate ziplock bag, in the fridge. When ready to bake, remove from the fridge,
and sprinkle the topping on top. Bake as directed. To Freeze: Bake and cool the crisp completely, then
cover it with a double layer of aluminium foil. Freeze for up to 3 months. Thaw overnight in the
refrigerator, then warm in a 350°F oven for 20-25 minutes or until heated through.