Ingredients
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6 tablespoons Unsalted Butter
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½ cup all-purpose Flour
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½ cup old-fashioned (rolled) Oats
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½ cup chopped salted, roasted Almonds
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½ cup (packed) light Brown Sugar
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½ teaspoon Kosher Salt
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6 medium (about 3 pounds total) Sweet-Tart Apples
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¼ cup Granulated Sugar
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1 teaspoon ground Cinnamon
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2 teaspoons fresh Lemon Juice
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2 cups Heavy Cream
Directions
The roasted, salted variety, on the other hand, are probably in your pantry right now. They make this apple crisp extra crunchy and just a little bit saltier than other desserts something that is balanced by the thick cream you pour on at the end.
Steps
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1
Done
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Set a rack in the middle of the oven and preheat it to 350°F. Brush a 2-quart baking dish with melted butter. |
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2
Done
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In a medium bowl, stir together the flour, oats, almonds, brown sugar, and salt. Drizzle in the 6 tablespoons melted butter and stir until combined. Set aside. |
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3
Done
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In a large bowl, toss the apples with the granulated sugar, cinnamon, and lemon juice. Transfer the apples to the baking dish and scatter the oat mixture evenly on top. Bake until the topping is crispy and browned and the apple juices are bubbling, 1 hour 15 minutes to 1 hour 30 minutes. (If the top gets brown before the apples are done, cover the baking dish with aluminum foil.) Set the dish on a wire rack to cool slightly. |
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4
Done
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While the crisp cools, beat the cream with a whisk for 30 seconds or so, just enough to get it frothy and thicken it a little bit. (Don’t beat it into a full-on whipped cream.) Divide the warm crisp among bowls and top with the cold cream. |
