The perfect apple crisp for fall: tender sweet-tart apples fragrant with cinnamon, cloves, and hints of citrus blanketed in a thick layer of crisp streusel topping.
Vanilla ice cream or Sweetened Whipped Cream(to serve, see Note)
Instructions
Preheat the oven to 375 F. Butter a shallow 9-by-13 or 3-quart shallow baking pan.
Make the Topping: Place the flour, brown sugar, ½ cup granulated sugar, 1 teaspoon cinnamon, and salt in a food processor and process to blend. Add the butter and pulse the mixture until it forms a nubby, pebbly texture, but not a paste. Transfer to a bowl and stir in the oats with a spoon so they don’t get minced up by the food processor. Hold the topping in the fridge while you prepare the apples if it’s warm in the kitchen.
Peel and slice the apples about ½-inch thick. Toss them in a large bowl with the zest and juice of the lemon and orange, then sprinkle over the ½ cup sugar and 1 teaspoon cinnamon, tossing so that the apples are evenly coated with the mixture. Transfer the apples to the prepared pan and evenly distribute the topping over the apples.
Bake for about 1 hour until the apples are tender (slide a knife into the middle of the pan) and the top is browned. You can give it a minute or two under the broiler if you want to get the top a bit more browned, but watch it carefully. Cool on a wire rack until warm, and serve with ice cream or whipped cream.
Notes
You can make the crisp topping up to 3 days ahead of time and store it in the fridge. And, if you want to prepare the apples and assemble the whole crisp in the morning, you can bake it right before dinner. Keep it in the fridge until ready to bake.
Leftovers will keep in the fridge for up to 3 days. If you want to rewarm the crisp, just heat it for about 15 minutes in a 350-degree oven. I don't recommend microwaving leftovers, as that will make the topping soggy.
The whipped cream can also be made ahead and kept in the fridge for up to a day.