Sanchez's Apple Crisp

This is my moms wonderful Apple Crisp Recipe that we adore every Thanksgiving as a fall desert. I had the chance to make this before Thanksgiving weekend last week and it was amazing! hope you all enjoy! and Happy Thanksgiving  

Ingredients

For the Filling

• 6 medium baking apples, such as Granny Smith (2 1/2 to 3 pounds)
• 1/4 to 1/2 cup (50 to 100 g) granulated sugar, depending on tartness of apples
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

For the Topping

• 3/4 cup (105 g) all-purpose flour
• 3/4 cup (65 g) old-fashioned rolled oats
• 1/2 cup (100 g) sugar (option: combine 1/4 cup brown sugar + 1/4 cup granulated sugar)
• 1/2 cup (115 g) butter, melted (1 stick)
• 1/8 teaspoon kosher salt

Method

1. Heat oven to 350 degrees F (177 C). Butter a 9-inch (23 cm) square (or 2-quart) baking dish.

Make the Filling

1. Core apples then cut into 3/4-inch (7 cm) pieces. Add apples to a large bowl, sugar, cinnamon and nutmeg. Stir then add to baking dish.

Make the Topping

1. To make the crisp topping, combine flour, oats, sugar and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly. Sprinkle over apple filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)

Bake Apple Crisp

1. Bake 1 hour to 1 hour and 30 minutes or until juices are thickened, the apples are tender and the topping has turned light golden brown. If the topping starts to become too brown, cover with aluminum foil and continue to bake until the apples are done.