Apple Crisp

Tender, tangy apples tucked under a golden, crunchy cereal crust. The scent of warm butter and cinnamon fills the kitchen as the fruit juices bubble around the edges of the dish.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 510
• Protein: 5 g
• Carbs: 76 g
• Fat: 19 g

Ingredients

• 4 piece Malus domestica Borkhausen Gala ( peeled and cut into large cubes )
• 0.3 piece Citrus limon (L.) Burm. f. ( juiced )
• 100 g Wheat flour
• 66.7 g Oat flakes
• 100 g Brown sugar
• 83.3 g Minimum butter sweet ( cold, diced )
• 0.7 tbsp Cinnamon powder
• 0.7 pinch Gray sea salt

Instructions

1. Fruit preparation

   Peel and core the apples. Cut them into large two-centimeter cubes. In the baking dish, toss them with lemon juice and some cinnamon to prevent browning.

2. Crumble topping

   In a mixing bowl, work the cold diced butter with the flour, brown sugar, oats, and remaining cinnamon. Use your fingertips to rub the mixture until it reaches a coarse, irregular gravel texture.

3. Assembly and baking

   Spread the crumble over the apples without pressing down to allow air circulation. Bake at 180°C. It is ready when the crust is deep brown and the apples are tender to the core.

Chef's tips

• Do not overwork the dough; you want chunks, not a smooth paste.
• If the top browns too quickly, cover with parchment paper.
• The contrast between the cold fruit and the hot oven is key.

Storage

Keeps for 2 days at room temperature, covered with a cloth. Reheat for 5 minutes in the oven to restore the crunch.