@theoldrecipebox0: 🍎 OLD-FASHIONED APPLE CRISP Makes 8 servings. Use a 9×9-inch baking dish and bake at 350°F. Estimated timing: 20 minutes prep, 45–55 minutes baking, and 20 minutes resting. APPLE FILLING • 6 medium apples (about 2½ pounds before peeling), peeled, cored, and sliced ¼ inch thick — about 6 cups prepared • ¼ cup granulated sugar • 1 tablespoon all-purpose flour • 1 teaspoon ground cinnamon • 1 tablespoon lemon juice OAT CRUMBLE • ¾ cup all-purpose flour • ¾ cup old-fashioned rolled oats • ⅔ cup packed light brown sugar • 1 teaspoon ground cinnamon • ¼ teaspoon salt • ½ cup cold unsalted butter, cubed • 1 teaspoon additional butter for greasing the dish DIRECTIONS Heat oven to 350°F. Grease a 9×9-inch baking dish with the additional teaspoon of butter. Toss apples with granulated sugar, 1 tablespoon flour, 1 teaspoon cinnamon, and lemon juice. Spread in the dish. In another bowl, mix the topping flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or your fingertips until crumbly, with small butter pieces remaining. Sprinkle topping evenly over the apples. Bake 45–55 minutes, until golden brown, bubbling around the edges, and tender when the apples are pierced with a knife. Loosely cover with foil if the topping browns before the apples soften; continue baking until tender. Rest 20 minutes before serving warm. The filling will be very hot straight from the oven. STORING LEFTOVERS Cover and refrigerate within 2 hours; use within 4 days. Reheat leftovers to 165°F. For a crisper topping, reheat in a 350°F oven, loosely covered as needed. Timing and yield are estimates; apple variety and your oven affect baking time.

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