This Okanagan-style apple crisp bakes sliced British Columbia apples under a generous cinnamon oat topping. Choose a firm, sweet-tart orchard apple such as Gala or a mix of varieties; the fruit softens beneath a buttery, golden crumble.
This Okanagan-style apple crisp bakes sliced British Columbia apples under a generous cinnamon oat topping. Choose a firm, sweet-tart orchard apple such as Gala or a mix of varieties; the fruit softens beneath a buttery, golden crumble.
Step 1Wash the apples under running water before peeling. Raw flour may carry harmful bacteria: do not taste the uncooked topping, wash hands after handling flour and keep raw ingredients and utensils separate from ready-to-eat foods.
Step 2Heat the oven to 175°C. Lightly butter a 23 × 33 cm baking dish or use a thin film of neutral cooking oil.
Step 3Peel, core and slice the apples evenly, about 5 mm thick. Spread them in the prepared dish.
Step 4In a small bowl, mix 45 g flour, cinnamon and 8 g brown sugar. Sprinkle over the apples and toss until the slices are lightly coated.
Step 5In a large bowl, mix the oats, 250 g flour, 330 g brown sugar and kosher salt until evenly combined.
Step 6Cut the cold butter into the oat mixture with a pastry cutter or fork until coarse crumbs and clumps form. Keep the butter cool rather than melting it.
Step 7Scatter the topping evenly over the apples without pressing it into a solid layer.
Step 8Bake about 45 minutes, until the topping is golden and the apples are tender, with juices bubbling around the sides.
Step 9Broil for 1–2 minutes to deepen the colour, watching continuously so the oats and sugar do not scorch.
Step 10Set the hot dish on a heat-safe trivet and cool for at least 10 minutes before serving.
Step 11Spoon into bowls and serve warm or at room temperature. The crisp is complete as written; any accompaniment is optional and separate.
Step 12Refrigerate leftovers in a shallow covered container within 2 hours. Eat within 2–3 days; reheat to 74°C if serving warm. Discard perishable crisp left at room temperature over 2 hours or outdoors in hot weather over 1 hour.
A mix of apple varieties gives the filling more depth; firmer fruit holds its shape better, while softer apples cook down more. If using very tart apples, taste a small cooked piece before assembling and adjust the fruit sugar modestly. Cut the butter in while cold so the topping bakes into crisp crumbs instead of a greasy sheet. Move the dish carefully after broiling, and allow the juices to settle before serving.
Approximate estimate per serving, calculated as one tenth of the dish with 1.1 kg apples, 295 g all-purpose flour, 200 g rolled oats, 338 g brown sugar, 340 g unsalted butter, 16 g cinnamon and 1 g kosher salt. USDA FoodData Central values were used; apple weight and product labels vary. This is an ingredient estimate, not laboratory analysis.
Contains wheat (gluten) in the flour and milk in the butter. Oats may have gluten cross-contact; check packaged oats, flour and butter labels. Raw flour may carry harmful bacteria: do not taste uncooked topping, keep flour and raw mixture separate from ready-to-eat foods, wash hands after flour handling, and clean bowls, tools and surfaces with hot soapy water. Bake the topping fully. Refrigerate leftovers within 2 hours; use within 2–3 days and reheat to 74°C if serving warm. Discard perishable crisp left at room temperature over 2 hours or outdoors in hot weather over 1 hour.
A firm variety such as Gala holds its shape; tart apples also work, but may need a little more sugar. A mix of firm apples gives a balanced flavour.
