Perfect Apple Crisp (adapted from King Arthur Flour)
Apple Filling:
3 lbs of apples (you'll have about 9 cups once you've peeled, cored, and sliced them)
1/4 cup apple cider or apple juice
1/4 to 3/4 cup packed brown sugar, depending on the sweetness/tartness of your apples
2 Tb melted butter
1 tsp vanilla
2 Tb boiled cider (**optional**)
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
3 Tb all-purpose or tapioca flour
1/4 tsp salt
Topping:
3/4 cup all-purpose flour
1/2 cup quick oats
heaping 1/4 tsp salt
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 tsp allspice
1/4 tsp ginger
3/4 tsp baking powder
8 Tb cold buter, cut into tablespoon-sized chunks
**Boiled cider is this amazing substance from King Arthur Flour, and it's exactly what it sounds like. They boil cider down into this ultra-concentrated syrupy apple goodness that is now a must for any apple dish I ever make. Ever. You can use it to add apple flavor to things without apple chunks too! Sauces, syrups, glazes, baked yumminess, savory deliciousness, the uses are endless! I love this stuff! And they aren't even paying me to say so :) **
Preheat your oven to 350°F. Grease a 9" x 9" square cake pan, or similar-size baking pan.
Peel and core your apples, then slice them about 1/4 inch thick. Mix with remaining filling ingredients and dump into prepared pan.
Whisk together the flour, oats, salt, sugar, spices, and baking powder for the topping in a medium bowl. Add the cold butter and work it in with your fingers until the mixture resembles crumbly cookie dough. (Just like my streusel tutorial!) Sprinkle the topping over the apples.
Set the pan on a parchment- or foil-lined cookie sheet, to catch any potential drips. Bake uncovered for about 60 minutes, until it's bubbling golden brown.
Remove from the oven, and let cool for 15-20 minutes before serving. (Waiting a bit helps the filling set). You can always re-warm individual servings if you like!