Active Time

　　25 minutes

　　Total Time

　　1 hour and 15 minutes

　　Cookbook author and baking authority Abby Dodge created this recipe exclusively for Epicurious. "The flavor of this dessert relies on the apples, as they can range from sweet to tart and everything in between," says Dodge. She recommends using a combination of McIntosh and Golden Delicious apples. The McIntosh variety is sweet and juicy, and breaks down when baked. Golden Delicious apples are more tart; they'll soften a bit in the oven, but will maintain their shape. Both are readily available, but Macouns are a good substitute for the McIntosh, and Honey Crisp can be used in place of the Golden Delicious.

　　For more on baking apple crisp, including tips from Dodge and how to add nuts or oatmeal to the topping, see Classic Recipes: Apple Crisp.

　　

Ingredients

Makes 6 to 8 servings

　　

For the crisp topping:

1 cup all-purpose flour

　　2/3 cup packed dark brown sugar

　　3/4 teaspoon ground cinnamon

　　1/8 teaspoon salt

　　8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled

　　

For the apple filling:

2 pounds firm, sweet apples (4 to 5 medium-large apples)

　　Up to 1/4 cup water

　　

For serving (optional):

Vanilla ice cream or heavy cream

　　Equipment: 8-inch-square baking dish, preferably ceramic, glass, enamel-coated cast-iron, or stainless steel (avoid aluminum or uncoated cast-iron)

　　

Make the crisp topping:

Step 1

In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the butter pieces and use your fingers to rub the mixture together until the butter is incorporated and the mixture resembles coarse crumbs. Cover with plastic wrap and place in the refrigerator to chill while you prepare the apple filling.

　　

Make the apple filling:

Step 2

Position a rack in the center of the oven and preheat to 375°F.

　　

Step 3

Peel the apples and cut them in half lengthwise. Scoop out the cores and discard. Cut the apple halves lengthwise into 1/2- to 3/4-inch-thick slices—there should be about 6 cups total. Transfer the apple slices to an ungreased 8-inch-square baking dish and spread them out evenly. Drizzle up to 1/4 cup of water over the apples—use less water if the apples are particularly juicy.

　　

Step 4

Scatter the crisp topping evenly over the fruit without pressing down on it. Bake until the topping is browned, the apples are tender when pierced with a knife, and the juices are bubbling, about 45 to 50 minutes. Transfer to a wire rack to cool for 10 minutes. Serve warm, with or without a scoop of vanilla ice cream or a drizzle of heavy cream. DO AHEAD: Apple crisp can be baked, cooled completely, covered, and kept at room temperature for 1 day. Reheat, uncovered, in a warm oven until heated through.