Sheet Pan Apple Crisp With Oats

Sheet Pan Apple Crisp with Oats: 

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Sheet Pan Apple Crisp With Oats

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Ingredients

For the Crisp Topping

 

• 2½ cups all-purpose flour, 300 grams
• 2½ cups old-fashioned rolled oats, 250 grams

 

• ½ cup dark brown sugar, 107 grams
• 1 teaspoon kosher salt, 3 grams

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• ¾ teaspoon apple pie spice
• ¾ cup chopped pecans, 86 grams, toasted (optional)
• 1 cup very cold unsalted butter 226 grams, cut into 1/16th-inch pieces (2 sticks)

Instructions

• Set an oversized baking sheet covered with aluminum foil and preheat the oven to 425°F. Apply nonstick

• cooking spray to the foil. Put aside. Regarding the Crisp Topping

• Mix the flour, oats, brown sugar, salt, apple pie spice, and pecans in a big bowl. To the flour/oat mixture, add the butter chunks.

• Stir the mixture, then work the butter into the flour/oat mixture with your fingers until tiny, moist clumps start to form. While the apple filling is being prepared, chill the topping (the Crisp Topping can be made ahead of time and stored for up to two weeks in an airtight container).

• Two-and-a-half cups all-purpose flour, two-and-a-half cups old-fashioned rolled oats, one-half cup dark brown sugar, one teaspoon kosher salt, one-half teaspoon apple pie spice, one-half cup chopped nuts, and one cup of very cold unsalted butter

For the Apple Filling

• Wash and dry the apples if you choose not to peel them. Peel the apples if you’re using peeled ones, then use paper towels to pat dry.

• 3 Gala apples and 6 Granny Smith apples

• After coring the apples, cut them into ¼-inch pieces. Transfer to a sizable mixing basin.

• Add the apples to the lemon juice and toss to coat. The apples won’t discolor because of the lemon juice.

• One lemon

• Combine the brown sugar, granulated sugar, ginger, orange zest, salt, and apple pie spice in a medium-sized bowl. After sprinkling the apples with the brown sugar mixture, thoroughly combine.

• One orange, ½ teaspoon kosher salt, ½ teaspoon apple pie spice, ½ teaspoon minced ginger, four tablespoons dark brown sugar, and two teaspoons granulated sugar

• Scatter the apples evenly across the prepared sheet pan after pouring them in.

• Bake for 20 minutes at 425°F, or until the apples are tender and some of their juices have come out.

• After taking the sheet pan out of the oven, carefully take off the foil.

• Lower the oven’s setting to 375°F. Evenly sprinkle or dot the Crisp Topping over the apples, then bake,

• uncovered, for a further 20 to 30 minutes, or until the apples are mahogany in color, crispy, and bubbling.

• After taking the crisp out of the oven, give the liquids ten to fifteen minutes to settle.

• If preferred, top warm servings with a dollop of ice cream and caramel sauce.

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Nutrition Information 

FAQs AND QUESTIONs

Is an apple crisp the same as a crumble?

• Crisps and crumbles are very similar baked fruit desserts, but the difference is in the topping. The topping on a crumble tends to be more dense and cakey, whereas the topping on a crisp is lighter. The toppings on a crisp tend to contain oats.

What are the best apples to use?

• It’s best to use tart apples in this sheet pan apple crisp so that they contrast with the sweet topping. I used Granny Smith apples in mine, pink pearl would also work well. Apples should be firm for the best results.