Make Ahead Apple Crisp

I made my first apple crisp of the season over the weekend. I tried a new recipe, which is almost always the case when we are talking about apple crisps. This one was outstanding, darn near perfection. I especially love that you can make the components in advance, and then just dump them in a pan and bake when you are ready. The weather is prime and the apples are begging to be enjoyed in their in-season glory. What are you waiting for?

Apple Crisp

-slightly adapted from tastesbetterfromscratch.com

*this will make a smallish pan--8" square or 7 x11 and serves 4-5 max. Double for a 9x13 to serve a larger crowd

• Apples: 
• -3-4 large tart apples, peeled and sliced thin. I used Haralson. Granny smith and Jonathan are all also great baking choices. 
• -3 Tbsp butter, melted
• -2 Tbsp flour
• -1 1/2 Tbsp lemon juice
• -3 Tbsp milk
• -1/2 tsp vanilla extract
• -1/4 cup brown sugar
• -1/2 tsp ground cinnamon
• -dash of salt
•  In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. It will look kind of strange. That's OK. Pour into an 8" square pan if baking now, or place in a container with lid and throw in the fridge for later if making ahead (and by making ahead, I mean up to 12 hours max).

• Topping:
• 1/2 cup flour
• 1/2 cup old fashioned oats
• 1/2 cup brown sugar
• 1/2 tsp baking powder
• 1/4 tsp ground cinnamon
• dash of salt
• 1/3 cup unsalted butter, diced into small chunks
• Use your hands or a pastry blender or a fork or whatever to mix the ingredients together until you have a nice crumbly topping. Sprinkle over apple filling and bake at 375 for 30-35 minutes until hot and bubbly. Let stand at least 10 minutes before serving with vanilla ice cream. If you are making ahead, put the topping in a Ziploc bag and refrigerate until ready to bake.