3tablespoonsapple juice (preferred) or orang juice
¼cupgranulated sugar
2tablespoonsall purpose flour
¾teaspoonground cinnamon
1 teaspoonpure vanilla extract
vanilla ice cream and caramel saucefor serving
Instructions
Preheat oven to 350°F. Grease a 9-inch deep dish pie plate or 9x9 square baking dish. Set aside.
Topping: combine flour, oats, brown sugar, salt, and cinnamon. Add melted butter and stir until combined. Place in the refrigerator while you proceed with the filling.
Filling: In a large bowl combine apples, juice, granulated sugar, flour, cinnamon, and vanilla. Stir gently until completely combined. Dump the mixture (and any accumulated juices) into the prepared baking dish and spread into an even layer. Crumble the topping over the fruit, occasionally pressing some of it together to form clumps.
Spray a piece of foil with nonstick spray and loosely cover the baking dish. Bake 20 minutes. Remove the foil and bake for an additional 25-30 minutes, until the topping is golden brown, the apples are tender, and the juices are bubbling around the edges. Allow to cool slightly. Serve warm with vanilla ice cream.
Video
Notes
Apples: You will need about 4-6 apples. Apples should be sliced ¼ inch thick or smaller. I recommend using Honeycrisp, Pink Lady, Fuji, or a combination of those.Serving and storage: Serve warm topped with a scoop of vanilla ice cream. You can also add a drizzle of caramel sauce.Have leftovers? Place them in the refrigerator. You can eat the leftovers cold, straight from the fridge or you can reheat servings in the microwave.