Use firm, sweet apples that hold their shape well during baking. Granny Smith and Honeycrisp are great choices.
Toss the apples with lemon juice to help prevent browning while you prepare the other ingredients.
When cutting the cold butter into the flour, work quickly so the butter doesn’t melt into the flour. Keep butter chilled for best results.
For a crunchy topping, don’t pack down the crumble mixture before baking. Keep it light and fluffy.
If the topping browns too quickly, tent foil loosely over the crisp. Remove it during the last 5-10 minutes if you want more browning.
Let the crisp rest for 10 minutes before serving so the filling sets up. Serve warm with ice cream! Enjoy!
