5 Honeycrisp Apples peeled cored and chunked or sliced (see notes)
1 lemon juiced (about 2 tablespoons)
3/4 cup all purpose flour
2/3 cup brown sugar
1/3 cup sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
1/2 cup butter cold
Preheat oven to 350 degrees. Spray the bottom of a 9-inch casserole dish with nonstick baking spray.
Toss apples with lemon juice and place half of them in the bottom of a 9-inch casserole dish or 9-inch pie dish.
In a food processor, combine your flour, brown sugar, sugar, ground cinnamon, ground nutmeg, ground cloves, and salt; pulse several times to combine. Drop in butter 1 tablespoon at a time pulsing between each tablespoon or until butter is fully incorporated and coarse crumbs form.
Sprinkle half the crumbs over the apples. Top with remaining apple slices and the rest of the crumb mixture. Bake for 40-45 minutes or until very lightly browned. Serve warm.
Pick apples that are ideal for baking, like Honeycrisp, Braeburn, Granny Smiths, or Pink Lady.
Don’t slice your apples too thin because this recipe is best when the apple still have some firmness to them.
For ease in cleaning, grease your baking dish.
Don’t skip the lemon juice. It helps keep the apples fresh while you are getting the rest of the recipe ready and adds a noticeable delectable zippy flavor to the final outcome.
Always preheat your oven and load this dish as close to the center as possible.
For best results, do not overbake this recipe. The top should be very lightly browned, and the apples still be slightly crisp.
This recipe, like apple pie, is best served warm yet still very delicious cold.
Please store leftovers in an airtight container in the fridge for up to 3 days.