📖 Instructions

1. Preheat your oven to 375°F (190°C). This is super important for even baking, so don't skip this step!
2. Grab a large bowl. In it, peel, core, and slice about 6-8 medium apples (about 6 cups). Granny Smith or Honeycrisp are my favorites; they hold their shape well and offer a great flavor balance. But really, any apple will do!
3. Toss the sliced apples with 1/2 cup of granulated sugar, 1/4 cup of all-purpose flour, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. I like to use a generous hand with the cinnamon, it's just so cozy!
4. Pour the apple mixture into a greased 9x13 inch baking dish. It’s a good idea to use a non-stick baking dish; I've learned that the hard way :P.
5. Now for the amazing hazelnut topping! In a separate bowl, combine 1 cup of all-purpose flour, 1/2 cup of rolled oats, 1/2 cup of packed light brown sugar, 1/2 cup of chopped hazelnuts, and 1/2 teaspoon of salt. If you don't have rolled oats, quick-cooking oats work just fine.
6. Cut in 1/2 cup (1 stick) of cold, unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Make sure the butter is cold— it helps keep the topping nice and crumbly.
7. Sprinkle the crumble topping evenly over the apples. Make sure to get full coverage so that every bit of apple is delicious!
8. Bake for 40-45 minutes, or until the topping is golden brown and the apples are bubbly and tender. Start checking at the 40 minute mark; ovens vary widely!
9. Let the crisp cool for at least 15 minutes before serving. This allows the filling to set and makes it easier to serve. Plus, it's tastier to let the flavors meld!
10. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream (or both, I'm not judging!). Enjoy this amazing warm, autumnal treat!