📖 Instructions

1. First, let's make the elderflower syrup (if you're not using store-bought). Combine 1 cup of sugar and 1 cup of water in a saucepan. Heat over medium heat, stirring until the sugar dissolves. Bring to a simmer and add about 20 fresh elderflower heads (or to taste). Remove from heat, cover, and let steep for at least 4 hours, or preferably overnight. Strain the syrup through a cheesecloth-lined sieve and discard the elderflowers. Store in an airtight container in the refrigerator. It should last a couple of weeks, or until you eat it all!
2. Now, preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish. I once forgot to grease the dish and, trust me, it's a mess to clean up afterwards!
3. In a large bowl, peel, core, and slice about 6 medium-sized apples (such as Granny Smith, Honeycrisp, or a mix of both). Toss them with 2 tablespoons of lemon juice (to prevent browning – nobody wants sad, brown apples!), 1/4 cup of granulated sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and a pinch of salt. Make sure everything is evenly coated.
4. Transfer the apple mixture to the prepared baking dish, spreading it out evenly. This forms the base of our magnificent crisp.
5. In a separate bowl, prepare the topping. Combine 1 cup of rolled oats (not instant!), 1/2 cup of all-purpose flour, 1/2 cup of packed brown sugar, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt. Cut in 1/2 cup (1 stick) of cold, unsalted butter, using a pastry blender or your fingertips, until the mixture resembles coarse crumbs. The butter needs to be cold for the topping to be crumbly, trust me!
6. Sprinkle the oat topping evenly over the apple mixture. Don't be shy, cover those apples completely!
7. Bake for 30-35 minutes, or until the topping is golden brown and the apple filling is bubbling. Keep an eye on it, ovens vary! If the topping starts to brown too quickly, tent the dish with foil.
8. Remove from the oven and let cool slightly before serving. Drizzle generously with the homemade (or store-bought) elderflower syrup. A scoop of vanilla ice cream or a dollop of whipped cream is a welcome addition, but totally optional. I personally prefer vanilla ice cream, its creamy texture really compliments the crisp's warmness.