Pre-heat oven to 375°F. Peel and slice apples into 1/4 to 1/2 inch slices.
Combine 1/2 cup sugar, 1/4 cup water, and 1 teaspoon cinnamon in a large casserole dish or 9x9 baking dish*. Add sliced apples and mix well to coat apple slices completely.
In a medium mixing bowl with a pie blender or two forks, combine flour, sugar, salt, and butter cubes until well combined and small crumbles form. Lightly pat topping over apples in baking dish.
Bake for 45-50 minutes, until bubbling and topping is golden brown. Cool slightly and serve with vanilla ice cream.
Apples: You want to use apples that are sweet yet tart and will not break down during cooking; if you can find Jonathan apples, they are best. I used Honeycrisp apples in the photos, but I've used many different kinds in the past. Use your best judgment or favorite apple (if it's not mushy!).Storage: I usually store the apple crisp on the counter, covered, for 1-2 days (if it lasts that long!). I've been known to eat it at room temperature, or warm in the microwave for a quick fix. If you want to reheat the entire pan, heat in the oven at 350°F for approximately 10-12 minutes.Dish: Adjust the size of the pan as needed; as you can see in the photos I used a casserole dish use what you have, the thickness of the crisp just may vary! 🙂