1Tbsp (13g)granulated sugar mixed with 1/2 tsp cinnamon,for topping
Instructions
Preheat oven to 375 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
For the Filling
Peel and core apples then cut into slices a little over 1/4-inch thick. Cut slices in half.
Place apples in a prepared baking dish then toss with lemon juice. Set aside.
In a small saucepan whisk together brown sugar, cornstarch, cinnamon and apple juice.
Add butter then heat mixture over medium-high heat, stirring constantly until it reaches a simmer. Let simmer 30 seconds, while stirring then remove from heat.
Pour brown sugar mixture over apples in baking dish, toss to coat. Set aside.
For the Topping
In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
Add butter and using a pastry cutter or fork cut butter into mixture until it resembles coarse meal. Make a well in center of mixture.
Pour buttermilk into center then pour vanilla into buttermilk. Fold mixture with a rubber spatula just until combined (don't over-mix, it should be lumpy).
Dollop spoonfuls of mixture across apple layer (about 12 across top, don't spread it will spread as it bakes).
Sprinkle evenly with 1 Tbsp sugar and cinnamon mixture.
Bake in preheated oven until apples are soft, about 35 - 45 minutes (tent will foil to prevent excess browning during last 10 minutes as needed).
Let cool 10 minutes. Serve warm with vanilla ice cream. Note that this is best served freshly made.