Apple Crisp Recipe

A bowl of baked apple crisp with a buttery oat topping and juicy apples

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This easy apple crisp pairs tender cinnamon apples with a buttery oat topping that bakes up golden and crisp. Serve it warm with vanilla ice cream for the coziest fall dessert.

Prep Time 20

Cook Time 45

Servings

Calories 367kcal

Author Jennifer

Equipment

1 9x13 baking dish

Ingredients

brown sugar

8 cups peeled and sliced apples (about 6 to 8 medium, a mix of Honeycrisp and Granny Smith)
1/3 cup granulated sugar
2 tablespoons all-purpose flour (or cornstarch)
1 tablespoon lemon juice
1 teaspoon ground cinnamon
pinch salt

For the oat topping

1 cup old-fashioned rolled oats quick oats can be used, but the topping will be soft and sandy rather than crisp and craggy
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup COLD butter (1 stick), cut into small cubes or grated

Instructions

Preheat the oven to 350°F. Butter a 9x13-inch baking dish.
Peel (optional), core, and slice the apples about 1/4 inch thick. In a large bowl, whisk together the granulated sugar, flour, cinnamon, and salt, then toss the apples into it along with the lemon juice. Spread evenly in the baking dish.
In another bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a fork until the mixture forms clumps like damp sand.
Scatter the oat topping evenly over the apples.
Bake for 40 to 45 minutes, until the filling is bubbling around the edges and the topping is deep golden brown.
Let cool for at least 10 to 15 minutes so the filling can set. Serve warm with vanilla ice cream.

Notes

Apple swaps: Fuji and Golden Delicious also work well. A mix of sweet and tart gives the best flavor.
Thickener options: Flour and cornstarch both work; use cornstarch for a glossier filling.
Sogginess fix: If your apples are extra juicy, add 1 to 2 teaspoons more cornstarch or flour to the filling, and bake until the center is bubbling.

Nutrition