Apple Crisp

Apple crisp with tender, bubbling cinnamon apples and a deeply golden oat crumble topping. Baked until the edges caramelize, then rested so the filling sets into a thick, scoopable texture.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

rest 10

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

Apple filling

6 apples Granny Smith + Honeycrisp, peeled and sliced
0.3333333333 cup granulated sugar
2 tbsp brown sugar
2 tsp cinnamon
0.25 tsp nutmeg
2 tbsp cornstarch
1 tbsp lemon juice

Oat crumble topping

1.5 cup rolled oats
1 cup all-purpose flour
0.75 cup brown sugar packed
1 tsp cinnamon
0.25 tsp salt
0.75 cup unsalted butter cold, cubed

Serving

1 vanilla ice cream for serving

Equipment

1 sheet pan
1 baking dish

Method

Prep and fill

Preheat oven to 375F and grease a 9x13 baking dish.
Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread the mixture in the prepared dish.

Make crumble

Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold butter with a pastry cutter or your fingers until large, chunky clumps form.
Scatter the crumble topping evenly over the apples without pressing down.

Bake and rest

Bake for 40-45 minutes at 375F, until the topping is deeply golden and the apple filling is bubbling around the edges.
Rest for 10 minutes before serving warm.
Serve with vanilla ice cream.

Notes

For the best crumble texture, keep the butter cold and stop mixing once you have chunky clumps (not a fine sandy layer). Store leftovers covered in the refrigerator up to 4 days; reheat in the oven or microwave until warm. Freeze baked leftovers for up to 2 months. For a lighter swap, replace part of the all-purpose flour in the topping with additional oats for a slightly more fiber-forward crumble.