Description
Classic Apple Crisp is a warm, comforting dessert featuring tender, cinnamon-spiced baked apples topped with a buttery oat crumble. Perfect served warm with a scoop of vanilla ice cream or a drizzle of salted caramel, this easy-to-make recipe highlights the perfect balance of sweet, tart, and crunchy textures. Made with simple pantry ingredients, it’s ideal for cozy gatherings or anytime you crave a homestyle treat.
Ingredients
Scale
Filling
- 8 medium peeled apples, cut into 1-inch chunks that are 1/4 – 1/2 inch thick (about 10 cups, or 1200g, chunks)
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Topping
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 3/4 cup (150g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
- 1 cup (85g) old-fashioned whole rolled oats
- Optional: salted caramel and vanilla ice cream for serving
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and lightly grease a 9×13-inch baking pan or a similar 3.5-4 quart baking dish to prevent sticking.
- Mix Filling Ingredients: In a large bowl, combine the peeled and chopped apple chunks with brown sugar, all-purpose flour, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix gently to evenly coat the apples.
- Spread Filling: Evenly spread the apple mixture into the prepared baking pan, creating a uniform layer as the base of your crisp.
- Make the Topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold, cubed unsalted butter using a pastry cutter or fork until the mixture becomes crumbly. Stir in the rolled oats until well combined.
- Top the Filling: Sprinkle the crumbly oat topping evenly over the apple filling, covering the entire surface.
- Bake: Place the pan in the preheated oven and bake for 45 minutes, or until the topping is golden brown and the fruit juices are bubbling around the edges.
- Cool and Serve: Remove from the oven and transfer to a wire rack. Allow the apple crisp to cool for at least 5 minutes before serving. Enjoy warm, at room temperature, or cold, optionally with salted caramel and/or vanilla ice cream.
- Store Leftovers: Cover any leftovers and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing: Baked and cooled apple crisp freezes well for up to 3 months. Thaw overnight in the refrigerator; then reheat covered in a 350°F (177°C) oven for 30 minutes or until heated through. You can also prepare up to step 3, cover, and refrigerate for up to 1 day before baking. The crisp can be frozen unbaked for up to 3 months—thaw overnight and then bake as usual, allowing extra bake time.
- Best Apples: A mix of Granny Smith and Jazz or Pink Lady apples works beautifully, balancing tartness and sweetness.
- Oats Substitution: Use quick oats if whole rolled oats are unavailable; use a 1:1 substitution, but expect a slightly powdery topping. Do not reduce flour.
- Adding Nuts: Optionally, add 1 cup of chopped pecans or walnuts to the topping when mixing in the oats for added crunch and flavor.
- Half Recipe: Halve ingredients for a smaller crisp baked in a 9-inch square or round dish. Reduce baking time to approximately 30-35 minutes.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 310
- Sugar: 28g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 30mg
