Description
This Classic Apple Crisp recipe is a warm, comforting dessert featuring tender, cinnamon-spiced apples topped with a buttery oat crumble. Perfectly baked until golden and bubbling, it’s ideal for serving plain or with salted caramel and vanilla ice cream for an extra indulgence.
Ingredients
Scale
Filling
- 8 medium peeled apples, cut into 1-inch chunks (about 10 cups or 1200g)
- 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). Lightly grease a 9×13-inch baking pan or any 3.5-4-quart baking dish to prevent sticking.
- Mix Filling: In a large bowl, combine the peeled and chunked apples, brown sugar, all-purpose flour, vanilla extract, ground cinnamon, ground nutmeg, and salt. Toss everything together until the apples are evenly coated with the mixture. Spread this filling evenly into the prepared baking pan.
- Make Topping: In a medium bowl, whisk together flour, brown sugar, and cinnamon. Using a pastry cutter or fork, cut in the cold cubed butter until the mixture resembles coarse crumbs. Stir in the old-fashioned rolled oats until evenly distributed.
- Assemble and Bake: Sprinkle the crumbly oat topping evenly over the apple filling. Place the baking dish in the oven and bake for 45 minutes or until the topping is golden brown and the fruit juices are bubbling at the edges.
- Cool and Serve: Remove the apple crisp from the oven and transfer to a wire rack. Allow it to cool for at least 5 minutes to set. Serve warm, at room temperature, or even chilled. Optionally, add a drizzle of salted caramel sauce and a scoop of vanilla ice cream for extra decadence.
- Storage: Cover any leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Use firm apples like Granny Smith, Honeycrisp, or Fuji for the best texture and flavor.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Cold butter ensures a crumbly and crisp topping.
- Make ahead: The topping can be prepared in advance and stored in the fridge until ready to bake.
- Reheat leftovers gently in the oven or microwave for a warm treat.
Nutrition
- Serving Size: 1/10th of recipe
- Calories: 320
- Sugar: 30g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 30mg
