Apple Crisp

This Apple Crisp is one of my favorite classic Fall desserts. Made with soft, cinnamon-spiced apples that are baked under a buttery oat topping. It’s the kind of dessert that feels indulgent but is so easy to make.

Course Dessert

Cuisine American

Keyword apple crisp

Prep Time 20

Cook Time 35

Total Time 55

Servings -8 servings

Calories 528kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the Oat Topping:

1 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/3 cup light brown sugar loosely packed
1/3 cup granulated sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup cold, unsalted butter 1 stick, melted and slightly cooled

For the Apple Filling:

2½ lbs. apples about 5; use a mix of Granny Smith and Honeycrisp, peeled, cored, and cut into 1-inch chunks or 1/4-inch slices
1/4 cup granulated sugar
1/4 cup light brown sugar packed
1½ tsp. ground cinnamon or apple pie spice
Pinch of freshly ground nutmeg
1 tsp. vanilla extract
2 tsp. fresh lemon juice
2 Tbsp. all-purpose flour or cornstarch
Pinch of salt

For serving:

Vanilla ice cream

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C). Butter an 8x8-inch baking dish or a 2–2½ quart baking dish.
Make the oat topping: To a medium-sized mixing bowl, combine the flour, oats, brown sugar, granulated sugar, baking powder, cinnamon, and salt. Pour the melted butter over and mix until evenly moistened and clumps begin to form. Place in the refrigerator while you bring together the apple filling.
1 cup all-purpose flour, 1/2 cup old-fashioned rolled oats, 1/3 cup light brown sugar, 1/3 cup granulated sugar, 1 tsp. baking powder, 1 tsp. ground cinnamon, 1/2 tsp. salt, 1/2 cup cold, unsalted butter
Prepare the apple filling: In a large bowl, combine the apples, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla, lemon juice, flour (or cornstarch), and salt. Toss until the apples are evenly coated.
2½ lbs. apples, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1½ tsp. ground cinnamon or apple pie spice, Pinch of freshly ground nutmeg, 1 tsp. vanilla extract, 2 tsp. fresh lemon juice, 2 Tbsp. all-purpose flour or cornstarch, Pinch of salt
Transfer filling: Transfer the filling to the prepared baking dish and spread it into an even layer.
Assemble: Remove the oat topping from the refrigerator and scatter evenly over the apples.
Bake: Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling at the edges. Be sure to check around the 25-minute mark, and cover with foil if the crumble is browning too quickly. Start Timer
Cool and serve: Let the crisp cool for at least 15 minutes before serving (if you can wait, it smells sooo good!). Enjoy warm with vanilla ice cream!
Vanilla ice cream

Notes

Storing: Once cooled, cover the apple crisp and store at room temperature for 1 day, or in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave, or reheat the whole dish in a 350°F oven until warmed through and the topping is crisp again.

Freezing (unbaked): Assemble the crisp up to the point of baking, then cover it tightly with plastic wrap and a layer of foil. Freeze for up to 3 months. When ready to bake, remove the plastic wrap, cover back with foil, and bake straight from frozen, adding 15–20 extra minutes to the baking time. Remove the foil toward the end so the topping can crisp up.

Freezing (baked): You can also freeze a fully baked apple crisp. Let it cool completely, then wrap tightly in plastic wrap and foil or transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight, then reheat in a 350°F oven until warm and bubbly.

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