This easy Apple Crisp recipe is the perfect fall dessert, filled with tender spiced apples and topped with a crunchy oat streusel. Learn how to make this classic treat with simple ingredients and have your kitchen smelling like warm cinnamon and baked apples. Serve with vanilla ice cream for an irresistible combination. Includes step-by-step photos, tips for the best apples to use, make-ahead and storage instructions.
What kind of apples work best for this recipe?
Firm, crisp apple varieties like Granny Smith, Honeycrisp, Fuji, Pink Lady or Gala work very well. Avoid mealy, soft varieties.
Can I use margarine instead of butter?
It’s best to use unsalted butter for the flavour. Margarine does not provide the same rich taste.
What if my apple crisp bakes faster/slower?
Check at 40 minutes, rotating the pan if browning unevenly. Bake until the topping is browned and the apples are tender when pierced, anywhere from 40-55 minutes.
Can I prep this ahead of time?
Yes! Prepare through step 6, cover and refrigerate unbaked apple crisp up to 24 hours, adding 5-10 extra minutes to baking time.
What can I serve with apple crisp?
Warm it up and top it with vanilla ice cream or whipped cream for a delicious fall dessert. It also pairs well with a dollop of yoghurt.
Ingredients:
- 4 lbs firm, crisp apples (about 11-12 medium apples), peeled and sliced
- 2 Tbsp fresh lemon juice
- 3/4 cup granulated sugar (use 1 cup for tart apples like Granny Smith)
- 3 Tbsp all-purpose flour
- 1 1/2 tsp ground cinnamon
- For the Crumb Topping:1 3/4 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- Extra butter for greasing the baking dish
Instructions:
- Preheat your oven to 375°F (190°C). Generously butter a 9×13 inch baking dish and set aside.
- Peel, core and slice the apples into even 1/4 inch thick pieces. Place the sliced apples in a large bowl and toss with the lemon juice to prevent browning.
- In a separate small bowl, mix together the 3/4 cup sugar, 3 Tbsp flour, and 1 1/2 tsp cinnamon until combined. Sprinkle this mixture over the sliced apples and toss to evenly coat. Transfer the spiced apples to your prepared baking dish and spread into an even layer. Set aside.
- In a large bowl, combine the flour, oats, both sugars, cinnamon and salt for the crumb topping. Mix well. Add the softened butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- Sprinkle the crumb topping evenly over the apples in the baking dish, covering them completely. Recipe By Ineskohl.info
- Bake the apple crisp uncovered for 45-50 minutes, until the topping is golden brown and crisp, and the apple filling is bubbling around the edges.
- Remove from the oven and let the crisp cool for at least 10-15 minutes before serving. This allows the filling to thicken up slightly.
- Serve warm with a scoop of vanilla ice cream on top, if desired. Store any leftovers in the refrigerator, covered, for 3-4 days. Reheat individual portions in the microwave before serving.
Tips:
- Use firm, crisp apple varieties like Honeycrisp, Braeburn, Jonagold, or Granny Smith for best texture. A mix of sweet and tart apples provides great flavor.
- Slice the apples to an even thickness so they cook at the same rate.
- Adjust the sugar in the filling to your taste, or based on the sweetness of your apples. Tart apples may need a little more sugar.
- For a nut crunch, add 1/2 cup chopped pecans or walnuts to the crumb topping.
- Apple crisp can be made 1-2 days ahead. Cool completely, cover, and refrigerate. Reheat uncovered in a 350°F oven for 20-25 minutes before serving.
