When you crave a sweet treat but don’t have the time to construct a complicated pie, apple crisp is the perfect solution. This classic dessert delivers all the warming comfort of spiced apples with a buttery, crunchy oat topping that provides incredible texture. Whether you are baking for a weeknight dessert or a gathering, this recipe offers a zingy, rich flavor profile that is sure to please.
Ingredients
The Apple Filling
- Apples: 5 to 6 medium apples (approx. 2.5 lbs)
- Lemon Juice: 2 Tbsp
- Brown Sugar: 1/3 cup (tightly packed)
- All-Purpose Flour: 1 Tbsp
- Cinnamon: 1/2 tsp, ground
- Nutmeg: 1/4 tsp
- Butter: 1/4 cup, cubed into small pieces (for dotting over the apples)
The Crisp Topping
- Old-Fashioned Rolled Oats: 1 1/4 cups (140g)
- All-Purpose Flour: 3/4 cup (90g)
- Brown Sugar: 1/2 cup (110g)
- Cinnamon: 1 tsp
- Salt: 1/2 tsp
- Butter: 3/4 cup, cold and cut into cubes
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) so it is hot and ready for baking.
- Prepare the Apples: Peel your apples and cut the flesh away from the core, ensuring no seeds remain. Slice the apples into thin, even slices so they cook at the same rate. Transfer the sliced apples to a large bowl.
- Season the Filling: To the bowl of apples, add the lemon juice, 1/3 cup brown sugar, 1 Tbsp flour, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Toss everything together until the apples are evenly coated.
- Fill the Pan: Transfer the apple mixture into an 8×8 inch baking pan. You may lightly grease the pan first if desired, though it is optional. Spread the apples into a nice even layer.
- Add Richness: Take the 1/4 cup of cubed butter and sprinkle it directly over the top of the spiced apples. As the dessert bakes, this butter will melt into the filling, adding a lovely richness and changing the mouthfeel of the dish. Set the pan aside.
- Make the Topping Mixture: In a separate medium or large bowl, combine the rolled oats, 3/4 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon, and salt. Mix these dry ingredients until well distributed.
- Cut in the Butter: Add the 3/4 cup of cold, cubed butter to the dry mixture. Using clean hands, a pastry blender, or a fork, work the butter into the mixture. Continue mixing until you have a crumbly texture with little clumps the size of peas.
- Assemble: Crumble the topping evenly over the apple layer, breaking up any large chunks to ensure coverage.
- Bake: Place the dish in the oven and bake at 350°F for about 45 minutes, or until the top is golden brown and the fruit juices are bubbling.
- Serve: Allow the crisp to cool until it is merely warm. Serve with a big scoop of ice cream for the perfect finish.
Chef’s Tips
- Apple Selection: For a balance of texture and tartness, use a combination of Granny Smith (tart) and Honeycrisp (holds structure). If you prefer a softer texture after baking, opt for Macintosh, Golden Delicious, or Gala.
- Texture Troubleshooting: If your hands are hot and the butter melts into a “giant glop” while mixing the topping, simply pop the mixture into the fridge to cool down, then crumble it up again.
- Feeding a Crowd: If you have extra hungry guests, you can double this recipe and bake it in a 9×13 inch dish.
- Storage: This crisp will keep in the refrigerator for up to three days, though the topping may lose its crisp texture over time.
