Description
This Classic Apple Crisp recipe features tender, cinnamon-spiced baked apples topped with a buttery oat crumble. It’s a comforting dessert perfect for any season, served warm or cold and optionally paired with salted caramel or vanilla ice cream for an extra indulgence.
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 Baking Dish: Preheat the oven to 350°F (177°C) and 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 all filling ingredients — apples, brown sugar, flour, vanilla extract, cinnamon, nutmeg, and salt. Mix thoroughly until the apples are evenly coated, then spread this mixture evenly in the prepared baking pan.
- Make Topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Using a pastry cutter or fork, cut in the cold cubed butter until the mixture has a crumbly texture. Stir in the rolled oats until evenly combined.
- Assemble Crisp: Sprinkle the crumbly topping evenly over the apple filling in the baking pan to cover completely.
- Bake: Place the pan in the preheated oven and bake for 45 minutes or until the topping is golden brown and the filling is bubbling around the edges.
- Cool and Serve: Remove the crisp from the oven and place it on a wire rack to cool for at least 5 minutes. Serve warm, at room temperature, or cold, optionally topped with salted caramel and/or vanilla ice cream.
- Store Leftovers: Cover any leftovers and refrigerate for up to 5 days to maintain freshness.
Notes
- Make Ahead & Freezing Instructions: The baked apple crisp freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat covered at 350°F (177°C) for about 30 minutes or until hot. You can also prepare the crisp through step 3, then refrigerate it for up to 1 day or freeze the unbaked crisp for up to 3 months. Thaw before baking; baking time may be slightly longer if cold.
- Special Tools: 9×13-inch Baking Pan, Vegetable Peeler, Glass Mixing Bowl, Whisk, Pastry Cutter, Cooling Rack.
- Apples: A mix of Granny Smith and Jazz or Pink Lady apples works best for optimal balance of tartness and sweetness.
- Oats: Use old-fashioned whole rolled oats for best texture. Quick oats can be substituted 1:1, but topping will be more powdery. Do not reduce flour, or topping may turn greasy.
- Nuts: Add 1 cup chopped pecans or walnuts into the topping mixture with oats if desired.
- Half Recipe: Easily halve the recipe and bake in a 9-inch square or round dish. Reduce bake time to 30-35 minutes.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of recipe)
- Calories: 320
- Sugar: 28g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 30mg
