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Apple Crisp

Apple crisp with a cinnamon-spiced apple filling and a deeply golden oat crumble topping, baked until the edges bubble and caramelize. Rest briefly for thickened filling before serving warm with vanilla ice cream.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 apples Granny Smith + Honeycrisp, peeled and sliced
  • 0.33 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
oat crumble topping
  • 1.5 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter cold, cubed
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 375F, then grease a 9x13 baking dish for easy release. Make sure the oven is fully heated before baking.
  2. Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated. Spread the mixture in the prepared dish in an even layer.
Make the oat crumble and bake
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter with a pastry cutter or your fingers until you get large, chunky clumps.
  2. Scatter the crumble topping evenly over the apples, taking care not to press it down. Leave some texture so the topping can crisp and caramelize.
  3. Bake for 40-45 minutes at 375F until the topping is deeply golden and the apple filling is bubbling around the edges. Watch the edges for active bubbling to confirm doneness.
Rest and serve
  1. Rest the apple crisp for 10 minutes before serving warm. This helps the filling thicken slightly so it scoops cleanly.
  2. Serve each portion with vanilla ice cream while the crisp is warm. The ice cream should begin melting into the bubbling apples.

Notes

For the thickest filling, slice apples uniformly and spread them in the dish so they bake evenly; don’t press the crumble down. Store leftovers covered in the refrigerator for up to 4 days; reheat at 350F until warmed through. Freezing: yes—freeze baked and cooled portions up to 2 months, then thaw overnight in the fridge and reheat. Swap idea: use gluten-free 1:1 all-purpose flour to make the topping gluten-free.