Classic Apple Crisp
This classic apple crisp recipe brings together tender, cinnamon-spiced apples and a golden, buttery oat topping that bakes to crispy perfection.
Equipment
- 9x13-inch (23x33 cm) baking dish - lightly greased
- Large mixing bowl
- Medium mixing bowl
- Vegetable peeler
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Small saucepan - for melting butter
Ingredients
For the Apple Filling
- 7 medium apples - about 2.5 pounds or 1.1 kg, peeled, cored, and sliced into 1/4-inch (6 mm) pieces
- 0.25 cup granulated sugar - 50g
- 2 tablespoons all-purpose flour - 16g
- 1 teaspoon ground cinnamon - 3g
- 1 tablespoon fresh lemon juice - 15ml
- 0.25 teaspoon ground nutmeg - 1g
- 0.25 cup water - 60ml
For the Oat Topping
- 1 cup old-fashioned rolled oats - 90g
- 1 cup all-purpose flour - 125g
- 0.75 cup packed light brown sugar - 165g
- 0.5 teaspoon ground cinnamon - 3g
- 0.25 teaspoon salt - 1.5g
- 0.5 cup unsalted butter - 113g, melted and slightly cooled
- 0.5 teaspoon vanilla extract - 2.5ml
For Serving (Optional)
- vanilla ice cream - for serving
- whipped cream - for serving
- caramel sauce - for serving
- sharp cheddar cheese - optional, for New England-style serving
Instructions
- Preheat the oven to 350°F (175°C) and position the rack in the center. Lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
- Wash and peel the apples, then cut each in half and remove the core. Slice into 1/4-inch thick pieces and transfer to the prepared baking dish.
- In a small bowl, whisk together granulated sugar, 2 tablespoons flour, cinnamon, and nutmeg. Drizzle lemon juice over the apples, then sprinkle with the sugar-spice mixture. Toss to coat evenly, spread in an even layer, and pour water over the top.
- In a medium bowl, combine oats, 1 cup flour, brown sugar, cinnamon, and salt. Stir melted butter and vanilla together, then pour over dry ingredients. Mix with a fork until coarse, clumpy crumbs form.
- Sprinkle the oat topping evenly over the apples, covering completely from edge to edge. Gently press some crumbs together to form clusters.
- Bake on the center rack for 45 to 55 minutes, until the topping is golden brown and the apple filling is bubbling around the edges. Cover with foil if the topping browns too quickly.
- Let the apple crisp cool for at least 15 minutes before serving. Serve warm in bowls with vanilla ice cream, whipped cream, or caramel sauce.
Notes
- Apple selection: Use a mix of tart (Granny Smith) and sweet (Honeycrisp, Fuji, Gala) apples for the most complex, balanced flavor.
- Slice uniformly: Cutting apples into even 1/4-inch slices ensures they cook at the same rate and creates an evenly textured filling.
- Don't skip the lemon juice: It brightens the flavor and prevents the apples from turning brown while you prepare the topping.
- Cool butter slightly: Let melted butter cool for 2-3 minutes before adding to the oat mixture to prevent the topping from becoming greasy or pasty.
- Make ahead: Assemble the crisp completely up to 24 hours in advance, cover, and refrigerate. Add 5-10 minutes to baking time when starting from cold.
- Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. The topping will soften slightly in the refrigerator.
- Reheat for crispness: For a crispy topping after refrigeration, reheat uncovered at 375°F (190°C) for 10-15 minutes.
- Freezing: Freeze individual portions wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Nutty variation: Stir 1/2 cup of chopped pecans or walnuts into the oat topping for extra crunch and richness.
- Quick oats note: Old-fashioned rolled oats work best. Quick oats can make the topping mushy because they absorb moisture faster.