Apple Crisp
This cozy apple crisp pairs tender cinnamon apples with a buttery oat topping that bakes up golden and crumbly. It is simple enough for a weeknight dessert and welcome at any fall table.
Total
65 min
Servings
6 to 8 servings
Level
Easy
Apple crisp is the kind of dessert that feels relaxed in the best way. You slice apples, toss them with sugar and spice, then scatter a simple oat topping over the fruit before baking.
Unlike pie, there is no dough to roll and no crimping to fuss over. The topping is made with pantry basics and rubbed together until it looks like chunky crumbs.
Serve it warm with vanilla ice cream, whipped cream, or a spoonful of plain yogurt. It is also very good at room temperature the next day.
01What you'll need
Ingredients
17 items · 6 to 8 servings
- For the apple filling:
- 6 medium baking apples, about 2 1/2 pounds, peeled, cored, and sliced 1/4-inch thick
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/8 teaspoon ground nutmeg, optional
- For the crisp topping:
- 3/4 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, cold, cut into small cubes
- Optional for serving: vanilla ice cream, whipped cream, or plain yogurt
02How to make it
Step-by-step
1. Heat the oven
Place a rack in the center of the oven and heat it to 350°F. Lightly butter an 8-inch square baking dish or a similar 2-quart baking dish.
2. Prepare the apples
Peel, core, and slice the apples about 1/4-inch thick. Try to keep the slices close in size so they cook evenly. Add them to a large bowl.
3. Season the filling
Add the granulated sugar, brown sugar, lemon juice, flour, cinnamon, salt, and nutmeg, if using, to the apples. Toss until the slices are evenly coated. The flour helps thicken the juices as the crisp bakes.
4. Fill the baking dish
Spread the apple mixture in the prepared baking dish. Press it gently into an even layer, but do not pack it down too firmly.
5. Mix the dry topping
In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Break up any lumps of brown sugar with your fingers or a fork.
6. Cut in the butter
Add the cold butter cubes to the oat mixture. Use your fingertips, a pastry cutter, or a fork to rub the butter into the dry ingredients until the mixture forms moist crumbs with some pea-size pieces. This step is called cutting in butter.
7. Add the topping
Scatter the oat topping evenly over the apples. Leave it loose and crumbly rather than pressing it flat, which helps it bake with more texture.
8. Bake until bubbling
Bake for 40 to 50 minutes, until the topping is golden brown and the apple juices are bubbling around the edges. If the topping browns too quickly, loosely cover the dish with foil for the last 10 minutes.
9. Cool briefly and serve
Let the apple crisp cool for at least 15 minutes before serving. This short rest helps the filling thicken, so it scoops more neatly.
03From our kitchen
Cook's tips
- Choose apples that hold their shape when baked. Good options include Granny Smith, Honeycrisp, Braeburn, Pink Lady, Jonagold, or a mix of sweet and tart apples.
- To make it ahead, assemble the apple filling and topping separately. Refrigerate both for up to 24 hours, then add the topping right before baking. You may need to add 5 minutes to the bake time if the filling is cold.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat portions in a 325°F oven or toaster oven until warm. The microwave works too, but the topping will be softer.
- For a nutty topping, add 1/2 cup chopped pecans or walnuts to the oat mixture. For a nut-free version, keep the recipe as written and check that your oats are processed in a nut-free facility if needed.
- If you only have quick oats, you can use them, but the topping will be finer and less chewy. Avoid steel-cut oats because they will not soften enough in this recipe.
- For a dairy-free apple crisp, use a firm plant-based butter in place of the unsalted butter. Coconut oil can work, but it will add a light coconut flavor and a slightly different texture.
Cook's note
For the most balanced flavor, use at least two apple varieties: one tart and one sweet. The mix gives the filling more depth and keeps the texture from becoming one-note.
04Frequently asked
Questions & answers
Do I need to peel the apples for apple crisp?
Peeling is recommended for the softest filling, but it is not required. If you leave the skins on, slice the apples thinly so the peels soften as they bake.
Why is my apple crisp watery?
It may need more time in the oven, or it may not have cooled long enough. The juices should bubble before you take it out, and the crisp should rest for at least 15 minutes so the filling can thicken.
Can I make apple crisp without oats?
Yes. Replace the oats with an equal amount of all-purpose flour for a more crumbly, streusel-like topping. The texture will be less chewy but still tasty.
Can I freeze apple crisp?
Yes, but the topping is crispest when baked fresh. To freeze, bake and cool the crisp, wrap it well, and freeze for up to 2 months. Reheat from thawed in a 350°F oven until warm.
What is the difference between apple crisp and apple crumble?
The terms are often used in similar ways. In many American recipes, a crisp includes oats in the topping, while a crumble has a flour-and-butter topping without oats.
05Keep cooking
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