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Classic Apple Crisp

A close-up of a warm slice of Apple Crisp showing gooey apples and a golden brown oat crumble topping.
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A straightforward recipe for a warm, comforting apple dessert with a buttery, crisp topping.

Ingredients

Scale
  • 6 medium apples (Granny Smith or a mix)
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1/2 cup all-purpose flour (for topping)
  • 1/2 cup rolled oats
  • 1/2 cup packed light brown sugar (for topping)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Grease an 8×8 inch baking dish.
  2. Peel, core, and slice the apples into 1/4-inch thick pieces. Place them in a large bowl.
  3. In the bowl with the apples, toss the 1/4 cup flour, 1/4 cup granulated sugar, cinnamon, and lemon juice until the apples are coated.
  4. Spread the coated apples evenly into the prepared baking dish.
  5. Prepare the topping: In a separate medium bowl, combine the 1/2 cup flour, rolled oats, brown sugar, nutmeg, and salt.
  6. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Do not overmix; some pea-sized pieces of butter are fine.
  7. Sprinkle the topping mixture evenly over the apples in the baking dish.
  8. Bake for 35 to 45 minutes, or until the topping is golden brown and the apple filling is bubbly and tender when pierced with a fork.
  9. Let the crisp cool for at least 15 minutes before serving warm.

Notes

  • For the best texture, use firm, slightly tart apples like Granny Smith.
  • To get a very crispy topping, chill the butter pieces before mixing them into the dry topping ingredients.
  • Serve immediately with vanilla ice cream or a drizzle of heavy cream.
  • For a nuttier topping, add 1/4 cup of chopped pecans or walnuts to the topping mixture.

Nutrition

Find it online: https://spoonswirl.com/apple-crisp-recipe-easy-homemade/