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Apple Crisp

Apple crisp with a golden oat crumble topping and bubbling cinnamon-apple filling, baked until the edges caramelize. Serve warm with vanilla ice cream for a cozy, spoonable dessert.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 large apples (Granny Smith + Honeycrisp) peeled and sliced
  • 0.333 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
  • 1 9x13 baking dish

Method
 

Preheat and prep
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them in the prepared dish.
Make the crumble topping
  1. Combine the rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt.
  2. Cut the cold cubed butter into the dry mixture with a pastry cutter or your fingers until the crumble forms large, chunky clumps.
Assemble and bake
  1. Scatter the crumble topping evenly over the apples, making sure not to press it down.
  2. Bake for 40-45 minutes at 375F until the topping is deeply golden and the apple filling is bubbling around the edges.
Rest and serve
  1. Rest the crisp for 10 minutes before serving warm.
  2. Serve with vanilla ice cream so it melts alongside the warm apples.

Notes

For the best crisp texture, use cold butter and leave the crumble in chunky clumps rather than fine crumbs. Refrigerate leftovers in an airtight container for up to 4 days; reheat at 350F until warmed through. Freezing is yes: freeze baked portions up to 2 months and reheat from thawed or bake briefly from frozen. For a lighter option, use reduced-fat butter and serve with low-fat vanilla ice cream.