Apple Crisp Recipe
This apple crisp recipe combines tender cinnamon-spiced apples with a crunchy oat topping. Ready in 45 minutes—perfect fall dessert or after-school treat!
Ingredients
- For the Apple Filling:
- 6 cups apples about 6 medium – Granny Smith or Honeycrisp are great, peeled, cored, and sliced
- 2 tbsp granulated sugar
- 2 tbsp packed brown sugar
- 1 tsp ground cinnamon
- ½ tsp nutmeg optional
- 1 tsp vanilla extract
- 1 tbsp lemon juice brightens flavor and prevents browning
- 2 tbsp all-purpose flour thickens the juices
- For the Crisp Topping:
- 1 cup old-fashioned oats
- ⅔ cup packed brown sugar
- ½ cup all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter melted (for crisp, buttery topping)
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar casserole.
- Mix Apple Filling (≈10 min): In a large bowl, toss sliced apples with sugars, spices, flour, vanilla, and lemon juice until evenly coated.
- Assemble Filling: Transfer the apple mixture to your prepared baking dish, spreading it level.
- Make Crisp Topping (≈5 min): In a medium bowl, whisk oats, flour, brown sugar, cinnamon, and salt. Pour in melted butter; stir until crumbly. Fold in nuts if using.
- Top & Bake: Sprinkle oat mixture evenly over apples. Bake uncovered for 30–35 minutes, or until topping is golden and apples are bubbly.
- Cool Slightly: Let it rest for 10 minutes so juices thicken slightly.
- Serve Warm: Spoon into bowls and top with ice cream or whipped cream.
Notes
- Peel apples for smooth texture; leave skins on for extra fiber.
- Use room-temperature butter so oats toast evenly.
- For dairy-free, swap butter with coconut oil.
- Toss apples evenly with flour and spices for best coating.
- For crisp topping texture, don’t skip the butter!