Perfectly sweet apples flecked with cinnamon covered in a crunchy topping make for an AMAZING dessert! I love apple crisp because it’s a quick, foolproof treat you can make in advance with ingredients you probably have laying around.
What You’ll Need for This Recipe
Apples: I used Granny Smith apples for this recipe but honey crisp, braeburn, golden delicious, gala, and cortland apples are all great too. You can always use a mix as well.
Spices: I stuck with the classic cinnamon and nutmeg combination for this recipe but feel free to add 1/4 teaspoon of cardamom, cloves, allspice or any other spice you enjoy.
Brown Sugar: I used a light brown sugar for this but dark brown sugar is a great choice if you want more of that caramel flavor throughout.
How to Make Apple Crisp
1. Set oven to 350F and start off by making the apple crisp topping. In a medium bowl add the brown sugar, flour, salt and rolled oats. Mix together and break up any sugar clumps you find. A half teaspoon of cinnamon can be a nice touch here as well if you feel like it.
2. Dice the cold butter into small pieces and toss with the dry mixture. You can use a pastry cutter to work the butter in or just use your clean hands to work it together. Once the butter has been incorporated just to the point where the mixture is crumbly set aside and start the filling.
3. Peel the apples, cut the flesh from the core and slice thinly. You can give an additional chop for smaller pieces that fit nicely on a spoon if desired. If you’re planning on using a 9×9 inch baking dish then add an additional pound of apples to the mix, that’s about two large or three medium apples if you don’t have a scale.
4. In a large bowl mix the brown sugar and corn starch then add the apple slices. Sprinkle the lemon juice, cinnamon and nutmeg over the apples then toss to cover the apples completely.
5. Add the apples to an 8×8 inch baking dish in a few layers placing roughly teaspoon-sized daubs of butter throughout.
6. Top apples with the crisp then bake at 350F for about 45 minutes or until golden brown with juices bubbling up. Allow it to cool slightly before serving.
Pro Tips for this Recipe
- Choose firm apples you like. I used Granny Smith apples for this recipe but honeycrisp, and gala are great options too. Use room temperature apples if possible.
- This is a great prep ahead dish. You can have the apples cut, mixed and in the baking dish ready then sprinkle on the topping and pop into the oven before guests arrive.
- If you LOVE a lot of apples in your cobbler consider adding two more large apples to the mix.
- Want to make a giant dish of apple crisp? Double the recipe for a 9×13 dish.
- Top with vanilla ice cream and a drizzle of caramel for a perfectly decadent treat.
Frequently Asked Questions
What apples are best for this?
I used granny smith apples for this recipe because they have that great tart taste that contrasts nicely with the brown sugar but honeycrisp is a wonderful apple to blend in. Braeburn, golden delicious, and cortland apples are all great choices.
How long will it keep for?
You can store this crisp for up to three days in the refrigerator or a month in the freezer. It will of course lose some of that crunchiness so it’s really best eaten the day of.
What is the difference between apple crisp and apple crumble?
These two dishes are similar but an apple crisp will have a crisper more crunchy topping thanks to the addition of oats and occasionally chopped nuts.
How do you know when it’s done?
You’ll see the juices bubbling up and the top will be a golden color.
If you’ve tried this Apple Crisp recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
- 8x8 inch baking dish
For the Apples
- 2 1/2 lbs apples add an extra apple or two if you want a thicker apple layer.
- 2 tbsp lemon zest
- 2 tbsp lemon juice fresh
- 1/3 cup brown sugar
- 1 tbsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1/4 cup unsalted butter diced into small cubes
For the Topping
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1 1/4 cup rolled oats
- 1/2 teaspoon salt
- 3/4 cup unsalted butter cold and cut into small cubes
For the Topping
- Preheat oven to 350F. Add the flour, salt, rolled oats, and brown sugar to a large bowl then mix together. You can also add 1/2 tsp of cinnamon if desired.
- Add the COLD cubed butter to the mixture and work together with your hands until you have a crumbly, not powdery mixture then set aside.
For the Apples
- Add the brown sugar and corn starch to a large bowl then mix together. Peel apples and cut flesh from core. Cut into thin slices and transfer to the bowl.
- Squeeze about 2 tablespoons of lemon juice onto the apples and then drizzle with vanilla and sprinkle with cinnamon. Toss to combine.
For the Assembly
- Add the apples to the 8x8 baking dish in a few layers. Placing a few pats of butter throughout then top with the remaining apples.
- Add the topping onto the apples and bake at 350F for about 45 minutes or until the top is golden brown and the juices are bubbling.
- Choose firm apples you like. I used gala apples for this recipe but honey-crisp, and granny smith are great options too.
- If you LOVE a lot of apples in your crisp consider adding two more large apples to the mix.
- Double the recipe for a 9x13 inch dish.
- Finish the cobbler with a sprinkling of cinnamon sugar for extra crunch and depth of flavor.