Apple Crisp Recipe

Overhead view of a bowl of apple crisp with a scoop of ice cream with a spoon beside it.

Classic Apple Crisp that’s so easy to make with simple ingredients. Tender, silky apples delicately scented with warm spices, and nestled under a buttery oat crumb topping.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 591kcal

Author John Kanell

Equipment

8-inch square baking dish
Mixing Bowls

Ingredients

Filling:

5 to 6 apples peeled, cored, and sliced (2½ pounds, 1.1kg)
2 tablespoons lemon juice
⅓ cup granulated sugar or packed light brown sugar (66g)
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
¼ cup unsalted butter cut into small cubes (56g)

Topping:

1¼ cup old-fashioned rolled oats (140g)
¾ cup all-purpose flour (90g)
½ cup packed light brown sugar (110g)
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup cold unsalted butter cut into small cubes (170g)

Instructions

Preheat the oven to 350°F. Lightly grease an 8x8-inch baking dish.
In a large bowl, toss the apple with the lemon juice. Add the sugar, flour, cinnamon, and nutmeg and toss until well combined. Spread into an even layer in the baking dish. Sprinkle it with the butter.

For the Topping:

In a medium bowl, stir together the oats, flour, sugar, cinnamon, and salt. Add the cold cubed butter to the mixture and work together with your hands or a fork until the mixture is crumbly and has clumps about the size of peas. Sprinkle the topping all over the top of the apples.
Bake for about 45 minutes or until the top is golden brown and the juices are bubbling. Cool for a few minutes and serve warm with vanilla ice cream if desired.

Video

Notes

Let the crisp cool a bit before scooping it. This allows the juices to thicken up for a syrup cobbler that’s rich and velvety, not runny or watery.

Nutrition