Classic Apple Crisp Recipe
Total Time
1 hour, 5 minutes
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.8 out of 5 stars
(136)
Ingredients
serves 8-10
- Filling
- 8 medium peeled apples, cut into 1-inch chunks that are 1/4 – 1/2 inch thick (about 10 cups, or 1200g, chunks)
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Topping
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 3/4 cup (150g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
- 1 cup (85g) old-fashioned whole rolled oats
- optional: salted caramel and vanilla ice cream for serving
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Preparation
Step 1
Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan. Any 3.5-4-quart baking dish works.
Step 2
Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.
Step 3
Make the topping: Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling.
Step 4
Bake for 45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving. Serve warm, room temperature, or cold; plain or with salted caramel and/or vanilla ice cream.
Step 5
Cover leftovers and store in the refrigerator for up to 5 days.
Step 6
Save recipe for the next time?
Chef's notes
Make Ahead & Freezing Instructions:
Baked and cooled crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then bake (covered) in a 350°F (177°C) oven for 30 minutes or until heated through. You can prepare the crisp through step 3, then cover and refrigerate for up to 1 day before baking. You can also freeze the unbaked crisp for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4. Bake time will be a little longer since the crisp will be cold.
Special Tools (affiliate links):
9×13-inch Baking Pan | Vegetable Peeler | Glass Mixing Bowl | Whisk | Pastry Cutter | Cooling Rack
Apples:
Here are the best apples for baking. An equal mix of Granny Smith and Jazz or Pink Lady is my favorite for apple crisp.
Oats:
Whole oats are best, but you can use quick oats if needed. The crumble topping will just be a little more powdery. (Don’t be tempted to reduce the flour, though– the topping may turn out greasy.) Use a 1
Nuts:
Feel free to add 1 cup of chopped pecans or walnuts to the crisp topping. Stir into the mixture when you add the oats.
Half Recipe:
You can easily halve this recipe by halving all of the ingredients and baking in a 9-inch square or 9-inch round baking dish/pie dish. Reduce bake time to about 30-35 minutes.
