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Apple Crisp

Apple crisp with tender cinnamon apples and a deeply golden, chunky oat crumble. Baked until bubbling at the edges, then rested so the filling sets while the topping stays crisp.
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: 390

Ingredients
  

For apple filling
  • 6 large apples (Granny Smith + Honeycrisp) Peeled and sliced.
  • 0.3333333333 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For 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 cold unsalted butter, cubed
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and apple filling
  1. Preheat oven to 375F and grease a 9x13 baking dish.
  2. Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread the mixture in the prepared dish.
Oat crumble topping
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt, then cut in cold butter with a pastry cutter or your fingers until large, chunky clumps form.
  2. Scatter the crumble topping evenly over the apples without pressing down so the topping stays chunky.
Bake and serve
  1. Bake 40-45 minutes at 375F until the topping is deeply golden and the apple filling is bubbling around the edges.
  2. Rest 10 minutes before serving warm with vanilla ice cream.

Notes

Pro tip: keep the butter cold so the oat crumble bakes into crunchy clumps instead of a sandy layer. Store leftovers covered in the refrigerator up to 4 days; reheat in the oven at 350F for 10-15 minutes. Freezing is best for baked crisp without ice cream—freeze up to 2 months and thaw/reheat. For a lighter swap, use half the butter in the topping with an equal amount of cold vegan butter for a similar crumble texture.