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Apple Crisp

Apple crisp with a cinnamon-spiced, bubbling apple filling and a deeply golden oat crumble topping. Bakes in a single dish, then rests so the juices thicken into a spoonable texture.
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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: 430
Ingredients Equipment Method Notes

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
Serving
  • vanilla ice cream for serving

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
Make the apple filling
  1. Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them evenly in the prepared dish.
Make the oat crumble
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt, then cut in the cold cubed butter until large chunky clumps form.
Assemble and bake
  1. Scatter the crumble evenly over the apples.
  2. Bake for 40-45 minutes at 375F until the topping is deeply golden and the apple filling bubbles.
Rest and serve
  1. Rest for 10 minutes before serving warm with vanilla ice cream.

Notes

For thick, scoopable filling, let the crisp rest the full 10 minutes so the cornstarch can set. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a 350F oven until warmed through. Freezing is possible (up to 2 months), but the topping may soften after thawing. If you want a lighter option, swap the vanilla ice cream for vanilla Greek yogurt.