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Pioneer Woman Apple Crisp

Pioneer Woman apple crisp with a thick, golden brown sugar-oat crumble over tender, bubbling apple filling. Baked until the topping is crisp and the edges release juices, then served warm with whipped cream.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 8 Granny Smith apples
  • 0.75 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 0.5 tsp cinnamon
topping
  • 1.5 cup all-purpose flour
  • 1.5 cup rolled oats
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 1 tsp cinnamon
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup unsalted butter cold and cubed (2 sticks)
serving
  • 1 whipped cream or ice cream for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep the dish
  1. Preheat the oven to 350F. Generously butter a 9x13 baking dish so the topping can crisp and release cleanly.
Make the apple filling
  1. Toss the apple slices with granulated sugar, all-purpose flour, and cinnamon. Pour into the baking dish and spread into an even layer.
Assemble the crumble topping
  1. Combine all-purpose flour, rolled oats, brown sugar, granulated sugar, cinnamon, baking powder, and salt in a bowl. Mix until the dry ingredients are evenly distributed.
  2. Cut in the cold cubed butter with your hands until large, butter-streaked clumps form. Stop once the mixture looks crumbly but still clumps together when pinched.
Bake
  1. Pour the topping over the apples and spread evenly to cover the surface. Ensure the crumble reaches the edges so it turns golden and crisp.
  2. Bake for 55-60 minutes until the topping is golden brown and the apple filling bubbles at the edges. Rest briefly during serving so juices thicken slightly.
Serve
  1. Serve warm with whipped cream or ice cream. Add right before eating for the best contrast between crisp topping and warm fruit.

Notes

Pro tip: use cold butter and handle the crumble as little as possible so it forms big clumps that bake up crisp. Storage: cover and refrigerate up to 4 days; reheat in a 350F oven until warmed through. Freezer: bake fully, cool, then freeze up to 2 months and reheat from thawed (or bake from frozen at 350F longer). Dietary swap: for a lower-sugar option, replace about half the granulated and brown sugar with an equal-measure sugar substitute made for baking, and expect a slightly softer crumble.