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Apple Crisp

Apple crisp with a cinnamon-scented, bubbling apple filling and a deeply golden oat crumble topping. Baked until the edges caramelize, then rested for easy scooping with vanilla ice cream.
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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)
  • 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
  • 1 9x13 baking dish

Method
 

Prep and preheat
  1. Preheat oven to 375F and grease a 9x13 baking dish with a light coating so the crisp releases cleanly.
Make the apple filling
  1. Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Spread the coated apples in the prepared baking dish in an even layer.
Make the oat crumble topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl.
  2. Cut the cold cubed butter into the dry mixture with a pastry cutter or your fingers until large, chunky clumps form.
Assemble and bake
  1. Scatter the crumble topping evenly over the apples without pressing it down so it bakes up crisp and craggy.
  2. Bake 40-45 minutes until the topping is deeply golden and the apple filling is bubbling around the edges, with visible caramelized bits.
Rest and serve
  1. Rest 10 minutes before serving warm so the filling thickens and the crumble stays crisp.
  2. Serve with vanilla ice cream beside each portion.

Notes

For best texture, use a mix of Granny Smith and Honeycrisp so the filling is tart-tender while the crumble stays crisp. Store covered in the refrigerator for up to 4 days; reheat individual portions in the oven or microwave. Freezing is not recommended because the topping can soften after thawing. For a lighter option, you can replace half the butter with cold coconut oil (same amount) while keeping the clumpy crumble method intact.