Easy Apple Crisp Recipe
A dessert that just screams fall, this easy apple crisp recipe is perfect for people that love apple pie but are intimidated by making one from scratch. An apple crisp is a classic apple dessert recipe and is easy to make, with a baked apple layer covered with a sugary, buttery, flaky, crispy topping.
Ingredients
Apple Filling:
- 8 medium apples, peeled and cut into ½” chunks
- ¼ cup white sugar
- ⅓ cup brown sugar, packed
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
Oat Topping:
- ¾ cup all-purpose flour
- ¾ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ cup butter, cut into small cubes
- 1 cup old fashioned rolled oats
Directions
- Preheat your oven to 350°F / 180°C. Butter or spray a 13x9 baking dish with non-stick spray and set aside.
- Peel, core, and chop 8 medium apples into chunks, about ½” or so in size. Add to the baking dish. In a small mixing bowl, combine ¼ cup white sugar, ⅓ cup brown sugar, ¼ cup all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Whisk together and pour over the apples. Add 1 teaspoon vanilla extract and 2 tablespoons lemon juice, then gently stir to combine everything until no pockets of dry ingredients remain.
- In a larger mixing bowl, or in the bowl of a food processor, combine the apple crisp topping ingredients minus the oats. Mix or pulse ¾ cup all-purpose flour, ¾ cup brown sugar, and 1 teaspoon ground cinnamon together. Add a ½ cup cold butter in small cubes and cut into the mixture with a fork or pastry cutter (or pulse a few times in the food processor). Once you have a sandy texture with small pockets of butter, add 1 cup rolled oats and mix everything together one more time.
- Make sure the apple layer is even and then top it with the oat mixture until it is covered, and all the topping is used. Place onto the center rack of your oven and bake for 40-50 minutes, until well-browned on top and the apple layer is bubbling.
- Remove from the oven and allow it to cool at least 5-10 minutes before serving. Top it with vanilla ice cream for the best experience.
Notes
1) Best Apples – Check the blog post for the best apples to use. For reference, I used a mixture of Granny Smith and Pink Lady apples in my recipe.
2) Peeling Apples – This is completely down to personal preference. When baked for almost an hour, the peels will be soft, but if you prefer it without peels, peel them first. In an apple crisp, I prefer the apples peeled. If you make the apple crisp without peeling the apples, be sure to thoroughly wash the apples before cutting.
3) Gluten Free Apple Crisp – Swap out the flour in both the apples and the crisp topping with your favorite gluten free flour blend. Oats are naturally gluten free but check for brands that sell oats labelled as gluten free. Cross contamination in packaging can sometimes lead to a bit of flour being mixed in.
4) Smaller Batch – If you want to make an apple crisp, but don’t want an entire 13x9 pan worth, you can cut the recipe in half. Bake in an 8x8 or 9x9 pan (or a 9” round pan) instead and reduce the baking time to 30-35 minutes.
5) Making Ahead – If you wish to make this ahead of time, follow the directions up until the baking. Wrap in plastic wrap and again in aluminum foil and freeze. The day before you plan on cooking it, thaw it overnight in the refrigerator and then bake as directed. You may need to increase the baking time by 5-15 minutes depending on how cold it was when you cooked it.
Nutrition
Calories: 433kcalCarbohydrates: 80gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 31mgSodium: 248mgPotassium: 299mgFiber: 6gSugar: 54gCalcium: 52mgIron: 2mg
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