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Apple Crisp

Apple crisp with a bubbling cinnamon apple filling and a deeply golden oat crumble topping. Baked until the edges bubble, then rested for a spoonable, scoop-ready 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: 360
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 apples Use Granny Smith and Honeycrisp, peeled and sliced.
  • 0.33 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
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 unsalted butter Cold, cubed.
  • 1 vanilla ice cream For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and fill the baking dish
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. 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 topping
  1. Combine the rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt in a bowl.
  2. Cut in the cold cubed unsalted butter using a pastry cutter or your fingers until the mixture forms large, chunky clumps.
Bake
  1. Scatter the crumble topping evenly over the apples without pressing it down.
  2. Bake for 40-45 minutes at 375F, until the topping is deeply golden and the apple filling is bubbling around the edges (visual cue: caramelized-looking oat clumps at the top).
Rest and serve
  1. Rest the apple crisp for 10 minutes before serving warm.
  2. Serve with vanilla ice cream (visual cue: ice cream melting slightly over the warm apples).

Notes

For the crispiest topping, keep the butter cold and avoid pressing the crumble into the apples. Store leftovers covered in the refrigerator for up to 4 days. Freeze the baked crisp (without ice cream) for up to 2 months; thaw overnight in the fridge and rewarm in a 350F oven until hot. For a lighter swap, use oat flour in place of half the all-purpose flour in the topping.