Apple Crisp

Apple crisp with a buttery oat crumble topping and bubbling cinnamon apple filling. Baked until deeply golden with crisp caramelized edges, then rested for a warm, scoopable bite.

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Prep Time 15

Cook Time 45

Resting 10

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 360

Ingredients Equipment Method Notes

Ingredients

Apple filling

6 apples Granny Smith and 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

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

Preheat and prepare the pan

Preheat the oven to 375F and grease a 9x13 baking dish.

Make the apple filling

Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them in the prepared dish.

Make the oat crumble topping

Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt, then cut in the cold butter until large, chunky clumps form.

Assemble and bake

Scatter the crumble evenly over the apples.

Bake until bubbling and deeply golden

Bake for 40-45 minutes at 375F until the topping is deeply golden and the apple filling bubbles at the edges.

Rest and serve

Rest for 10 minutes, then serve warm with vanilla ice cream.

Notes

For the best texture, use a mix of Granny Smith and Honeycrisp so the filling stays tender but not mushy. Refrigerate covered leftovers up to 4 days; rewarm in the oven at 325F until hot through. Freezing is not recommended because the oat topping can soften after thawing. If you want a lighter swap, use light butter or a 1:1 plant-based butter for the crumble while keeping the rest the same.