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Apple Crisp

Apple crisp with a bubbling cinnamon apple filling and a deeply golden, chunky oat crumble topping. Baked until the edges caramelize, then rested for easy scooping over 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: 390
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 6 large apples Use 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
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
Make the apple filling
  1. Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them in the prepared dish in an even layer.
Make the oat crumble topping
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt, then cut in the cold cubed butter with a pastry cutter or your fingers until large, chunky clumps form.
Assemble and bake
  1. Scatter the crumble topping evenly over the apples, leaving it loose and not pressed down.
  2. Bake for 40-45 minutes, until the topping is deeply golden and the apple filling is bubbling around the edges.
Rest and serve
  1. Rest for 10 minutes before serving warm with vanilla ice cream.

Notes

For clean, scoopable portions, let the crisp rest the full 10 minutes so the juices thicken. Store covered in the refrigerator for up to 4 days; reheat individual portions in the oven or microwave until warm. Freezing is not recommended because the oat topping can soften. For a lighter swap, use a reduced-sugar topping (or swap granulated sugar for a 1:1 baking sweetener) while keeping the butter and oats the same.