Apple Crisp
Apple Crisp Say it: AP-ul krisp
Apple crisp is a homey American dessert of sliced apples baked under a buttery oat topping until the fruit is tender and the crust is golden and crisp. It is a favorite autumn treat, especially around apple harvest, and often appears at potlucks and holiday tables. The filling is lightly sweetened and spiced with cinnamon, while the topping gives a nutty, crunchy contrast. Serve it warm, when the juices bubble at the edges and a scoop of ice cream melts into the fruit.
Apple Crisp
Apple Crisp
Pronounced AP-ul krisp
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the filling
For the topping
For the dish
Method
Heat the oven to 350°F (175°C). Grease a 9-inch (23 cm) square baking dish or an 8-inch (20 cm) deep dish with the softened butter.
In a large bowl, toss the apples with the granulated sugar, 1 tablespoon flour, lemon juice, 1 teaspoon cinnamon, and 1/4 teaspoon salt until evenly coated. Spread the apples in the prepared dish.
In another bowl, whisk the 3/4 cup flour, oats, brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Pour in the melted butter and stir until evenly moistened and clumps form.
Scatter the topping evenly over the apples, breaking up any large clumps; do not press it down.
Bake for 40 to 45 minutes, until the apples are tender when pierced with a knife and the topping is golden brown and crisp, with juices bubbling at the edges. If the topping browns too quickly, tent it loosely with foil after 30 minutes.
Cool for 10 minutes before serving so the juices settle.
Regional variants
Some cooks add a handful of dried cranberries to the filling or use a mix of apples and pears for a slightly different flavor.
Cook's notes
- Use a mix of tart apples, such as Granny Smith and Honeycrisp, for balanced sweetness and texture.
- If the topping starts to darken before the apples are tender, cover it loosely with foil and continue baking.
- Let the crisp rest before serving; the filling thickens slightly and is easier to spoon.
Serve with
Warm with vanilla ice cream, whipped cream, or a drizzle of heavy cream.
Make ahead and storage
Assemble up to 1 day ahead, cover, and refrigerate; add 5 to 10 minutes to the baking time. Reheat baked crisp covered at 325°F (165°C).
