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Close-up of a single serving of apple crisp in a bowl, showing the tender cinnamon-spiced apple layers beneath the golden oat streusel, topped with a melting scoop of vanilla ice cream

Apple Crisp

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 395 kcal

Equipment

  • 9×13-inch baking dish
  • Large mixing bowl
  • Pastry cutter or fingers for streusel
  • Vegetable peeler
  • Sharp knife or mandoline slicer
  • Measuring cups and spoons

Ingredients
  

Apple Filling

  • 3 lbs apples about 6-7 medium; use a mix of Granny Smith and Honeycrisp, peeled, cored, and sliced ¼ inch thick
  • ¼ cup granulated sugar
  • 2 tbsp brown sugar packed
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp cornstarch
  • 1 tsp pure vanilla extract

Buttery Oat Streusel Topping

  • 1½ cups old-fashioned rolled oats not quick oats
  • ¾ cup all-purpose flour
  • ¾ cup brown sugar packed
  • ½ tsp ground cinnamon
  • ¼ tsp fine sea salt
  • ½ cup unsalted butter 1 stick (8 tbsp), very cold, cut into small cubes

Instructions
 

Prep the Oven and Pan

  • Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish (or a similar 3-quart baking dish) and set aside.

Make the Apple Filling

  • Peel, core, and slice all your apples into ¼-inch thick slices. Add them to a large mixing bowl.
  • Sprinkle the granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and vanilla extract over the apples. Toss everything together until the apples are evenly coated. Pour the apple mixture into the prepared baking dish and spread into an even layer.

Make the Oat Streusel Topping

  • In a separate large bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt until combined.
  • Add the cold butter cubes to the oat mixture. Using your fingertips, work the butter into the dry ingredients by pinching and pressing until the mixture resembles coarse, clumpy crumbs — some pea-sized chunks of butter are perfect. Do not overwork; you want distinct crumbles, not a paste. If the mixture starts to feel warm, refrigerate it for 10 minutes before continuing.

Assemble and Bake

  • Sprinkle the streusel topping evenly over the apple filling in the baking dish, covering the apples completely.
  • Bake on the center rack for 40–45 minutes, until the topping is a deep golden brown and the apple filling is bubbling around the edges. If the top is browning too quickly, loosely tent with foil for the last 10 minutes.
  • Remove from the oven and let the apple crisp rest for 10 minutes before serving. This allows the filling to set slightly so it isn't too loose when scooped.

Serve

  • Serve warm, scooped into bowls and topped with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream. A drizzle of caramel sauce over the top is highly encouraged.

Notes

Storage: Cover and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual servings in the microwave for 60-90 seconds, or the whole dish in a 325°F oven for 15-20 minutes.
Make-Ahead: Assemble completely, cover, and refrigerate unbaked for up to 24 hours. Bake straight from the fridge, adding 5-10 extra minutes.
Freezer-Friendly: Freeze the fully baked (and cooled) crisp tightly wrapped for up to 3 months. Thaw overnight in the refrigerator and reheat in a 325°F oven until warmed through and the topping is re-crisped.
Variations: Stir 1 tbsp of bourbon into the apple filling for a smoky depth. Add ½ cup of fresh cranberries or dried cherries to the filling for tartness. Swap ¼ cup of oats for finely chopped pecans or walnuts for extra crunch in the topping.

Nutrition

Calories: 395kcalCarbohydrates: 63gProtein: 4gFat: 15gSodium: 80mgFiber: 5gSugar: 38g
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