Homemade Apple Crisp
Warm cinnamon apples baked under a crunchy brown sugar and oat topping. An easy fall dessert that tastes even better with vanilla ice cream.
- Total1 hr 20 min
- Yield8 servings
- LevelEasy
Not yet kitchen-tested This recipe is written from established cooking techniques and reviewed for accuracy, but our team hasn't cooked it from these exact instructions yet. How we test recipes
Apple crisp is one of the easiest fruit desserts to make. There’s no crust to roll out, and the topping comes together in a single bowl.
Mixing tart and sweet apples gives the filling a balanced flavor and better texture, because some apples soften into sauce while others keep their shape.
Recipe
Homemade Apple Crisp
Warm cinnamon apples baked under a crunchy brown sugar and oat topping. An easy fall dessert that tastes even better with vanilla ice cream.
- Prep time
- 20 min
- Cook time
- 45 min
- Cool time
- 15 min
- Total time
- 1 hr 20 min
- Yield
- 8 servings
- Difficulty
- Easy
- Course
- Dessert
- Cuisine
- American
Ingredients
Scaling changes ingredient amounts only. Cooking times, pan sizes, and temperatures may need adjusting.
Makes: 8 servings
Apple filling
Oat topping
Instructions
Heat the oven. Heat the oven to 375°F with a rack in the center. Butter a 2-quart baking dish, such as an 11-by-7-inch or 9-by-9-inch dish. Set it on a foil-lined baking sheet to catch drips.
Make the filling. In a large bowl, toss the apple slices with the sugar, lemon juice, flour, cinnamon, nutmeg, and salt until evenly coated. Spread them in the dish.
Make the topping. In another bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter and rub it in with your fingertips until the mixture forms clumps ranging from pea-sized to marble-sized.
Top the apples. Scatter the topping evenly over the apples, leaving it in clumps rather than pressing it down.
Bake. Bake for 40 to 50 minutes, until the topping is deep golden, the juices are bubbling thickly around the edges, and a knife slides easily into the apples. If the topping browns too fast, cover loosely with foil.
Cool. Let cool for at least 15 minutes so the juices can thicken. Serve warm.
Recipe Notes
Tips
- Good combinations include Granny Smith for tartness with Honeycrisp, Gala, or Braeburn for sweetness.
- Slice the apples evenly so they all finish cooking at the same time.
Substitutions
- Fruit: Replace up to half of the apples with pears, or add 1 cup of cranberries.
- Gluten-free: Use a 1-to-1 gluten-free flour blend and oats labeled gluten-free.
Allergens: Contains wheat and milk. Oats may be processed with wheat.
Recipe from The Cozy Recipe Kitchen: https://cozy-recipe-kitchen.b-cdn.net/recipe/homemade-apple-crisp/
Storage and Reheating
Cover and keep at room temperature for 1 day, or refrigerate for up to 4 days. Rewarm in a 350°F oven for 10 to 15 minutes to re-crisp the topping.
Freezing
Freeze the unbaked topping in a bag for up to 3 months and use it straight from the freezer. Baked crisp can be frozen, but the topping softens.
Make Ahead
Make the topping up to 5 days ahead and refrigerate. Prepare the apples just before baking so they don’t brown.
Troubleshooting
- The filling is runny.
- It needs more time in the oven, or more cooling time. The juices thicken as the crisp cools.
Frequently Asked Questions
Do I have to peel the apples?
No, but peels can turn a little chewy. Peeling gives the softest filling.
Allergens and Food Safety
Allergens: Contains wheat and milk. Oats may be processed with wheat.
Allergen notes are based on the listed ingredients. Always check product labels. See our Disclaimer.
Nutrition Information
We don't publish nutrition facts for this recipe yet. We'd rather share none than share numbers that haven't been calculated with a documented method. Learn more.
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