Description
This apple crisp is a delicious baked fall dessert made with juicy, cinnamon-spiced Granny Smith apples and a sweet, crumbly oat topping. The chopped nuts add extra crunch, making this a family-favorite dessert to enjoy with a scoop of vanilla ice cream.
Ingredients
Units
Scale
For the Filling:
- 7 cups (around 800g) chopped Granny Smith apples, peeled and cut into 1/2 - 3/4-inch chunks (about 7-9 medium apples)
- 2 tablespoons light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
For the Crisp Topping:
- 2/3 cup (65g) rolled oats
- 3/4 cup (105g) all-purpose flour, spooned and leveled
- 3/4 cup (135g) lightly packed brown sugar
- 1/4 cup (50g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/3 cup (43g) finely chopped almonds, walnuts, or pecans
- 1/2 cup (113g) salted butter, softened slightly
Instructions
- Preheat the oven to 350°F. Lightly grease a 9” x 9” deep baking dish with butter.
- Make the filling. In a large bowl, add the chopped apples, brown sugar, ground cinnamon, ground ginger (if using), ground nutmeg (if using), vanilla extract, and fresh lemon juice. Toss to combine, then spread them evenly into the baking dish.
- Make the topping. Whisk the rolled oats, flour, brown sugar, granulated sugar, ground cinnamon, and chopped nuts in a medium bowl. Add the butter and use your fingertips to rub it into the dry ingredients until it’s crumbly. (Alternatively, you can combine all the topping ingredients in a food processor and pulse until the mixture becomes crumbly). Sprinkle the topping over the filling.
- Bake for 45 minutes, or until the topping is golden brown and the fruit juices from the apples are bubbling around the edges. Remove from the oven and let cool for 5 to 10 minutes before serving. Enjoy as is, or with a scoop of vanilla ice cream, Greek yogurt, warm vanilla custard, whipped cream, or a drizzle of salted caramel sauce.
Notes
- Best apples to use for apple crisp: Use firm, flavorful apples that hold their shape when baked. Granny Smith are a classic choice, along with Honeycrisp, Pinky Lady, Braeburn, Jonagold, or Golden Delicious.
- Salt: I use salted butter in the topping. If you’re using unsalted butter, make sure to add a pinch of salt to help balance the sweetness.
- Leftovers? Allow the apple crisp to cool to room temperature, then cover it tightly with plastic wrap or transfer it to an airtight container and store in the fridge for up to 3 days
- How to reheat apple crisp in the oven: Preheat your oven to 350°F and place the apple crisp in a heat-safe baking dish. Cover it loosely with foil and bake for 15 to 20 minutes, or until warmed through. If you want the topping to get extra crispy, remove the foil during the last few minutes of baking
- Can you make apple crisp ahead of time? Yes! Apple crisp is a great make-ahead dessert. For the best results, prepare the apple filling and crisp topping and keep them stored separately in the fridge. Add the topping to the apples just before baking so it stays crisp and doesn’t become soggy. You can also bake the apple crisp a few hours ahead of time and store it at room temperature. Then when you’re ready to serve, warm it up in the oven until heated through.
- If you like the apples soft and tender (as shown in the photos), bake it for 45-55 minutes. If you like them more firm, bake for 40-45 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American