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Apple Crisp

Apple crisp with a deeply golden, chunky oat crumble and a bubbling cinnamon-apple filling. Toss sliced apples, top with clumps of buttery oats, then bake until the edges caramelize.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples Granny Smith + Honeycrisp, peeled and sliced
  • 0.33 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For 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
For serving
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and apple filling
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated, then spread them in the prepared dish.
Make the oat crumble and bake
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt, then cut in the cold cubed butter using a pastry cutter or your fingers until large, chunky clumps form.
  2. Scatter the crumble topping evenly over the apples without pressing down.
  3. Bake for 40-45 minutes at 375F until the topping is deeply golden and the apple filling is bubbling around the edges.
Rest and serve
  1. Rest the apple crisp for 10 minutes before serving warm.
  2. Serve with vanilla ice cream as it melts beside each portion.

Notes

For the best crumble texture, keep the butter cold and stop mixing once you have big, chunky clumps (smaller bits bake into a finer texture). Store leftovers in the refrigerator for up to 4 days, tightly covered. Reheat in a 350F oven until warmed through; freezing is not recommended for the crumble topping. For a lighter option, use a reduced-sugar ice cream and reduce the granulated sugar to 1/4 cup without changing bake time.