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Pioneer Woman Apple Crisp

Pioneer Woman apple crisp with a bubbling apple filling and a thick, golden brown sugar-oat crumble. Baked until the topping turns crisp and the fruit softens through the edges.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 8 Granny Smith apples Peeled and sliced.
  • 0.75 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 0.5 tsp cinnamon
For the topping
  • 1.5 cup all-purpose flour
  • 1.5 cup rolled oats
  • 1 cup brown sugar Packed.
  • 0.5 cup granulated sugar
  • 1 tsp cinnamon
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup unsalted butter Cold and cubed (2 sticks).
  • whipped cream or ice cream For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake the apple filling
  1. Preheat the oven to 350F and generously butter a 9x13 baking dish.
  2. Toss the apple slices with granulated sugar, flour, and cinnamon, then pour into the baking dish.
Make the crumble topping
  1. Combine the flour, rolled oats, brown sugar (packed), granulated sugar, cinnamon, baking powder, and salt in a bowl.
  2. Cut in the cold, cubed butter with your hands until the mixture forms large, butter-streaked clumps.
Assemble and bake
  1. Pour and spread the crumble topping over the apples to cover evenly.
  2. Bake for 55-60 minutes, until the topping is golden brown and the apple filling bubbles at the edges.
Serve
  1. Serve warm with whipped cream or ice cream on the side.

Notes

For the best crumble texture, keep the butter cold while making clumps so the topping browns in the oven. Store covered in the refrigerator up to 4 days; reheat individual portions in the microwave or in a 325F oven until warmed through. Freezing is ok for up to 2 months—thaw overnight in the fridge before reheating. Dietary swap: use gluten-free all-purpose flour and certified gluten-free oats for a gluten-free version.