Apple Crisp
Perfectly gooey, cinnamon-laced apples, baked under a crown of buttery-crisp streusel. This is the definitive apple crisp, and it’s a cinch to prepare.
This recipe was written for the Arizona Republic.
Apple crisp delivers all the comforting flavors of apple pie. The commingling of warm apples, cinnamon, and brown sugar is irresistible. Especially when paired with buttery, golden pastry. That’s what makes apple pie so revered. Apple crisp features those same apple pie nuances (with a toasty oat bonus), but it’s much easier to make, and ready in a fraction of the time.
This dessert might be worthy of your finest dinner guests, but it’s also easy enough to throw together on any busy weeknight.
Crammed with fresh, juicy apples, and topped with buttery, sugary oats, these is the best apple crisp you will ever make.
Choose the right apples. The best apples for apple crisp are those that hold their shape while baking, not those that get mushy in the oven. My favorite apple variety for this recipe is Honeycrisp because it’s firm and brings the perfect balance of tart and sweet. Other great options include Golden Delicious, Braeburn, Fuji, Gala, and Pink Lady – these varieties are juicy, flavorful, and will hold their shape after baking. The tangier Granny Smith apple (a fan favorite for apple pie) will also work here, just note that it’s tarter than the others.
To peel or not to peel? This is a matter of personal preference. While I adore whole, fresh apples, I’m not wild about cooked apple skins, so I always peel my apples for crisps and pies. If you don’t mind the texture of cooked skins, skip the peeling step!
Be consistent with your apple slices. Slices should be thin, about 1/2-inch wide, and cut uniformly to ensure they cook evenly during baking. Thicker slices might not fully soften in time. It’s called apple crisp because of the topping, not because the apples are “crisp”. Pro tip: Your apples should be room temperature; this ensures that they bake evenly in the oven.
Choose the right baking pan. We’re using about 6 cups of sliced apples in this dish, so choose a large baking dish. I suggest a 9×13-inch or 8×12-inch baking dish (I used my 8×12-inch ceramic baking dish). Glass, ceramic, and light-colored metal baking dishes all work here.
Note that you can halve this recipe. If you want to create a smaller version of this recipe, simply halve all the ingredients, and bake your apple crisp in an 8×8-inch square baking pan. Start checking your apple crisp after about 25 minutes of baking.
Prevent over-browning. Not all ovens are created equal, so keep an eye on your topping. If it’s starting to get too brown and your apples still need time to soften, tent the top loosely with aluminum foil and continue baking.
Consider adding a scoop of ice cream. Traditionally, apple crisp is served with a scoop of vanilla ice cream. The cool vanilla cream partners beautifully with the warm, cinnamony apples, and crunchy oat streusel. I served my apple crisp with a scoop of dairy-free Caramel Brûlée ice cream and a drizzle of caramel sauce, and it was heavenly, like a marriage of apple crisp and a caramel apple.
How long will your apple crisp last? The crispy, crumbly streusel is what makes apple crisp shine, and is best when served the same day. As the apple crisp sits, the topping absorbs moisture and gets soggy. That said, it’s still delicious! Covered with plastic wrap and refrigerated, this apple crisp will stay fresh for 3 days. If you want to freeze your apple crisp, cover the plastic wrap with aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
You can eat leftover apple crisp cold, room temperature, or reheated. To reheat, bake the apple crisp in a 325-degree oven for about 10 minutes, or until warm all the way through. You can also reheat individual portions of apple crisp in the microwave.
Apple Crisp
Ingredients
For the Streusel Topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cubed
For the Filling
- 7 to 8 fresh apples, such as Honeycrisp or Golden Delicious, peeled (if desired), cored, and thinly sliced (we need 6-ish cups total)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
For Serving
- Vanilla ice cream, or ice cream of choice
- Caramel sauce
Instructions
- Preheat the oven to 375 degrees. Coat a 9×13-inch or 8×12-inch baking dish with cooking spray or a thin layer of butter. Set aside.
- To make the streusel topping, in a large bowl, whisk together the oats, flour, brown sugar, cinnamon and salt. Add the cubed butter and work it in with a pastry cutter or a fork until the mixture is crumbly. Refrigerate the streusel while you prepare the filling.
- To make the filling, in a large bowl, combine the apples, lemon juice, and vanilla. Toss to coat the apples.
- In a separate bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, and salt. Add the mixture to the apples and toss to coat evenly.
- Transfer the apples to the prepared pan and spread out in an even layer. Top the apples with the streusel.
- Bake for 35 to 45 minutes, until the apples are fork-tender, the filling is bubbly, and the streusel is golden brown.
- Cool for 20 minutes before serving.
- Serve warm with ice cream and caramel sauce if desired.