Classic Apple Crisp
Tender cinnamon apples baked under a crunchy brown sugar and oat topping, best served warm with vanilla ice cream.
Apple crisp is the easiest fruit dessert there is. There's no pastry to roll, just sliced apples and a crumbly topping you mix with your fingers.
A mix of tart and sweet apples gives the best flavor, and the oats make the topping extra crunchy.
Classic Apple Crisp
Per serving, estimated: 340 calories · 3 g protein · about $0.87 How we estimate
Ingredients
For the apples
- 6 medium apples (about 2 lb / 900 g), such as Granny Smith and Honeycrisp, peeled and sliced
- ¼ cup (55 g) packed brown sugar
- 1 tbsp (8 g) all-purpose flour
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
For the topping
- ¾ cup (95 g) all-purpose flour
- ¾ cup (70 g) old-fashioned rolled oats
- ¾ cup (165 g) packed brown sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup (113 g) cold unsalted butter, cubed
Instructions
- Heat the oven to 375°F (190°C) and butter an 8 × 8-inch (20 × 20 cm) or 9 × 9-inch (23 × 23 cm) baking dish.
- Toss the apples with the brown sugar, flour, cinnamon and lemon juice and spread them in the dish.
- In another bowl, mix the flour, oats, brown sugar, cinnamon and salt. Rub in the cold butter with your fingertips until the mixture forms coarse, clumpy crumbs.
- Scatter the topping evenly over the apples.
- Bake for 40 to 45 minutes, until the topping is deep golden and the juices are bubbling around the edges.
- Cool for 15 minutes before serving warm, with vanilla ice cream or whipped cream.
Tips for success
- Slice the apples about ¼ inch (6 mm) thick so they soften at the same rate the topping browns.
- Squeeze some topping into clumps before scattering it for a crunchier finish.
- Set the dish on a baking sheet to catch any bubbling juices.
Storing and reheating
Keep covered at room temperature for 1 day or in the fridge for up to 4 days. Reheat in a 350°F (175°C) oven for 10 to 15 minutes to re-crisp the topping.
Equipment you'll need
- 8 × 8 or 9 × 9-inch baking dish
- Mixing bowls
Questions
Can I make it with other fruit?
Yes. Pears, peaches or mixed berries all work. Juicy berries may need an extra tablespoon of flour.
Can I make it gluten-free?
Use a 1:1 gluten-free flour blend and oats labeled gluten-free.
Calories, protein and cost are estimates calculated from the main ingredients and typical US supermarket prices. They will vary with the brands you buy, where you shop and your portion size. Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
