Description
This Apple Crisp is warm, cozy, and packed with tender cinnamon-spiced apples, topped with a buttery, crunchy oat crumble. It’s easier than pie and perfect for a fall dessert, holiday gathering, or anytime you crave a comforting treat. Serve it warm with a scoop of vanilla ice cream or whipped cream!
Ingredients
Scale
For the Apple Filling:
- 6 cups apples (about 5–6 medium, peeled & sliced thin – Granny Smith, Honeycrisp, or Fuji work best)
- 1/2 cup granulated sugar
- 1 tbsp lemon juice (prevents browning & adds brightness)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional, for warmth)
- 1 tbsp cornstarch (helps thicken the juices)
For the Crisp Topping:
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar (light or dark, packed)
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup (1 stick) unsalted butter (melted)
- 1/2 cup chopped pecans or walnuts (optional, for extra crunch)
Instructions
Step 1: Prepare the Apple Filling
- Preheat oven to 350°F (175°C).
- In a large bowl, toss apple slices with sugar, lemon juice, cinnamon, nutmeg, and cornstarch.
- Transfer to a greased 9×13-inch baking dish.
Step 2: Make the Crisp Topping
- In a medium bowl, mix oats, flour, brown sugar, salt, and cinnamon.
- Stir in melted butter until the mixture forms crumbly clumps.
- Add chopped nuts, if using.
Step 3: Assemble & Bake
- Evenly sprinkle the crisp topping over the apple mixture.
- Bake for 40-45 minutes, until golden brown and bubbly.
Step 4: Serve & Enjoy!
- Let cool for 10 minutes before serving.
- Serve warm with vanilla ice cream, whipped cream, or caramel drizzle.
Notes
- More Crunch? Use ½ cup granola in the topping.
- Less Sugar? Reduce sugar in apples to ¼ cup for a more tart crisp.
- Gluten-Free? Use almond flour or gluten-free flour blend.
- Make Ahead: Assemble and refrigerate uncooked for 24 hours, then bake fresh!