Apple Crisp
This classic and delicious apple crisp recipe is a must for fall baking! Made with fresh apples and pantry staples you likely have in your kitchen already, and ready for the oven in just 15 minutes.
Ingredients
Crisp Topping:
- ¾ cup (30 grams) all-purpose flour
- ½ cup (25 grams) old-fashioned oats
- ⅓ cup (70 grams) packed light or dark brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons (85 grams) butter , cold and cut into cubes
Apple Filling:
- 6 (510 grams) medium tart apples , peeled, cored and sliced
- ½ cup (100 grams) granulated sugar
- Whipped cream or ice cream , for serving (optional)
Equipment
Instructions
- Preheat oven to 375°F. Butter a small casserole dish (2-3 quart).
- In a medium bowl, combine the flour, oats, sugar, cinnamon, and salt and stir. Add the butter and cut it into the dry ingredients with a fork or pastry cutter until the mixture is crumbly.
- Add sliced apples into the casserole dish along with the granulated sugar and spread into an even layer.
- Sprinkle apple filling with the crisp topping.
- Bake for 30-35 minutes until the topping is golden brown and apples are tender when pierced with a fork. Serve warm with whipped cream or ice cream.
Notes
- The best apples to use: Granny Smith, Jonagold, Jonathan, Gala, Honeycrisp and Pink Lady are all great apple varieties for baking. 6 apples should yield about 6 cups (510 grams) apples.
- To make ahead: This recipe can be frozen before or after baking. Wrap in a double layer of plastic wrap and store in the freezer for a month or more. To bake, follow instructions in recipe, adding at least 5 minutes to baking time. To reheat, cover with foil and warm in a 350°F oven for 20-30 minutes till heated through.
Calories: 292kcal, Carbohydrates: 53g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 23mg, Sodium: 152mg, Potassium: 189mg, Fiber: 4g, Sugar: 36g, Vitamin A: 336IU, Vitamin C: 6mg, Calcium: 23mg, Iron: 1mg
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