Classic 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:
- 1 ½ cup (195 grams) all-purpose flour
- 1 cup (60 grams) old-fashioned oats
- ⅔ cup (140 grams) packed light or dark brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup (170 grams) butter , cold and cut into cubes
Apple Filling:
- ½ cup (100 grams) granulated sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- 3 lbs (1.3 kgrams) firm, tart apples
- 1 tablespoon lemon juice (half a lemon)
- Whipped cream or vanilla ice cream , for serving (optional)
Instructions
- Preheat oven to 375°F and grease a 9x13-inch (or similar size) baking dish.
- In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and salt and stir. 1 ½ cup (195 grams) all-purpose flour, 1 cup (60 grams) old-fashioned oats, ⅔ cup (140 grams) packed light or dark brown sugar, ½ teaspoon ground cinnamon, ½ teaspoon salt
- Add the butter and cut it into the dry ingredients with a fork or pastry cutter until the mixture is crumbly. The butter should be in small pea-sized pieces and the mixture will clump together when pressed together with your fingers. Set aside.¾ cup (170 grams) butter
- In a large bowl, combine the sugar, flour and cinnamon and set aside.½ cup (100 grams) granulated sugar, 1 tablespoon all-purpose flour, ½ teaspoon ground cinnamon
- Working quickly so the apples don't brown, peel the apples, then cut into ¼-inch thick slices (or dice into ½-inch chunks if you prefer), discarding the apple cores. Immediately add the apples to the sugar mixture and toss along with the lemon juice.3 lbs (1.3 kgrams) firm, tart apples, 1 tablespoon lemon juice
- Dump the apples into the prepared baking dish and spread into an even layer. Sprinkle the crisp topping evenly over the top of the apples, using your hands to clump it together as you go so there's a mixture of larger clumps, smaller clumps, and some loose dry ingredients.
- Bake for 40-45 minutes until the topping is golden brown, and apples are tender when pierced with a fork and bubbling a bit at the edges.
- Let the crisp sit for about 10 minutes to give the apple filling a chance to thicken slightly (this can prevent a runny/watery filling). Then serve warm with ice cream or whipped cream if desired. Store leftovers in the fridge.
Notes
- The best apples to use: Granny Smith, Jonagold, Jonathan, Gala, Honeycrisp and Pink Lady are all great apple varieties for baking. Using a variety of apples will give your crisp a more dynamic flavor. (3lbs of apples is roughly 8 medium-sized apples. No need to be exact, this recipe is very forgiving.)Make-ahead instructions: Prep the crisp topping up to 24 hours ahead and store in an airtight container in the fridge, or store in the freezer for up to a month. Use straight from frozen. Apple filling mixture cannot be made ahead.
- Freezing instructions: 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, bake straight from frozen, 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: 487kcal, Carbohydrates: 80g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 290mg, Potassium: 278mg, Fiber: 6g, Sugar: 48g, Vitamin A: 625IU, Vitamin C: 9mg, Calcium: 42mg, Iron: 2mg
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