recipe

Apple Crisp: the old-fashioned dessert recipe you’ll love

Total time: 65 Min
Difficulty: Low
Serves: 6 people
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Warming, comforting, and packed with apple flavor—this Apple Crisp is just what you need this fall season. Because the recipe is heavy on apples, it’s a perfect dessert to make when apples are in abundance. This old-fashioned fall recipe is usually served with a scoop of vanilla ice cream and a drizzle of salted caramel.

The tender apple filling is topped with a crispy oat crumble. You don’t many expensive ingredients to make this Apple Crisp. With a few apples, sugar, oats, all-purpose flour, and butter, you can whip up an apple crisp in no time! Serve with cream or ice cream and see how your guests come back for seconds!

What Are The Best Apples For Apple Crisp?

For an apple crisp, you want an apple that will soften under heat without turning to mush. For this purpose, the tart and firm Granny Smith apple will work well. If you prefer less tart apples, Honeycrisp and Golden Delicious will also work well.

Apple Crisp Ingredients

Apples – choose either Granny Smith, Honeycrisp, or Golden Delicious apples

Sugar – light brown sugar adds a bit of a caramel taste

Spices – cinnamon and nutmeg add that fall flavor that goes so well with apple crisp!

Oats – it’s important to use rolled oats (also known as old-fashioned oats) as they will keep their texture

Flour – plain all-purpose flour will work

Butter – use salted or unsalted butter (add a pinch of salt if using unsalted butter)

How To Make Apple Crisp

Prepare the apples first. Peel them and cut into small, equally-sized cubes. Don’t leave the apples unpeeled as they could become tough during the baking process and leave the apple crisp with an unpleasant texture.

Place the apple cubes in a large mixing bowl and mix together with granulated sugar, cinnamon, ground nutmeg, and lemon juice. Stir well to make sure all ten ingredients are well combined.

In a separate mixing bowl, mix the brown sugar, oats, flour, cinnamon, and salt. Add the diced cold butter and use a fork to cut the butter into the oat mixture until the mixture resembled pea-sized crumbs (You can also make this in the food processor!).

Transfer the apples to the baking dish (8×8-inch or 20x20cm is the ideal baking dish size). Spread the topping over the apples, and gently pat to even it down. Bake until golden brown and bubbly. Serve warm with vanilla ice cream and salted caramel.

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Tips For Making Apple Crisp

Instead of a salted caramel drizzle, you can also serve it with honey, maple syrup, or melted white chocolate.

Make it gluten-free by using gluten-free flour, and also using oats with a gluten-free label (some oats are processed in a factory where gluten is present).

Make sure to cut the apples into equally-sized cubes. This will ensure even cooking!

How To Store Apple Crisp

Keep the apple crisp in the fridge (covered) for up to 5 days.

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Ingredients
Apples
6
Lemon juice
7 ml (1 1/2 tbsp)
Sugar
25 g (2 tbsp)
Ground nutmeg
Ground cinnamon
2 tsp
light brown sugar
200 g (1 cup)
Rolled oats
70 g (3/4 cup)
All-purpose flour
90 g (3/4 cup)
salt
a pinch
Butter
115 g (1/2 cup)
for serving
Vanilla ice cream
salted caramel

Instructions

Peel the apples and cut them into small cubes. Transfer to the bowl.

In a bowl with apples add granulated sugar, cinnamon, ground nutmeg, and lemon juice.

Stir to combine everything well.

In a separate mixing bowl, add the brown sugar, oats, flour, cinnamon, and salt.

Add the diced cold butter and use a fork to cut the butter into the oat mixture until the mixture resembled pea-sized crumbs.

Transfer the apples to the baking dish (20x20cm – baking dish size) and spread the topping over the apples, and gently pat to even it out.

Bake in the oven at 180°C/360°F for 40-50 minutes, until golden brown and bubbly.

Serve warm with vanilla ice cream and salted caramel. Enjoy!

Notes

To make the Apple Crisp ahead of time, allow it to cool completely. Cover and refrigerate until the next day or so. When you want to serve it, allow it to come up to room temperature (about 30 minutes), then bake for 20 minutes at 350°F.

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