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Apple Crisp

Apple crisp with a chunky oat crumble topping and a bubbling cinnamon-apple filling baked until deeply golden. Simple prep and a short rest help the juices thicken for scooping.
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Prep Time 15 minutes
Cook Time 45 minutes
rest 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples Granny Smith + Honeycrisp, peeled and sliced
  • 0.3333333333 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For oat crumble topping
  • 1.5 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter cold, cubed
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the dish
  1. Preheat oven to 375F, then grease a 9x13 baking dish to prevent sticking.
Make the apple filling
  1. Toss the apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread the coated apples in the prepared dish.
Make the oat crumble topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold unsalted butter with a pastry cutter or your fingers until large, chunky clumps form.
Assemble and bake
  1. Scatter the crumble topping evenly over the apples without pressing down, so the topping stays chunky as it bakes.
  2. Bake 40-45 minutes at 375F until the topping is deeply golden and the apple filling is bubbling around the edges, with visible caramelized peaks in the crumble.
Rest and serve
  1. Rest 10 minutes before serving warm so the bubbling juices thicken slightly for easier scooping.
  2. Serve warm apple crisp with vanilla ice cream, letting the ice cream melt alongside each spoonful.

Notes

Pro tip: leave the crumble chunky—pressing compresses it and prevents crisp, crisp-edged clusters. Store covered in the refrigerator up to 4 days. Freeze baked apple crisp (tightly wrapped) up to 2 months; reheat from thawed or straight from frozen at 350F until hot through. For a slightly lighter dessert, substitute part of the oats with an equal amount of chopped nuts (for crunch) while keeping the butter amount the same.