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Apple Crisp

Apple crisp with a bubbly cinnamon apple filling and a deeply golden oat crumble topping. Baked until the edges turn crisp, then rested for clean, scoopable layers.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
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
 

Prep and bake
  1. Preheat the oven to 375°F, then grease a 9x13 baking dish.
  2. Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them evenly in the prepared dish.
  3. Make the crumble by combining rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt, then cut in the cold butter until large chunky clumps form.
  4. Scatter the crumble evenly over the apples.
  5. Bake for 40-45 minutes at 375°F until the topping is deeply golden and the apple filling bubbles.
Rest and serve
  1. Rest the crisp for 10 minutes to set the filling and topping, then serve warm with vanilla ice cream.

Notes

For the best texture, use a mix of tart and sweet apples (Granny Smith plus Honeycrisp) so the filling stays bright and the crumble browns well. Store leftovers covered in the fridge for up to 4 days; rewarm individual portions in the oven or microwave until hot. Freezing is not recommended because the oat topping can soften. If you want a lighter option, use half the butter by replacing it with an equal amount of cold solid coconut oil.