Easy Apple Crisp with Buttery Oat Crumble
This easy apple crisp combines tender cinnamon apples with a golden, buttery brown sugar oat crumble. Made with simple pantry ingredients, it’s a cozy fall dessert to serve warm with vanilla ice cream.
- Prep Time: 20 minutes
- Rest Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the apple filling:
- 3 pounds apples, about 7–8 medium, peeled, cored, and sliced ¼ inch thick (about 8 cups prepared)
- ⅓ cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine salt
For the oat crumble topping:
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ⅔ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine salt
- ½ cup unsalted butter, cold and cut into small cubes
For serving, optional:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Instructions
- Preheat the oven to 350°F. Lightly butter a 9-inch square baking dish that is at least 2 inches deep. Place it on a rimmed baking sheet to catch any bubbling juices.
- Place the sliced apples in a large mixing bowl. Add the brown sugar, flour, lemon juice, vanilla, cinnamon, nutmeg, and salt. Toss until evenly coated.
- Transfer the apple mixture, including any juices, to the prepared baking dish. Spread into an even layer.
- In a separate bowl, stir together the oats, flour, brown sugar, cinnamon, and salt.
- Add the cold butter. Work it into the dry ingredients using a pastry cutter or your fingertips until the mixture is crumbly with pea-size pieces of butter. Gently squeeze a few handfuls to create larger crumble clusters.
- Scatter the topping evenly over the apples without pressing it down.
- Bake for 45–55 minutes, until the topping is golden brown, the juices are bubbling around the edges, and a thin knife slides easily into the apples near the center. If the topping browns too quickly, loosely cover with foil and continue baking until the apples are tender.
- Let rest for 15 minutes before serving warm with vanilla ice cream, whipped cream, or caramel sauce.
Notes
- Best apples: Use a mixture of Granny Smith and Honeycrisp for a balance of tart and sweet flavor. Braeburn, Pink Lady, or Golden Delicious also work.
- Oats: Old-fashioned rolled oats give the topping more texture. Quick oats will produce a finer crumble. Do not substitute steel-cut oats.
- Baking time: Firm apple varieties may need additional time. Check the apples in the center for tenderness before removing the crisp from the oven.
- Make ahead: Prepare the crumble topping up to 2 days ahead and refrigerate in an airtight container. Prepare the apples when ready to assemble and bake.
- Storage: Cool, cover, and refrigerate for up to 4 days.
- Reheating: Microwave individual portions in short intervals, or warm in an oven-safe dish at 350°F until heated through.
- Freezing: Freeze the cooled, baked crisp tightly covered for up to 3 months. Thaw overnight in the refrigerator before reheating. The topping may soften after freezing.
Find it online: https://www.firsthomelovelife.com/easy-apple-crisp/