Apple crisp is just the thing when you need to conjure up some cozy dessert vibes and you need them fast. There is nothing easier to prepare and more scrumptious to serve on a chilly autumn evening. Topped with a generous scoop of good vanilla ice cream, it's an irresistible dessert that you'll want to bake over and over again all year long.
This is the perfect dessert to follow almost any sort of dinner during the colder months, but it's particularly wonderful following pork tenderloin with lingonberry gravy, pork tenderloin with blueberry sauce, or pumpkins stuffed with everything good.
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Ingredients for Apple Crisp
- apples
- lemon
- light brown sugar
- ground cinnamon
- all purpose flour
- freshly grated nutmeg (optional)
- kosher salt
- rolled oats
- walnuts or pecans
- unsalted butter
- vanilla ice cream, for serving (technically optional, but arguably obligatory)
See recipe card for quantities.
Instructions for Apple Crisp
Prepare the Apple Filling
Peel, core, and slice the apples into roughly equal sized pieces, about ⅛ to ¼ of an inch.
Place the apples in a bowl and add the lemon juice. Toss the apples to coat.
Then add the brown sugar and cinnamon, tossing again to coat.
Spread the apples evenly in an ungreased baking dish and set aside while you prepare the topping mixture.
Prepare the Topping and Bake
Heat oven to 350℉. Combine the flour, brown sugar, cinnamon, salt, oats, and chopped nuts for the topping. Cut the butter into small pieces.
Using your fingers, work the butter into the dry ingredients until the mixture resembles roughly pea-sized crumbs. (The topping mixture will be sticky, but this is best done by hand.)
Scatter the topping mixture evenly over the apples in the baking dish.
Bake for about 45 minutes, or until the topping is golden brown, the filling is bubbling around the edges, and the apples are tender.
Serve hot or warm with a generous scoop of good vanilla ice cream on top.
Hint: This recipe generously serves two. After all, there are times when you don't need an enormous dish of apple crisp, rather just a couple of cozy bowls for a more intimately sized crowd...or perhaps simply for one! But you can easily scale this recipe up to serve four (or even eight). Simply double (or quadruple) the measurements, and of course increase the size of your baking dish.
Variations
- Apples - Any of your favorite baking apples will be wonderful in this crisp...popular options include Granny Smith, Pink Lady, Braeburn, Fuji, and Honey Crisp. That said, my preference is usually McIntosh or Macoun.
- Spices - Feel free to experiment with the spices here. Cinnamon is the classic choice, but you could also try adding some ginger, allspice, or a pinch of cloves.
- Nuts - If walnuts or pecans just aren't your thing, you could use almonds or hazelnuts here instead. Alternatively, the nuts can simply be omitted all together if you prefer, and your crisp will still be thoroughly delicious.
Equipment
Any simple baking dish with a one quart capacity will do just fine for baking this apple crisp, but I like to use a fancy one. The one pictured here is a porcelain oval baker by Apilco, and the size is No. 12.
Storage
Leftover apple crisp can be stored covered in the refrigerator for 3 to 4 days, theoretically speaking that is...this dessert is guaranteed to go fast.
Top tip
You can make this apple crisp the day before you plan to serve it. Simply cover the dish with plastic wrap after you scatter over the topping mixture, and then place it in the refrigerator until you are ready to bake. Just remember to remove the plastic wrap before putting it in the oven!
Related
Looking for more easy dessert recipes? Try these:
📖 Recipe
Apple Crisp
Equipment
- baking dish (one quart capacity)
Ingredients
Apple Filling
- 2 apples
- ½ ounce fresh lemon juice about half a lemon
- ⅛ cup light brown sugar
- ¼ teaspoon cinnamon
Topping
- ¼ cup all purpose flour
- ¼ cup light brown sugar
- ½ teaspoon cinnamon
- pinch freshly grated nutmeg (optional)
- ⅛ teaspoon kosher salt
- ¼ cup rolled oats
- ¼ cup walnuts or pecans chopped
- 3 tablespoons cold unsalted butter cut into small pieces
Instructions
Prepare the Apple Filling
- Peel, core, and slice the apples into roughly equal sized pieces, about ⅛ to ¼ of an inch.
- Place the apples in a bowl and toss with the lemon juice. Add the brown sugar and cinnamon, tossing again to coat.
- Spread the apples evenly in an ungreased baking dish and set them aside while you prepare the topping mixture.
Prepare the Topping and Bake
- Heat oven to 350℉. Combine the flour, brown sugar, cinnamon, salt, oats, and chopped nuts.
- Using your fingers, work the butter into the dry ingredients until the mixture resembles roughly pea-sized crumbs. (The topping mixture will be sticky, but this is best done by hand.)
- Scatter the topping mixture evenly over the apples in the baking dish.
- Bake for about 45 minutes, or until the topping is golden brown, the filling is bubbling around the edges, and the apples are tender.
- Serve hot or warm with a generous scoop of good vanilla ice cream on top.
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