Go Back

Apple Crisp

Cinnamon apples under a crunchy brown sugar oat crumble, baked at 375°F in an 8x8 dish until bubbling. Serves 8.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Apple filling
  • 6 cups apples peeled, cored and sliced ¼ inch thick (about 6 medium, 2½ lb whole)
  • ⅓ cup light brown sugar packed
  • 1 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp salt
Oat crumble topping
  • 1 cup old-fashioned rolled oats
  • ¾ cup all-purpose flour
  • ¾ cup light brown sugar packed
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup cold unsalted butter 1 stick, cubed

Method
 

  1. Preheat the oven to 375°F (190°C). Grease an 8x8-inch (2-quart) baking dish and set it on a rimmed baking sheet.
  2. Toss the apples with the brown sugar, flour, lemon juice, cinnamon, vanilla and salt. Spread in the dish.
  3. Whisk the oats, flour, brown sugar, cinnamon and salt. Cut in the cold butter until coarse, clumpy crumbs form.
  4. Scatter the topping evenly over the apples.
  5. Bake 40–45 minutes, until deep golden and the juices bubble thickly in the center. Tent with foil if the top browns too fast.
  6. Cool at least 20 minutes before serving.

Notes

Use firm baking apples. Storage: 1 day at room temperature, 4 days in the fridge or 3 months frozen. Make ahead: the topping keeps 5 days in the fridge or 3 months frozen. 9x13: double the recipe and bake 45–55 minutes. Let WPRM calculate nutrition.