Easy Apple Crisp Recipe

I made an Old Fashioned Apple Crisp using quick oats and cinnamon plus a surprising pantry staple you won’t expect, which pairs with vanilla ice cream or whipped cream.

I can never pass up a pan of bubbling Old Fashioned Apple Crisp. I like to use tart Granny Smith or Honeycrisp apples and a crunchy oat topping made with quick oats so every bite snaps, melts, and makes you curious what the secret was.

I’ve poked around plenty of recipes, even bookmarked Natasha’s Kitchen Apple Crisp, but my version is usually a touch messier and somehow more addictive. It’s simple, slightly rough around the edges, and yeah I’ll admit I taste-test more than I should.

Serve it hot and watch people start asking questions.

Ingredients

• Apples: tart and juicy, adds fiber and vitamin C, keeps the filling bright and fresh.
• Granulated sugar: simple sweetness, boosts caramelization, adds carbs but not much nutrition.
• Light brown sugar: molasses note, deeper sweetness and moisture, helps the topping brown nice.
• Quick oats: gives chew and texture, adds fiber and whole grain goodness to topping.
• Butter: rich, creates crisp, adds fat and flavor, use cold pieces for flakiness.
• All purpose flour: binds the crumble, gives structure, mostly carbs, not many nutrients.
• Cinnamon: warm spice, adds aroma and a sweet illusion, a little goes a long way.

Ingredient Quantities

• 6 medium apples (about 2 1/2 to 3 lb) Granny Smith or Honeycrisp
• 1/3 cup granulated sugar
• 2 tablespoons packed light brown sugar
• 2 tablespoons all purpose flour
• 1 teaspoon ground cinnamon plus 1 teaspoon more for topping
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• 1 cup quick oats
• 3/4 cup all purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup (1 stick) cold unsalted butter cut into pieces
• 1/4 teaspoon salt
• Vanilla ice cream or whipped cream for serving, optional

How to Make this

1. Preheat oven to 350°F (175°C) and lightly butter or spray a 9×13 inch baking dish.

2. Peel, core and slice 6 medium apples (Granny Smith or Honeycrisp) into about 1/4 inch slices. Put them in a large bowl.

3. To the apples add 1 tablespoon lemon juice, 1/3 cup granulated sugar, 2 tablespoons packed light brown sugar, 2 tablespoons all purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon salt. Toss until every slice is coated and dump the apples into the prepared dish, spreading them evenly.

4. Make the topping by combining 1 cup quick oats, 3/4 cup all purpose flour, 3/4 cup packed light brown sugar, 1/4 teaspoon salt and 1 teaspoon ground cinnamon in a medium bowl.

5. Add 1/2 cup (1 stick) cold unsalted butter cut into pieces. Use your fingertips, a pastry cutter or a fork to work the butter into the dry mix until it looks like coarse crumbs with some pea sized pieces. You can pulse 6 or 7 times in a food processor if you want, but dont overdo it.

6. Sprinkle the oat topping evenly over the apples, pressing gently in a couple of spots so you get clumps that bake up crunchy.

7. Bake 40 to 45 minutes, until the topping is golden brown and the apple juices are bubbling. If the top gets too dark, tent loosely with foil after about 25 to 30 minutes.

8. Let the crisp rest about 10 to 15 minutes so the filling firms up a bit, makes it easier to serve.

9. Serve warm with vanilla ice cream or whipped cream if you like. Leftovers keep in the fridge up to 3 days and reheat nicely in a 350°F oven for 10 to 15 minutes or a quick zap in the microwave.

Equipment Needed

1. 9×13 inch baking dish, buttered or sprayed
2. Large mixing bowl for the apples
3. Medium bowl for the oat topping
4. Vegetable peeler
5. Sharp chef knife
6. Cutting board
7. Measuring cups and spoons
8. Pastry cutter or fork (or a food processor, pulsed a few times)
9. Spatula or large spoon plus oven mitts and a baking sheet to catch drips

FAQ

Easy Apple Crisp Recipe Substitutions and Variations

• Apples: swap Granny Smith or Honeycrisp for Bosc pears or a mix of apples and pears — use about the same weight (2 1/2 to 3 lb). Pears cook a bit faster so slice slightly larger so they dont turn to mush.
• Granulated sugar (1/3 cup): replace with 1/4 cup pure maple syrup or honey; reduce other liquids by about 1 tablespoon and taste as you go, since liquid sweeteners concentrate flavor.
• Quick oats (1 cup): use rolled old fashioned oats 1:1 for chewier texture, or sub 1 cup chopped nuts (pecans or walnuts) for a crunchy, oat-free topping.
• Butter (1/2 cup): use 1/2 cup solid coconut oil or chilled vegan stick margarine, cut into pieces the same way — coconut oil will give a slight coconut note so keep that in mind.

Pro Tips

1) Use a mix of apples for better texture and flavor, not just one kind. If some are super sweet cut back the granulated sugar a bit, if theyre very tart add a tablespoon more brown sugar. Also try to keep slices uniform so they cook same time.

2) Keep the butter cold and aim for pea sized chunks in the topping. You can grate frozen butter on a box grater or pulse the mix only a few times in a food processor. Those little chunks are what bake up crunchy, so dont overwork the dough.

3) For a less runny filling, swap 1 tablespoon of the flour for cornstarch, or sprinkle 1 tablespoon cornstarch over the apples before topping. Cornstarch gives a clearer, glossy sauce and firms up faster than flour, especially if your apples are very juicy.

4) Toast the oats in a dry skillet for 3 to 4 minutes before mixing them in, then cool them. It adds a toasty, nutty note that really lifts the whole dessert. Finish with a small pinch of flaky sea salt on top when you serve, it makes the sweetness pop.