Apple Crisp

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This easy apple crisp layers sweet-tart apples with brown sugar, cinnamon, and vanilla, then tops it with a buttery, crumbly mix of oats and pecans. The apples bake into a soft, jammy filling while the topping turns golden and crisp. Serve warm with a scoop of vanilla ice cream.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: apple crisp

Servings: Servings

Author: Dahn Boquist

Equipment

Apple peeler and corer

Ingredients

For the apples:

3 pounds apples 9 cups sliced
1 teaspoon lemon zest
1 to 2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
¼ to ⅓ cup brown sugar 50 to 70 grams
3 tablespoons all-purpose flour 20 grams
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt

For the topping:

⅔ cup old-fashioned rolled oats
⅔ cup all-purpose flour
¾ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup butter cold and cut into cubes
½ cup chopped pecans

Instructions

Heat the oven to 350°F and grease a 9 inch square baking dish.
Make the Apple Filling: Peel and slice the apples then toss them in a large bowl with the lemon zest and lemon juice. Add the vanilla, brown sugar, flour, cinnamon, nutmeg, and salt. Toss well and spread the mixture into the prepared baking dish (it will look full).
Make the topping: In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and work it in with your fingers or a pastry cutter until you have chunky crumbs. Stir in the chopped nuts
Assemble: Scatter the topping evenly over the apples.
Bake: Bake for 50–60 minutes, or until the topping is golden and the apple juices bubble up around the edges. Loosely tent with foil if it browns too quickly.
Let the crisp rest at least 10–15 minutes so the juices thicken before serving.

Notes

Adjust the sweetness: If you use tart apples, you may want add a tablespoon or two of additional sugar.

Expect a full pan: The apples will mound up before baking but settle once they soften in the oven.

Choose your apple variety: A mix of sweet and tart apples gives the best flavor. Honeycrisp, Fuji, Braeburn, and Pink Lady are reliable; Granny Smith adds tartness but can stay firmer than the others.

Watch for bubbling juices: The most reliable way to tell the crisp is done is to look for the apple juices bubbling up around the edges.

Slicing the apples: Thicker slices hold their shape better as they bake. Thin slices will break down and soften more quickly.

Juiciness varies: Very juicy apples may release extra liquid. The 3 tablespoons of flour help thicken the filling, but you can add another teaspoon or two if your apples seem especially watery. Don't pour the juices off, there is so much flavor in them.

Use fresh spices: Cinnamon and nutmeg lose intensity over time. If yours are older, you may want a pinch more to balance the flavor.

Let it rest: Giving the crisp 15 to 20 minutes to cool helps the juices thicken so the servings hold together better

Nutrition