Quick Answer
To make apple crisp, toss about 6 cups of sliced firm apples with sugar, cinnamon, lemon juice and a spoonful of flour, then spread them in a buttered baking dish.
Rub together oats, flour, brown sugar, cinnamon and cold butter into a clumpy crumble, scatter it over the apples and bake at 350 F for 45 to 55 minutes, until the topping is golden and the juices bubble.
Let it cool 15 minutes so the juices thicken, then serve warm with vanilla ice cream.
Which Apples Are Best for Apple Crisp?
Choose firm apples that hold their shape in the oven. Good choices include Granny Smith, Honeycrisp, Braeburn, Jonagold, Pink Lady and Golden Delicious.
Soft apples like McIntosh break down into applesauce. They are tasty but turn the filling mushy, so use them only as part of a mix.
I like half tart Granny Smith and half sweet Honeycrisp. The mix gives a filling that is both bright and sweet.
What Ingredients Do You Need?
For the filling:
- 6 to 7 medium apples (about 3 pounds), peeled and sliced 1/4 inch thick
- 1/4 cup granulated sugar
- 1 tablespoon all purpose flour or 2 teaspoons cornstarch
- 1 teaspoon cinnamon and a pinch of nutmeg
- 1 tablespoon lemon juice
For the oat topping:
- 3/4 cup old fashioned rolled oats
- 3/4 cup all purpose flour
- 3/4 cup packed brown sugar
- 1/2 teaspoon cinnamon and 1/4 teaspoon salt
- 1/2 cup (1 stick) cold butter, cubed
How Do You Prepare the Apples?
Rinse the apples under running water before peeling. The FDA recommends washing produce right before you prepare it, even if you plan to peel it, so dirt and germs on the skin are not carried onto the flesh by your knife.
Slice them evenly, about 1/4 inch thick. Even slices bake at the same rate, so you do not end up with some crunchy and some mushy pieces.
Toss the slices with the sugar, flour, spices and lemon juice right away. The lemon keeps them from browning and balances the sweetness.
How Do You Make a Crunchy Oat Topping?
Whisk the oats, flour, brown sugar, cinnamon and salt in a bowl. Add the cold butter cubes and rub them in with your fingertips or a pastry cutter until the mix looks like wet sand with pea sized clumps.
Cold butter is the secret. It melts in the oven and creates crisp pockets. Melted butter makes a topping that is sandy and less crunchy.
For extra crunch, add 1/2 cup chopped pecans or walnuts, or chill the topping for 15 minutes before scattering it over the fruit.
How Do You Bake Apple Crisp, Step by Step?
1. Heat the oven. Set it to 350 F and butter a 9 by 9 inch or 8 by 11 inch baking dish.
2. Add the filling. Spread the coated apples in an even layer.
3. Add the topping. Scatter the crumble over the top, covering the fruit edge to edge. Do not press it down.
4. Bake. Place the dish on a sheet pan to catch drips and bake for 45 to 55 minutes.
5. Check doneness. The topping should be deep golden, the juices should bubble thickly around the edges and a knife should slide easily into the apples.
6. Rest. Let it cool at least 15 minutes. The juices thicken as it cools.
What Is the Difference Between Apple Crisp and Apple Crumble?
In the United States, a crisp usually has oats in the topping, while a crumble often uses just flour, sugar and butter. In the UK, crumble is the common name for both.
A cobbler is different again. It has a biscuit or batter topping instead of a streusel.
Why Is My Apple Crisp Watery?
Very juicy apples, too little thickener or slicing straight from the oven all lead to a runny filling. Add an extra teaspoon of flour or cornstarch if your apples are especially juicy.
Underbaking is the other cause. The filling only thickens once the juices reach a full, slow bubble, so give it the full time.
Can You Make Apple Crisp Ahead?
Yes. Mix the topping up to three days ahead and keep it in the fridge in a covered container. It also freezes for months, so I often make a double batch.
You can assemble the whole crisp a few hours before baking and keep it chilled. Add 5 minutes to the bake time if it goes in cold.
How Do You Store and Reheat Leftovers?
Cover and refrigerate leftovers within two hours. USDA FSIS advises using refrigerated leftovers within 3 to 4 days.
Reheat portions in a 350 F oven for 10 to 15 minutes to re crisp the topping. The microwave is quicker but softens it.
How Do You Scale Apple Crisp for a Crowd?
Double every ingredient and bake it in a 9 by 13 inch dish. The bake time stays close to the same, usually 50 to 60 minutes, because the layer is about as deep.
For a potluck, bake it in a disposable foil pan set on a sheet pan for support. Carry the topping separately in a bag and scatter it on just before baking so it stays crisp.
What Spices Pair Well With Apple Crisp?
- Cinnamon is the base, with a little nutmeg for warmth.
- Ground ginger or cardamom adds a gentle spicy edge.
- Apple pie spice or pumpkin pie spice works as a one jar shortcut.
- A splash of vanilla or a little orange zest in the filling lifts the flavor.
Go easy at first. You can always add more spice to the next batch, but too much cinnamon can overpower the fruit.
Frequently Asked Questions
Do I have to peel the apples?
No. Peels add color and fiber, though they can be a little chewy.
Can I use quick oats?
Yes, but old fashioned oats give more texture.
Can I make it gluten free?
Use certified gluten free oats and a gluten free flour blend.
Can I add other fruit?
Yes. Pears, cranberries or blackberries mix well with apples.
The Bottom Line
Great apple crisp starts with firm apples sliced evenly and a cold butter oat topping that bakes into crunchy clumps.
Bake at 350 F until bubbling and golden, rest it before serving, and you will have one of the easiest fall desserts there is.
