Apple Crisp
Thinly sliced Granny Smith apples baked with a cinnamon glaze and oatmeal crumb topping to make the BEST Apple Crisp!
Servings: 6
Calories: 382kcal
Ingredients
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- dash of salt
- 1/3 cup unsalted butter ,cut into small pieces
For the Apple filling:
- 3-4 large Granny Smith apples , peeled and thinly sliced
- 3 Tablespoons butter , melted
- 2 Tablespoons all-purpose flour
- 1 Tablespoon lemon juice
- 3 Tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- dash of salt
For serving (optional)
- vanilla Ice Cream
- Homemade Caramel Sauce
Instructions
- Preheat oven to 375 degrees F.
For the topping:
- In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
For the Apple Filling:
- (I use a Johnny Apple Peeler to peel and slice the apples all at once. It makes the process a lot faster!)
- In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt.
- Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples.
- Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.
- Serve with Vanilla Ice Cream and homemade caramel sauce, if desired.
Video
Notes
Make Ahead Instructions: Make the apple filling as instructed but add an extra splash of lemon juice to keep the apples from turning brown. Store in an air-tight container, in the fridge, for up to one day. Make the crumble topping and store separately in the fridge.
Freezing Instructions: Prepare and bake the apple crisp as directed. Cool completely, then cover with a double layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 20-25 minutes or until heated through.
Recipe adapted from Cooking Classy.
Nutrition
Calories: 382kcal | Carbohydrates: 57g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 64mg | Potassium: 235mg | Fiber: 3g | Sugar: 38g | Vitamin A: 560IU | Vitamin C: 6.1mg | Calcium: 63mg | Iron: 1.2mg