The BEST Apple Crisp
This popular Apple Crisp recipe is made with thinly sliced Granny Smith apples and baked with a cinnamon glaze and oatmeal crumb topping. It's irresistible!
Servings: 6
Calories: 382kcal
Cost: 6
Equipment
- Johnny Apple Slicer
Ingredients
Crumble Topping:
- 2/3 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 cup salted butter , cut into small pieces
Apple filling:
- 3-4 large Granny Smith apples , peeled and thinly sliced
- 3 Tablespoons salted 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
- 1/4 teaspoon ground nutmeg
For serving (optional):
- vanilla Ice Cream
- Homemade Caramel Sauce
Instructions
- Preheat oven to 375 degrees F.
Crumble Topping:
- In a medium size bowl combine oats, flour, brown sugar, cinnamon, and baking powder. Add butter and cut in with a pastry blender or fork until well combined. Refrigerate while you prepare the apple filling.
Apple Filling:
- (I use a Johnny Apple Peeler to peel, core and slice the apples all at once. It makes the process a lot faster!)
- In a small bowl stir together melted butter and flour until smooth. Add lemon juice, milk and vanilla and stir. Stir in brown sugar, cinnamon, and nutmeg.
- 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 crumble topping evenly over the apples.
- Bake for about 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 crumb topping and store separately in the fridge.
Freezing Instructions: Prepare and bake 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.
Gluten Free Apple Crisp: Substitute Gluten-free flour and oats.
Apple Crisp Without Oats: Omit the oats and add an extra 1/3 cup flour and 1/3 cup brown sugar.
Crockpot Apple Crisp: Place prepared apple filling in the bottom of the slow cooker. Add crumble topping. Place a few paper towels on top of the oat topping, to keep condensation from the lid from making the topping soggy. Cook on high for 3-4 hours, or low for 6-8 hours until apples are tender.
Instant Pot Apple Crisp
Caramel Pecan Apple Crisp
Dutch Apple pie: Pour the apple filling into an unbaked pie shell. Add the crumb topping on top. Bake for about 45 minutes, until apples are tender. Cool for 2 hours before slicing and serving.
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