|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 62g||23%|
|Dietary Fiber 5g||19%|
|Total Sugars 42g|
|Vitamin C 8mg||41%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Crisps, cobblers, crumbles—there's a lot of confusion in the fruit dessert with a sweet topping world. The apple crisp might be the best of the category: sweet and tender apples topped with a crispy, buttery combination of oats, flour, brown sugar, and butter. It's warm and lightly spiced, making it perfect for fall.
First, make the simple topping using a food processor or by hand. Peel and slice the apples and toss them in a little cinnamon and brown sugar before topping with the oatmeal mixture and baking. Any good baking apples will work for this recipe. If you'd like a tarter crisp, use a tart apple like Granny Smith. For a sweeter crisp, use a variety like Braeburn, Pink Lady, or Fuji. Or try using a mix for the best of both worlds.
Apple crisp is equally good served warm or at room temperature. Try topping with a scoop of vanilla or cinnamon ice cream. It also makes a delicious breakfast leftover.
"Apple crisp is a classic fall dessert—it's hard to beat the buttery, crispy top. I ended up baking mine for 45 minutes and then covering the top with foil and baking another 10 minutes to soften the fruit. Depending on how you like your apples cooked, you may want to do the same." —Laurel Randolph
For the Topping:
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1/8 teaspoon salt
1 stick unsalted butter (cold, cut into small pieces)
3/4 cup quick-cooking or rolled oats
For the Filling:
2 1/2 to 3 pounds apples (about 5 to 6 large apples)
1 tablespoon lemon juice
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Gather the ingredients.
Preheat the oven to 350 F. Butter a 2-quart baking dish or six to eight 1- to 2-cup baking dishes.
Combine the flour, 3/4 cup brown sugar, salt, and butter in a mixing bowl or food processor bowl.
Work the butter in with hands or pulse in a food processor until the mixture is clumping together.
Add the oats and mix or pulse to blend thoroughly. Set aside.
Peel, core, and slice the apples. If desired, chop a few of the apples further for a varied texture.
Add the apple slices in a bowl with the lemon juice and toss periodically to keep the apples from becoming brown.
Add the 1/3 cup brown sugar and cinnamon to the apple and lemon juice mixture and toss.
Transfer the apple mixture to the prepared baking dish(es).
Top the apple mixture evenly with the crumb mixture.
Bake for 40 to 50 minutes, or until the apples are tender and topping is browned and crisp.
A variety of apples make a good apple crisp. Look for apples that have a firm texture so they don't turn to mush when baked. For a sweeter crisp, use Braeburn, Jonagold, Fuji, or Pink Lady. For a tarter crisp, use Granny Smith or Winesap. Using a mix of two or three varieties is also a nice option.
How to Store
- Store cooled leftover crisp covered in the fridge. It will last for up to three days.
- Leftover apple crisp can be enjoyed cold or reheated in the microwave.
What’s the Difference Between an Apple Crisp and an Apple Crumble?
The words crisp and crumble get used interchangeably sometimes in recipes, but typically a crisp's topping contains oatmeal and a crumble does not.
Why Is My Apple Crisp Soggy?
If your apple crisp isn't as crispy as you were hoping, there are a few possible reasons. Make sure to use the right proportions of butter, flour, and oats in the topping, or it won't crisp up. Be sure to sprinkle the topping on top and don't mix it into the apples. Also, make sure to bake it long enough so that the topping gets crisp, and let it cool a few minutes before serving so the juices can thicken slightly.