Classic Apple Crisp Recipe
This classic apple crisp combines warm gooey cinnamon apples with a buttery brown sugar oat topping.
Servings: 10
Ingredients
Filling
- 8 medium peeled apples cut into 1-inch chunks that are 1/4 – 1/2 inch thick (about 10 cups, or 1200g, chunks)
- 1/2 cup 100g packed light or dark brown sugar
- 1/4 cup 31g all-purpose flour (spooned & leveled)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Topping
- 3/4 cup 94g all-purpose flour (spooned & leveled)
- 3/4 cup 150g packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup 8 Tbsp; 113g unsalted butter, cold and cubed
- 1 cup 85g old-fashioned whole rolled oats
- optional: salted caramel and vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan. Any 3.5-4-quart baking dish works.
- Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.
- Make the topping: Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling.
- Bake for 45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving. Serve warm, room temperature, or cold; plain or with salted caramel and/or vanilla ice cream.
- Cover leftovers and store in the refrigerator for up to 5 days.