Crisp Variations
Made This?
Let us know how it went in the comments below!
While the staple apple pie requires an ample amount of time and patience, an apple crisp is the fast and easy version that still delivers on those signature fall flavors. To make a classic apple crisp, you'll toss together butter, brown sugar, and oats and pile it on top of sweet, spiced apples. The melt-in-your-mouth topping bakes up buttery and crispy, while the apples soften enough that you can cut them with a spoon. Serve with scoops of vanilla ice cream, and you'll have a picture-perfect Thanksgiving dessert ready before a pie crust would be. 😉
What People Are Saying:
"The best apple crisp! Easy to make and it turned out perfectly." - sus6191
After preheating your oven, add your sliced apples to a bowl along with the lemon juice, cornstarch, granulated sugar, nutmeg, and half of the cinnamon. Toss to combine until every apple slice is well coated.
Now we can move onto our crisp topping. In a small bowl, toss the oats, brown sugar, flour, salt and remaining cinnamon together. Add the melted butter, and stir together until the mixture turns crumbly, almost resembling wet sand.
Grab your baking dish, and layer your apple mixture on the bottom before topping with your oat mixture. Make sure to spread the oat topping evenly over the apples!
Bake for 55 to 70 minutes, or until the apples are soft, the topping is crisp and golden brown, and the juices are bubbling up around the edge of the dish. Once done, serve warm, and ideally with a scoop (or two) or ice cream right on top.
Full list of ingredients & instructions can be found in the recipe below.
This apple crisp can be stored covered at room temperature for up to 2 days. To keep longer, store covered in the refrigerator for up to 5 days. Want to make this ahead? Assemble the crisp, wrap it tightly in plastic wrap and foil, and freeze it for up to 3 months. Thaw it overnight in the refrigerator, then bake until the top is golden brown and the filling is bubbly, which should take about an hour.
Honeycrisp, Granny Smith, and/or Cripp’s Pink apples, peeled, cored, sliced 1/4" to 1/2" thick
cornstarch
fresh lemon juiceÂ
granulated sugarÂ
ground nutmeg
ground cinnamon, divided
(135 g.) rolled oatsÂ
(160 g.) packed light brown sugarÂ
(80 g.) all-purpose flourÂ
kosher salt
(1 1/2 sticks) unsalted butter, melted
Vanilla ice cream, for serving (optional)
Let us know how it went in the comments below!