Apple crisp is definitely a cozy comfort food that marks the arrival of sweater weather. The apples and combination of warm spices make this a fall baking staple. Fresh out of the oven and topped with a scoop of ice cream… does it really get any better? The best part: there really is nothing too complicated about this recipe and you can put it together fairly quickly.
This recipe is perfect for an 8” square pan or casserole dish. You could very easily get away with using a 9″ square pan or dish (just by adding a few more apples), but any larger than that and I would multiply the recipe by 1.5 or 2 (depending on the size of your baking dish and how many mouths you are feeding).
WHAT KIND OF APPLES SHOULD I USE FOR APPLE CRISP?
It really doesn’t matter too much which apples you use. In the fall (during apple season in our area), I tend to use whatever is the freshest locally, like McIntosh or Gravenstein. We love making an afternoon out of going to pick a few baskets ourselves. Other favorites available year round — like Honeycrisp and Granny Smith — are also great choices.
Just keep in mind that some apples are more firm when cooked and others will soften. Also, the sweetness of each apple differs, so if you use a more tart apple like Granny Smith, you may want to add a bit more sugar (if you’d like). Although, I always prefer my desserts to be not overly sweet, so it really just comes down to personal preference.
Start by preparing the streusel (crumble topping). Combine the flour, brown sugar, white sugar, and salt. I use a stand mixer (fitted with the paddle attachment) on low speed for this, but you could also do this by hand.
Then, add in the oats and continue mixing until well combined. (I add in the oats last to prevent them from disintegrating in the mixture).
Dice up the chilled butter in small pieces and add into the topping mixture. Mix on low/medium speed for about 2 to 3 minutes, until only a few pea-sized lumps of butter remain.
Then, using your fingers, clump the dry mixture together until it reaches the desired crumble “look”.
Chill in the refrigerator while preparing the apple filling.
To prepare the apple filling, pour the lemon juice in a large bowl. Then, peel, core, and cut the apples in ¼” slices.
Place the apple slices into the bowl with the lemon juice, stirring them occasionally. This helps prevent the apples from browning while finishing this step.
Pour the melted butter into the bowl and stir. Finally, add in the sugar, flour, cinnamon, and nutmeg. Stir until the apples are all evenly coated.
When ready to bake, preheat your oven to 350℉.
To assemble the apple crisp, pour the apple filling into an 8” square pan or casserole dish.
Using your fingers, evenly cover the top of the apple filling with the streusel (crumble topping).
Bake for about 50 to 60 minutes, until the apples are bubbly and the crumble topping is golden brown.
Serve warm, or allow the apple crisp to cool completely and store in the refrigerator until ready to serve.
Old-Fashioned Apple Crisp
This old-fashioned apple crisp is just like the one mom used to make — tried and tested for the perfect balance of sweet and tart with a crunchy, oat-y, buttery topping.
For the Apple Filling
- 2 Tbsp lemon juice
- 2 ½ lbs apples (e.g., McIntosh or Gravenstein)
- 2 Tbsp unsalted butter, melted
- ¼ cup white sugar
- 1 Tbsp all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
For the Streusel (Crumble Topping)
- ¾ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- ⅓ cup white sugar
- ¼ tsp kosher salt
- 1 cup oats (rolled or large flake)
- 8 Tbsp (1 stick) unsalted butter, chilled and cut into ¼" cubes
Preparing the Streusel (Crumble Topping)
- In the bowl of a stand mixer fitted with the paddle attachment, on low speed, mix flour, brown sugar, white sugar, and salt. Add in oats and continue mixing until well combined.¾ cup all-purpose flour1 cup oats⅓ cup white sugar⅓ cup light brown sugar, packed¼ tsp kosher salt
- Dice chilled butter into ¼" pieces and add into the mixture. Mix on low/medium speed until only a few pea-sized lumps of butter remain (about 2 to 3 minutes).8 Tbsp (1 stick) unsalted butter, chilled and cut into ¼" cubes
- Using your fingers, clump the dry mixture together. Chill in the refrigerator while preparing the apple filling.
Preparing the Apple Filling
- In a large bowl, pour in lemon juice.2 Tbsp lemon juice
- Peel, core, and cut apples into ¼" slices. Place apple slices in bowl with lemon juice, stirring occasionally, to prevent them from browning while completing this step.2 ½ lbs apples
- Pour in melted butter and stir.2 Tbsp unsalted butter, melted
- Add in sugar, flour, cinnamon, and nutmeg. Stir until apples are evenly coated.¼ cup white sugar1 Tbsp all-purpose flour½ tsp ground cinnamon¼ tsp ground nutmeg
Assembling and Baking the Apple Crisp
- Preheat oven to 350℉.
- Pour apple filling into an 8" square pan or casserole dish.
- Using your fingers, evenly cover top of apple filling with streusel (crumble topping).
- Bake until apples are bubbly and crumble topping is golden brown (about 50 to 60 minutes).
- Serve warm, or allow to cool completely and refrigerate.