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Apple Crisp

Apple crisp with cinnamon apples and a deeply golden oat crumble topping. Baked until the filling bubbles and the edges caramelize, then rested so it sets like classic comfort dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples Granny Smith + Honeycrisp, peeled and sliced
  • 0.33 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For oat crumble topping
  • 1.5 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter cold, cubed
Serving
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Prep and filling
  1. Preheat oven to 375F and grease a 9x13 baking dish, so it’s ready for even baking and easy release. Move the dish to the counter while you assemble the fruit.
  2. Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread into the prepared dish. Make an even layer for consistent bubbling.
Crumble and bake
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold unsalted butter until large, chunky clumps form. Stop when the butter is incorporated but the topping still looks rough and thick.
  2. Scatter the crumble topping evenly over the apples without pressing down, so it stays crisp. Ensure the topping covers the fruit but leaves some apple edges visible.
  3. Bake 40-45 minutes at 375F until the topping is deeply golden and the apple filling is bubbling around the edges. Look for active bubbling at the perimeter, not just syrupy spots in the center.
Rest and serve
  1. Rest 10 minutes before serving warm, letting the filling thicken slightly as it cools. Serve with vanilla ice cream while the crumble is still crisp.

Notes

For best texture, use chilled butter for the crumble and avoid pressing the topping down so it bakes into crisp clumps. Store covered in the refrigerator up to 4 days; reheat individual portions in the oven or microwave until warmed through. Freeze baked apple crisp up to 2 months; thaw overnight in the fridge and reheat. For a lighter option, you can swap about half the butter in the crumble for a 1:1 baking fat alternative (or use a reduced-fat butter) and expect a slightly softer topping.