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Easy Apple Crisp

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Tender cinnamon apples under a crunchy brown sugar oat topping. One bowl for the filling, one for the topping, about an hour start to finish.

Ingredients

Scale

For the apple filling

  • 8 cups peeled, cored and sliced apples, about 7 medium (half Granny Smith, half Honeycrisp)
  • 2 tablespoons lemon juice
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch fine salt

For the oat topping

  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 3/4 cup (12 tablespoons) unsalted butter, melted

Instructions

  1. Heat the oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish.
  2. Peel, core and slice the apples about 1/4 inch thick. In a large bowl, toss them with the lemon juice, granulated sugar, 2 tablespoons flour, 1 teaspoon cinnamon, nutmeg and a pinch of salt until evenly coated.
  3. Spread the apples in an even layer in the baking dish, juices and all.
  4. In a second bowl, stir together the oats, 1 cup flour, brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Pour in the melted butter and stir until the mixture forms moist clumps.
  5. Scatter the topping over the apples in an even layer. Squeeze a few handfuls in your fist first so you get some bigger, crunchier clusters.
  6. Bake for 40 to 45 minutes, until the topping is deep golden and the filling is bubbling at the edges. If the topping browns too fast, tent loosely with foil for the last 10 minutes.
  7. Let the crisp rest for 15 minutes so the juices thicken.
  8. Serve warm, ideally with a scoop of vanilla ice cream.

Notes

Apples: use firm apples that hold their shape (Granny Smith, Honeycrisp, Braeburn, Jonagold, Pink Lady). Avoid Red Delicious and McIntosh, which turn mushy.
Make ahead: assemble up to a day in advance, cover and refrigerate, then bake from cold and add 5 to 10 minutes.
Storage: cover and refrigerate leftovers for up to 4 days. Reheat in a 300°F oven for about 15 minutes to re-crisp the topping.
Freezing: bake, cool completely, wrap well and freeze up to 3 months. Thaw overnight in the fridge and reheat in the oven.
Gluten-free: use a 1:1 gluten-free flour blend and certified gluten-free oats.
Smaller batch: halve everything for an 8×8-inch dish and bake 35 to 40 minutes.

Keywords: apple crisp, easy apple crisp, old fashioned apple crisp, apple crisp with oat topping

Find it online: https://www.receipster.com/easy-cozy-spiced-apple-crisp-the-best-fall-dessert-recipe/

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