Classic Apple Crisp
From the Blog Author
Ingredients
- 6 large apples
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons lemon juice
- 1 tablespoon flour
- 1 cup oats
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup cold butter
- 1 pinch salt
Directions
Preheat oven to 350°F (175°C).
Grease a 9x13 inch baking dish.
Slice the apples and toss them in a bowl with the sugars, lemon juice, spices, and flour.
In a separate bowl, combine the oats, flour, sugars, cinnamon, and salt.
Cut in the cold butter until the mixture is crumbly.
Spread the apple mixture evenly into the prepared baking dish.
Sprinkle the crumb topping evenly over the apples.
Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbly.
Serve warm with vanilla ice cream or whipped cream.
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Frequently Asked Questions
What are the best apple varieties to use for this Classic Apple Crisp recipe?
For the best texture and flavor balance, choose a mix of tart and sweet apples like Granny Smith combined with Honeycrisp or Fuji. Since this recipe calls for 6 large apples, using a blend ensures the filling isn't too mushy or overly sweet after the 45-minute bake time at 350°F.
How can I make this apple crisp ahead of time, and how should I store leftovers?
You can assemble the entire crisp, cover it tightly, and refrigerate it for up to 24 hours before baking; add about 5-10 minutes to the total cook time. Store leftover crisp in an airtight container in the refrigerator for up to 4 days, reheating individual portions in the oven or microwave until the topping is crisp again.
Can I substitute the butter in the topping for this apple crisp recipe?
While butter provides the best flavor and texture for the classic crisp topping (made with oats and brown sugar), you can substitute it with a solid, cold coconut oil for a dairy-free option. Ensure the coconut oil is chilled so you can cut it into the dry topping ingredients just like you would with the butter.
