Apple Crisp
Cold, tart apples under a craggy oat topping that shatters when your spoon breaks through — this easy apple crisp keeps the filling tender and the topping genuinely crisp, thanks to a mix of firm apples and a tablespoon of cornstarch.
Equipment
- 9x13-inch (23x33 cm) baking dish - ceramic or glass
- Chef's knife - sharp
- Apple Peeler Corer Slicer - optional but a real time-saver
- Mixing bowls - one large and one medium
- Pastry blender - or two forks for cutting in butter
- Microplane or fine grater - if you grate whole nutmeg
Ingredients
For the apple filling
- 6 apples - medium-large, about 3 lb or 1.35 kg, peeled, cored, and sliced ¼ inch (6 mm) thick; a mix of Granny Smith and Honeycrisp
- 2 tablespoons granulated sugar - 25 g
- 2 tablespoons packed light brown sugar - 28 g
- 1 tablespoon cornstarch - 8 g
- 1 tablespoon fresh lemon juice - 15 ml
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the oat topping
- 1 cup old-fashioned rolled oats - 90 g
- ¾ cup all-purpose flour - 95 g
- ¾ cup packed light brown sugar - 165 g
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter - 113 g, cold and cut into small cubes
- ½ cup chopped pecans or walnuts - 60 g, optional
Instructions
- Set your oven rack to the middle position and preheat to 350°F (175°C). Lightly butter the inside of a 9x13 inch (23x33 cm) baking dish and set it aside.
- Peel all 6 apples, then core them and slice into pieces about ¼ inch (6 mm) thick. Place the slices directly into your large mixing bowl as you go.
- To the apples, add the granulated sugar, 2 tablespoons brown sugar, cornstarch, lemon juice, 1 teaspoon cinnamon, nutmeg, and ¼ teaspoon salt. Toss gently until every slice is coated and no dry cornstarch remains.
- Tip the seasoned apples into the buttered dish and spread them into an even layer. Press them down lightly and scrape in any sugar and juice left in the bowl.
- In your medium bowl, stir together the oats, flour, ¾ cup brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Cut in the cold cubed butter with a pastry blender until clumps form, then stir in the nuts if using.
- Scatter the topping evenly over the apples, leaving some larger clusters intact. Do not pack it down, then bake for 40 to 45 minutes until deep golden and bubbling at the edges.
- Transfer the dish to a wire rack and let it rest for at least 15 minutes so the cornstarch can finish thickening the juices. Serve warm, ideally with vanilla ice cream.
Notes
- Mix your apples: Granny Smith holds its shape far better than Gala once baked, so use it as the backbone and add Honeycrisp for sweetness and juice.
- Keep the butter cold: Freeze the cubed butter for ten minutes before cutting it in, because warm butter melts into the flour and the topping bakes flat instead of clustered.
- Do not oversweeten the filling: Apples are already sweet and the topping carries most of the sugar, so a light hand on the filling keeps the fruit flavor forward.
- Slice evenly: Uneven slices mean some pieces collapse while others stay crunchy.
- Use old-fashioned oats, not quick oats: Rolled oats keep their structure and give that signature crisp texture; quick oats turn dense and sandy.
- Let it rest: Cutting into it straight from the oven releases all the juice before the cornstarch can set it.
- Make-ahead: Assemble the whole dish, cover, and refrigerate unbaked for up to 24 hours, then bake fresh when needed.
- Storage: Cover tightly and refrigerate for up to 4 days, or freeze baked for up to 3 months; reheat at 350°F (175°C) for 10 to 15 minutes to re-crisp the top.
- Variations: Try salted caramel, cranberry apple, pear and apple, gluten-free, vegan, or nut-free versions.
- Toast the nuts first if you want deeper flavor, though the baking time toasts them adequately on its own.
Nutrition
Serving: 1ServingCalories: 345kcalCarbohydrates: 52gProtein: 3gFat: 15gSaturated Fat: 7gSodium: 125mgFiber: 4gSugar: 33g
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