The only Apple Crisp Recipe you’ll ever need – Tender apples topped with an easy brown sugar oat topping. Serve with vanilla ice cream and watch it disappear. It’s fantastic!If you asked me to pick my favorite fall dessert, I would say that I couldn’t. Then my mind would wander to all of the pumpkin spiced, apple studded fall desserts I have made over the years and I would I quietly whisper (so as not to offend any of my other creations), this Apple Crisp recipe. Because it’s classic. Because it’s cozy. And because the combo of warm fruit crisp and cold vanilla ice cream gets me every single time.
How to Make an Apple Crisp
Apples: Thinly sliced apples are tossed with apple cider, sugar, cinnamon, and vanilla. A couple tablespoons of flour thicken the apple mixture, and then they get placed in a greased baking dish.
Crisp Topping: Oats, brown sugar, flour, cinnamon, salt, and melted butter. This here is my favorite fruit crisp topping. Stir it up and crumble it over the top of the apples. The oats add heartiness, the brown sugar adds a depth of sweetness, and the melted butter ensures that every bite has a crisp buttery texture.
Baking: I like to start baking this Apple Crisp covered with foil. This allows the apples to begin to soften without any risk of the topping over-browning. After about 20 minutes, remove the foil and let the crisp finish cooking uncovered. Uncovering the apple crisp is what is going to make our topping crisp up. Once the juices are bubbling, the topping is golden brown, and the apples are tender, it is done!
What Type of Apples For an Apple Crisp
Use your favorite baking apples. Honeycrisp, Pink Lady and Fuji are my favorite for this recipe. If you prefer a less sweet apple crisp, you can use Granny Smith apples.
Make sure you slice the apples really thin (1/4 inch or thinner). This way they bake evenly and tender every time.
How to Serve an Apple Crisp
In my opinion, an Apple Crisp should be served warm (but not hot). It should be warm enough to slowly melt that big scoop of vanilla ice cream that I am undoubtedly placing on top.
Optional: A drizzle of caramel sauce over the top. Or you can even just spoon some of those sweet apple-cinnamon juices from the bottom of the baking dish over the top of your crisp.
Have leftovers? Place them in the refrigerator. You can eat the leftovers cold, straight from the fridge (breakfast of champions), or you can reheat it in the microwave to warm it up again.
Dig in, friends! Happy Apple Season!
NEVER MISS A RECIPE!
- 7 cups peeled and thinly sliced apples see note
- 3 tablespoons orange juice or apple cider
- ⅓ cup granulated sugar
- 2 tablespoons all purpose flour
- ¾ teaspoon ground cinnamon
- 1 ½ teaspoons pure vanilla extract
- ⅔ cup all purpose flour
- ⅔ cup old fashioned oats
- ⅔ cup light brown sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter melted
- Vanilla ice cream and caramel sauce for serving
- Preheat oven to 350°F. Grease a 9 ½ inch deep dish pie plate or 9x9 square baking dish. Set aside.
For the topping: combine flour, oats, brown sugar, salt, and cinnamon. Add melted butter and stir until combined. Set aside.
In a large bowl combine apples, juice, granulated sugar, flour, cinnamon, and vanilla. Stir gently until completely combined. Dump the mixture (and any accumulated juices) into the prepared baking dish. Using your fingers, crumble the mixture over the fruit, occasionally pressing some of it together to form clumps.
- Spray a piece of foil with nonstick spray and loosely cover the baking dish. Bake 20 minutes. Remove the foil and bake for an additional 25-30 minutes, until the topping is golden brown, the apples are tender, and the juices are bubbling around the edges. Serve warm with vanilla ice cream.
Note: Apples should be sliced ¼ inch or smaller. I like to use Honeycrisp, Pink Lady, Fuji, or a combination of those.