Classic Apple Crisp
Tender cinnamon apples bake beneath a buttery brown-sugar oat crumble for an easy homemade fall dessert.
Ingredients
Apple Filling
- 6 medium firm baking apples
- 1 tablespoon fresh lemon juice
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Cinnamon Oat Topping
- 1 1/4 cups all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 12 tablespoons cold unsalted butter cut into small cubes
Instructions
Prepare the oven and baking dish:
- Preheat the oven to 350°F. Lightly butter a 2-quart baking dish and set it aside.
Prepare the apple filling:
- Peel and core the apples, then cut them into even wedges or slices. Place them in a large mixing bowl and add the lemon juice, granulated sugar, flour, cinnamon, and salt. Toss gently until evenly coated.
Fill the baking dish:
- Transfer the apple mixture to the prepared baking dish and spread it into an even layer without pressing the fruit firmly down.
Make the cinnamon oat topping:
- Combine the flour, rolled oats, brown sugar, cinnamon, and salt in a medium bowl. Add the cold butter and work it into the dry ingredients until coarse crumbs and larger clumps form.
Top and bake the crisp:
- Scatter the oat mixture loosely and evenly over the apples. Bake for about 45 minutes, or until the topping is golden, the fruit juices bubble around the edges, and the apples are tender when pierced with a knife.
Rest before serving:
- Remove the baking dish from the oven and let the crisp rest for at least 15 minutes. Serve warm or at room temperature.
CHEF’S TIP
Use firm baking apples so the filling becomes tender without turning completely soft.
Keep the butter cold and avoid pressing the crumble onto the apples for a crisper topping.
Keep the butter cold and avoid pressing the crumble onto the apples for a crisper topping.
CALORIES PER SERVING