Apple Crisp
Ingredients
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- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 8 tablespoons unsalted butter – cold, cut into small cubes
- 2 1/2 pounds apples – peeled, cored, sliced 0.25-inch thick (~7 medium apples)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- vanilla ice cream – for serving
Instructions
1. Heat the oven to 350°F (175°C). Have a 2-quart baking dish (about 9-inch square) ready.
2. Make the topping: In a bowl, whisk together 1 cup rolled oats, 0.75 cup all-purpose flour, 0.5 cup light brown sugar, 1 teaspoon ground cinnamon, and 0.25 teaspoon kosher salt.
3. Add 8 tablespoons cold, cubed unsalted butter to the bowl. Cut it into the dry mixture with a pastry blender or your fingertips until the butter is in pea-sized bits and the mixture is clumpy. Refrigerate the topping while you prepare the apples.
4. Prepare the filling: In a large bowl, combine the sliced apples with 0.25 cup granulated sugar, 1 tablespoon lemon juice, 0.5 teaspoon ground cinnamon, 0.25 teaspoon kosher salt, and 1 tablespoon all-purpose flour. Toss until the apples are evenly coated.
5. Spread the apple mixture into the baking dish, pressing gently to level it.
6. Evenly sprinkle the chilled topping over the apples, breaking up any large clumps and covering the surface from edge to edge. Press lightly so it adheres.
7. Bake until the topping is deep golden brown and the juices are bubbling thickly in the center, 45–50 minutes. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
8. Cool on a rack for 15 minutes to let the juices thicken, then serve warm, optionally with vanilla ice cream.
Apple Crisp is a baked fruit dessert featuring tender, cinnamon-scented apples under a nubbly, buttery oat crumble that bakes to a crisp top. The contrast of soft, jammy fruit and crunchy topping is the heart of its appeal, with warm spices and brown sugar lending caramel notes. It’s simple, comforting, and adaptable to the season, often served warm with a scoop of vanilla ice cream for creamy balance.
Originating in North America in the early 20th century, apple crisp evolved alongside earlier British crumbles and fruit puddings. The use of oats in the topping became common mid-century, distinguishing “crisp” from streusel-only crumbles. Today it’s a staple of American home baking and fall celebrations, showcasing local apple varieties and a tradition of straightforward techniques and pantry ingredients.