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Apple Crisp

Apple crisp with a cinnamon-bubbly apple filling and a deeply golden oat crumble topping. Baked until the edges caramelize, then rested briefly for a warm, scoopable texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 large apples (Granny Smith + Honeycrisp) peeled and sliced
  • 0.3333333333 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For oat crumble topping
  • 1.5 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup cold unsalted butter, cubed
For serving
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep
  1. Preheat oven to 375F and grease a 9x13 baking dish with a light coating so the crisp releases easily.
Make the apple filling
  1. Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until the slices look evenly coated.
  2. Spread the coated apples in the prepared baking dish in an even layer.
Make the oat crumble topping
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt in a bowl.
  2. Cut in cold butter with a pastry cutter or your fingers until the mixture forms large, chunky clumps with no big slicks of butter left.
Assemble and bake
  1. Scatter the crumble topping evenly over the apples without pressing down so it stays crisp and textured.
  2. Bake 40-45 minutes until the topping is deeply golden and the apple filling is bubbling around the edges with a thick, foamy look.
Rest and serve
  1. Rest 10 minutes so the filling thickens slightly before serving warm.
  2. Serve each portion with vanilla ice cream, letting it melt into the warm apple filling and crisp topping.

Notes

Pro tip: cut your butter into the dry ingredients until you still see chunky clumps—those make the crispiest, most caramelized edges. Refrigerate leftovers in an airtight container for up to 4 days; reheat at 350F until warmed through. Freezing is not recommended for best crumble texture. Dietary swap: use a 1:1 gluten-free all-purpose flour blend for the topping to make it gluten-free (check oats are certified GF).