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A warm serving of apple crisp with a golden-brown topping

Quick way to grow classic Apple Crisp perfection

This recipe delivers a delicious and comforting classic apple crisp with minimal effort, perfect for a quick dessert. The tender apples and crispy topping create a delightful texture and flavor combination.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 6 medium apples peeled, cored, and sliced
  • 0.5 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
Topping
  • 1 cup all-purpose flour
  • 0.5 cup packed brown sugar
  • 0.5 cup rolled oats
  • 0.5 cup cold unsalted butter cut into small pieces
  • 0.5 teaspoon ground cinnamon

Equipment

  • 8x8 inch baking dish
  • large bowl
  • medium bowl
  • pastry blender (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease an 8x8 inch baking dish.
  2. In a large bowl, combine the sliced apples, granulated sugar, 2 tablespoons of flour, 1 teaspoon of cinnamon, and lemon juice until the apples are evenly coated.
Making the Topping
  1. In a separate medium bowl, whisk together 1 cup of flour, brown sugar, rolled oats, and 1/2 teaspoon of cinnamon.
  2. Using your fingertips or a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs.
Assembly and Baking
  1. Pour the apple mixture into the prepared baking dish and sprinkle the topping evenly over the apples.
  2. Bake for 35-45 minutes, or until the topping is golden brown and the apples are tender and bubbly.
Serving
  1. Let the apple crisp cool for at least 10 minutes before serving. It's delicious served warm with a scoop of vanilla ice cream.

Notes

For extra flavor, you can add a pinch of nutmeg to the apple filling. If you don't have rolled oats, quick oats can be used, but the texture of the topping will be slightly different. This crisp can be stored at room temperature for up to 2 days or refrigerated for up to 4 days.