What are the best apples to use for apple crisp?

The ideal approach is using a mix of apples - some tart and some sweet. Granny Smith apples provide structure and tartness, while varieties like Honeycrisp, Pink Lady, Jazz, or Braeburn add sweetness and complexity. This combination ensures perfect texture and balanced flavor. Avoid softer apples like McIntosh or Red Delicious as they can become mushy when baked.

Can I make apple crisp without oats?

Absolutely! For an oat-free topping, simply increase the flour to 1 cup total and proceed with the remaining topping ingredients as directed. This creates more of a traditional streusel topping that's still deliciously crisp and buttery. The texture will be slightly different but equally delicious.

Why is my apple crisp watery?

This typically happens when the apples release more juice than expected or when the flour in the filling wasn't quite enough to thicken those juices. Make sure to measure the flour precisely, and consider adding an extra tablespoon if your apples seem particularly juicy. Also, letting the crisp rest for 10-15 minutes after baking helps the filling set properly.

Can I prepare apple crisp in advance for a dinner party?

Definitely! Apple crisp is perfect for entertaining because you can prepare it ahead of time. Assemble the entire dessert up to a day before, cover and refrigerate, then bake just before your guests arrive. Your home will be filled with amazing aromas when they walk in! Alternatively, bake it earlier in the day and warm it briefly before serving.

Classic Apple Crisp Recipe

Name: Classic Apple Crisp Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 medium peeled apples, cut into 1-inch chunks (about 10 cups or 1200g); 1/2 cup (100g) packed light or dark brown sugar; 1/4 cup (31g) all-purpose flour (spooned & leveled); 1 teaspoon pure vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 3/4 cup (94g) all-purpose flour (spooned & leveled); 3/4 cup (150g) packed light or dark brown sugar; 1 teaspoon ground cinnamon; 1/2 cup (113g) unsalted butter, cold and cubed; 1 cup (85g) old-fashioned whole rolled oats; Optional: salted caramel and vanilla ice cream for serving

Description

Classic Apple Crisp is a timeless dessert filled with tender apple chunks, warm spices, and a golden oat crumble topping. Serve it warm with a scoop of vanilla ice cream or a drizzle of salted caramel for a cozy and flavorful treat that’s easy to prepare.

Ingredients

Units Scale

Filling

8 medium peeled apples, cut into 1-inch chunks (about 10 cups or 1200g)
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (31g) all-purpose flour (spooned & leveled)
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Topping

3/4 cup (94g) all-purpose flour (spooned & leveled)
3/4 cup (150g) packed light or dark brown sugar
1 teaspoon ground cinnamon
1/2 cup (113g) unsalted butter, cold and cubed
1 cup (85g) old-fashioned whole rolled oats
Optional: salted caramel and vanilla ice cream for serving

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Instructions

Prepare the Oven and Baking Dish
Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan or any 3.5–4-quart baking dish.
Make the Filling
In a large bowl, combine the apples, brown sugar, flour, vanilla extract, cinnamon, nutmeg, and salt. Mix well to coat the apples evenly, then spread the mixture into the prepared baking pan.
Prepare the Topping
In a medium-sized bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter or fork until the mixture becomes crumbly. Stir in the oats, ensuring they are well combined with the crumble mixture.
Assemble and Bake
Sprinkle the prepared topping evenly over the apple filling in the baking dish. Bake in the preheated oven for about 45 minutes, or until the topping is golden brown and the fruit juices are bubbling around the edges.
Cool and Serve
Remove the baking dish from the oven and let the crisp cool on a wire rack for at least 5 minutes before serving. Serve warm, at room temperature, or cold with salted caramel and/or vanilla ice cream for added indulgence.
Store Leftovers
Cover leftovers and store them in the refrigerator for up to 5 days.

Notes

Make Ahead: You can freeze the baked crisp for up to 3 months; thaw overnight in the refrigerator and reheat at 350°F (177°C) for 30 minutes. Alternatively, prepare the crisp up to step 3 and refrigerate for 1 day or freeze for 3 months. Bake directly from the refrigerator or partially thawed in the freezer, extending the bake time as needed.
Apples: An equal mix of Granny Smith and Pink Lady apples works wonderfully for balance between tart and sweet flavors.
Oats: Whole rolled oats are recommended, but you may substitute quick oats in a 1:1 ratio. Avoid reducing the flour, as it may make the topping greasy.
Nuts: Enhance the topping by adding 1 cup of chopped pecans or walnuts if desired.
Half Recipe: To make a smaller portion, cut all ingredients in half and bake in a 9-inch square or round dish for 30-35 minutes.

Nutrition

Serving Size: 1/10 of recipe
Calories: 320
Sugar: 42g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 2g
Cholesterol: 30mg