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Old-Fashioned Apple Crisp Recipe

Old-Fashioned Apple Crisp

Tender cinnamon apples bake beneath a buttery oat and brown sugar topping until golden, bubbling, and fragrant. This classic dessert serves 8 and is especially delicious with vanilla ice cream.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Apple Filling
  • 8 apples medium apples, peeled, cored, and sliced about 1/4 inch thick
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1/4 cup water
Crisp Topping
  • 1 cup old-fashioned or quick-cooking rolled oats
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened or melted

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and lightly butter a 9 x 13-inch baking dish. Set the prepared dish aside while you make the apple filling.
  2. Peel, core, and slice the apples about 1/4 inch thick. Toss them with the granulated sugar, flour, cinnamon, nutmeg, lemon juice, and water until evenly coated.
  3. Spread the seasoned apples evenly in the buttered baking dish. Arrange them in a level layer so the fruit cooks at the same rate.
  4. Combine the oats, flour, brown sugar, cinnamon, and salt in a bowl. Cut in the butter, or stir it in if melted, until coarse, moist crumbs form.
  5. Sprinkle the topping evenly over the apples, covering the fruit from edge to edge. Avoid pressing it down, which helps the topping stay crumbly as it bakes.
  6. Bake for 40–50 minutes, until the apples are tender, the filling bubbles around the edges, and the topping is golden brown. If the topping browns before the apples are tender, loosely cover the dish with foil for the remaining baking time.
  7. Let the crisp rest for 10–15 minutes before serving. Spoon it into bowls while warm and serve traditionally with vanilla ice cream or whipped cream.

Notes

Firm, tart-sweet apples such as Granny Smith, Honeycrisp, or Braeburn work well, and a mixture gives the best flavor and texture. The juices thicken as the crisp rests, while the topping becomes less fragile but remains crisp.