Apple Crisp Recipe
Tender cinnamon-spiced apples baked under a golden, buttery oat crumble topping with crisp edges and a soft fruit filling.
Contains: Milk · Wheat
Contains milk and wheat. The Nut-Free classification reflects the required ingredients; check packaged ingredient labels if cross-contact matters for your allergy.
WHY IT WORKS
Why This Recipe Works
01
Even Slices Cook Evenly
Slicing the apples to a similar thickness helps them soften at the same rate, so the filling stays tender without turning mushy.
02
Thicken the Juices
A small amount of flour coats the apples and thickens their released juices as the crisp bakes, keeping the filling saucy rather than watery.
03
Build a Crumbly Topping
Cold butter worked into oats, flour and brown sugar creates coarse clumps that bake into a crisp, golden crumble.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Ingredient quantities have been scaled. Cooking time, oven temperature, pan size and method timings are unchanged.
My Notes
Ingredients
- Apple Filling
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- Oat Crumble Topping
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Method
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Timed steps show a timer button beneath the instruction.
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Heat the oven to 350°F. Lightly grease an 8-inch square baking dish.
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Put the sliced apples in a large bowl. Add the lemon juice, 1/3 US cup light brown sugar, 2 tablespoons (tbsp) all-purpose flour, 1 teaspoon (tsp) cinnamon, nutmeg and 1/4 teaspoon (tsp) salt. Toss until the apples are evenly coated.
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Spread the apple mixture evenly in the prepared baking dish, including any juices in the bowl.
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In a medium bowl, stir together the rolled oats, 3/4 US cup all-purpose flour, 1/2 US cup light brown sugar, 1 teaspoon (tsp) cinnamon and 1/4 teaspoon (tsp) salt.
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Add the cold butter. Cut it into the oat mixture with a pastry cutter or work it in with your fingertips until the mixture forms coarse crumbs with some small clumps.
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Scatter the oat crumble evenly over the apples without pressing it down.
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Bake for 40 to 45 minutes, until the topping is golden, the filling is bubbling around the edges and the apples are tender when pierced with a knife. Start checking at 40 minutes.
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Remove the apple crisp from the oven and let it rest for 10 minutes before serving so the juices can thicken slightly.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
The crisp is ready when the topping is golden, the juices are bubbling around the edges and a knife slips easily into the apple slices.
Make Ahead
Prepare the oat crumble topping up to 2 days ahead, cover and refrigerate it. Prepare the apple filling shortly before baking, then assemble and bake as directed.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Vegan
Change the following ingredient:
Replace1/2 US cup unsalted butter, cold and cut into small cubes
With1/2 US cup unsalted plant-based butter, cold and cut into small cubes
Replace115 grams (g) unsalted butter, cold and cut into small cubes
With115 grams (g) unsalted plant-based butter, cold and cut into small cubes
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Make It Dairy-Free
Change the following ingredient:
Replace1/2 US cup unsalted butter, cold and cut into small cubes
With1/2 US cup unsalted plant-based butter, cold and cut into small cubes
Replace115 grams (g) unsalted butter, cold and cut into small cubes
With115 grams (g) unsalted plant-based butter, cold and cut into small cubes
Use the same quantity of a plant-based butter suited to cooking or baking as required.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Firm baking apples hold their shape better than very soft varieties. Old-fashioned rolled oats give the topping more texture, while cold butter helps the crumble bake into distinct crisp clumps.
Useful Substitutions
Quick oats can replace the old-fashioned rolled oats, although the topping will be finer and less chewy. Dark brown sugar can replace light brown sugar in the same quantity for a deeper molasses flavor.
INGREDIENT QUALITY
Quality Note
Use firm baking apples that hold their shape when cooked. A mix of tart and sweet varieties gives the filling a balanced flavor without needing extra sugar.
SPEND LESS
Cost-Saving Tip
Use whichever firm baking apples are good value rather than buying a specific variety. Apples with minor cosmetic blemishes are fine once any damaged areas are trimmed away.
COOKING TIPS
Tips
Slice the Apples Evenly
Aim for apple slices about 1/4 inch thick so they soften evenly while the topping browns.
Keep the Butter Cold
Cold butter makes it easier to form coarse crumbs and helps the topping stay crisp rather than melting into a flat layer.
Do Not Pack the Topping
Scatter the crumble loosely over the apples. Pressing it down can make the topping dense and slow the fruit from bubbling through.
Look for Bubbling Juices
The topping should be golden and the fruit juices should bubble around the edges. That bubbling is a useful sign that the filling has heated and thickened.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Let the apple crisp cool, then cover and refrigerate it. For best quality, use it within 3 to 4 days.
Freezing
Freeze fully cooled portions in airtight containers for up to about 3 months. Thaw overnight in the refrigerator; the topping may be slightly softer after freezing.
Reheat in the Oven
Warm portions in a 350°F oven until heated through and the topping has crisped again, usually about 10 to 15 minutes for refrigerated servings.
Reheat in the Microwave
Microwave individual portions in short intervals until hot throughout. This is faster than the oven, but the oat topping will soften.
ESTIMATED PER SERVING
Nutrition
1 of 8 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Apple Crisp FAQs
What apples are best for apple crisp?
Choose firm baking apples that keep some structure as they cook. Tart varieties, sweet-tart varieties or a mixture of the two all work well.
Do I need to peel the apples?
Peeling gives the filling the softest, most even texture and is the method used in this recipe. You can leave some peel on if you prefer a more rustic texture.
Can I use quick oats instead of old-fashioned rolled oats?
Yes. Quick oats will work, but they absorb moisture differently and produce a finer, less chewy crumble. Old-fashioned rolled oats give the topping more texture.
How do I know when apple crisp is done?
The topping should be golden, the filling should bubble around the edges and a knife should slide easily into the apple slices. Start checking after 40 minutes.
Can I make apple crisp ahead of time?
You can prepare the oat crumble topping up to 2 days ahead and refrigerate it. For the freshest texture, prepare the apple filling shortly before assembling and baking the crisp.
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