Apple Crisp Recipe
This classic Apple Crisp Recipe is warm, sweet, and comforting — the perfect easy dessert for any occasion. With tender cinnamon-spiced apples under a buttery oat crumble, it’s quick to prep, flexible with fresh or canned apples, and always a crowd-pleaser. Ideal for holidays, weeknights, or whenever you crave a cozy treat!
Ingredients
For the Filling:
- 8 cups about 1.2kg peeled, cored, and sliced apples (or 2 large cans/42 oz apple pie filling)
- ½ cup 100g granulated sugar
- ¼ cup 50g packed brown sugar
- 2 tbsp 16g all-purpose flour
- 1 ½ tsp 3g ground cinnamon
- ¼ tsp 0.5g ground nutmeg
- 1 tbsp 15ml lemon juice
For the Topping:
- 1 cup 120g all-purpose flour
- 1 cup 80g old-fashioned rolled oats
- 1 cup 200g packed brown sugar
- ½ tsp 2g baking powder
- ¼ tsp 1.5g salt
- ½ cup 115g unsalted butter, cold and cubed
- Optional: caramel sauce and vanilla ice cream for serving
Instructions
Preheat and Prep Dish
- I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Prepare Apple Filling
- If using fresh apples, I peel, core, and slice 8 cups of apples. In a large bowl, I toss them with ½ cup granulated sugar, ¼ cup brown sugar, 2 tbsp flour, 1 ½ tsp cinnamon, ¼ tsp nutmeg, and 1 tbsp lemon juice. If using canned filling, I spread it directly into the dish, adjusting sugar if needed for Classic Fruit Crumble.
Make Crumble Topping
- In another bowl, I combine 1 cup flour, 1 cup oats, 1 cup brown sugar, ½ tsp baking powder, and ¼ tsp salt. I cut in ½ cup cold butter with a pastry cutter until coarse crumbs form for Apple Crisp Recipe.
Assemble the Crisp
- I spread the apple mixture evenly in the baking dish and sprinkle the crumble topping evenly over it, keeping it about ½ inch thick.
Bake and Cool
- I bake for 40–45 minutes until the apples are tender and the topping is golden. I let it cool for 15–20 minutes to thicken the juices.
Serve
- I serve Apple Crisp Recipe warm, ideally with vanilla ice cream and a drizzle of caramel sauce.