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Apple Crisp

A delightful and healthy classic dessert featuring fresh apples and a crispy topping, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Method Notes

Ingredients
  

Apple Filling
  • 6 medium medium apples, peeled, cored, and sliced 1/4-inch thick; Granny Smith or Honeycrisp recommended Provides a balance of tartness and sweetness.
  • 1 tbsp lemon juice Enhances apple flavors and prevents browning.
  • 1/4 cup packed brown sugar Adds sweetness and rich flavor.
  • 1 tbsp all-purpose flour Helps thicken the apple mixture.
  • 1 tsp ground cinnamon Adds warmth and spice.
  • 1/4 tsp ground nutmeg Enhances flavor profile.
Crisp Topping
  • 1 cup old-fashioned rolled oats Provides wholesome texture and fiber.
  • 1/2 cup all-purpose flour Helps bind the ingredients.
  • 1/2 cup packed brown sugar Balances tartness of apples.
  • 1/2 tsp ground cinnamon Adds flavor to the topping.
  • 1/2 cup cold unsalted butter, cut into cubes Enriches the topping.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and butter an 8x8 inch baking dish.
  2. In a large bowl, toss the sliced apples with lemon juice.
  3. In a separate small bowl, whisk together 1/4 cup brown sugar, 1 tbsp flour, 1 tsp cinnamon, and nutmeg, then pour over the apples and toss to coat.
  4. Spread the apple mixture evenly in the prepared dish.
Making the Crisp Topping
  1. In another bowl, combine the rolled oats, 1/2 cup flour, 1/2 cup brown sugar, and 1/2 tsp cinnamon.
  2. Add the cold cubed butter and use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
Assembling and Baking
  1. Sprinkle the topping mixture evenly over the apple filling.
  2. Bake for 40-50 minutes, until topping is golden brown and filling is bubbly.
Serving
  1. Let the apple crisp cool for at least 15 minutes before serving.
  2. Enjoy warm, ideally with vanilla ice cream.

Notes

For a healthier version, substitute brown sugar for a sugar alternative and use gluten-free flour. Leftovers can be stored in the refrigerator for up to three days.