Apple Crisp
You know it’s Fall when you walk through an apple orchard and smell the sweet apples. They are juicy and ready to be picked. This recipe for Apple Crisp is a great way to use those apples in one of our favorite Fall desserts. Top crisp apple slices with oats, brown sugar and butter, then bake this dessert in the oven until golden brown. Eat it for breakfast, lunch or dinner, it’s just that good!
What are the best apples for baking?
The most important ingredient in this recipe is, of course, the apples. Pick apples that are firm, sweet and slightly tart. Honeycrisp, Fuji, Jonathan and Gala apples are all a great choice, as they hold up well to baking. These apples keep their shape, whereas some varieties, like McIntosh, will break down pretty quickly, making them a good apple for applesauce. My favorite apples for this recipe are Honeycrisp and Galas. They hold up to heat and are delicious. Granny Smith apples can also be used if you like a very tart apple. They are often used to make apple pies.
Can I double this recipe for Apple Crisp?
Yes! Simply use 10 cups of apples and double the remaining ingredients. Then, bake the crisp in a 13×9-inch pan. Baking times vary, but you’ll need to add at least 10 minutes to the baking time required. The crisp is done when golden brown on top and the apples are bubbling on the bottom.
Apple Crisp Recipe
Makes 6-8 servings.
What’s needed:
- 6 cups peeled and sliced apples, about 5 large apples
- 1 tablespoon lemon juice
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 cup quick-cooking oats
- 1/3 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking soda
- 5 tablespoons butter, cubed and softened
How to make Apple Crisp?
- Place the apple slices in a large bowl and add the lemon juice. Toss to coat. Stir in the sugar and cinnamon. Pour the apples into a greased 8×8-inch baking dish.
- Combine the oats, flour, brown sugar and baking soda in a medium bowl. Stir in the butter until well mixed. Sprinkle the crumble topping evenly over the apples and bake at 375 degrees for 40-45 minutes.
- The crisp is done when the top is golden brown and the apples are bubbling on the bottom.
- Remove the crisp from the oven and allow to cool slightly before serving with vanilla ice cream for a delicious fall dessert.
I recently baked 4 very large sheet pans of apple crisp to take to Heritage Fresh Market in Supply, North Carolina. I work with the market to develop recipes and promote their amazing fresh produce. We gave samples of Apple Crisp to 120 customers that day. We topped it with Katie’s Homemade Ice Cream. They were all very happy to taste this fall treat!
Looking for more fruity desserts, check out these tasty treats:
- Peach and Blueberry Galette
- Easy Apple Hand Pies
- Peach Cobbler
- Strawberry Rhubarb Crumble
- Strawberry Rhubarb Ladyfinger Cream Pie
- Caramel Apple Cheesecake Bars
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Apple Crisp
Ingredients
- 6 cups apples, peeled and sliced, about 5 large apples
- 1 tablespoon lemon juice
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 cup quick-cooking oats
- 1/3 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 5 tablespoons unsalted butter, cubed and softened
Instructions
- Place the apple slices in a large bowl and add the lemon juice. Toss to coat. Stir in the sugar and cinnamon. Pour the apples into a greased 8×8-inch baking dish.
- Combine the oats, flour, brown sugar and baking soda in a medium bowl. Stir in the butter until well mixed. Sprinkle the crumble topping evenly over the apples and bake at 375 degrees for 40-45 minutes. The crisp is done when the top is golden brown and the apples are bubbling on the bottom.
- Remove the crisp from the oven and allow to cool slightly before serving with vanilla ice cream for a delicious fall dessert.
Equipment
- 1 8×8-inch baking dish, sprayed with cooking spray