Classic Apple Crisp
Easier to make than a pie, this classic Apple Crisp recipe captures the quintessential flavors of fall we all grew up with. Got ice cream?
Equipment
- 9-inch oven safe dish
- Pastry cutter
Ingredients
For the filling:
- 7-8 large apples, such as Granny Smith or Honey Crisp peeled, cored and thinly sliced
- ⅔ cup dark brown sugar
- ¼ cup cornstarch
- 1 tsp cinnamon
- ½ tsp nutmeg
For the topping:
- 1 cup old fashioned rolled oats
- ½ cup flour
- ½ cup dark brown sugar
- 1 tsp cinnamon
- ½ tsp salt
- 1 stick cold unsalted butter, cut into small pieces
Instructions
- Preheat oven to 350℉.
- Place the baking dish on a cookie sheet.
Prepare filling:
- Peel and core apples. Cut apples into ¼ inch thick slices and place them in a large mixing bowl.
- Add ⅔ cup brown sugar, ½ cup cornstarch, 1 teaspoon cinnamon and ½ teaspoon nutmeg to the sliced apples.
- Stir to coat the apple slices with the cornstarch/sugar/spice mixture.
- Transfer apples slices to the baking dish. Set aside while you prepare the topping.
Prepare the topping:
- Place rolled oats, ½ cup flour, ½ cup brown sugar, ½ teaspoon cinnamon, and ½ teaspoon salt in a mixing bowl.
- Cut the stick of cold butter into small pieces.
- Add the butter to the topping mixture and use a pastry cutter to work the butter into the oat mixture until the butter pieces are about the size of peas.
- Spoon the topping onto the filling in the baking dish, spreading it out to cover the filling.
- Bake in preheated oven for 60-70 minutes or until the filling is hot and bubbly and the oats are a rich golden brown.
- Remove from the oven and allow to rest for 30 minutes before serving.
- Top each serving with a scoop of vanilla ice cream.