Name: Apple Crisp
Prep time: 20 min
Total time: 85 min
Ingredients: 0.75 cup all-purpose flour, (spooned and leveled); 0.25 cup packed light-brown sugar; 0.5 teaspoon salt; 0.5 cup plus 2 tablespoons granulated sugar; 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes; 1 cup old-fashioned rolled oats (not quick-cooking); 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into ½-inch chunks; 2 tablespoons fresh lemon juice; 0.5 teaspoon ground cinnamon

Prep Time:

20 mins

Total Time:

1 hr 25 mins

Servings:

8

One of the definitive desserts of fall, apple crisp is easy and economical. Under the simple butter-sugar-flour-and-oat topping is the apple filling scented with cinnamon. Our test kitchen says baking apples, like Rome or Cortland, are the best varieties to use for apple crisp, but Empire, Gala, or Braeburn apples are also good in this recipe. Experiment with different types of apples and see which you prefer.

A crisp is much simpler to make than a pie; all you need to do is scatter the topping over the fruit in the baking dish. But there's a secret to making a much-better-than-average crunchy, chunky topping: working the oat mixture into large clumps with your hands. This helps the topping hold together atop the apples while baking to a golden brown.

Let the cinnamon-scented crisp cool for a few minutes before serving with a scoop of vanilla, cinnamon, or caramel ice cream on top.

portion of apple crisp on plate and baking dish of apple crisp — Julia Hartbeck

The Best Apples for Apple Crisp

Apple crisp is a more forgiving dessert than apple pie, and there are a range of apples that work well in it. You can use one variety or a mix. Our test kitchen prefers baking apples, like Rome or Cortland for apple crisp. We’ve also tried and liked this recipe when made with other common varieties like Empire, Gala, or Braeburn.

The best apples for apple crisp are peeled. While we leave the skins on fruits like peaches for baked desserts, for an apple crisp, the fruit must be peeled and cored (ditto for pie). The skins are too hard and don’t melt nicely into the filling.

Oats for the Topping

Our recipe calls for old-fashioned oats for the topping. It specifies you should not use quick-cooking oats—and you certainly should not use instant oats. Quick-cooking oats and instant oats will be mushy in the topping and won’t add the pleasing texture that we rely on the oats for.

Ingredients

¾ cup all-purpose flour, (spooned and leveled)
¼ cup packed light-brown sugar
½ teaspoon salt
½ cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into ½-inch chunks
2 tablespoons fresh lemon juice
½ teaspoon ground cinnamon

Directions

Ingredients for apple crisp — Julia Hartbeck

Preheat oven and mix crumb topping:

Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal.

Julia Hartbeck
Add oats to topping and freeze:

Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.

Julia Hartbeck
Mix apples:

In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar.

Julia Hartbeck
Assemble crisp and bake:

Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes.

Julia Hartbeck
Cool and serve:

Let cool 10 minutes before serving. Crisp is best served warm.

Julia Hartbeck

How to Store Leftover Apple Crisp

Once the crisp has cooled, cover the dish with plastic wrap and refrigerate for up to three days. If there is only a small amount of crisp left, transfer it to a small airtight container. Enjoy the leftovers reheated in a 350 degree Fahrenheit oven, the heat will crisp up the topping nicely.

Frequently Asked Questions

What's the difference between apple crumble and apple crisp?

Apple crumble and apple crisp are similar baked fruit desserts. Both have a buttery, sugary topping over an apple filling. The main difference is that crisp topping includes oats as well as flour, whereas crumble topping is made with flour but no oats.

What happens if I put too much butter in my apple crisp?

We test our recipes carefully so that they will work for you at home. If you use more butter than is called for in our apple crisp recipe, the topping will be greasy. (If you don’t use enough butter it will be dry and floury.)

How do you thicken apple crisp filling?

Depending on the type of apples you use and how juicy they are, you may need to thicken the filling for your apple crisp. If the apples are very juicy, toss them with a teaspoon or two of cornstarch.

Can you peel and slice the apples ahead of time for apple crisp?

We prefer to prep the apples when we make the crisp, but you can prep them ahead of time. Peel and slice the apples and toss them with lemon juice, then pack tightly in freezer bags and refrigerate for up to one day.