Apple Crisp

Overhead view of a ramekin filled with apple crisp and ice cream

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5 from 5 votes

Juicy tart apples covered in a sweet, crispy oat topping. A memorable, easy to make quintessential fall dessert!

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: British

Keyword: apple, dessert

Servings:

Calories: 388kcal

Author: Tricia

Ingredients

For the topping:

½ cup all-purpose flour (66g)
½ cup old-fashioned oats (40g)
¼ cup light brown sugar, packed (56g)
¼ cup granulated sugar (55g)
½ cup chopped walnuts, or pecans (50g)
½ teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

For the apple mixture:

3 pounds apples, peeled, cored and sliced or chopped (about 10 cups or 8 large apples)
juice of 1/2 a lemon
½ cup apple cider (4oz) or water (not apple cider vinegar)
1 teaspoon vanilla extract
½ cup granulated sugar (110g)
2 tablespoons cornstarch, flour or Minute Tapioca
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ cup dried cranberries, or raisins optional (35g)

Instructions

Preheat oven to 350°F. Lightly grease or butter a 13x9-inch baking pan. Set aside.

To prepare the topping:

In a medium bowl stir together the flour, oats, sugars, nuts, cinnamon and salt. Combine the melted butter and vanilla and pour over the oat mixture. Stir to combine. Refrigerate while preparing the apples.

To prepare the apple mixture:

Peel, core and chop or slice the apples and place in a large mixing bowl. Combine the lemon juice, apple cider and vanilla in a small measuring cup. Pour over the apples and toss to coat.
Whisk together ½ cup granulated sugar, cornstarch, cinnamon and salt. Pour the sugar mixture over the apples and toss to coat. Pour the apple mixture into the prepared baking pan and sprinkle evenly with cranberries.
Crumble the chilled topping mixture over the apples leaving some pieces in large clumps, about the size of a quarter. Bake for 40-45 minutes or until the topping is golden brown and the apples are bubbling. Tent with foil during baking if needed to prevent over-browning.
Remove from the oven and cool slightly before serving. Top with ice cream, whipped cream or a drizzle of heavy cream, if desired.

Notes

Store lightly covered at room temperature for up to two days or refrigerate for longer storage.
Rewarm gently in the microwave at 50% power.
Nutritional information is estimated and may vary depending on the products used.
Baking time may vary depending on the size of pan used to bake the crips. Make sure the juices are thickened and bubbling before removing from the oven.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition