Would it be Thanksgiving without apple crisp or any apple dessert ?!?! I love this recipe over apple pie because of how EASY it is, and also how crunchy the top is! I love making apple pie but there’s nothing worse then a soggy pie, so this apple crisp is the best of the both worlds! You get your apple filling without the all the hassle of making a pie and worrying about a soggy crust.
This recipe is perfect for 4, but you can double it or cut the recipe in half if you want to make it just for two. I used a mixture of honey crisp and Granny Smith apples and it was perfect, sweet a tiny tang but so much flavor from both apples and they bake beautifully.
DID YOU MAKE THIS DISH?
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Apple Crisp
Ingredients
The Topping
- ¼ cup all purpose flour
- 6 tbsp brown sugar
- ½ tsp cinnamon
- ¼ cup butter cut into small pieces
- ½ cup old-fashioned rolled oats
The Filling
- 2 cups apples diced
- 2 tbsp sugar
- 1 tbsp all purpose flour
- ¼ tsp cinnamon
- ¼ tsp ground nutmeg
Instructions
- Preheat the oven to 350°F. Spray your baking dish or small ceramic pots with nonstick cooking spray and set aside.
The Topping
- In a mixing bowl, whisk together the flour, brown sugar, and cinnamon, until well combined. Add the small pieces of cold butter and using a fork, cut the butter into the dry ingredients until the mixture starts to come together and is crumbly. Stir in the oats and transfer to the refrigerator while you make the filling.
The Filling
- Add the apples, sugar, flour, cinnamon, and nutmeg to a large mixing bowl and stir until all of the apple slices are well coated. Scoop the mixture into the prepared baking dish.
- Add the topping from the refrigerator and sprinkle on top of the filling. Bake at 350°F for 20-30 minutes or until the topping is lightly golden brown and you see bubbling around the edges.Remove from the oven and transfer to a wire rack to cool slightly before serving.
Notes
- Leftover apple crisp can be covered tightly and stored in the refrigerator for up to 3 days.
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To rewarm; microwave in 20 to 30 seconds increments until warmed through.
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To rewarm the full crisp: Preheat the oven to 300°F Place the crisp in the oven for 15 to 20 minutes or until warmed through. Cover with foil to prevent the topping from browning too much.
- Oats: Use old-fashioned rolled oats, never use quick oats.
