Name: Apple Crisp Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 lbs apples (cored, peeled and sliced no thicker than 1/4"¹ (905g)); 1/4 cup light brown sugar (50g); 1 Tablespoon lemon juice; 1 Tablespoon all-purpose flour; ½ teaspoon ground cinnamon; ½ teaspoon salt; 9 Tablespoons unsalted butter (melted); ¾ teaspoon vanilla extract; ¾ cup all purpose flour (95g); 1 cup old fashioned oats (100g); ½ cup light brown sugar (tightly packed (100g)); ½ teaspoon baking soda; ½ teaspoon salt; ¾ teaspoon ground cinnamon

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A great, easy, apple crisp recipe that can be prepped in just 10 minutes and ready within an hour! The apples are lightly sweetened, spiced, and baked to juicy perfection beneath a buttery, generously portioned crisp topping. Book this one as it’s sure to be a favorite for seasons to come.

I promise I’m not trying to rush summer away, but with the heat finally letting up a bit I can’t help but feel a little bit excited about Fall. Apple crisp is one of my favorite Fall recipes, so I thought it was about time I dust this one off and re-share it with you.

Not just because it’s a great way to use up apples after I go way overboard at apple picking each year (apple butter and apple fritters are other solutions if you go overboard, too!), but because it’s also so easy to make and is one of my favorite Fall comfort foods.

Warm, sugared and spiced juicy apples that have been baked to tender perfection beneath a generous blanket of buttery crisp (the topping reminds me of a crumbled oatmeal cookie), this recipe is a keeper.

Which Apples Should I Use?

I recommend using Granny Smith Apples (also recommended when making my apple pie recipe!). A firm tart apple works well in this recipe, but you can also use a semisweet apple, like Gala or Honeycrisp (these are also great for making apple dumplings, so if you have any leftovers you might want to try that recipe!).

If you opt for a sweeter apple, keep in mind that this will result in a sweeter crisp, and this recipe was designed for a tart or sweet/tart apple.

The Difference Between a Crisp and a Cobbler?

Crisps, like this apple crisp recipe, generally have a crumblier, crispier topping that’s made primarily of butter, sugar, and oats (though some sources argue that crumbles have oats while crisps never do, I disagree). Cobblers (like my blueberry cobbler) have a biscuit-like topping and the surface usually appears similar to that of a cobbled road.

How To Store:

To store, cool completely and then cover with plastic wrap or foil. While apple crisp will keep at room temperature for at least 24 hours, I prefer to store mine in the refrigerator where it will last for 4-5 days. It never actually lasts that long because I have no self control, but that’s how long I would trust it.

The “crisp” does tend to soften as it sits, so to restore the crispiness of the topping I recommend reheating in the oven.

How to Make in Advance

Prepare the apple portion and place in your prepared pan as instructed. Rather than baking, cover and refrigerate. Prepare the crumble topping also as instructed (without baking) and store that in a separate airtight container and refrigerate as well. When you are ready to bake, uncover your apples and sprinkle with the prepared topping (it might be a little firm, just break it up with a fork) and bake according to recipe instructions.

How to Freeze Apple Crisp

Prepare as instructed and assemble in a baking pan (I like to use disposable foil pans when freezing). Cover well and transfer to the refrigerator. Freeze up to 3 months. When ready to bake, transfer to the refrigerator and thaw for several hours or overnight and then bake in 350F oven as indicated in recipe instructions.

If you want to freeze an apple crisp that’s already been baked, first allow it to cool completely to room temperature, then cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator and then bake in 350F oven until warmed through (about 20 minutes).

More Fall Recipes to Try:

Enjoy!

Recipe originally published 10/08/2018.

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