The Apple Crisp I’ve Been Making For Years.
I jotted this apple crisp recipe into the notes app in my phone several years ago, and I return to it every fall.
This apple crisp is it for me.
Jammy, cinnamon-scented apples baked under a heavy (and I do mean heavy) blanket of buttery crumble.
I remember first making this in our old kitchen for a late-October dinner party – I made wild rice soup and apple cider old fashioneds (unreal), and someone pulled out the guitar just as the smell of apple crisp was floating from the oven. Absolutely charmed. I obviously bonded with this specific apple crisp that night and it has been with me ever since.
Why it’s good, if you ask me: the caramely apple layer underneath gets properly jammy, the topping gets properly crisp – just enough to provide contrast, AND, and, and, where the two layers melt together in the middle is just pure fall magic. Soft, buttery, and delicious.
Apple crisp in general is very simple, and this one feels rustic, almost, especially if you make it in a cast iron pan, which I usually do. Is she making apple crisp or is she living out her dreams from Little House on the Prairie on a chilly fall night? We’ll never know.
Hope this brings you lots of fall cozy!
How To Make Apple Crisp (In Photos!)
1
Apple Layer.
Toss apples with sugar, cinnamon, and flour. This photo shows apples that have been thinly sliced on a mandoline. You can also dice them! Both delicious.
2
Crumble Layer.
I stir it up with a spoon or fork, and then bring it together into crumbles with my hands.
3
Layer.
Apples on bottom, crumble on top.
4
Bake!
It’ll turn into a beautiful golden crumble with a layer of jammy apples underneath.
Apple Crisp
- Total Time: 1 hour
- Yield: 6–8 servings 1x
Description
My one-and-only apple crisp recipe! Tender jammy honeycrisp apples under a blanket of buttery brown sugar oat topping. The perfect fall treat!
Ingredients
Apples:
- 6 cups diced apples (I use 4-5 large Honeycrisp, unpeeled)
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon all-purpose flour
Topping:
- 1/2 cup salted butter, melted (1 stick)
- 1 cup brown sugar, lightly packed
- 1 cup all-purpose flour
- 3/4 cup rolled oats
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 350 degrees.
- Mix Apple Filling: Toss diced apples with the sugar, cinnamon, and flour in a large bowl until well-coated. Transfer to a 9×9 baking dish or a cast-iron skillet.
- Mix Topping: Mix melted butter, brown sugar, flour, oats, vanilla, and salt in a large bowl. Stir together with a spoon or fork. If needed, use your hands to bring the mixture together into a crumble; distribute evenly over the apples in the pan.
- Bake: Bake for 40-45 minutes, until the apples are jammy-looking around the edges, and the topping is golden brown.
- Rest and Serve: Let stand for 10-15 minutes, so the apple layer can cool and thicken slightly. Serve with vanilla ice cream.
Notes
This can work with or without peeling the apples. Personally, I don’t peel the apples – I am lazy, and I just can’t be bothered to mess with what is already a perfectly good fruit. The peels cook down the same way the apples do, so they become soft and unobtrusive in the apple crisp.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple crisp, classic apple crisp, apple crisp recipe, fall dessert
Can you use almond flour instead as a GF option? sugar.
Looks yummy! Leaving the peels on may make it more jammy since the pectin is in the peel. 🙂 Also healthier!