Apple Crisp is a beloved American dessert that captures the essence of comfort and simplicity. This recipe features tender, cinnamon-scented apples topped with a buttery oat crumble that bakes into a golden, crisp layer. Originating in the early 20th century, apple crisp gained popularity during wartime rationing when pie crust ingredients were scarce. Today, it remains a cozy classic, enjoyed warm with a scoop of ice cream or a dollop of whipped cream. It’s a timeless favorite for fall gatherings, Sunday dinners, and holiday tables alike.
Ingredients
Filling:
- 6 apples (medium, peeled and sliced)
- 2 tbsp lemon juice
- ¼ cup granulated sugar
Topping:
- ½ cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ½ cup brown sugar (firmly packed )
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 6 tbsp butter (chilled and cut into small pieces)
To Serve:
- Ice cream ( or whipped cream)
Instructions
Step 1: Prepare Apples
- Preheat oven to 350°F (175°C).
- Peel, core, and slice the apples evenly.
Step 2: Mix Filling
- In a mixing bowl, toss sliced apples with lemon juice and ¼ cup sugar until evenly coated.
- Spread mixture in a greased 9×9-inch baking dish.
Step 3: Make Topping
- In another bowl, combine flour, oats, brown sugar, granulated sugar, cinnamon, and nutmeg.
- Cut in butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
Step 4: Assemble and Bake
- Sprinkle topping evenly over the apples.
- Bake for 40–45 minutes, or until apples are tender and topping is golden brown.
Step 5: Serve
- Serve warm with ice cream or whipped cream.
Tips
- Use a mix of tart and sweet apples (e.g., Granny Smith + Honeycrisp) for balanced flavor.
- Add ¼ teaspoon salt to the topping to enhance the caramelized flavor.
- Mix in chopped pecans or walnuts for extra crunch.
- Substitute part of the oats with crushed cornflakes for a lighter, crispier topping.
- Add ½ teaspoon vanilla to the apples for fragrance.
- Include raisins or dried cranberries with the apples for added texture.
- Serve warm with vanilla ice cream or lightly sweetened whipped cream, as suggested on the card.
- For extra spice, increase nutmeg or add a pinch of cloves.
- Make ahead by assembling and refrigerating unbaked crisp for up to 24 hours.
- Reheat leftovers in the oven to re-crisp the topping.
Nutrition
Calories: 310kcalCarbohydrates: 53gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 80mgPotassium: 220mgFiber: 4gSugar: 5gVitamin A: 350IUVitamin C: 8mgCalcium: 30mgIron: 1mg
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