Description
This classic apple crisp recipe, inspired by The Pioneer Woman, delivers warm spices and tender apples under a crispy oat topping. Pure comfort!
Ingredients
Scale
- Apple Filling:
- 6 medium apples (Granny Smith, Honeycrisp, Fuji mix), peeled, cored, and sliced (about 6–7 cups)
- 1/4 cup granulated sugar
- 1 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp fresh lemon juice
- Crispy Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup rolled oats (not instant)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- Flavor Boosters:
- Pinch of flaky sea salt (for topping, optional)
- 1 tbsp bourbon or apple brandy (optional, for apples)
- Optional Extras:
- 1/2 cup chopped walnuts or pecans (for topping)
- Vanilla bean ice cream or whipped cream (for serving)
Instructions
- Prep the Apples:: First up, grab your apples! I usually peel, core, and slice them into about half-inch pieces. Don’t make them too thin or they’ll turn to mush, and too thick means they won’t soften enough. Toss them in a big bowl with the granulated sugar, a tablespoon of flour, a good dash of cinnamon, a pinch of nutmeg, and that splash of lemon juice. Give it all a good mix until every apple slice is coated. I love how the kitchen starts smelling like autumn already at this stage, even before it hits the oven.
- Whip Up the Topping:: Now for the best part—the crumble! In another bowl, combine the remaining flour, both sugars (brown and granulated), the rolled oats, more cinnamon, and a tiny pinch of salt. Give it a whisk. Then, cut in your *cold* butter. I use my fingertips, squishing it until it looks like coarse crumbs with some pea-sized pieces remaining. This is where I always get my hands a little messy, but it’s worth it. Don’t overmix, or you’ll lose that crumbly texture. Pop this bowl in the fridge for about 10 minutes while you get your baking dish ready; a little chill helps it stay crisp!
- Assemble the Classic Apple Crisp:: Grab a 9×13 inch baking dish. Pour your spiced apple mixture evenly into the bottom. It should look like a lovely, slightly mounded pile of future deliciousness. Then, pull that chilled topping out of the fridge and sprinkle it generously over the apples. Make sure it’s spread out pretty evenly, covering all those lovely fruit bits. I sometimes leave a few bigger clumps of topping because those get extra crispy, yum!
- Bake to Golden Perfection:: Preheat your oven to 375°F (190°C). Slide that dish into the hot oven and let it bake for about 45-55 minutes. You’re looking for the apples to be tender and bubbly around the edges, and that glorious topping should be a beautiful golden brown. If the topping starts getting too dark too fast, you can tent it loosely with foil. Honestly, the smell filling your kitchen during this step is just *everything*.
- Check for Doneness:: To check if your classic apple crisp recipe is ready, gently insert a knife or skewer into the center of the apples. If it goes in easily, they’re perfectly tender. If there’s resistance, give it another 5-10 minutes. Sometimes I pull it out a little early because I’m impatient, and then realize the apples needed just a touch more time. So, resist the urge to peek too much, let it do its thing!
- Cool and Serve:: Once it’s baked to perfection, pull it out of the oven. Now, this is the hardest part: let it cool for at least 15-20 minutes. Those bubbling juices need a moment to settle, otherwise, it’ll be a runny mess. Trust me, I’ve burned my tongue many times trying to dig in too soon. Serve warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. That warm-cold contrast? Chef’s kiss!