This apple crisp is inspired by the classic apple varieties and descriptions found in Gail Gibbons’s beloved picture book Apples. It’s a simple, rustic dessert that lets the natural sweetness and tartness of real apples shine through, topped with a buttery, oat-based crumble. The contrast between the soft, juicy fruit and the crunchy, golden topping makes it a foolproof family favorite that comes together quickly with pantry staples.
Ingredients
- 6 cups (about 2 ½ lbs / 1.1 kg) mixed apples, such as Honeycrisp, Granny Smith, and Fuji, peeled, cored, and sliced ¼-inch thick
- 2 tablespoons (30 ml) fresh lemon juice
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup (120 g) all-purpose flour
- ½ cup (100 g) packed light brown sugar
- ½ cup (40 g) old-fashioned rolled oats
- ½ cup (1 stick / 113 g) unsalted butter, cold and cut into small cubes
- Pinch of salt
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (or similar 2-quart) baking dish.
- In a large bowl, toss the sliced apples with the lemon juice, granulated sugar, cinnamon, and nutmeg. Make sure every slice is coated. Transfer the apple mixture to the prepared baking dish and spread it into an even layer.
- In a separate medium bowl, combine the flour, brown sugar, oats, and salt. Add the cold butter cubes. Using a pastry blender, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter bits remaining. This creates a crumbly topping that bakes into a crisp, golden crust.
- Sprinkle the topping evenly over the apples, covering them completely.
- Bake for 40-45 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork. If the topping browns too quickly, loosely cover with foil for the last 10 minutes.
- Let the crisp cool on a wire rack for at least 10 minutes before serving. This allows the juices to settle.
Tips
- Choose the right apples: A mix of sweet and tart apples gives the best flavor. Honeycrisp and Fuji are sweet, while Granny Smith adds a nice tang. Avoid using only Red Delicious, as they become mushy.
- Don’t skip the lemon juice: It prevents the apples from browning and brightens their flavor.
- Keep the butter cold: Cold butter is key to a crumbly topping. If the butter gets too warm, the topping will become a paste. You can chill the flour mixture and butter in the freezer for 10 minutes before mixing if your kitchen is warm.
- For a gluten-free version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The topping will be slightly more tender but still delicious.
Serving Suggestions
Serve warm, right out of the oven, with a scoop of vanilla ice cream, a dollop of lightly sweetened whipped cream, or a drizzle of heavy cream. It’s also wonderful with a slice of sharp cheddar cheese, a classic New England pairing that balances the sweetness.
Variations
- Berry Apple Crisp: Add 1 cup of fresh or frozen blueberries or raspberries to the apple mixture before baking.
- Nutty Crunch: Add ½ cup of chopped pecans or walnuts to the topping mixture.
- Spiced Apple Crisp: Increase the cinnamon to 1 ½ teaspoons and add a pinch of ground ginger or cardamom.
- Individual Crisps: Divide the apples and topping among 6-8 ramekins and bake for 25-30 minutes, or until bubbly and golden.
Storage and Reheating
Store leftover apple crisp in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for 30-60 seconds, or in a 350°F (175°C) oven for 10-15 minutes until warmed through. The topping will soften upon storage, but it will still taste delicious.
Frequently Asked Questions
Can I use frozen apples? Yes, you can use frozen sliced apples, but thaw them completely and drain off any excess liquid before using. This prevents the crisp from becoming watery.
Can I make this apple crisp ahead of time? Absolutely! You can assemble the crisp (without baking) up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding 5-10 minutes to the baking time to account for the cold dish.
Why is my topping not crispy? A soggy topping usually means the butter was too soft or the apples released too much liquid. Make sure your butter is cold, and try using a mix of apples that hold their shape, like Granny Smith. Also, don’t over-mix the topping; you want crumbs, not a dough.
Can I use quick oats instead of old-fashioned rolled oats? Yes, you can substitute quick oats, but the topping will be less textural. Old-fashioned oats provide a better crunch.
How do I know when the crisp is done? The topping should be a deep golden brown, and the filling should be bubbling around the edges. You can also test an apple slice with a fork; it should be easily pierced.
Can I freeze baked apple crisp? Yes, baked apple crisp freezes well for up to 3 months. Cool it completely, wrap tightly in foil, and freeze. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until warmed through.
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