Apples Read Aloud is a warm, cinnamon-spiced apple crisp with a buttery oat topping that fills the kitchen with the scent of fall. It’s a simple, crowd-pleasing dessert that works for weeknights or holidays, and it’s flexible enough to use whatever apples you have on hand. The contrast of soft, juicy fruit and crunchy, golden topping makes it an instant favorite.
Ingredients
- 6 cups (about 2 lb / 900 g) peeled, cored, and sliced apples (such as Granny Smith, Honeycrisp, or a mix)
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup (120 g) all-purpose flour
- 1 cup (200 g) packed brown sugar
- 1 cup (90 g) old-fashioned rolled oats
- 1/2 cup (113 g) unsalted butter, cold and cut into small cubes
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish or a 10-inch (25 cm) cast-iron skillet.
- In a large bowl, toss the sliced apples with the granulated sugar, lemon juice, cinnamon, nutmeg, and salt. Spread the apple mixture evenly in the prepared dish.
- In a separate bowl, combine the flour, brown sugar, and oats. Add the cold butter cubes and use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces.
- Sprinkle the topping evenly over the apples.
- Bake for 40–45 minutes, until the topping is golden brown and the apples are bubbling around the edges. If the topping browns too quickly, loosely cover with foil for the last 10 minutes.
- Let the crisp rest for 10 minutes before serving to allow the juices to set slightly.
Tips
- Apple choice: Use a mix of tart and sweet apples for the best flavor. Granny Smith holds its shape well; Honeycrisp adds sweetness. Avoid Red Delicious, which turns mushy.
- Butter temperature: Keep the butter cold until you mix it into the topping. Warm butter will make the topping dense instead of crumbly.
- Don’t overmix the topping: Stop when the mixture looks like coarse crumbs. Overworking it can make the topping tough.
- If the crisp is too juicy: Add 1 tablespoon of cornstarch to the apple mixture before baking. This helps thicken the juices, especially with very watery apples.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of heavy cream. It’s also delicious with a slice of sharp cheddar cheese on the side, a classic pairing in New England.
Variations
- Add berries: Swap 1 cup of apples for fresh or frozen cranberries, blueberries, or raspberries. If using frozen berries, add 5 minutes to the baking time.
- Spice it up: Add 1/2 teaspoon of ground ginger or cardamom along with the cinnamon for a different flavor profile.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend and certified gluten-free oats. The texture will be slightly more delicate.
- Nutty crunch: Add 1/2 cup (60 g) of chopped pecans or walnuts to the topping for extra crunch.
Storage and Reheating
Store leftovers 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 warm it in a 350°F (175°C) oven for 10 minutes to restore some crispness. The topping will soften over time, but the flavor remains delicious.
Frequently Asked Questions
Can I make this ahead of time? Yes, 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 since you’re starting from cold.
Can I freeze apple crisp? Yes, bake the crisp, let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until warmed through.
What if I don’t have rolled oats? You can use quick oats, but the topping will be less crunchy. Alternatively, replace the oats with an equal amount of all-purpose flour for a more streusel-like topping.
Why is my crisp watery? Some apples release more juice than others. To fix this, add 1 tablespoon of cornstarch to the apple mixture before baking, or cook the apples briefly on the stovetop to reduce the liquid.
Can I use pre-sliced apples from the store? Yes, but make sure they are fresh and not pre-treated with preservatives that affect texture. Adjust the sugar if they are already sweetened.
How do I know when it’s done? The topping should be deep golden brown, and the filling should be bubbling around the edges. Insert a knife into the center; the apples should be tender, not crunchy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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