This simple apple crisp is a staple for the fall! Cinnamon-spiced apples topped with an old fashioned oat crumble and baked until the apples are soft and the topping is crisp. It’s easy, SO delicious, and perfect for feeding a crowd.
Is there a more quintessential fall dessert than apple crisp? A warm, casserole-style dessert that’s ideal for holidays, any fall get-togethers, and – since oats are a prominent ingredient here – I’d argue this is an entirely suitable breakfast.
I’ve eaten a lot (a lot!) of apple crisp in my life, and this one has earned its spot as my favorite. Warm cinnamon apples with just a hint of citrus, and the BEST crumble topping that’s so easy to make!
THE APPLE BASE
This recipe uses McIntosh apples. They’re perfect here because they’re not too sweet, and they’ll be just soft enough by the time the oat topping is crisp. If you use Granny Smiths or a similarly hard apple, the topping will be overdone by the time the apples soften.
Once the apples are peeled and diced, they’re tossed with lemon zest and juice, cinnamon, and sugar. It’s a perfect combination of warm cinnamon and refreshing citrus, with just the right amount of sweetness.
THE EASIEST CRUMBLE TOPPING
An ultra-crisp topping of oats, sugar, and butter is what makes apple crisp to me.
Here, all of the ingredients for the crumb topping are tossed into the bowl of a stand mixer (you can also use a hand mixer) and mixed until the butter is crumbled and no dry bits of flour remain.
It is so easy, and turns out perfectly every time. The only way I make crumble toppings anymore!
Once it’s baked and bubbly and the topping is perfectly crisp, serve it warm topped with ice cream.
For the Apples
- 2 pounds McIntosh apples, about 6 medium apples, peeled and cut into 1-inch cubes
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 1/2 teaspoon ground cinnamon
For the Topping
- 1/2 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 teaspoon kosher salt
- 1/3 cup rolled oats
- 6 tablespoons cold unsalted butter, chopped
- Preheat oven to 350 degrees. Grease a 1 1/2 quart baking dish.Combine the cubed apple, sugar, lemon juice, lemon zest, and cinnamon in a large bowl. Transfer to the prepared baking dish and spread evenly.Add the flour, both sugars, salt, oats, and butter pieces to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until butter is crumbled. Sprinkle evenly over the apples. Bake 40-50 minutes, until apples are bubbling and top is crisp. Serve warm.
Adapted from Ina Garten.