Easy Apple Crisp
Apple crisp is soft, cinnamon-spiced baked apples under a crunchy brown sugar and oat topping. It is easier than pie, with no crust to roll, and tastes just as cozy.
- 1 h 10 minTotal time
- 8Servings
- 340kcal / serving
- 3 gProtein
This crisp uses a mix of tart and sweet apples and cold butter in the topping for clumpy, crisp bits. It serves 8 and takes about 25 minutes of work.
The science: why this works
- Cold butter rubbed into the topping stays in pieces, so it bakes into crisp, clumpy bits instead of a greasy paste.
- Oats add chew and crunch to the topping, and they toast as it bakes.
- A mix of Granny Smith and Honeycrisp apples gives tartness, sweetness and slices that hold their shape.
- A tablespoon of flour thickens the apple juices into a light syrup.
- Cooling for 15 minutes lets the juices thicken and the topping crisp.
Why the topping gets crisp
Butter in the topping melts and fries the oats and flour while the sugar caramelizes. Because the butter was cold and unevenly mixed, it leaves small gaps and clusters, which bake into crunchy bits. A melted-butter topping would turn soft and cakey.
Learn: Cold butter for flaky pastry →Why mix apple varieties
Firm tart apples, like Granny Smith, keep their shape and add acidity. Sweeter apples soften more and add flavor. Using both gives a filling with texture and balance, instead of apple sauce, and it tastes more complex too.
Learn: Ethylene and ripening →Why the juices thicken
Apples release a lot of juice as heat breaks down their cell walls. Flour starch swells when the juice bubbles, which thickens it into a light syrup. The thickening finishes as the crisp cools for 15 minutes.
Learn: How starch thickens sauce →Easy Apple Crisp
1 h 10 min · 8 servings · American · Dessert
Ingredients
Makes 8 servings
- 1.2 kgapples, such as Granny Smith and Honeycrisp, peeled and sliced (about 6 large)
- 50 ggranulated sugar (1/4 cup)
- 1 tbspall-purpose flour
- 1 tbsplemon juice
- 1 tspground cinnamon, for filling
- 90 gall-purpose flour (3/4 cup), for topping
- 80 gold-fashioned rolled oats (3/4 cup)
- 100 glight brown sugar (1/2 cup packed)
- ½ tspground cinnamon, for topping
- ¼ tspfine salt
- 120 gcold unsalted butter, cubed (1/2 cup)
Method
Tips for the best result
- Place the dish on a baking sheet to catch bubbling juices.
- Keep the butter cold and mix the topping quickly.
- Slice the apples evenly so they cook at the same rate.
Mistakes to avoid
- Using melted butter in the topping makes it soft and greasy, so keep the butter cold.
- Slicing the apples too thin turns them to mush, so keep them 1/4 inch (6 mm) thick.
- Serving it straight from the oven gives a runny filling, so cool it for 15 minutes.
Variations and swaps
- Add 60 g chopped pecans or walnuts to the topping.
- Add 60 g dried cranberries to the apples.
- Serve with a drizzle of caramel sauce.
- Swap rolled oats for 80 g more flour for a crumble-style topping.
- Swap light brown sugar for white sugar for a lighter, crisper topping.
- Swap apples for pears or a mix of apples and berries.
Storing and reheating
Cover and keep at room temperature for 1 day, or refrigerate for up to 4 days. Reheat at 350°F (175°C) for 15 minutes to re-crisp the topping.
Easy Apple Crisp: questions
What are the best apples for apple crisp?
Use firm apples like Granny Smith, Honeycrisp or Braeburn. A mix of tart and sweet keeps the filling balanced and the slices intact.
What is the difference between apple crisp and apple crumble?
A crisp has oats in the topping, while a crumble is usually made with flour, butter and sugar only. Both are baked on top of spiced apples.
How do I keep my apple crisp topping crunchy?
Use cold butter, do not melt it, and bake until golden. Serve it the same day, and re-crisp leftovers in the oven instead of the microwave.
Can I make apple crisp ahead?
Yes. Assemble the crisp and refrigerate it for up to 24 hours. Add 5 to 10 minutes of baking time if it goes in cold.
How do I know apple crisp is done?
The topping is deep golden, the juices bubble thickly at the edges and the apples are tender when pierced with a knife.
