The Only Apple Crisp Worth Making This Fall


What do you do with all the fruit left over from apple picking? Make a treat, of course! A classic fall dessert like the Apple Crisp is often the result of having an abundance of apples in the kitchen.  Pair a few of your favorite apples together in this recipe. We prefer a combination of Honey Crisp and Granny Smith apples for a tangy-and-sweet dessert. 





You can cook this dish in advance, top it with our streusel mixture, and freeze until you’re ready to serve it. Hint: make this easy recipe for a Thanksgiving buffet and you won’t sweat dessert. That morning, all you’ll need to do is pop the frozen crisp in the oven! 

Apple Crisp
Prep: 15 Mins | Total: 45 Mins
Serves: 6-8 servings
Difficulty: Easy
Category: Dessert
Ingredients
2 1/2 Pounds Apples, peeled (if desired) and sliced thin (4-5 Granny Smith, Honeycrisp, or other baking apple)
2 Tablespoons Lemon Juice (juice of 1 small lemon)
2 Tablespoons All-purpose flour
1 teaspoon Ground Cinnamon
1/2 teaspoon Kosher Salt
1/2 Cup Granulated Sugar
Topping
3/4 Cup Rolled Oats (Old Fashioned or Regular)
1/2 Cup Brown Sugar
1/2 Cup All-purpose flour
1/2 Cup Unsalted Butter, diced (1 stick)
1/2 teaspoon Kosher Salt
Directions
Preheat oven to 375F/190C. Butter an 8-inch-square or an 8x11-inch baking dish, and set aside.
In a medium bowl, combine the rolled oats, brown sugar, 1/2 cup flour, butter, and 1/2 teaspoon of salt. Use a fork or biscuit cutter to blend everything together until it the mixture resembles small crumbs. Refrigerate the topping while you prepare the apple filling.
In a large bowl, mix together the sliced apples, granulated sugar, lemon juice, 1/2 teaspoon salt, and 2 tablespoons of flour. Pour the apple mixture into your prepared baking dish and spread into an even layer. Cover the apples with the chilled crumb topping in an even layer.
Bake until apples are cooked through and topping is golden brown and set, about 30-35 minutes. Remove from oven and allow to cool for at least 10 minutes before serving.
Chef Tips
Whatever blend of apples you prefer is great, but stay away from soft apples. Fresh crisp apples hold up better. Older apples starting to get a little mealy don't work as well.

Did you know, the apple crisp is a relatively new invention? It is absent – gasp! –
from the first edition of the Fannie Farmer Cookbook (1896), which is a comprehensive collection of American recipes. The earliest reference to apple crisp in print occurs in 1924, with a recipe in a newspaper article in the Appleton Post Crescent

Apple CrispTipHero

Apple dessert recipes are easy to find, but our favorites are:

Recipe adapted from Stuck On Sweet.