Apple Crisp Recipe
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Warm Apple Crisp made with a buttery cinnamon oatmeal topping is a delightful dessert to serve on any occasion. It’s easy to prepare and even easier to devour!
When the air turns even the slightest bit cooler I immediately start thinking about making cozy comfort food dishes and warm baked fruit desserts. Apple Crisp is at the top of that list. Once the kitchen is a bit more comfortable for baking, Apple Crisp starts making a regular appearance over and over again in our kitchen. It’s one of the easiest desserts to make for a group and probably one of the least expensive too! Not to mention totally delicious.
While I’m all about a decadent chocolate cake, warm Apple Crisp with a buttery, crunchy cinnamon oatmeal topping is pretty hard to resist. And boy does it make a house smell like a home! Apples and cinnamon certainly can do that, can’t they?
Preparation for this apple crisp is easy. Peel and slice apples, then toss with a bit of cinnamon, sugar and lemon juice. Spread the apples in a buttered dish and top with a sprinkling of a sweet buttery crunchy topping. The crunchy topping is the best! Serve this Apple Crisp warm and topped with a scoop of vanilla ice cream or fresh whipped cream for a dessert that will get rave reviews every single time. Enjoy and happy cooking, y’all!
A few Apple Crisp recipe notes:
- This apple crisp is great for entertaining. It can be prepped ahead of time, covered and refrigerated, then pop it in the oven to bake when ready to enjoy.
- While any apples that are typically good for use in baking are fine to use for this recipe, I used a combination of Granny Smith and Gala apples, mostly because that’s what I had on hand. The Granny Smith apples hold together well while baking, giving this apple crisp not only a bit of bite, but that lovely subtle tartness.
Apple Crisp Recipe
Apple Crisp Recipe
A warm apple dessert topped with a crunchy oatmeal cinnamon topping.
- 8 cups cored and peeled sliced apples
- 2 tablespoons fresh lemon juice (juice from about 1 lemon)
- 1 teaspoon ground cinnamon, divided
- 3/4 cup packed brown sugar, divided
- 6 tablespoons butter, softened
- 1/2 teaspoon ground ginger
- 3/4 cup rolled oats
- 1/2 cup all-purpose flour
- Preheat oven to 375-degrees F. Butter a 2 1/2 quart (approximately) baking dish.
- In a bowl, toss sliced apples with lemon juice, 1/2 teaspoon cinnamon and 2 tablespoons of sugar. Spread in buttered baking dish.
- Using a fork or fingers, mash/press together remaining ingredients until combined well. Crumble evenly over sliced apples.
- Bake 35-45 minutes until apples are tender and top is golden.
- Serve warm. This dessert is delicious served warm with a scoop of vanilla ice cream or fresh whipped cream.
This looks delish! What a great Fall treat!
Can I use a 9 x 12 baking dish? Not sure what a 2 1/2 aquart suze is. Thanks
Yes, that will work.
My mum is not a big dessert maker, but an apple crisp is something she always whips together without much effort. This reminds me of her crisp…and that’s a very good thing!
🙂 I do love the ease of a crisp recipe, Dara. Anyone can make them with very little cooking experience.
Apple crisps are my go to for Fall desserts! Pinning this one!
I HAVE BEEN LOOKING FOR A APPLE CRISP RECIPIE FOR SEEMS LIKE FOREVER! I’M GOING TO HAVE TO TRY THIS ONE..!!!
Can you omit the flour? My son is gluten intolerant…any suggestions? Love your site!
I would substitute a gluten free flour.
I’ve tried with gluten free flour and it works.
Do the apples need to be thinly sliced or like 1/2 an inch or so? Thanks.
I slice them about 1/4-inch thin or thinner. You can slice them thicker but they will be firmer after baking.
Can you use frozen apples? I have a ton in the freezer from my trees and would like to use them up by the time this years apples are ready.
Yes, but thaw and drain first.
Can I do this in the slow cooker?
I’m sure it could but I have not made it in a slow cooker before so I do not know what cook time would work for this.
Could water or another liquid be subbed for the lemon juice? My daughter can’t have any citrus.
I would try substituting pineapple juice, or just omit the lemon juice altogether and don’t worry about substituting anything. Vinegar would normally be a good substitute for citrus juice but not sure how that would taste in this dish.
How’s many apples do you usually use for this? Thanks!
It depends on the size of the apples. I made it the other day and used about 9-10 apples, if I recall correctly.
Hello! Could you tell me pls, 2 1/2 quart butter how meny gramms?
I’m in love! I made this recipe & it’s great. I’m not a baker but this was perfectly easy. I put raisins instead of nuts and used chopped Ginger. Psst: I may have used a bit more butter…just a tad.
This is a keeper.