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–+ servings

Classic Apple Crisp

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A warm dessert filled with sweet, juicy apples and a crunchy topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the apple filling
  • 5 cups fresh apples (sliced) Use a mix of tart and sweet apples for complex flavor.
  • 1/2 cup granulated white sugar
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
For the topping
  • 1/2 cup all-purpose flour Can be substituted with gluten-free flour blend.
  • 1/3 cup old-fashioned oats
  • 2/3 cup packed brown sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon For additional flavor in the topping.
  • 1/4 cup butter (melted) (1/2 stick)

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set it aside.
  2. In a large bowl, combine the sliced apples with the granulated sugar, ground cinnamon, and vanilla extract. Mix until all of the apples are evenly coated. Pour this mixture into the prepared baking dish.
Making the Topping
  1. In a separate medium-sized bowl, combine the all-purpose flour, old-fashioned oats, brown sugar, salt, and additional cinnamon.
  2. Pour in the melted butter and stir until the mixture is well combined and crumbly.
  3. Sprinkle the crumb mixture evenly over the top of the coated apples in the baking dish.
Baking
  1. Bake in the preheated oven for 45-60 minutes until the fruit is soft and the topping is a beautiful golden brown.
  2. Allow the apple crisp to cool slightly before serving. It’s best enjoyed warm with a scoop of vanilla ice cream on top.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 39gProtein: 2gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 3gSugar: 20g

Notes

For an extra crunch, try adding chopped nuts such as pecans or walnuts to the topping mixture. You can also explore different flavor profiles by adding spices like nutmeg or ginger. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze before baking for 2-3 months.
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