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Delicious old-fashioned apple crisp served in a bowl with a scoop of vanilla ice cream

Old-Fashioned Apple Crisp

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A comforting dessert featuring baked apples with a sweet, crumbly topping, perfect for fall evenings and family gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the apple filling
  • 6 cups apples (preferably Granny Smith or Honeycrisp), peeled, cored, and sliced
  • 2 tablespoons lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
For the crumbly topping
  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 3/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed Ensure the butter is cold for a flaky topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, toss the sliced apples with lemon juice, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, and 2 tablespoons of flour until well combined. Spread this apple mixture evenly into the prepared baking dish.
  3. In another bowl, combine rolled oats, 3/4 cup of all-purpose flour, 3/4 cup of brown sugar, ground cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Assembly and Baking
  1. Sprinkle the crumbly topping evenly over the apple layer.
  2. Bake in the preheated oven for 40-45 minutes, or until the apples are tender and the topping is golden brown.
  3. Allow it to cool slightly before serving warm, preferably with a scoop of vanilla ice cream.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 50gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 200mgFiber: 4gSugar: 20g

Notes

Best served warm with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 5 days, or freeze for up to 3 months.
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