This EASY Fall dessert has 2 simple tricks for making it extra tasty! This Apple Crisp recipe serves a crowd and is the perfect way to use fresh apples.
12tablespoonsunsalted butter(1.5 sticks), softened slightly but not melted
¾cuplight brown sugarlightly packed
¼teaspoonsalt
1.5cupsall-purpose flour
1.5old-fashioned rolled oats(not instant oats, not steel cut)
For serving:
vanilla bean ice cream
whipped cream
caramel sauce
Instructions
Make the apple filling:
Peel and core the apples, and then slice them into ¼-inch thick slices.
Add the sliced apples to a large non-reactive bowl and toss with the lemon juice to coat. Stir in the sugar, flour, cinnamon, and nutmeg and gently toss to coat the apples.
Let the apples sit at room temperature until they start seeping juices, about 45 to 60 minutes. You'll use all those juices for this recipe!Tip: Don't forget to take the butter out of the fridge to soften it now!
Make the crumble topping:
Tip: You might want to preheat the oven before starting the topping!
In a medium-large bowl, mash the butter with a fork or beat it with an electric mixer. Add the brown sugar and salt.
Add the flour and oats and combine until the mixture is in large crumbles. You can use a fork or your hands, mixing the mixture with your fingertips.
Assemble and bake the apple crisp:
Preheat the oven to 375F.
Pour the apple filling (including the juices) into a 9x13-inch baking dish and spread it out evenly. Sprinkle the crumble topping evenly on top.
Bake for 30-35 minutes, or until the crisp is golden on top and bubbling around the outside. Cool slightly and serve warm with vanilla ice cream and/or whipped cream.
Notes
→ Apples: I love Granny Smith apples for their tartness and how they hold up during baking, but you can use any apples you have on hand! Make sure to take the time to slice the apples to about ¼-inch thick, because this crisp only bakes for 30-35 minutes.→ Sugar: I recommend using light brown sugar for the crisp topping, but you can use white granulated sugar or a mixture of white and brown sugar for the apple filling. You can cut down on the sugar in the filling and the topping if you like a less-sweet dessert.→ For softer cooked apples, reduce the oven temperature to 350F and increase the baking time. This will give the apples more time to bake without burning the top of the crisp.→ Make-ahead tip: I recommend making everything FRESH, but you can prepare the crisp topping in advance and you can let the apples soak in the sugar-spice mixture a little longer than an hour, if you need to. You can also slice the apples and coat them in the lemon juice or keep them soaked in lightly salted water, to prevent browning. If using the salt water method, make sure to rinse the sliced apples really well before adding all the seasonings and lemon juice.