Description
This easy apple crisp recipe features tender, cinnamon-spiced Granny Smith apples topped with a buttery, oat-studded crisp topping that’s golden and crunchy. Perfect for an effortless dessert, it combines tartness from fresh apples and lemon juice with warm flavors of apple pie spice and brown sugar, baked to bubbly perfection.
Ingredients
Scale
Apple Filling
- 8 cups sliced Granny Smith apples (904 grams, from about 6 apples)
- 2 tablespoons lemon juice (14 grams, from 1 lemon)
- 2 tablespoons orange zest (from 1 orange)
- ¼ cup brown sugar (52 grams)
- ¼ teaspoon kosher salt
- 1¼ teaspoons apple pie spice (4 grams)
Crisp Topping
- ½ cup unsalted butter (113 grams, room temperature, 1 stick)
- ½ cup brown sugar (107 grams)
- 1 cup all-purpose flour (120 grams)
- ¼ teaspoon kosher salt
- ½ teaspoon apple pie spice
- ¼ cup quick oats (23 grams)
Instructions
- Prepare the Apples: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sliced Granny Smith apples with lemon juice, orange zest, ¼ cup brown sugar, ¼ teaspoon kosher salt, and 1¼ teaspoons apple pie spice. Toss everything gently to coat the apples evenly and set aside to macerate while you prepare the topping.
- Make the Crisp Topping: In a separate bowl, cream together the room temperature unsalted butter and ½ cup brown sugar until light and fluffy. Add the all-purpose flour, ¼ teaspoon kosher salt, ½ teaspoon apple pie spice, and quick oats. Mix until the mixture resembles coarse crumbs and is uniformly combined, forming the crisp topping.
- Assemble and Bake: Spread the apple mixture evenly into a greased 9×13-inch baking dish. Sprinkle the crisp topping evenly over the apples. Bake in the preheated oven for about 60 minutes, or until the topping is golden brown and the apples are bubbling and tender when pierced with a fork. Allow to cool slightly before serving.
Notes
- Use tart Granny Smith apples for a nice balance of sweetness and acidity.
- For extra crunch, substitute old-fashioned oats for quick oats.
- Serve warm with vanilla ice cream or whipped cream for a classic pairing.
- Let the apple crisp cool slightly before serving to allow the juices to thicken.
- This dessert can be stored covered in the refrigerator for up to 3 days; reheat before serving.
