Old-Fashioned Apple Crisp

Apple crisp is the easiest fall dessert there is: no crust to roll, no lattice to weave, just sliced apples tossed with cinnamon and sugar under a crumbly, buttery oat topping. As it bakes, the apples soften into a thick, spiced sauce and the topping turns crunchy and golden, and the whole house smells like autumn.

It is a natural fit for the holiday table, either alongside or instead of our Classic Pumpkin Pie. Planning the whole meal? Our guide to a stress-free vegetarian Thanksgiving spread pulls it all together.

Old-Fashioned Apple Crisp

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Tender cinnamon-spiced apples baked under a buttery brown sugar, oat and pecan topping until golden and bubbling. A simple, homey fall dessert that is even better warm with a scoop of vanilla ice cream.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

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For the apples

• 6 medium apples about 3 pounds, a mix of tart and sweet, peeled, cored and sliced 1/4 inch thick
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pinch salt

For the crisp topping

• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 3/4 cup light brown sugar packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter cold, cut into small cubes
• 1/2 cup pecans chopped (optional)
• vanilla ice cream or whipped cream for serving

Method

 

1. Heat the oven to 350°F and butter a 9×13-inch baking dish.
2. In a large bowl, toss the apple slices with the granulated sugar, lemon juice, flour, cinnamon, nutmeg and a pinch of salt until evenly coated. Spread them in the baking dish.
3. In another bowl, whisk together the oats, flour, brown sugar, cinnamon and salt. Add the cold butter and work it in with a pastry cutter or your fingertips until the mixture forms moist, pea-sized clumps. Stir in the pecans.
4. Scatter the topping evenly over the apples, squeezing some of it into larger clumps as you go.
5. Bake for 45 to 55 minutes, until the topping is deep golden, the juices are bubbling thickly around the edges, and the apples are tender when pierced with a knife. If the topping browns too quickly, lay a sheet of foil loosely over the top.
6. Let the crisp cool for 15 to 20 minutes so the juices can thicken, then serve warm with vanilla ice cream or whipped cream.

Notes

Best apples: A mix gives the best flavor and texture. Try half Granny Smith for tartness and half Honeycrisp, Braeburn or Jonagold for sweetness. Avoid Red Delicious, which turns mushy.

Smaller pan: For an 8×8-inch dish, halve the apple filling and use about two-thirds of the topping. Bake 40 to 45 minutes.

Make ahead: The topping keeps in a sealed bag in the freezer for up to 3 months, so you can scatter it straight from frozen over fresh apples. A baked crisp keeps at room temperature for a day or in the refrigerator for up to 4 days. Rewarm at 350°F for 10 to 15 minutes to re-crisp the top.

Vegan: Use cold plant butter or solid coconut oil in the topping, and serve with dairy-free ice cream.

Gluten-free: Use certified gluten-free oats and a 1-to-1 gluten-free flour blend.

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Shopping list

• Produce: 6 medium apples (about 3 lb, a mix of tart and sweet), 1 lemon
• Dairy: unsalted butter, vanilla ice cream or whipping cream
• Pantry: old-fashioned rolled oats, all-purpose flour, light brown sugar, granulated sugar, pecans (optional)
• Spices: ground cinnamon, ground nutmeg, salt