Easy Apple Crisp

Ingredients — apples, filling, and topping

Apples and quantity

• 6 medium apples (about 2 to 2 1/2 lb/900–1100 g) — choose a firm tart-sweet variety such as Granny Smith, Honeycrisp, or Braeburn for structure and balanced acidity.

• 3/4 cup (150 g) granulated sugar — reduces slightly for very sweet apples.
• 2 tbsp (16 g) all-purpose flour — thickens juices for a clean serving; substitute cornstarch 1:1 for a clearer sauce.
• 1 tsp ground cinnamon and 1/4 tsp ground nutmeg — add warming spice without overpowering apple flavor.
• 1 tbsp lemon juice — preserves color and brightens taste.
• Optional: 1/4 cup (60 ml) apple cider or water if apples are particularly dry.

• 1 cup (90 g) old-fashioned rolled oats — use large flake oats for texture; quick oats make a denser topping.
• 3/4 cup (100 g) all-purpose flour — gives structure; use 1:1 gluten-free flour if needed.
• 1/2 cup (100 g) packed brown sugar — darker sugar adds molasses depth; white sugar will be sharper.
• 1/2 tsp salt and 1 tsp cinnamon — balance and warmth.
• 6 tbsp (85 g) cold unsalted butter, diced — cut into topping for clumps that bake to a crisp texture; for dairy-free use chilled coconut oil measured slightly less.

• This recipe fits a 9x9-inch (23x23 cm) or similar 8–9 cup baking dish and serves 6.

Equipment and oven setup

Essential equipment

• 9x9-inch (23x23 cm) baking dish or equivalent; use a rimmed 10-inch cast-iron skillet for crisper edges and more caramelization.
• Mixing bowls — one large for apples, one for topping.
• Pastry cutter or two forks to cut butter into the topping; a food processor can be used briefly for uniform clumps.
• Peeler, sharp chef's knife, and cutting board for clean, uniform slices that cook evenly.
• Measuring cups and spoons and an instant-read thermometer if precision is desired.

• Preheat oven to 350°F (175°C) for a balanced bake that softens fruit without burning the topping.
• Place the baking dish on the middle rack for even top and bottom heat; for extra browning rotate the dish after 20 minutes.
• Use a baking sheet under the dish to catch any bubbling juices and prevent spills on the oven floor.

• Weigh ingredients when possible for consistent results: apples by weight, flour and oats by grams.
• Keep butter cold and diced into small pieces before incorporating into the topping to create crisp clumps while baking.

Preparation: peeling, slicing, and mixing the filling

Apple preparation technique

• Peel apples for tender, uniform texture; leave peels on for extra structure and color if preferred.
• Core and slice apples into 1/4- to 1/2-inch (6–12 mm) slices for even cooking; thicker slices require longer baking and produce chunkier texture.
• Place slices immediately into a bowl with 1 tbsp lemon juice to prevent browning and brighten flavor.

• Combine 3/4 cup sugar, 2 tbsp flour, 1 tsp cinnamon, and 1/4 tsp nutmeg in a small bowl and toss with apples until evenly coated; the flour absorbs juices and prevents a soupy center.
• If using apple cider or additional liquid, add no more than 1/4 cup to avoid excess moisture; alternately use 1 tbsp cornstarch for clearer, silkier sauce.
• Taste one raw slice coated with the sugar-spice mix to check sweetness; reduce sugar if apples are very sweet, increase by 1–2 tbsp if tart.

• Spread apples evenly in the prepared baking dish, arranging slices flat to avoid air pockets for even cooking.
• Press lightly to compact the filling so juices make contact with the bottom for better caramelization.

Making the topping: texture, technique, and temperature

Topping assembly for contrast

• Combine 1 cup rolled oats, 3/4 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon, and 1/2 tsp salt in a bowl for an even distribution of sweet and savory flavors.

• Use cold, diced butter and cut into the dry mix with a pastry cutter or two forks until pea-sized clumps form; these clumps melt and crisp during baking creating desirable texture contrast.
• For a chunkier crumble leave several larger pieces of butter; for a sandier topping cut butter until mixture barely holds together when squeezed.

• Add 1/2 cup chopped nuts (pecans or walnuts) for toasted crunch; fold them into the topping raw — they will toast during baking.
• Stir in 1/4 cup shredded coconut for chew and aroma but reduce sugar slightly to compensate.
• For extra richness mix 1 tbsp cold heavy cream into the topping before scattering over apples; it helps clumps brown evenly.

• Aim for a 1/2- to 3/4-inch (12–18 mm) layer of topping so the fruit can bubble without overwhelming the balance of textures.

Baking process: timing, temperature, and doneness

Baking temperature and time

• Preheat oven to 350°F (175°C). Bake the assembled crisp for 45–55 minutes until the topping is golden and juices are bubbling around the edges.

• Look for active bubbling at the sides and center; bubbling indicates the filling has thickened and sugars have started to caramelize.
• Tap the side of the dish: a light jiggle is normal; the filling will set as it cools. If the topping darkens before bubbling begins, loosely tent with foil.
• For firmer fruit test a slice with a small knife — it should slide through with slight resistance rather than fall apart.

• For a crisper, drier topping finish under the broiler for 1–2 minutes, watching constantly to avoid burning.
• For creamier filling, bake covered with foil for the first 25 minutes to trap steam, then remove foil for the final 20–30 minutes to brown the topping.

• Allow the crisp to rest for at least 15–20 minutes to let the filling thicken and make clean slices; serve warm rather than piping hot for optimal texture.

Serving, portioning, and texture notes

Serving temperature and pairings

• Serve warm, ideally between 120–130°F (49–54°C), to balance a warm filling and crisp topping. Top with vanilla ice cream, whipped cream, or a drizzle of heavy cream for contrast.

• Spoon rather than slice if the filling is loose; use a wide spatula to support the topping and lift both fruit and crumble at once for intact portions.
• For clean plated wedges, cool for 25–30 minutes and slice with a thin metal spatula warmed in hot water and wiped dry between cuts.

• A properly balanced crisp delivers tender, saucy apples and a golden, slightly crunchy topping. If topping is soft, it indicates under-baked butter or too much moisture in the filling.
• If the center is runny after resting, either the filling ratio needs more thickener next time (add 1 tbsp flour or 1–2 tsp cornstarch) or bake a little longer at the same temperature.

• Sprinkle a pinch of flaky sea salt on the warm topping to amplify flavors and balance sweetness.
• Add 1 tsp lemon zest to the filling for a fresher bright finish without adding extra acidity that would make apples collapse.

Storage, reheating, and make-ahead instructions

Short-term storage

• Cover cooled apple crisp tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days. Refrigeration firms the topping; reheat to restore crispness.

• Reheat individual portions in a 350°F (175°C) oven for 10–12 minutes until warmed through and topping re-crisped; cover with foil for the first 6–8 minutes if warming from chilled to prevent over-browning.
• For microwave convenience, heat a portion 45–60 seconds to warm the filling, then crisp topping under a hot broiler for 30–60 seconds if desired (watch closely).

• Freeze unbaked assembled crisp wrapped tightly in two layers of plastic and foil for up to 3 months; bake from frozen at 350°F (175°C) for 60–75 minutes until bubbling, covering with foil if topping browns too quickly.
• Freeze baked portions cooled completely in airtight containers for up to 2 months; thaw overnight in refrigerator and reheat as above.

• Prepare filling and topping separately up to 24 hours in advance; keep topping chilled and sprinkle over apples immediately before baking for maximum crispness.
• If assembling several hours ahead, chill the dish and add 5–10 extra minutes to baking time to compensate for cold ingredients.

Variations, flavor swaps, and dietary substitutions

Apple variety swaps and blends

• Use a mix of tart and sweet apples (e.g., Granny Smith + Honeycrisp) for layered flavor and balanced sweetness; macerate sweeter apples with 1 tbsp lemon juice and 1 tsp sugar to equalize.

• Substitute a 1:1 gluten-free flour blend for the flour in both filling and topping and use certified gluten-free oats; expect a slightly different crumb but similar results.
• For vegan crisp, replace butter with chilled coconut oil or vegan butter measured slightly less (5–6 tbsp) to prevent excess greasiness; chill topping before baking for crisp clumps.

• Swap nutmeg for ground cardamom (1/4 tsp) or add 1/2 tsp ground ginger for warmth; add 1 tbsp bourbon or 1 tsp vanilla extract to the filling for depth.
• Fold in 1/2 cup dried cranberries or raisins into the filling for chew and tartness; soak dried fruit in hot water for 5 minutes to plump before using.

• For a streusel-style topping increase flour to 1 cup and oats to 1/2 cup for a more tender, less chewy finish; press half the mixture into the bottom of a pan before adding apples for an apple crisp bar.

FAQs — frequently asked questions

Can I use other fruits instead of apples?

• Yes. Pears, peaches, or mixed berries can be used. Adjust sugar and thickener: berries need less sugar and often require 1–2 tbsp cornstarch to thicken, while pears benefit from a similar thickener ratio to apples.

• Common causes: butter too warm when mixed, too much liquid in the filling, or underbaking. Use cold butter, reduce added liquid, and bake until juices bubble and topping is deeply golden. Finish under broiler briefly if needed.

• Choose firm apples and slice uniformly. Avoid over-slicing thinly and use the recommended thickener (flour or cornstarch). Bake at 350°F and test for slight resistance with a knife before removing from oven.

• Yes. Divide filling and topping among four to six ramekins and reduce baking time to 20–30 minutes depending on depth. Ramekins heat faster; watch for bubbling and golden topping.

• Reheat portions in a 350°F oven on a baking sheet for 10–12 minutes; for quicker crisping, microwave to warm the filling and then broil the topping 30–60 seconds to restore crunch, watching closely to prevent burning.

• Peeling yields a more tender, uniform texture; leaving skins on adds color, fiber, and a slightly firmer bite. For large or waxed apples, peeling is recommended for best mouthfeel.

• Increase granulated sugar by 1–2 tbsp or add 2–3 tbsp brown sugar to the filling depending on taste. Taste a coated raw slice to calibrate sweetness before baking.

• Fold 1/2 cup chopped toasted pecans or walnuts into the topping mixture. Toast nuts in a dry skillet for 3–5 minutes before chopping to intensify flavor and crunch.