Easy Apple Crisp
User Reviews
5
Easy Apple Crisp
Description
Easy Apple Crisp begins with peeled and diced Fuji apples combined with cinnamon, brown sugar, and lemon juice to enhance flavor and prevent browning. The apples are spread in a greased baking dish. The topping combines old-fashioned oats, all-purpose flour, remaining brown sugar, and cinnamon, mixed with butter cut into small pieces until pea-sized lumps form. This topping creates a textured, crumbly crust when baked. Turbinado sugar sprinkled on top adds an optional sweet crunch. The assembled crisp bakes until the apples are tender and the topping is golden. The use of Fuji apples reduces the need for extra sugar, and the crisp can be refrigerated before baking or reheated after baking for convenience.
Ingredients
- 8 tablespoons butter divided (see notes for unsalted, salted
- 5-7 apple peeled and diced or sliced (about 6 cups) I used Fuji apples
- 2 tablespoons ground cinnamon divided
- lemon about 2 tablespoons, juice of one
- 1/2 cup brown sugar divided
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1 tablespoon turbinado sugar or white sugar, optional
Instructions
- Preheat oven to 400 degrees F. Grease an 8x8 or 9x9 (or equivalent) baking dish with 1 tablespoon of the butter.
- Mix the diced apples in a large bowl with 1 tablespoon of the cinnamon, 2 tablespoons of the brown sugar, and the lemon juice. Spread evenly in the buttered baking dish.
- To make the topping, add the oats (1 cup), flour (1/2 cup), the rest of the brown sugar, and the remaining 1 tablespoon of cinnamon to a food processor. Cut the remaining 7 tablespoons of butter into small pieces and add on top. Pulse the food processor about 8-10 times, or until small, pea-sized chunks of butter form and the rest of the mixture has combined well. Alternatively, you can use your hands to do this in a bowl or a pastry cutter.
- Spread the topping on top of the apples in the baking dish.
- Sprinkle turbinado sugar (1 tablespoon) evenly on top, if using. At this point, you can cover with foil and refrigerate for up to 48 hours before baking, if you want.
- Bake for 30-40 minutes, until browned on top and bubbly on the edges. Serve hot, warm, or at room temperature, with a scoop of vanilla ice cream on top, if you prefer.
Notes
- If using unsalted butter, add 1/4 teaspoon kosher salt to the topping to balance flavors.
- Whole wheat flour can replace all-purpose flour for a heartier topping, or increase oats and pulse finely for a gluten-free alternative.
- Refrigerate leftover crisp and reheat in the microwave or oven before serving to restore warmth.
- Adjust sugar and lemon juice amounts depending on the tartness of the apple variety used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 106mg | 4% |
| Potassium | 194mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 27g | 54% |
| Vitamin A | 411IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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