Easy Apple Crisp Recipe
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Easy Apple Crisp Recipe
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This classic fall dessert recipe is easy to make with oats, brown sugar, and - of course - sweet and delicious fresh apples! It comes together quickly and bakes golden in less than an hour. Serve the crisp warm topped with a scoop of ice cream for an autumn treat that's sure to delight!
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Ingredients
For the Crisp Topping –
- 1 ½ cups old fashioned oats or quick oats
- 1 cup all-purpose flour
- 1 cup light brown sugar packed
- 1 cup unsalted butter cut into cubes (2 sticks)
- ½ teaspoon salt
For the Apple Filling –
- 14 cups firm apples for 8-10 large apples (peel and slice into ½ inch wedges)
- ¾ cup light brown sugar packed
- 3 tablespoons all-purpose flour
- 2 teaspoons apple pie spice or ground cinnamon
- ¼ teaspoon salt
- Vanilla Ice cream for serving
Instructions
- Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish, or a 3 quart baking dish in any shape.
- For the Crisp Topping: Set out a medium mixing bowl. Combine the oats, flour, brown sugar, cubes of butter, and salt. Use a pastry blending tool, or your hands, to mix the butter into the dry ingredients, until the butter is in small pea-sized pieces and the mixture looks like dried oatmeal. Set aside. (If working in stages throughout the day, cover and chill the crumpled topping until ready to use.)
- For the Apple Filling: Quickly peel and slice the apples into ½-inch wedges. Try to work fast so the apples don't brown. Place the apples in the baking dish and sprinkle the brown sugar, flour, apple pie spice, and salt over the top. Toss to coat and spread the apples out and an even layer. *Some recipes call for lemon juice to be added to the apples so they don't brown. However, lemon juice will break the apples down more as they bake, and this can sometimes cause the apples to turn to mush. If you work fast, you will not need lemon juice.
- Sprinkle the crisp topping over the apples in an even layer. Place the apple crisp in the center of the oven and bake for 40-45 minutes, until the top is golden-brown and the edges are bubbly.
- Cool the apple crisp for 5-10 minutes, then serve warm with vanilla ice cream!
Notes
- Leftover fruit crisp is delicious the next day! Let the dish cool completely before wrapping in plastic wrap or transferring the dessert to an airtight container. Store in the fridge for up to 3-4 days.
- Apple crisp freezes very well, both after or before baking! I recommend assembling in a disposable aluminum pan that can be baked in the oven right from the freezer, without thawing. Freeze the fruit crisp for up to 3 months. Thaw in the fridge overnight, or bake straight from the freezer and increase the bake time to 50-60 minutes.
Nutrition Information
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Serving
1scoop
Calories
418kcal
(21%)
Carbohydrates
68g
(23%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
159mg
(7%)
Potassium
255mg
(7%)
Fiber
5g
(20%)
Sugar
46g
(92%)
Vitamin A
552IU
(11%)
Vitamin C
7mg
(8%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12- 16 servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 1scoop | |
| Calories | 418kcal | 21% |
| Carbohydrates | 68g | 23% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 159mg | 7% |
| Potassium | 255mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 46g | 92% |
| Vitamin A | 552IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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