The BEST Apple Crisp recipe! Tart and sweet apples in a caramel-like syrup topped with an oat and brown sugar topping.
Scale
Ingredients
For the Filling:
- 8 granny smith apples, peeled and cored (you’ll need about 3 pounds total)
- 1/2 cup white sugar
- 1/2 cup plus 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 2 tablespoons lemon juice
- 2 tablespoons apple brandy (like Lairds Applejack *see note)
For the Topping:
- 2 cups rolled oats
- 1 cup brown sugar
- 3/4 cup flour
- 1 stick of cold butter, cubed plus 2 tablespoons for the top of the crisp
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 400 degrees. Use a non-stick cooking spray, or butter, to coat a 9″ x 13″ baking dish and set aside.
- Slice the apples into thick slices (about 1/2″) and place them into a large bowl. Add both sugars, salt, cinnamon, ginger, lemon juice and brandy to the apples and stir well to coat. Add the apples to the baking dish and spread into an even layer.
- Add all the topping ingredients (except for the 2 extra tablespoons of butter) to a medium bowl. Use a pastry blender (or clean hands) to mix the topping together until a loose crumb forms.
- Pour the crumb topping on top of the apples spreading out to cover the surface of the apples. Dot the top of the crisp with the remaining 2 tablespoons of butter
- Bake for 35-40 minutes until the filling is bubbling and the top of the crisp is brown.
Recipe Notes
Store: Store leftover crisp covered in the refrigerator for up to 4 days. You can leave the crisp out at room temperature for 2 days if desired, after that transfer to the refrigerator.
Reheat: Reheat the crisp in the microwave for the quickest option. The oven works too, especially if you’re heating up the whole crisp or a larger portion.
- Category: Dessert
- Method: Oven
- Cuisine: American
