This apple crisp recipe is our absolute favorite! Tons of crumb topping, tart apples and a delicious sauce go perfect with a scoop of ice cream!
For the Filling:
8 granny smith apples, peeled and cored (you’ll need 2 1/2 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)
For the Topping:
1 cup 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
1/2 teaspoon cinnamon
Preheat the oven to 400 degrees.
Slice the apples into thick slices (about 1/2″) and place them into a large bowl.
Add the white and brown sugars, salt, cinnamon, ginger, lemon juice and brandy to the apples and stir well to coat.
Butter an 8″ x 10″ 2 quart baking dish or a 9″ x 13″ baking dish, approximately 3 quarts capacity. Add the apple filling to the dish and spread into an even layer.
Add all the topping ingredients (except for the 2 extra tablespoons of butter) to a medium bowl. Using two forks or a pastry cutter, blend the ingredients together until the butter is down to small pieces the size of a pea.
Pour the crumb topping on top of the apples spreading out to cover the surface of the apples. Dot the top of the crispy with the remaining 2 tablespoons of butter
Bake for 30-40 minutes until the filling is bubbling and the top of the crisp is brown. A deeper baking dish will take longer to cook than a more shallow dish.
Serve with ice cream or eat as is!
If you don’t want to use the apple brandy, you can substitute apple juice or cider, orange juice or even a clear soda like 7UP or Sprite!
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