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–+ servings
Small white bowl with apple crisp topped vanilla ice cream.
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Apple Crisp

Homemade apple crisp with fresh apples and an oatmeal crumb topping.
Course Breakfast or Brunch, Desserts
Cuisine American, Southern
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people
Calories 552kcal
Author Jessica Robinson

Ingredients

Apple crisp topping

  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 cup packed brown sugar
  • ¾ cup granulated maple sugar
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter (softened)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg

Apple pie filling

  • 8-10 large apples (peeled, cored, sliced)
  • 2-3 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • ¼ cup (½ stick) butter

Instructions

Crisp topping

  • In a large bowl, use your hands or a spoon to combine the flour, rolled oats, brown sugar, maple sugar, cinnamon, nutmeg and butter. Combine well. Set aside

Apple pie filling

  • Peel, core and slice the apples.
  • Melt the butter in a large Dutch oven over medium heat. Add the apple slices and lemon juice. Stir with a wooden spoon occasionally, making sure they do not burn.
  • Dissolve the cornstarch in about ¼ cup of cold water. Stir to combine.
  • Cook the apples over medium heat until they are slightly softened, 12-15 minutes. You do not want to fully cook them, as they will continue to cook as the crisp bakes.
  • Pour in the cornstarch mixture once they are almost done and let cook to thicken the apples and juice. Cornstarch needs brought to a brief simmer in order to properly thicken.
  • Remove from the heat. Cool and refrigerate overnight if desired.

Assemble apple crisp

  • Grease a 9x13-inch baking dish or 10-12 inch cast iron skillet. (or 9x13-inch cast iron baking pan)
  • Spread the apple filling in the bottom of the skillet or baking dish. Cover with apple crisp topping.
  • Cover baking dish or skillet with aluminum foil.
  • Place the baking dish or skillet on a half sheet pan lined with parchment paper. This will help catch any juices that overflow.
  • Bake in a preheated 375-degrees F oven for 50-60 minutes.
  • Towards the very end of the baking process, maybe the last 10 minutes, remove the aluminum foil and let crisp up the top. The apple filling should be bubbling up around the edges.
  • Remove from the oven when apple juices are bubbling up around the edges. Let cool for 10-15 minutes before serving.
  • Serve with vanilla ice cream and drizzle with caramel sauce if desired.

Notes

We love using granulated maple sugar. If needed; substitute brown sugar, granulated sugar or sugar in the raw.
Prep ahead - make the pie filling ahead and refrigerate overnight. Assemble apple crisp and bake the following day.

Nutrition

Calories: 552kcal | Carbohydrates: 85g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 359mg | Potassium: 327mg | Fiber: 7g | Sugar: 53g | Vitamin A: 832IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 2mg