There’s really nothing more exciting than knowing that Christmas is around the corner and I have an excuse to eat Apple Crisp for breakfast and dessert every day of the week!Â
This classic apple crisp has been in the family for years. My mom makes it for all special occasions starting at Thanksgiving and ending sometime in the new year and it’s easily my favorite holiday dessert. Especially served with a giant scoop of vanilla ice cream on top. The streusel topping is out of this world and it’s hard to control myself – because given the opportunity, I’d eat nothing but the streusel bits with ice cream.
It will come as no surprise to those of you who frequent my website, that I consider this to be a game changing website! It’s the apple crisp to end all apple crisps! You’ll absolutely love it!
One quick note about prepping this Apple Crisp ahead…
you can make this the evening before or the morning of the day you plan to serve it. Take it through step 3 and then cover the apples and streusel topping with plastic wrap and keep in the fridge until ready to bake. Then just remove the plastic wrap and bake.
Apple Crisp
Ingredients
- 5-6 Granny Smith Apples, peeled and thinly sliced
- 2-3 Fuji Apples, peeled and thinly sliced
- 1 tablespoon ground cinnamon
- 1 1/4 cups unsalted butter
- 1 cup dark brown sugar
- 3/4 cup old fashioned oats
- 1 cup all purpose flour
- Vanilla ice cream to serve
Instructions
- Preheat oven to 350 degrees F.
- Peel, core, quarter and slice the apples into 1/3 inch pieces. Pile the apple slices into decorative baking dish (about 10 inches in diameter) and sprinkle with the cinnamon, making sure to evenly layer the top of the apples.
- Use a pastry cutter or fork to combine the butter, brown sugar, oats and flour until it's crumbly. Evenly pile the topping over the apples.
- Bake for 55-60 minutes until the top is golden brown and the apples are soft.
- Remove from the oven and let sit for 10 minutes. Serve with ice cream
If I needed to make a larger quantity (we have a lot of kids coming for Thanksgiving!), do you think I could 1 1/2x or double it and put it in a 9×13?
without a doubt
If you’re making the morning of thanksgiving should you put a little lemon juice on the apples to keep from oxidizing prior to adding the topping?
nah, no need
Hi Gaby! I just am wondering about the butter. In the recipe it calls for 1 1/4 cup butter but in your video it looks like you just used 1/4 cup. I’m about to bake mine but I used 1 1/4 cup butter and it doesn’t look right. Can you please clarify amount of butter?
butter is correct as printed
I ended up taking the topping off and split it in 2 and added more oats, etc to both parts! Looks much better. I’ll put other part in freezer for next time I make. I LOVE everything you post. I make something of yours at least 2-3 times a week. Thank you for the wonderful recipes!! ❤️
Incredible! The two different apples really are amazing . The whole family was talking about this and the au gratin potatoes also featured on the site!
If I were to bake this in individual ramekins (~6 oz), how long do you think they’d take in the oven?
25 mins
Can I make this in a cast iron skillet?
sure can
I just made the apple crisp, it looks delicious. I’m bringing it to a friend’s house in about 6 hours, should I leave it on the counter or in the fridge?
counter!
I made this yesterday. Delish. My crumble topping wasn’t crumbly though. I used room temp butter. Should I have chilled the butter? Going to make it again next week for a dinner party.
chilled butter is def easier to work with!!
Looks delish! Want to make for Thanksgiving. Do you have a crumble topping without the oats? Thank you!
I dont have it on the blog – but you can use this ratio but ditch the oats and add more brown sugar!!
OMG this is a great and easy dessert. It is great for breakfast or brunch too…
So delish.
Can the crisp be made/baked a day ahead and left on the counter?
This apple crisp was the perfect ending to our thanksgiving meal today! Super easy, prepped in the morning and then baked while we ate dinner. Everyone went back for seconds. Delish!
Delicious dessert, great recipe. I followed it as written and baked for a full hour in a Le Crueset 10” skillet — will make again. Literal perfection!
Delicious dessert, great recipe. I followed it as written and baked for a full hour in a Le Crueset 10” skillet — will make again. Literal perfection!
Can I use dairy free butter and get the same deliciousness?
yes – we’ve done it before for DF guests and it’s still delish!