There's really nothing more exciting than knowing that Thanksgiving and Christmas are around the corner and I have an excuse to eat Apple Crisp and Mix for breakfast and dessert every day of the week!
Table of Contents
Why I Love This Recipe
This classic apple crisp has been in the family for years. There are some recipes my mom would make starting at Thanksgiving and ending sometime in the new year, and this apple crisp and corn soufflé are definitely two of them. This is 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.
If you are looking for a fall cake, my cinnamon apple cake captures this recipe's essence in cake form. But, it will come as no surprise to those of you who frequent my website, that I consider THIS to be a game changing recipe! It's the apple crisp to end all apple crisps! You'll absolutely love it!
Ingredients
- Granny Smith Apples
- Fuji Apples
- Ground cinnamon
- Unsalted butter
- Dark brown sugar
- Old fashioned oats
- All purpose flour
- Vanilla ice cream to serve
*For a full list of ingredients and instructions please see recipe card below
How to Make Apple Crisp
Step 1: Peel, core, quarter and slice the apples into ⅓ 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.
Step 2: In a medium bowl, add the flour, oats, brown sugar, and diced butter.
Step 3: Use a pastry cutter or fork to combine the butter, brown sugar, oats and flour until it's crumbly.
Step 4: Evenly pile the topping over the apples. It's ready to bake!
How to Store Apple Crisp
If this apple crisp isn't demolished in one sitting, you can cover with tin foil and store in the refrigerator.
Tips and Tricks
- You can make this the evening before or the morning of the day you plan to serve it. Take it through step 4 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.
- Always pick a mix of firm apples. This will give you the best taste, especially when combining a tart with a sweet variety.
- When making the streusel topping, make sure your butter is cold. This will help the topping to stay crumbly and delicious.
FAQs
How long is apple crisp good for?
This recipe will be good for 2-4 days kept in the refrigerator.
Can you freeze cooked apple crisp?
Yes! Cover with aluminum foil and freeze for up to 3 months. When ready to bake, let thaw completely overnight and bake at 350 degrees F for 15-20 minutes.
More Apple Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
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 ¼ cups unsalted butter
- 1 cup dark brown sugar
- ¾ 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 ⅓ 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.
- In a medium bowl, add the flour, oats, brown sugar, and diced butter.
- 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
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!!
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!!
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!
Can I make this in a cast iron skillet?
sure can
If I were to bake this in individual ramekins (~6 oz), how long do you think they'd take in the oven?
25 mins
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!
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!! ❤️
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
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
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 9x13?
without a doubt
Have you tried this with gluten free rolled oats? Taste much difference?
totally delish
Can you make the morning of Thanksgiving.but bake it before I serve? Will it be ok in the fridge all day before baking? Thank you!
totally - my mom does the same thing
We somehow managed to have leftovers- can we freeze it or how long can it last in the fridge for?
Fridge 3-4 days. Freezer - a few months
Can i add pears to this?
sure can!
So simple and so good. I added a little salt and extra oats to the crumble and the end result was delicious. I've made it twice within a three week span!