This easy apple crisp recipe is made with 8 ingredients. A subtly sweet, perfectly spiced apple filling sits beneath a buttery crisp topping and is baked to bubbly perfection. Apple crisp is best served warm with vanilla ice cream. Watch the video to learn how to make apple crisp step-by-step!
Place softened butter, granulated sugar, brown sugar, flour, cinnamon and sea salt in a medium sized bowl. Use your hands, a fork or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles a coarse meal with buttery chunks.
Add oats and stir until evenly combined, set aside.
Make the Apple Filling
Place the peeled and cored apples in a microwave safe dish and heat for 6 minutes, until apples are slightly soft.
While apples are in the microwave, in a small bowl, mix together brown sugar, granulated sugar, flour cinnamon and nutmeg. Set aside.
When apples are finished cooking in the microwave, put them in a colander to drain excess water. Let them cool and drain in the colander for at least 10 minutes.
Transfer cooled & drained apples to a bowl, add lemon juice, then dry ingredient mixture and stir until mixture is homogenous (uniform throughout).
Assemble the Apple Crisp
Place apple crisp filling into the prepared baking dish.
Evenly sprinkle crisp topping over apple crisp filling.
Bake & Cool
Bake in preheated oven for 40-45 minutes, or until the top is lightly browned and the filling is bubbly.
Cool for at least 30 minutes before serving.
Serve in small bowls topped with your favorite vanilla ice cream!
Video
Notes
*4 pounds of apples equals 9-10 cups, 1800 g, or 6-8 medium sized apples.Ingredient substitutions
Apples. I recommend a sweet/tart apple like granny smith or pink lady, but any variety works.
Light Brown sugar. use dark brown sugar for a richer molasses taste.
Granulated sugar. organic cane sugar is a good substitute.
All-purpose flour. a 1:1 all-purpose gluten-free baking flour works well in both the crisp topping and filling to make this recipe gluten-free.
Salted Butter. unsalted butter or ghee both work well in this recipe.
Old-fashioned oats. Quick-cooking oats are a good substitute.
StoreStore any leftovers in an airtight container in the refrigerator for 5-7 days.Freeze
Freeze the unbaked crisp: assemble the apple crisp, wrap it tightly in plastic wrap and cover with foil and freeze on a flat surface for up to 2 months. Thaw overnight and then bake according to recipe instructions.
Freeze baked crisp. Bake the apple crisp, let it cool completely, wrap it in plastic wrap/foil and freeze for up to 2 months. Warm covered with foil in the oven until heated all the way through.
Freeze individual portions in an airtight container for up to 2 months. Reheat on warm in the oven or microwave.