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Apple crisp is the perfect comfort food. Tender, juicy apples, with a crispy, crumble. You just can't beat a good apple crisp.
What he neglected to mention to me was that I would be cooking-in.
That's ok, though. I did all the cooking and I got all the glory. Someone told Kevy that was the best apple crisp they'd ever had ever.
One of them even ate leftover apple crisp for breakfast the next day. I mean, he might be on to something here... apples, oats, heavy cream. Sounds like a breakfast of champions to me!
This recipe is dedicated to cooking in.
Tips + tricks
No. 1 --> Use room temperature butter. Most recipes call for cold butter to be cut into the crumble topping, but I don't believe in that. Ha! Use warm butter, mix it with your hands like you're making pie dough.
No. 2 --> Get an apple chopper/ correr. I use mine all the time, and as it turns out, chopping the wedges into 3 parts makes a perfect apple crisp sized chunk.
No. 3 --> I have some strong opinions on apple crisp, and after making this recipe, you will too. One of them being that cornstarch is required with the apples, this will thicken the sauce. Another is that you need to peel those apples, it sucks I know but do it anyway. And finally, you gotta mix that crumble with your hands - it turns out way better.
No. 4 --> If you can manage waiting a couple hours after you prepare the apples to allow the sugar to pull some of their natural juices out, you're going to have a much more syrupy final product. I always try to prep my apples in the afternoon for a dinner dessert.
This is just a quick ingredient overview, check below in the recipe card for quantities!
- apples, I prefer Gala apples
- granulated sugar
- lime juice
- old fashioned rolled oats
- brown sugar
- baking powder
How to make
- Preheat oven to 350f.
- Peel and core the apples. Chop into bite-sized pieces. As you're chopping, toss them into a bowl with the lime juice. Toss to coat.
- Add the granulated sugar, cornstarch, and salt to the apples and stir to combine.
- Pour apples into a baking dish, I like to use my 8x8 square, smooth into a somewhat even layer, and set aside.
- Add the butter to the bowl, use your fingers to break up the butter and rub it slightly into the topping mixture. Eventually, the topping will start to stick together. Once completely combined, set aside.
- Combine flour, oats, brown sugar, salt, baking powder, and cinnamon in a large bowl.
- Sprinkle topping on top of the apples, trying to keep the coverage consistent.
- Bake the apple crisp in the oven at 350f for 45 minutes or until the crisp is golden brown and the filling is bubbly and fragrant.
- Serve hot with a scoop of ice cream, or room temperature.
- Keeps in the fridge for 3 days.
To get this apple crisp to travel safely for Kevy all the way to work, 150 km away, I decided to do it make ahead style and let him bake it in the oven at work. This also works if you're bringing a batch to a dinner party and want to bake at the host's house - I do it all the time! The crumble can be made 3 days in advance and the apples up to 1 day in advance.
- Prepare the topping as per the recipe. Dump it into a gallon ziplock bag. Place in the fridge.
- Prepare the apple filling as stated in the recipe. Dump into a gallon ziplock bag. Place in the fridge.
- When leaving, grab your baking dish, apple filling, and perfect crumble.
- To bake simply preheat the oven to 350f, pour apples into a baking dish, and sprinkle crumble on top, and bake for 45 minutes.
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📖 Printable Recipe
A deliciously sweet and simple old fashioned style apple crisp.
- 6 apples
- 1 tbsp lime juice
- 2 tablespoons granulated sugar
- 1 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1 1/4 cup brown sugar
- 1 1/4 cup oats
- 3/4 cup butter, room temperature
- 3/4 cup flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat oven to 350f.
- Add lime juice to a medium bowl. Peel, core, and chop the apples. Put them in the bowl with the lime juice, toss to coat. Sprinkle cornstarch, granulated sugar, and cinnamon over the apples and stir until well combined.
- Pour apple filling into an 8x8 baking pan and set aside.
- In a large bowl, combine the brown sugar, oats, flour, cinnamon, baking powder and salt. Then, using your hands, rub the butter into the dry ingredients.
- Sprinkle the crisp topping on top of the apples.
- Bake at 350f for 45 minutes, or until topping has browned and the apple crisp is fragrant.
- Serve warm with a dollop of vanilla ice cream or whipping cream.
- Keeps in the fridge up to 3 days.
This apple crisp is a great make ahead recipe. The crisp can be made up to 3 days ahead and the apples can be made 1 day ahead. To make ahead:
- Make the crumble as directed in the recipe, pour into a gallon ziplock bag and place in the fridge until ready to bake.
- Make the apple filling as directed, pour into a gallon ziplock bag, place in the fridge until ready to bake.
- When ready to bake, pour the apple filling into a 8x8 baking dish, top with the crumble and bake as directed.
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Square Cake Pan, 8 inch
Apple Slicer - Corer - Divider - Cutter - Wedger Tool
Argo 100% Pure Corn Starch
Domino Sugar, Granulated
ReaLime 100% Lime Juice
Old Fashion Rolled Oats
Simply Organic Cinnamon Ground
D&A Coarse Himalayan Pink Salt
Bob's Red Mill Baking Powder
Light Brown Sugar
King Arthur Flour, All Purpose Unbleached Flour
Amount Per Serving: Calories: 594Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 61mgSodium: 454mgCarbohydrates: 94gFiber: 7gSugar: 60gProtein: 5g