- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
2) Make the Apple Filling
- Place sliced apples in a large bowl.
- Add granulated sugar, brown sugar, flour, cinnamon, nutmeg (optional), lemon juice, vanilla (optional), and salt.
- Toss well until apples are evenly coated.
- Spread the apple mixture evenly into the baking dish.
3) Make the Crisp Topping
- In a bowl, mix oats, flour, brown sugar, cinnamon, and salt.
- Add cold butter cubes and cut in with a fork or your fingers until crumbly.
- Optional: stir in chopped nuts.
- Sprinkle topping evenly over the apples.
4) Bake
- Bake 40–50 minutes until the topping is golden brown and the filling is bubbling.
- If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Let rest 10–15 minutes before serving (the filling thickens as it cools).
Serving and Storage
Serving
- Serve warm with vanilla ice cream or whipped cream.
- For an extra treat, drizzle with caramel sauce.
Storage
- Refrigerator: Store covered up to 4 days.
- Reheat: Oven at 325°F (165°C) for 10–15 minutes or microwave portions.
- Freezer: Freeze up to 2 months; thaw overnight and reheat.
Tips
- Best apples: Use firm apples that hold shape (Granny Smith, Honeycrisp, Pink Lady).
- Slice evenly: Even slices bake at the same rate.
- Cold butter topping: Makes the crumble crisp and golden instead of greasy.
- Rest before serving: Helps the filling set so it’s not runny.
Variations
- Apple-pear crisp: Replace 2 apples with pears.
- Maple crisp: Swap 2 tbsp sugar for maple syrup in the filling.
- Extra spice: Add a pinch of cloves or allspice.
- Gluten-free: Use a 1:1 gluten-free flour blend and certified GF oats.
- Salted caramel: Add caramel sauce after baking and a pinch of flaky salt.
More Pro Tips
- Crunchier topping: Bake in the upper third of the oven for the last 10 minutes.
- Juicier apples: If your apples are extra juicy, use 3 tbsp flour (or 2 tbsp cornstarch) in the filling.
- Make-ahead: Assemble and refrigerate (unbaked) up to 24 hours; bake when ready.
- Extra golden: Sprinkle 1 tbsp sugar on top of crumble before baking.
Conclusion
This Old-Fashioned Apple Crisp is everything a classic dessert should be: warm cinnamon apples, a buttery oat crumble,
and that irresistible homemade comfort in every spoonful. It’s easy enough for any day, special enough for holidays, and absolutely
perfect with a scoop of vanilla ice cream melting over the top.
FAQ
Do I have to peel the apples?
Peeling gives the smoothest texture, but you can leave the skins on if you like a more rustic crisp.
How do I keep the topping crunchy?
Use cold butter, don’t overmix, and reheat leftovers in the oven (not the microwave) for best crunch.
Why is my apple crisp watery?
Some apples release more juice. Add a bit more flour/cornstarch, and let the crisp rest 10–15 minutes after baking to thicken.
Can I use quick oats?
Yes, but old-fashioned rolled oats give the best texture and crunch.
Can I make it ahead?
Yes—assemble up to 24 hours ahead, refrigerate, then bake fresh. Add 5–10 minutes to bake time if baking straight from the fridge.
