Old Fashioned Apple Crisp
Old fashioned apple crisp made with tender cinnamon apples and a crunchy oat topping. This is my tested, family favorite version and it could not be easier to make.
Servings: 8 servings (approximately 1 ¼ cups each)
Calories: 564kcal
Ingredients
Apple Filling
- 10 cups granny smith apples approximately 7-8 apples or 3 ½ pounds, peeled, cored and sliced into ⅛ inch thick slices then cut the slices in half (to approximately 1 inch wide x ⅛ inch thick pieces)
- ½ cup light brown sugar tightly packed
- ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Crisp Topping
- 1⅓ cups quick cooking oats (not instant)
- 1⅓ cups all-purpose flour
- 1 cup light brown sugar tightly packed
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup unsalted butter melted
Instructions
- Preheat oven to 350°F. Lightly spray a 9x13 baking dish with non-stick baker’s spray. Set aside.
- To a very large mixing bowl add the apple slices, light brown sugar, all-purpose flour, granulated sugar, ground cinnamon, ground nutmeg and vanilla extract. Gently fold all the ingredients together to evenly coat the apple slices with the sugars and spices.10 cups granny smith apples, ½ cup light brown sugar, ⅓ cup all-purpose flour, ¼ cup granulated sugar, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon vanilla extract
- Transfer the apple filling mixture to the prepared 9x13 baking dish and spread into an even layer. Be careful not to pack the apple filling too tightly when adding to the baking dish.
- To make the crisp topping, add to a large mixing bowl the quick cooking oats, all-purpose flour, light brown sugar, ground cinnamon, salt and baking powder. Stir to combine.1⅓ cups quick cooking oats , 1⅓ cups all-purpose flour, 1 cup light brown sugar, 1½ teaspoons ground cinnamon, ½ teaspoon salt, ½ teaspoon baking powder
- Add the melted butter to the bowl of oats and stir to combine until all the melted butter has been evenly incorporated and no dry pockets of flour remains.¾ cup unsalted butter
- Top the apple filling with the crisp topping mixture. Be sure to evenly distribute the crisp mixture over the apples so that all the apple filling is evenly covered with the crisp mixture.
- Bake, uncovered, for 40-45 minutes or until the topping is golden brown and the juices are bubbly from the apple filling.
- Allow the apple crisp to cool on the counter for 5 minutes before serving to allow the apple filling to set-up slightly and the juices to thicken.
Video
Notes
Tips:
- Stir the melted butter all the way into the oats and flour until there are no dry pockets. That is what bakes into a crunchy topping instead of a soft one.
- Spread the apples in an even layer and do not pack them down, so they cook evenly.
- The crisp is done when the juices bubble at the edges, not only when the top is golden.
Storage:
Keep leftovers covered in the fridge for up to 3 days. The topping softens as it sits, so warm it in the oven for a few minutes to bring back the crunch. You can freeze it before or after baking. To freeze after baking, cool it completely, wrap the dish tightly in plastic wrap and then foil, and freeze up to 2 months. Thaw in the fridge before reheating or baking.
Keep leftovers covered in the fridge for up to 3 days. The topping softens as it sits, so warm it in the oven for a few minutes to bring back the crunch. You can freeze it before or after baking. To freeze after baking, cool it completely, wrap the dish tightly in plastic wrap and then foil, and freeze up to 2 months. Thaw in the fridge before reheating or baking.
Nutrition
Calories: 564kcal | Carbohydrates: 98g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 162mg | Potassium: 334mg | Fiber: 6g | Sugar: 63g | Vitamin A: 619IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 2mg
