I just want to start out this easy apple crisp recipe by saying yum! I absolutely love fall because it brings the coziest recipes with it. Baking apples into anything and everything is a must during this season, so I’m really excited about this homemade apple crisp! I love the sweet flavor of the apples and the crunchy texture of the crumbly apple crisp topping. Together, it becomes the perfect fall dessert! Add a scoop of ice cream and you’re really in business.
How to Store and Reheat
Store leftover apple crisp in an airtight container in the refrigerator for up to 4 days. Let come to room temperature before reheating in a 350°F oven for about 30 minutes, or until warmed through.
Serving Suggestions
To me, there’s no better accompaniment to apple crisp than a scoop of vanilla ice cream and a drizzle of caramel sauce. The sensation of hot and cold is delightful, and I love the creamy element the ice cream adds to the dish. My pumpkin ice cream is also delish, or you could go more simple with some whipped cream.
How to Make Apple Crisp Step by Step
Cut the Apples: Wash and dry 6 Granny Smith apples. The apples can be peeled or unpeeled; it’s a personal preference. Slice the apples into ¼-inch slices and place in a large bowl. You should have about 8 cups total. Toss with Lemon: Squeeze 2 tablespoons of lemon juice over the apple slices and toss so the apples slices are covered with lemon juice. This will prevent the apple slices from browning. Add the Spices: Add 2 tablespoons of orange zest, ¼ cup of brown sugar, ¼ teaspoon of kosher salt, and 1¼ teaspoons of apple pie spice. Mix well. Pour the Apples: Pour the apples into a buttered baking dish and set aside. Mix the Topping: In a large bowl, combine ½ cup of unsalted butter, ½ cup of brown sugar, 1 cup of all-purpose flour, ¼ teaspoon of kosher salt, ½ teaspoon of apple pie spice, and ¼ cup of quick oats. Mix and squeeze the mixture with your fingers until it clumps in pea-sized pieces. It should be a little drier than cookie dough. If it is too moist, add a little flour until it is pea and smaller size pieces. Top the Crisp: Sprinkle the crumb mixture over the apples to cover the apples, in a thin layer, but leave some of the fruit peeking through. Bake the Crisp: Place the Apple Crisp on a foil-lined baking sheet and bake at 375°F 45-60 minutes until the apples are bubbling and the crumble is golden brown. Serve warm with a scoop of ice cream and drizzle with caramel, if desired.
