Old Fashioned Apple Crisp
This is the best old-fashioned Apple Crisp recipe made with caramelized cinnamon apple slices and topped with crispy oat crumbles! Serve with a drizzle of caramel sauce and a scoop of ice cream for the most flavor!
Servings: 4 people
Ingredients for Filling
- 4 Granny Smith apples peeled, cored, sliced
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon
Ingredients for Topping
- ½ cup all-purpose flour
- ½ cup old-fashioned oats
- ¼ cup light brown sugar
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup unsalted butter cold, cubed
In a baking dish, put together all filling ingredients (4 sliced apples, 1 tbsp all-purpose flour, 1 tbsp lemon juice, ½ tsp vanilla extract, 2 tbsp light brown sugar, and 1 tsp cinnamon) and mix it until evenly combined.
In a separate mixing bowl, add all topping ingredients (½ cup all-purpose flour, ½ cup old-fashioned oats, ¼ cup brown sugar, ½ tsp baking powder, ½ tsp cinnamon, ¼ tsp salt, and ⅓ cup cold cubed butter). Using a pastry cutter or your hands, rub the butter into the dry ingredients, creating pea size crumbles.
Sprinkle the topping evenly over the apple/cinnamon mixture.
Bake at 350°F for about 40-50 minutes or until the top is golden/brown and the filling is bubbling.
Remove from the oven and let sit on the counter for at least 10 minutes to cool off. Serve with French Vanilla Ice Cream and Homemade Caramel Sauce.
What apples shall I use? I prefer to use Granny Smith because the tartness of this variety better balances the overall sweetness of the dish. Although you can easily use any apples you have on hand, like Fuji, Gala, Honey Crisp, or MacIntosh.
Do I have to peel apples? It’s totally up to you! I make it both ways, and personally prefer to remove the skin to get softer texture.
How to store? If you have any leftovers left, you can cover the pan with plastic wrap and refrigerate for up to 2 days. To reheat, just put it in the oven at 350°F for about 10-15 minutes.
- If you like to have chunks of apple in your crisp, you can slice your apples in bigger pieces. If you are like me, and like them softer and creamier, cut them in smaller pieces.
- If your topping is getting too dark and the apples are not fully cooked yet, just loosely cover the pan with a piece of aluminum foil and continue baking.
- To add more crunch to the topping, you can add some chopped nuts, like pecans or walnuts.
- If you are having a big party, just double the ingredients and bake it in 9x13 baking pan.
Calories: 412kcal | Carbohydrates: 66g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 209mg | Potassium: 266mg | Fiber: 6g | Sugar: 38g | Vitamin A: 571IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 2mg