Dessert: United States – Classic Apple Crisp

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Additional 15 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

6 medium baking apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced 1 / 4-inch (0.635 cm) thick (about 2 1 / 2 lb (1.1 kg))
2 tbsp (30 ml) lemon juice
1 / 3 cup (65 g) granulated sugar
1 / 4 cup (50 g) packed light brown sugar
2 tbsp (16 g) all-purpose flour
1 tsp (5 ml) ground cinnamon
1 / 4 tsp (1.25 ml) ground nutmeg
1 / 4 tsp (1.25 ml) kosher salt
3 / 4 cup (75 g) old-fashioned rolled oats
3 / 4 cup (95 g) all-purpose flour
1 / 2 cup (100 g) packed light brown sugar
1 / 4 cup (50 g) granulated sugar
1 / 2 tsp (2.5 ml) ground cinnamon
1 / 4 tsp (1.25 ml) kosher salt
1 / 2 cup (120 ml) (1 stick / 4 oz (113 g)) cold unsalted butter, cut into small cubes
1 / 2 cup (60 g) chopped pecans or walnuts (optional)
Vanilla ice cream, for serving (optional)

Show original ingredient measurements

6 medium baking apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced 1 / 4-inch thick (about 2 1 / 2 lb / 1.1 kg)
2 tbsp (30 ml) lemon juice
1 / 3 cup (65 g) granulated sugar
1 / 4 cup (50 g) packed light brown sugar
2 tbsp (16 g) all-purpose flour
1 tsp ground cinnamon
1 / 4 tsp ground nutmeg
1 / 4 tsp kosher salt
3 / 4 cup (75 g) old-fashioned rolled oats
3 / 4 cup (95 g) all-purpose flour
1 / 2 cup (100 g) packed light brown sugar
1 / 4 cup (50 g) granulated sugar
1 / 2 tsp ground cinnamon
1 / 4 tsp kosher salt
1 / 2 cup (1 stick / 113 g) cold unsalted butter, cut into small cubes
1 / 2 cup (60 g) chopped pecans or walnuts (optional)
Vanilla ice cream, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat the oven to 350°F. Lightly butter a 9-inch (23 cm) square or 2-quart (1.92 L) baking dish.
Make the filling: In a large bowl, toss the sliced apples with lemon juice, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt until evenly coated. Transfer to the prepared baking dish and spread into an even layer.
Make the topping: In a medium bowl, combine the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture forms coarse, buttery crumbs with some pea-size pieces. Stir in nuts, if using.
Sprinkle the topping evenly over the apples, gently pressing to adhere.
Bake until the topping is golden and the apple juices are bubbling around the edges, 40 to 45 minutes. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
Let cool for 10 to 15 minutes to thicken the juices. Serve warm, optionally with vanilla ice cream.

Preheat the oven to 350°F. Lightly butter a 9-inch square or 2-quart baking dish.
Make the filling: In a large bowl, toss the sliced apples with lemon juice, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt until evenly coated. Transfer to the prepared baking dish and spread into an even layer.
Make the topping: In a medium bowl, combine the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture forms coarse, buttery crumbs with some pea-size pieces. Stir in nuts, if using.
Sprinkle the topping evenly over the apples, gently pressing to adhere.
Bake until the topping is golden and the apple juices are bubbling around the edges, 40 to 45 minutes. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
Let cool for 10 to 15 minutes to thicken the juices. Serve warm, optionally with vanilla ice cream.