Old-Fashioned Apple Crisp

Apple crisp is the ultimate fall dessert. This Old-Fashioned Apple Crisp has sweetened tender apples, the warmth of cinnamon, and the crispiness of buttery crumble. It is sublime served with a scoop of vanilla ice cream.

Apple crisp is one of my family’s favorite desserts. My daughter loves it so much that she sometimes requests it instead of a birthday cake for her birthday. There is something about the combination of warm apple crisp and cold vanilla ice cream that makes the simple fruity concoction magical. 

My family enjoys apple crisp year round, but now that summer is almost over, my fall baking is ramping up. For certain, apple crisp is one that will be on the menu again and again. Everyone also looks forward to my Baked Apple Butter Donuts and Apple Walnut Buns with Maple Brown Butter Glaze. 

Ingredients needed:

• Apples—use what you like. Granny Smith, Honeycrisp, Braeburn, Cortland, Fuji, Gala, and Pink Lady hold their shape well. McIntosh and Red Delicious tend to turn mushy. But feel free to use what you like.
• Sugar—granulated and dark brown sugar
• Cinnamon—to add flavor and warm notes.
• Salt—enhances the other flavors and brings out the sweetness.
• Vanilla extract—adds to the flavor profile and imparts a delicate floral note.
• Quick cooking oats—add crunch to the crumb topping. Use quick-cooking oats.
• All-purpose flour—used in the apple filling for thickening and for the crumb topping.
• Baking powder—makes the crumb topping a little light and tender.
• Baking soda—makes the crumb topping a little light and tender. This is used in conjunction with baking powder because of the acidic brown sugar.
• Melted butter—to make the crumb topping buttery and crispy.

Recipe highlights:

• Combine flour, oat, brown sugar, baking powder, baking soda, cinnamon, salt, and melted butter in a bowl. Mix until it becomes crumbly. Set aside.
• Peel, core, and chop apples. Place in a large mixing bowl.
• In a small mixing bowl, mix granulated sugar, salt, cinnamon, and flour. Pour into apples. Mix to combine.
• Drizzle vanilla over apples. Mix to combine.
• Pour into a greased baking pan. Spread crumb topping over apples.
• Bake at 350° F for 55-75 minutes or until the apple is at desired tenderness.
• Cool slightly before serving.
• Detailed instructions are in the recipe card section below.

View the how-to video or save for later with this Pinterest Pin.

What kind of apple to use?

Depending on who you listen to, certain kinds of apples are better than others for apple crisp. But it’s really about personal preference. I say use what you like. Granny Smith is a popular choice, but it is not my favorite because of its tartness and firmness. On the other hand, McIntosh is not recommended as they are softer and don’t hold up as well baked for a long period. However, I frequently use them in combination with firmer apples. I think the meshing of tender, soft, and slightly firmer apples provides a more palatable textural experience. I use a ratio of at least 50% of a firm apple, with McIntosh making up the balance.

In essence, use what you like for apples. Combining a couple of varieties provides a broader flavor profile and prevents a one-dimensional textural experience. 

Can you make ahead and bake later?

Yes, you can assemble the apple crisp ahead of time. Store refrigerated for up to 2 days. Allow to sit at room temperature for 15-20 minutes when ready to bake. Then, bake as normal.

Both unbaked and baked apple crisps can also be frozen. Wrap tightly in several layers of aluminum foil and freeze for up to 3 months. Defrost in the refrigerator for at least 24 hours before baking or reheating.

How to store:

• According to the Department of Agriculture, fruit pies can be stored at room temperature for up to 2 days and up to 7 days refrigerated. Because there isn’t a huge amount of sugar in this apple filling, I recommend you refrigerate the apple crisp to extend its life. Before storing, allow the crisp to cool completely, then wrap tightly with foil or transfer to an airtight container before refrigerating.

How to reheat:

Allow to sit on the counter for 15-20 minutes before reheating. Bake in a 350° F oven, loosely covered with foil (to prevent the crumble layer from over-browning). Bake for 10-20 minutes, depending on the size of the apple crisp. It’s done when heated through.

Alternatively, reheat in the microwave to the desired temperature.

Helpful tips:

• Generally, apple crisps are peeled, but they can be kept unpeeled. Be sure to wash thoroughly if left unpeeled. Keep in mind that some apple varieties have tougher and thicker peel and will not break down well during baking.
• Combining a couple of varieties of apples provides a broader flavor profile and prevents a one-dimensional textural experience. 
• When combining soft apples, like McIntosh, with firmer apples, cut the softer apples larger to allow them to stand up better to the long cooking time.
• If your crumb topping feels wet and sticky after mixing, add a little more flour, starting with 1 tablespoon.
• The cooking time provided is a guideline. You might need to make adjustments depending on the type of apples used. Softer apples, like McIntosh, will cook faster. If you’re not combining the soft apples with firmer ones, check for doneness at the 40-minute mark. Alternatively, harder apples may take longer than the suggested timeframe.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Vegetable peeler
• Chef knife
• Cutting board
• 8 x 8-inch square baking pan

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Old-Fashioned Apple Crisp

Author: Thao | In Good Flavor Cooking Method:Oven Baked/Roasted Cuisine:American Courses:Appetizer, Main Dish Recipe Keys: B Baking

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 15 minutesTotal time:1 hour 35 minutesServings:6 Servings

Description

Apple crisp is the ultimate fall dessert. This Old-Fashioned Apple Crisp has sweetened tender apples, the warmth of cinnamon, and the crispiness of buttery crumble. It is sublime served with a scoop of vanilla ice cream.

Ingredients

• 6 large apples (about 8 cups chopped or about 3 pounds)
• 1/4 cup granulated sugar
• 1/8 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 3-4 tablespoons all-purpose flour (See Note*)

For the crumb topping:

• 2/3 cup all-purpose flour
• 2/3 cup quick cooking oats
• 2/3 cup packed dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1 /16 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 5 tablespoons unsalted butter, melted and cooled to room temp

Instructions

1. Preheat oven to 350 degrees F.
2. Prepare the crumb topping: combine flour, oat, brown sugar, baking powder, baking soda, cinnamon, salt, and melted butter in a bowl. Use a fork to blend the mixture. When it begins to clump, switch to using your hands to work the mixture into small crumbly bits. Set aside.
3. Peel, core, and slice the apples into 8 wedges. Slice each wedge into 1/8-inch thick chunks. If using a mixture of soft and firm apples, slice the soft apples thicker. Place in a large mixing bowl.
4. In a small mixing bowl, mix granulated sugar, salt, cinnamon, and flour. Pour onto apples. Mix to combine.
5. Drizzle vanilla extract throughout. Mix well to incorporate.
6. Coat an 8 x 8 x 2.5-inch square baking pan with cooking spray. Add apples and spread evenly. Spread the crumb topping over the apples.
7. Bake at 350° F for 55-75 minutes or until desired tenderness is reached. Bake inside a pan placed on a baking sheet to catch any possible dripping, if desired. Loosely cover with aluminum foil after 40 minutes to prevent over browning.
8. Apple crisp is done when a toothpick or pointy knife can pierce through the apple crisp with minimal resistance. Make sure to check the center where it takes the longest to cook.
9. Allow to cool slightly before serving. Serve with a dollop of vanilla ice cream.
10. Makes 6 servings.

Notes:

• * Use 4 tablespoons flour if using watery apples like Red Delicious and McIntosh.
• To speed up cooking time, bake in a 9 x 9-inch baking pan. Check for doneness/desired consistency about 10 minutes early.
• The apple crisp can be stored at room temperature for up to 2 days. I prefer to store mine refrigerated for a longer shelf life.
• If your crumb topping feels wet and sticky after mixing, add a little more flour, starting with 1 tablespoon.

Keywords:Chicken Wings, Baked Chicken Wings, Rosemary Garlic, Baked Wings, 5-Ingredient

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