Easy Apple Crisp
An Easy Apple Crisp that's warm from the oven and topped with salted caramel and a scoop of vanilla ice cream! The oat crumble mixing with the warm spices makes this a classic dessert!
Servings: 8
Calories: 339kcal
Equipment
Ingredients
Apple Crisp Filling:
- 8-9 small Honeycrisp and Granny Smith apples (~6-7 cups) peel them or don't, your call!
- 1 tablespoon fresh lemon juice
- ¼ cup brown sugar
- 2 teaspoons vanilla paste
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 tablespoon cornstarch
Crumb Topping
- ⅔ cup old-fashioned rolled oats
- ⅔ cup light brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ cup 1 stick salted butter cubed (NOT room temperature)
For Serving
- Vanilla Ice Cream
- Salted Caramel Sauce homemade or store-bought
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9x13 baking dish or a 10-12 inch cast iron skillet with nonstick cooking spray. Set this aside for now.
- FILLING: in a large bowl, combine the apples slices with lemon juice, brown sugar, vanilla bean paste, cinnamon, kosher alt, and cornstarch. Toss to coat the apple slices. Add the apple filling to the prepared dish or skillet, set aside for now.
- CRUMB TOPPING: in a medium bowl, toss together the ingredients for the oat topping. Add the rolled oats, light brown sugar, flour, and cinnamon. Mix using a whisk or with your hands.Add the cubed butter and break it down using pastry blender or with your fingertips. Some kidney bean-sized pieces are okay. Sprinkle the oat crumble mixture over the apple slices.
- BAKE: place the apple crisp in the oven and let bake for 35-45minutes or until the filling is bubbly and the oat topping is golden brown. If at any point the filling starts to brown too much, loosely tent with a piece of foil.
- LET COOL: once done, allow the apple crisp to cool for 10 minutes before serving topped with vanilla ice cream scoops and salted caramel sauce. Enjoy!
Notes
- For the apples: use a variety of tart and sweet apples. I like to use at least 4 (but usually 6) Granny Smiths, but typically even more if I'm planning on serving this with salted caramel. It just balances the flavors better. But Fuji and Braeburns are other good options to use. Cut the apple in varying wedges to add some textural differences within the crisp.
- Feel free to add a handful of chopped pecans to the crumb topping if you want to give this a bit of nuttiness!
- Leftover apple crisp: should be stored in an airtight container for up to 4 days.
Nutrition
Calories: 339kcal | Carbohydrates: 58g | Protein: 2g | Fat: 12g | Fiber: 5g | Sugar: 41g
