Description
This classic apple crisp from Joy of Cooking delivers tender, cinnamon-spiced apples beneath a buttery, golden-brown oat topping. The filling balances sweet and tart with a hint of lemon, while the crisp stays crunchy on top and slightly chewy where it meets the fruit. Serve warm with a scoop of vanilla ice cream for the ultimate comforting dessert.
Ingredients
- For the filling:
- 2 pounds (about 6 medium) tart apples, such as Granny Smith or Honeycrisp, peeled, cored, and sliced 1/4-inch thick
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 tablespoon fresh lemon juice
- For the topping:
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch cubes
Instructions
- Preheat the oven to 375°F (190°C). Position a rack in the middle of the oven. Lightly butter or spray an 8-inch square baking dish (or 9-inch round) with nonstick cooking spray.
- In a large bowl, combine the sliced apples, granulated sugar, 1/4 cup brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon, nutmeg, 1/4 teaspoon salt, and lemon juice. Toss with your hands or a spatula until the apples are evenly coated and no dry sugar remains. The lemon juice prevents browning and brightens the flavor.
- Transfer the apple mixture to the prepared baking dish, spreading it into an even layer and pressing down gently to eliminate large air pockets. Set aside.
- In a separate medium bowl, whisk together the 3/4 cup flour, rolled oats, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt until well combined. Add the cold butter cubes.
- Using your fingertips or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized butter lumps. Be careful not to overmix; you want clumps for a textured topping.
- Scatter the topping evenly over the apples, covering them completely. Do not press down; leaving it loose ensures a crisp, crumbly texture.
- Bake for 40 to 45 minutes, until the topping is deep golden brown and the apples are tender when pierced with a knife and the juices bubble thickly around the edges. If the topping browns too quickly, tent loosely with aluminum foil after 30 minutes.
- Remove from the oven and let cool on a wire rack for at least 15 minutes before serving. The filling will thicken as it rests, making it easier to portion.
- Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
- To store, cover leftovers tightly and refrigerate for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10-15 minutes, or microwave individual portions on high for 30-45 seconds.
Notes
Storage: Cover and refrigerate leftovers for up to 3 days. Freezing: Assemble the crisp in a freezer-safe dish, wrap tightly, and freeze unbaked for up to 3 months. Bake from frozen at 375°F (190°C) for 60-70 minutes, until bubbly and golden. Reheating: For best results, reheat in a 350°F (175°C) oven for 10-15 minutes; microwave individual portions on high for 30-45 seconds, though the topping will soften.
Nutrition
- Calories: 529
- Sugar: 50g
- Sodium: 234mg
- Unsaturated Fat: 15g
- Carbohydrates: 77g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 61mg
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