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apple crisp in a white bowl.
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4.80 from 10 votes

Easy Apple Crisp Recipe

This is my absolute FAVORITE pie recipe. It's the reason I started this blog! A buttery crust filled with sweet apples and a crunchy sweet crumble on top. It's the perfect WOW dessert, especially with ice cream!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Dorothy Kern
Cost: $8

Ingredients

For the apples:

  • 3 pounds apples (Granny Smith or Honey Crisp)
  • 1 teaspoon lemon juice
  • 1 cup (237ml) apple cider
  • 2 tablespoons (28g) unsalted butter
  • ¼ cup (50g) sugar
  • 1 teaspoon ground cinnamon

For the crumb:

  • ⅔ cup (134g) packed brown sugar
  • 1 cup (124g) all-purpose flour
  • 1 cup (84g) quick cooking oats
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 8 tablespoons (113g) unsalted butter, melted

Instructions

  • Preheat oven to 350°F. Spray a 9x13-inch pan with nonstick cooking spray.
  • Peel, core, and slice apples. I like to cut them into thin slices, but you can cut them however you want. Sprinkle with about 1 teaspoon of lemon juice to prevent too much browning.
  • Place apple cider in a 12-inch skillet over medium-high heat. Bring to a boil and cook until it reduces by half, approximately 5-8 minutes. Remove cider from pan.
  • Place butter in the pan over medium heat and melt. Add apples, sugar, and cinnamon. Stir to coat apples. Cook, stirring occasionally, until apples just begin to soften (about 10-15 minutes depending on the size and thickness of your apples). You don't want them fully cooked, just partially (a little firmer than when you do a fork test to a potao).
  • While apples are cooking, add brown sugar, cinnamon, salt, flour, and oats to a medium sized bowl Stir to combine. Add melted butter and stir with a fork until thick and crumbly.
  • Once apples are done, add the reduced cider and apples to prepared pan. Sprinkle with crumble topping.
  • Bake for about 20-25 minutes, or until crumble is lightly browned around the edges.
  • May be made a day in advance. Refrigerate overnight. Serve with whipped cream or ice cream.

Notes

  • If you have an oven-safe skillet that's at least 12-inches around, you can use that for baking instead of transferring the mixture to a 9x13-inch pan.

Nutrition

Serving: 1serv | Calories: 317kcal | Carbohydrates: 48g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 62mg | Potassium: 141mg | Fiber: 3g | Sugar: 30g | Vitamin A: 479IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg

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