Deep Dish Apple Crisp Recipe

Prepare apples

Preheat the oven to 350°F (175°C). Grease a 9x13-inch or a deep 9-inch pie dish (about 3-inch deep) with butter or nonstick spray. Peel, core, and slice apples into 1/4-inch slices until you have about 6 cups.

In a large bowl, combine the sliced apples with 1 tablespoon granulated sugar, 1 cup packed light brown sugar, 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 2 tablespoons all-purpose flour, and 1 teaspoon salt. Toss thoroughly so the fruit is evenly coated; the flour and sugar will help thicken juices while baking.

Transfer the coated apples into the prepared deep dish, spreading them in an even layer and pressing down lightly so the surface is compact and level.

In a medium bowl, whisk together 1.5 cups rolled oats, 1 cup all-purpose flour, 3/4 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt until homogenous.

Add 12 tablespoons (1 1/2 sticks) cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the oat mixture until the texture resembles coarse crumbs with pea-sized bits of butter remaining. If using, fold in 1/2 cup finely chopped walnuts or pecans for crunch.

Evenly sprinkle the crumb topping over the apples in the dish. Gently press down in a few spots so some topping contacts the apple surface, leaving some crumbly peaks to crisp.

Drizzle the 1 tablespoon melted butter over the top of the crumb mixture to encourage browning.

Place the assembled deep dish apple crisp on a baking sheet (to catch any bubbling juices). Bake in the preheated 350°F (175°C) oven for 45–55 minutes, or until the topping is golden brown and the apple filling is bubbling at the edges. If the topping browns too quickly, tent loosely with aluminum foil for the final 10–15 minutes.

Remove from the oven and let rest for 10–15 minutes to allow the filling to thicken slightly. The dish will be very hot; allow it to settle before serving.

Scoop warm portions into bowls or plates and top each with a scoop of vanilla ice cream. Optionally drizzle a little warmed caramel sauce or extra melted butter for richness. Serve immediately warm à la mode.