Apple Crisp Recipe

Preheat and prepare dish

Preheat oven to 350°F (175°C). Lightly butter or spray a 9x13-inch baking dish (or comparable 3-quart dish).

Peel and slice apples

Peel, core, and slice the apples into 1/4-inch thick slices until you have about 6 cups. Place slices in a large mixing bowl.

Add sugars, flour and flavorings: To the bowl with the apples add 1 tablespoon brown sugar, 2 tablespoons granulated sugar, 2 tablespoons all-purpose flour, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 1 teaspoon kosher salt. Toss gently but thoroughly to coat apples evenly; the flour helps thicken juices as the apples bake.

Arrange apples in dish: Transfer the coated apple slices to the prepared baking dish, spreading them out evenly and mounding slightly in the center. Press down gently so apples are level and juices will bubble into the topping.

Combine dry ingredients

In a medium bowl mix 1 1/2 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 kosher salt until homogenous.

Cut in butter

Cut 10 tablespoons (1 1/4 sticks) of very cold unsalted butter into small cubes. Add butter to the dry oat mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture holds together when pressed and resembles coarse crumbs with some pea-sized bits. Do not overwork; a few larger pieces create a nice crumbly texture.

Add nuts (optional)

If using, fold in 1/2 cup chopped walnuts or pecans so they are evenly distributed through the topping.

Top the apples: Evenly sprinkle the oat topping over the apple layer, covering as much surface as possible. Gently press some topping into the apples so it adheres, leaving some loose crumbs on top for crispness.

Bake the crisp: Place the baking dish on a rimmed baking sheet to catch possible drips. Bake in the preheated 350°F (175°C) oven for 40–50 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. If the topping browns too quickly, tent loosely with foil for the last 10–15 minutes.

Finish and rest: Remove from oven and let cool on a wire rack for 15–20 minutes to allow juices to thicken slightly and filling to set. This also makes serving easier.

Portion and garnish: Spoon warm apple crisp into bowls or onto plates. Top each portion with a scoop of vanilla ice cream and drizzle with caramel sauce if desired. Serve warm.

Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat individual portions in the microwave for 45–60 seconds or rewarm the whole dish in a 325°F (160°C) oven until heated through, about 15–20 minutes.