Home Baked Apple Crisp Recipe

Prepare apples

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch (or similar 3-quart) baking dish. Peel, core and slice the apples about 1/4 inch thick and place them in a large mixing bowl.

Add the granulated sugar, 1/4 cup packed brown sugar, lemon juice, cornstarch, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/8 tsp salt to the sliced apples. Toss gently until the apple slices are evenly coated and the cornstarch begins to clump slightly — this will thicken the juices while baking.

Transfer the coated apples into the prepared baking dish and arrange them in an even layer. Pour any accumulated juices from the bowl over the apples.

Make the oat topping

In a medium bowl combine 1 cup rolled oats, 3/4 cup all-purpose flour, 1/2 cup packed brown sugar, 1 tablespoon granulated sugar (if using), 1/2 tsp cinnamon and 1/8 tsp salt. Stir to distribute dry ingredients evenly.

Add 1/2 cup (1 stick) cold unsalted butter cut into small cubes to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs and pea-sized bits of butter remain. If using nuts, fold in 1/2 cup chopped walnuts or pecans now.

Scatter the topping evenly over the apple layer, covering as much surface as possible in a single layer. Lightly press down in a few places so some topping contacts apples (this helps prevent completely soggy pockets).

Place the baking dish on a rimmed baking sheet to catch any bubbling juices and bake in the preheated oven for 40–50 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 foil for the last 10–15 minutes.

Remove from oven and let the crisp cool for at least 15 minutes on a wire rack. Cooling allows the filling to thicken and makes serving cleaner.

Spoon warm apple crisp into bowls and serve with vanilla ice cream or whipped cream if desired.

Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes to crisp the topping, or reheat individual portions in the microwave (topping will soften).