Apple Crisp Recipe

Preheat oven to 350°F (175°C). Lightly butter a 9x9-inch (or 8x8-inch) baking dish or a similar-sized cast-iron skillet.

Peel, core, and slice the apples into 1/4- to 1/2-inch thick slices. You should have about 6 cups once sliced.

In a large bowl, combine 1 tablespoon granulated sugar, 1 tablespoon light brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 tablespoon lemon juice, 1/2 teaspoon vanilla extract, and 1 tablespoon cornstarch. Whisk together until smooth.

Add the sliced apples to the spice mixture and toss thoroughly to coat. If the apples are very dry, add 1–2 tablespoons of water to help the cornstarch distribute evenly. Let the mixture sit 5 minutes so the juice starts to release.

Transfer the coated apples to the prepared baking dish, arranging them into an even layer. Dot the top with the 2 tablespoons of cubed unsalted butter.

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

Pour in 6 tablespoons melted unsalted butter and mix with a fork or spatula until the mixture is evenly moistened and clumps form. If using, stir in 1/2 cup toasted chopped pecans or walnuts.

Taste a small pinch and adjust sweetness or cinnamon if desired.

Evenly sprinkle the crumble topping over the apple layer, pressing lightly in spots to ensure some topping adheres to the fruit.

Place the dish in the preheated oven and bake for 35–45 minutes, until the filling is bubbling at the edges and the topping is golden brown. If the topping browns too quickly, loosely tent the dish with foil for the last 10–15 minutes.

For a slower-cooked, more tender apple texture (optional): reduce oven to 325°F (165°C) and bake for 50–60 minutes, checking that the topping reaches a golden color and the filling bubbles.

Remove from oven and let the crisp rest for 10–15 minutes to allow the filling to thicken slightly before serving.

Scoop warm apple crisp into bowls or serve directly from the baking dish. Top each serving with a scoop of vanilla ice cream and garnish with a mint leaf, if using.

Serve within 30 minutes for best contrast between hot filling and cold ice cream. Leftovers can be refrigerated up to 3–4 days and reheated in a 325°F (165°C) oven until warmed through; refresh topping under the broiler briefly if desired.