Description
Grandma’s Apple Crisp is a classic, comforting dessert featuring tender, cinnamon-spiced apples baked under a crunchy oat and brown sugar topping. This easy-to-make recipe combines tart Granny Smith or sweet Honeycrisp apples with warm spices and a buttery crumble, perfect for cozy fall evenings or any time you crave a nostalgic treat.
Ingredients
Scale
For the Apple Filling
- 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Crisp Topping
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup cold unsalted butter, cubed
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Apple Filling: In a large bowl, toss the peeled, cored, and sliced apples with granulated sugar, brown sugar, cinnamon, vanilla extract, and lemon juice until evenly coated. Spread this mixture evenly in the prepared baking dish.
- Make Crisp Topping: In a separate bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and nutmeg. Add the cold cubed butter and use your fingers or a pastry cutter to blend until the mixture becomes crumbly and resembles coarse crumbs.
- Assemble Crisp: Evenly sprinkle the crumbly topping over the apple mixture in the baking dish, covering the fruit completely.
- Bake: Place the assembled dish in the preheated oven and bake for 40-45 minutes or until the topping is golden brown and the apple mixture is bubbly around the edges.
- Cool and Serve: Let the apple crisp cool slightly before serving. For extra indulgence, enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Use tart apples like Granny Smith for a tangy flavor or sweeter varieties like Honeycrisp for a natural sweetness.
- For a nuttier topping, add 1/4 cup chopped walnuts or pecans to the oat mixture.
- Make sure the butter is cold before mixing to achieve a crumbly texture that crisps up nicely.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
- This dessert pairs wonderfully with vanilla ice cream, whipped cream, or even a drizzle of caramel sauce.
