Layers of warm cinnamon spiced apples topped with a crunchy and crispy pecan/oat crumble. This is without a doubt the best Apple Crisp you will ever make!
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My favourite pie ever is Apple Pie, but between making the crust, letting it chill, rolling it out, shaping it, making the filling, lattice crust, egg washes etc. etc. etc. It can be pretty time consuming. So today I bring you the next best thing: Apple Crisp or “Apple Crumble”!
The Best Apple Crisp
The one thing I love most about apple crisps is that they’re just as delicious as apple pies, but they take even less time and effort to make! There’s only two parts to this recipe — the apple filling and the crumble topping. Each part can be made in less than 10 minutes and are straightforward enough for beginners to master!
Why You’ll Love This Apple Crisp Recipe
- The filling isn’t watery
- The crumble topping uses melted butter instead of cold butter so there’s no need for a pastry cutter
- It’s sweet, but not too sweet
- Ready to eat after a few short steps and 45 minutes of bake time
What Kind of Apples Should I use?
When it comes to apple crisp, apple pie or any apple dessert, it’s best to use a variety of apples instead of just one kind. A mixture of sweet and tart apples is definitely the way to go. So for tart, I like to use Granny Smith apples, and for sweet I usually go for Honey Crisp but you could also use Pink Lady, Fuji or Gala apples.
Some people like to dice their apples or cut them in large chunks, but I prefer and recommend cutting the apples into thin slices. I like to use one of these apple cutters to get equal sized chunks, then I slice each chunk into thin slices.
This is really all about preference, though, because the thinly sliced apples will be nice and soft when baked. However, larger chunks of apples will be more firm so if that’s what you want, go for the chunks! Just make sure they’re all the same size to ensure even baking.
The Best Crumble Topping
Words can’t describe how much I adore this crumble topping! It’s crispy and crunchy, but it isn’t rock hard. You’ll need 9 ingredients to make the crumble, but they’re very simple ingredients.
- Brown sugar
- Baking powder
- Pecans (optional, but adds great flavour and an extra crunch!)
To make it, simple combine all the ingredients together in a bowl or a food processor. Though I only used a food processor in my older crumble recipes because I used cold chunks of butter so the processor made it easier to mix.
This time we’ll be using melted butter, so the only thing you truly need is a fork!
As for the apples, throw in some brown and white sugar to sweeten things up a bit. Not a lot, just 2 tablespoons each. A bit of lemon juice is necessary to prevent the apples from browning, but you won’t taste it so don’t worry. Flour to thicken the filling along with cinnamon and nutmeg to make it taste amazing!
Pour the filling into your pie dish (you can use any oven safe dish you want, as long as it’s big enough to fit the apples). I like to spoon the apples into the dish a little at a time to really pack them in there, but since this isn’t a pie, that really isn’t necessary. I’m just extra.
Sprinkle on the crumble, then bake in the oven for 45 minutes, lowering the temperature halfway through to prevent over browning.
Enjoy Your Apple Crisp The Right Way
This apple crisp is mouthwatering even if you enjoy it plain, but honestly, a large scoop of vanilla ice cream and a drizzle (or blanket) of salted caramel sauce is the way to go.
You don’t have to go through the extra step of making my homemade caramel if you don’t want to, but it would be a crime to not top this with ice cream. It takes this dessert to heavenly levels of pure deliciousness!
Did you make the BEST Apple Crisp? Let me know how they turned out in the comments below! And don’t forget to leave a rating!
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Let’s get baking!
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1/2 tsp baking powder
- 1 teaspoon ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 2/3 cup pecan halves, finely chopped (optional)
- 1 cup old-fashioned rolled oats
- 1/2 cup unsalted butter, melted
- 5-6 large apples, peeled, cored and thinly sliced (I used Granny Smith and Honey Crisp)
- 2 Tbsp light brown sugar, packed
- 2 Tbsp granulated sugar
- 1 Tbsp freshly squeezed lemon juice
- 2 Tbsp all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Vanilla ice cream
- Salted Caramel Sauce
For the Crumble Topping:
- Add all the ingredients to a medium bowl and stir with a fork until combined and crumbly. Cover the topping and refrigerate until ready to use.
For the Apple Filling:
- Preheat the oven to 375°F. Place the thinly sliced apples in a large bowl and add the brown sugar, granulated sugar and lemon juice and toss to combine.
- In a small bowl, combine flour, cinnamon, nutmeg and salt. Sprinkle over the apple mixture and toss to combine.
- Pack apples into a 9-inch baking dish. Sprinkle the crumble topping on top of the apple filling.
- Bake in preheated oven for 40-45 minutes, or until the top is crisp and golden and the filling is bubbling.
- Allow crisp to cool for 10-15 minutes before serving. Serve with a scoop of vanilla ice cream and drizzle with salted caramel sauce, if desired. Enjoy!
1. The crumble topping can be made ahead of time and stored in the refrigerator for up to 5 days.
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