So, You Want to Make Apple Crisp? Let’s Chat
I can’t even count the number of times I’ve baked an apple crisp on some random Sunday, basically just to make the house smell like autumn (or honestly—cover up the smell of those weird leftovers lingering in the fridge). I got hooked on this recipe, the old fashioned easy apple crisp, thanks to my mum who always claimed it was her secret weapon for grumpy days. You know, there’s something wildly comforting about scooping up warm apple crisp with clouds of vanilla ice cream melting all over—it’s pure nostalgia. Oh! I should mention, once I tried to substitute half the sugar with honey and my cousins refused to visit again for a month. Lesson learned: don’t get too experimental if you like having company.
Why You’ll Love This (Or At Least Not Hate It)
I trot this recipe out when apples are starting to look a little sad in the fruit bowl, or when neighbours pop by and I need to look like I have my life together. My family basically demands it at every gathering; my brother claims he can hear the crisp “calling” him from the next street over. If you’re not a fan of peeling apples (I sure am not, though I pretend to be precise about it), just leave some skin on. Nobody will stage a protest. And if you’ve ever felt defeated by fancy desserts with twelve layers—mate, this recipe’s for you.
Gathering the Goods: Ingredients
- About 6 apples (Granny Smith or whatever you’ve got—sometimes I mix in pears if I’m running low)
- 3/4 cup brown sugar (I’ve used coconut sugar once. It was… alright.)
- 3/4 cup old fashioned rolled oats
- 1/2 cup plain flour (self-raising if I can’t be bothered to check the bag—no drama)
- 1 tsp cinnamon (or a haphazard shake or two—it’s not rocket science)
- 1/2 cup unsalted butter, cold & cubed (Seriously, margarine if that’s what’s lurking in your fridge… my grandmother would disown me, but it does work)
- Pinch of salt
- Optional: a little vanilla extract, and more cinnamon if you like things wild
Casual Assembly Instructions (No Stress)
- Preheat your oven to 180°C (350°F). I almost always forget until I’ve cut all my apples, so don’t stress if you do too.
- Peel and slice your apples. Actually, sometimes I just chop them up—tiny cubes, wedges, whatever. Dump ‘em into a baking dish (a deep pie dish or whatever ovenproof thing you can find).
- Sprinkle a tablespoon of brown sugar and half the cinnamon over the apples, then toss them with your hands (messy, but fun in a toddler-sort-of-way).
- Now the topping: in a big-ish bowl, mix together your oats, flour, the rest of the sugar, and cinnamon. Then I throw in the cubed butter. This is where I usually get my hands in and squish everything together until it’s a big bowl of weird-looking pebbles. If it’s sticky, add more oats. Don’t panic if it looks dry—melts in the oven.
- Scatter this over the apples. Yes, scatter—with reckless abandon.
- Pop it all in the oven. Bake for 35—40 minutes; sometimes I go 45 if I see the top isn’t brown enough. When it’s bubbling and the top looks like crispy golden rubble, you’re good.
Little Notes I Learned the Hard Way
- Let it cool for 10 minutes otherwise it’s like molten lava and will burn your tastebuds clean off. (Ask me how I know.)
- If your apples are really tart, toss in a spoon of extra sugar; if they’re sweet, just leave it out. Don’t overthink it.
What If You Want to Mix Things Up?
I once tossed in blueberries with the apples—tasted like summer in a bowl. Mixed nuts in the topping (hazelnuts!) are good too, though pecans once got weirdly chewy. I legit tried adding a splash of whiskey in the filling, and… eh, wouldn’t recommend unless you like your dessert to bite back. (Speaking of, Serious Eats has their own wild takes on apple crisp, if you fancy a rabbit hole.)
What You’ll Need (Or Not Need)
I use a bog-standard ceramic pie dish. You can use a glass one or honestly, a cake tin in a pinch. No pastry blender? Two butter knives or your plain ol’ fingers do just fine (but it gets messy, mind).
Stashing the Leftovers
Officially: should keep in the fridge 3–4 days in a covered container. Honestly, in my house it never lasts more than a day—if I manage to save some, I reckon it tastes better the next morning cold, with Greek yogurt. Breakfast? Don’t judge me.
Serving Thoughts (And Family Weirdness)
Serve it warm with scoops of vanilla ice cream. Or custard. Or—my cousin always adds a drizzle of cold cream straight from the fridge, which I still find a bit odd, but to each their own. If you can, sneak the corner bit for yourself; it’s the crunchiest.
Pro Tips from Someone Who’s Messed Up Before
- Don’t microwave the butter thinking it’ll be easier to mix—trust me, it turns the topping to mush.
- If you add too many apples, the dish bubbles over. Line the oven with foil (you’ll thank me later).
- Yes, you should let it cool before scooping; I once tried to rush it and ended up with apple goop. Still tasty, though.
Oh! Quick FAQ I Get Asked (Or Made Up)
- Do I have to peel the apples? Not really. It’s just a texture thing. I keep the peels half the time and nobody’s ever complained.
- What apples work best? Granny Smith is classic, but I’ve used Pink Lady, Gala—even a random supermarket bag. Apples are apples, mate.
- Can I double this? Sure, but use a bigger dish and keep an eye on the bake time. Sometimes the crisp topping covers the apples too thick and you get a bit of a cakey layer—which is… an acquired taste, let’s say.
- Gluten free? Yes, sub gluten-free flour and certified GF oats. My mate tried it last month; worked a treat.
One last thing: if you’re like me and get distracted by random tasks mid-recipe, keep the apples covered with a damp cloth while you’re fussing around—otherwise, they brown. Not a disaster, but, you know, not the best look.
Ingredients
- 6 cups peeled, cored, and sliced apples (about 5-6 medium apples)
- 2/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup old fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 tsp salt
Instructions
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1Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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2In a large bowl, combine sliced apples, granulated sugar, cinnamon, and nutmeg. Toss to coat evenly and spread mixture into the prepared baking dish.
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3In a separate bowl, mix oats, flour, brown sugar, and salt. Add cold cubed butter and use a pastry blender or fingers to mix until the mixture is crumbly.
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4Sprinkle the oat topping evenly over the apple mixture.
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5Bake for 40 minutes or until the topping is golden brown and the apples are bubbly and tender.
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6Allow to cool slightly before serving. Serve warm, optionally with vanilla ice cream.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
310 caloriescal
Protein:
3 gg
Fat:
10 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
54 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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