If you’re craving apple pie but simply don’t have the time—or patience—to make the classic American dessert, make a quick and easy apple crisp instead. No need for a pie crust here, just toss together butter, brown sugar, and oats and pile it on top of sweet, spiced apples. The melt-in-your-mouth topping bakes up buttery and crispy, while the apples soften enough that you can cut them with a spoon. For the perfect finishing touch, serve with scoops of vanilla ice cream.
Apple crisp vs. apple crumble.
While apple crisps and apple crumbles are similar, one ingredient sets them apart. Apple crisp is topped with a combination of oats, flour, brown sugar, and butter. An apple crumble topping has the same ingredients, just without the oats. TMYK!
The best apples to use for apple crisp.
For baking, you want a flavorful apple that will soften slightly, but not turn into applesauce. These three varieties are at the top of our best-for-crisp list. You can use all of one variety or use a mix of apples, which will give your dessert a deeper, more complex flavor.
— Honeycrisp: A sweet, crisp, juicy apple that holds up well in baked goods. Buy extras for adding to salads and snacking.
— Granny Smith: The OG of baking apples. Cooking Granny Smiths tempers their classic tartness a bit, but they'll still retain plenty of flavor.
— Pink Lady: Pink Lady apples are on the mild side, but they still have a good flavor and texture for baking.
Top tips on how to make the best apple crisp.
— Coat your apples in cornstarch. Tossing the sliced fruit in cornstarch will thicken the filling, helping the delicious juices cling to the fruit.
— Don't skip the nutmeg. It’s not as pronounced as the cinnamon, but nutmeg complements the spices in a warm and welcoming way. And 1/4 teaspoon might not seem like a lot, but a little nutmeg goes a long way, particularly if it's freshly grated.
— Add a little acid. A couple tablespoons of fresh lemon juice is the key to balancing out the sweetness of this dessert.
— Use the right oats. Rolled oats (also called old-fashioned oats) are the best choice for a crisp, because they'll give you the crisp, crunchy topping you're looking for. Quick oats will work in a pinch, but the oats are cut into pieces, which will give the topping a different look and a finer texture. Avoid steel-cut oats, which don't have the right texture and will take too long to cook.
Storage.
This apple crisp can be stored covered at room temperature for up to 2 days. To keep longer, store covered in the refrigerator for up to 5 days. Want to make this ahead? Assemble the crisp, wrap it tightly in plastic wrap and foil, and freeze it for up to 3 months. Thaw it overnight in the refrigerator, then bake until the top is golden brown and the filling is bubbly, which should take about an hour.
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