Description
A classic and comforting apple crisp featuring tender baked apples topped with a crunchy, buttery cinnamon oat crumble. Perfect for fall desserts, this easy-to-make recipe pairs wonderfully with a scoop of vanilla ice cream.
Ingredients
Scale
Apple Filling
- 5 cups fresh apples, sliced
- 1/2 cup granulated white sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
Crisp Topping
- 1/2 cup all purpose flour
- 1/3 cup old fashioned oats
- 2/3 cup packed brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup (1/2 stick) butter, melted
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Grease a deep dish pie plate or a large baking dish with butter or cooking spray to prevent sticking, then set it aside.
- Mix Apple Filling: In a large bowl, combine the sliced apples with granulated sugar, cinnamon, and vanilla extract. Stir thoroughly until the apples are fully coated with the sugar and spices. Transfer this mixture evenly into the prepared baking dish.
- Prepare Crisp Topping: In a medium bowl, mix together the flour, oats, brown sugar, salt, and cinnamon. Pour in the melted butter and stir until the mixture becomes crumbly and well coated.
- Assemble and Bake: Sprinkle the crumb topping evenly over the apple filling in the baking dish. Place the dish in the preheated oven and bake for 45 to 60 minutes, or until the fruit is tender and the topping turns golden brown.
- Cool and Serve: Remove the apple crisp from the oven and allow it to cool slightly. Serve warm, ideally topped with a scoop of vanilla ice cream for a classic pairing.
Notes
- This apple crisp is an ideal fall dessert featuring fresh apples and a buttery cinnamon oat topping.
- For extra flavor, try using a mix of sweet and tart apple varieties.
- Serving warm with vanilla ice cream enhances the rich flavors and provides a creamy contrast.
- Store leftovers in the refrigerator and reheat gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 253 kcal
- Sugar: 39 g
- Sodium: 130 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 15 mg
