Apple Crisp
Classic apple crisp with a buttery oat topping. Tender spiced apples with orange and lemon zest beneath a golden, crumbly streusel. Perfect served warm with ice cream.
1 hr
1 hr
Ingredients
Topping
Equipment Needed
- 9 by 14 by 2-inch oval baking dish
- pastry cutter
Ingredients
Topping
Equipment Needed
- 9 by 14 by 2-inch oval baking dish
- pastry cutter
Instructions
Prepare the Apples
- 1
Preheat oven
Preheat the oven to 350°F.
- 2
Prepare baking dish
Butter a 9 by 14 by 2-inch oval baking dish (or use a large cast iron skillet and place it on stovetop to bring apples up to heat prior to the oven).
- 3
Mix apple filling
Combine the apples with the zests, juices, sugar, spices, and corn starch. Blend well with hands or two spatulas.
- 4
Transfer to dish
Pour into the dish or skillet.
Make the Topping
- 1
Mix topping
Using pastry cutter, combine the flour, sugars, salt, oatmeal, and cold butter in a bowl. Mix until the mixture is crumbly and the butter is the size of peas.
- 2
Add topping
Scatter evenly over the apples. Press down to create a layer but leave holes for steam vents.
Bake and Serve
- 1
Bake
Place the crisp on a sheet pan and bake for 1 hour at 350°F (or 45-50 minutes at 375°F) until the top is brown and the apples are bubbly.
- 2
Serve
Serve warm with whipped cream or ice cream.
Cook's Notes
Ina Garten uses McIntosh or Macoun apples; Emeril Lagasse uses half Granny Smith and half Golden Delicious; Rachel Ray uses Cortland. For extra crunch, add crumbled shortbread cookies or chopped pecans to the topping, but don't make it too thick.
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