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Classic Apple Crisp with Buttery Cinnamon Oat Topping

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Classic apple crisp made with thinly sliced apples tossed with lemon juice, sugar, flour, and cinnamon, then topped with a buttery cinnamon oat crumble. Bake until the topping is golden and crisp and the apples are tender and bubbling.

Ingredients

Scale

For the Apple Crisp Filling

  • 4 lbs firm, crisp apples, 11–12 medium apples
  • 2 Tbsp lemon juice
  • 3/4 cup granulated sugar, or to taste
  • 3 Tbsp all-purpose flour, or 1 1/2 Tbsp cornstarch for gluten-free
  • 1 1/2 tsp cinnamon

For the Crumb Topping

  • 1 3/4 cups all-purpose flour, or 1:1 gluten-free flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp fine sea salt
  • 1 cup unsalted butter, or 16 Tbsp, at room temperature, plus 1/2 Tbsp for greasing the pan
  • 1 cup old-fashioned rolled oats

Instructions

  1. Generously butter a 9×13 casserole dish with 1/2 Tbsp butter. Preheat the oven to 375°F.
  2. Peel, core, and thinly slice the apples to 1/4-inch thickness. You should have about 12 cups of sliced apples. Squeeze 2 Tbsp lemon juice over the apples and toss to coat.
  3. In a separate bowl, stir together 3/4 cup granulated sugar, 3 Tbsp flour, and 1 1/2 tsp cinnamon. Sprinkle the mixture over the apples and toss to combine. Transfer the apples to the buttered casserole dish.
  4. In a large bowl, use your hands to stir together the flour, oats, brown sugar, granulated sugar, cinnamon, and salt. Add the diced butter and work it into the mixture with your hands until pea-sized crumbs form throughout.
  5. Spread the crumb topping evenly over the apples.
  6. Bake at 375°F for 45–50 minutes, or until the topping is golden and crisp, the apples are tender when pierced with a knife, and thick juices are bubbling around the edges.

Notes

  • Apple varieties: Golden Delicious, Granny Smith, Honeycrisp, or a combination of firm, crisp apples work well.
  • Adjust sweetness: For tart apples such as Granny Smith, increase the sugar to 1 cup or adjust to taste.
  • Gluten-free option: Use 1 1/2 Tbsp cornstarch in the filling and a 1:1 gluten-free flour in the topping.
  • Storage: Cover and store at room temperature for up to 1 day or refrigerate for 3–5 days.
  • Freezing: Freeze for up to 3 months and thaw overnight in the refrigerator.
  • Reheating: Reheat uncovered at 350°F until warmed through.

Nutrition

Find it online: https://cookingrecipetips.com/classic-apple-crisp-with-buttery-cinnamon-oat-topping/