Introduction
Apple crisp has been warming hearts and homes since the 1920s, emerging during the Great Depression as a more economical alternative to traditional apple pie. Unlike its cousin, the apple pie, the crisp forgoes a traditional pastry crust in favor of a simpler streusel-like topping made with oats – ingredients that were readily available even in tough times. This humble dessert has endured as a fall favorite, particularly during apple-picking season when orchards overflow with fresh fruit. The addition of a gluten-free option speaks to modern dietary needs while maintaining the soul-warming comfort of the original recipe. In many American households, the scent of baking apple crisp signals the official arrival of autumn, making it a treasured part of harvest celebrations and holiday gatherings.
Ingredients
• 6 large Granny Smith or Honeycrisp apples, peeled, cored, and sliced into 1/4-inch pieces
• 2 tablespoons fresh lemon juice
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1 cup old-fashioned rolled oats
• 1 cup all-purpose flour (or 1:1 gluten-free flour blend for GF version)
• 3/4 cup packed light brown sugar
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/2 teaspoon pure vanilla extract
• 1/4 cup sliced almonds (optional)
Step 1:
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 2:
In a large mixing bowl, toss sliced apples with lemon juice, granulated sugar, 1/2 teaspoon cinnamon, nutmeg, and 1/8 teaspoon salt until evenly coated.
Step 3:
Spread apple mixture evenly in the prepared baking dish.
Step 4:
In the same bowl, combine oats, flour, brown sugar, remaining cinnamon, and remaining salt.
Step 5:
Add cold butter cubes and vanilla extract. Using a pastry cutter or your fingers, work the butter into the dry ingredients until mixture resembles coarse crumbs.
Step 6:
Sprinkle topping evenly over apples. If using almonds, scatter them on top.
Step 7:
Bake for 45-50 minutes until topping is golden brown and apples are tender when pierced with a knife. Let cool for 15 minutes before serving.
Q: Can I make this ahead of time?
A: Yes, assemble up to 24 hours in advance, store covered in refrigerator, and bake just before serving.
Q: Why did my topping get soggy?
A: Using too much butter or overcrowding the pan can cause a soggy topping. Ensure butter is cold and don't compress the topping when applying.
Q: Can I freeze this apple crisp?
A: Yes, freeze unbaked for up to 3 months. Thaw overnight in refrigerator before baking.
• For best results, choose firm, tart-sweet apples that hold their shape when baked.
• Honeycrisp, Granny Smith, Braeburn, or Pink Lady apples work well.
• Can substitute coconut oil for butter to make dairy-free.
• Store-bought 1:1 gluten-free flour blend can replace all-purpose flour.
• Almonds can be replaced with pecans or walnuts, or omitted entirely.
• Apples should be uniform in size for even baking.
Serve warm, optionally topped with vanilla ice cream or whipped cream. Best enjoyed within 15 minutes of cooling.
Cover with plastic wrap or transfer to an airtight container. Store in refrigerator for up to 5 days. Reheat in 350°F oven for 10-15 minutes to restore crispness.
Prepare the topping while the oven preheats. Peel and slice apples last to prevent browning.
- Keep butter very cold until mixing for the crispiest topping
- Slice apples uniformly for even baking
- Don't pack down the topping; a loose sprinkle creates better crunch
Replace half the apples with pears for an Apple Pear Crisp, or add 1 cup fresh cranberries for a festive twist. For dairy-free version, substitute cold coconut oil for butter.
Serve with vanilla ice cream, caramel sauce, or warm custard. Pairs well with hot apple cider or spiced tea.
Best made in fall when apples are in peak season, but enjoyable year-round
Contains wheat (unless using gluten-free flour), dairy (butter), and tree nuts (almonds). May contain traces of other tree nuts.
