Apple Crisp

Apple crisp is the lazy baker’s best friend. It delivers all the flavor and satisfaction of apple pie, but in half the amount of time. Tender, lightly sweetened, warmly spiced apples get dressed up with a sprinkle of buttery old-fashioned oats that crack under the pressure of a spoon. It’s truly the only crisp recipe you need for fall.

Apple crisp requires just a few basic ingredients, an abundance of apples, and a warm oven. In fact, it’s so simple you’ll quickly be able to make this recipe by heart. Pro tip: while the crisp bakes, mix up an extra batch or two of the topping and stash it in the freezer. You just made the next batch of crisp even easier on yourself. Here’s how to make the best, easiest apple crisp.

• Apple crisp is so much easier than pie. Plus we’re making this recipe even easier by using just one pan and one bowl, and finishing it with the easiest topping.
• You can make it ahead. I’m quite biased, but keeping some crisp topping on standby in the freezer is one of my secrets to a happier fall.

• Apples: We use Granny Smith apples because they hold their shape well during cooking and their tart flavor balances the sweetness in the crisp.
• Cornstarch: A couple tablespoons of cornstarch helps thicken the filling.
• Cinnamon: Ground cinnamon is combined with the apples for the filling.
• Unsalted butter: You’ll need unsalted butter for the topping, plus more for the baking dish.
• Old-fashioned rolled oats: Use old-fashioned rolled oats for the crisp, crumbly topping.
• All-purpose flour: When combined with melted butter, it allows the flour to hydrate better, leading to a crispier topping.
• Light brown sugar: Use light brown sugar to sweeten the crisp topping.

1. Heat the oven to 350°F and prepare the baking dish. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9-inch square glass baking dish with butter; set aside.
2. Prepare the topping and filling ingredients. Melt the butter in a small saucepan over medium heat. Set aside to cool. Peel, core, and cut the apples into 1/4-inch thick slices.
3. Make the fruit filling. Whisk the granulated sugar, cornstarch, and ground cinnamon together in a large bowl to break up any lumps. Add the apples and lemon juice and toss gently to coat. Transfer to the baking dish and spread into an even layer.
4. Make the crisp topping. Place the old-fashioned rolled oats, all-purpose flour, light brown sugar, and kosher salt in a medium or large bowl and stir until combined. Drizzle the melted butter and vanilla extract over the oat mixture and stir to combine.
5. Top the crisp. Scatter the crisp topping evenly over the fruit mixture, leaving large clumps intact.
6. Bake the crisp for 50 to 60 minutes. Bake until the fruit juices are bubbling around the edges of the baking dish and the topping is golden and firm to the touch.
7. Cool the crisp. Let the crisp cool on a wire rack for at least 15 minutes before serving.

• Apples: Feel free to use other types of baking apples for the crisp, such as Braeburn, Jonathan, or Honeycrisp.

• Make ahead: The crisp topping can be made in advance. Store in the fridge for up to 3 days or freeze for up to a month.
• Storage: The cooled crisp can be covered and refrigerated for up to 1 week. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.

• Apple Cake
• Apple Crumble
• Apple Fritter Cookie Bars
• Apple Cream Cheese Bars
• Apple Cobbler with Cinnamon Drop Biscuits