Description
Grandma’s Apple Crisp is a warm and comforting dessert featuring tender, cinnamon-spiced apples topped with a crunchy oat and brown sugar crumble. This classic recipe is easy to prepare and perfect for cozy gatherings or as a sweet treat any time of year.
Ingredients
Scale
Fruit Mixture
- 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Topping
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup cold unsalted butter, cubed
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to ensure the crisp doesn’t stick during baking.
- Toss Apples with Flavorings: In a large mixing bowl, combine the peeled, cored, and sliced apples with granulated sugar, brown sugar, cinnamon, vanilla extract, and lemon juice. Toss thoroughly to coat the apples evenly, then spread the mixture in the prepared baking dish.
- Make the Crumble Topping: In a separate bowl, mix together the rolled oats, all-purpose flour, brown sugar, cinnamon, and nutmeg. Add the cold, cubed unsalted butter and use your fingers or a pastry blender to blend the mixture until it becomes crumbly and coarse, like small pea-sized crumbs.
- Assemble the Crisp: Sprinkle the crumble topping evenly over the apple mixture in the baking dish, covering the apples completely to create a nice, crunchy layer.
- Bake Until Golden and Bubbling: Place the dish in the preheated oven and bake for 40 to 45 minutes. The topping should turn a beautiful golden brown, and the apples will be bubbly and tender when done.
- Cool and Serve: Remove the apple crisp from the oven and let it cool slightly to set. Serve warm, optionally with vanilla ice cream or whipped cream for added indulgence.
Notes
- For best results, use tart apples like Granny Smith or sweet-tart varieties like Honeycrisp.
- Butter should be very cold to achieve a crumbly topping texture.
- Let the crisp cool for 10-15 minutes before serving to allow the juices to thicken slightly.
- Can be stored covered in the refrigerator for up to 3 days and reheated before serving.
- Adding chopped nuts like walnuts or pecans to the topping can add a nice crunch.