Apple picking is on the top of our family’s list as a favorite fall activity. We spent Labor Day weekend in Michigan this year and enjoyed a day at Crane’s Orchard where we picked over 100 pounds of apples! We’ve been enjoying this apple crisp recipe on repeat. It is delightful and full of our favorite fall flavors. This apple crisp is so easy to throw together, the hardest part is deciding if you want to take the time to peel the apples! Eat it warm with a scoop of ice cream for dessert or room temperature for breakfast the next day. No judgement here! This easy apple crisp is a crowd pleaser and a family favorite.
Peeling and Slicing the Apples
We prefer our apple crisp with peeled apples, though if you don’t mind the texture and taste of the skin, it would save you a bit of time and still taste good leaving them on. You can use a vegetable peeler to peel apples but if you really want something that makes peeling apples easy and fun, I highly recommend one of these apple peelers (affiliate link). They work perfectly to peel and slice your apples. I love the uniform slices for baking and dehydrating. Side Note: we love this dehydrator for apples. Once the apples are peeled and sliced, I cut them into small chunks and pour them in a baking dish. Keep the apple chunks about the same size as you chop them for even baking.
One Bowl, One Baking Dish
As a busy mom, I love recipes that only require one bowl. These one-bowl pumpkin muffins or this sourdough gingerbread cake are some of my favorite one-bowl recipes. Less dishes to wash just makes me love a recipe even more. In this apple crisp, I mix the apples together with the sugar and spices directly in the baking pan. Sometimes I’ll use a bowl to mix the apples together, dump that mixture in the baking pan and then use the same bowl to mix up the crumb topping. Either way, one bowl is the way to go for this simple apple crisp.
Soft or Melted Butter
For the apple crisp topping, I like to use very soft or melted butter. Mix the butter with the brown sugar, cinnamon, salt, flour and oats until you get a crumbly topping. If your topping feels too dry you can add another small pat of butter to help moisten it a bit. Crumble the topping on top of the apple crisp.
Glass Pan or Metal Pan?
Should apple crisp be baked in a glass pan or a metal pan? I love my metal USA pans but apple crisp is really best baked in a glass pan. Metal pans are perfect for cakes, brownies, cookies and biscuits while cobblers and fruit crisps fare better with glass pans. Glass pans take longer to heat up, which make them perfect for anything you bake for a longer length of time at a moderate heat (in this case, about an hour). This is the glass pan that I use most frequently in my kitchen (affiliate link). If you don’t have a glass pan, a metal pan will work in a pinch.
I hope you enjoy this delicious treat. It’s quick, easy and perfect to share with family or friends on a cold fall night. We love dolloping a big scoop of ice cream on top for an extra indulgent dessert.
Frequently Asked Questions
Any tart apple or a combination of tart apples work well in this apple crisp. I’ve used Granny Smith, Honeycrisp and McIntosh with great results.
Leftover apple crisp can be covered and left on the counter for 24 hours. After that, stick it in the fridge for a couple of days and reheat as needed.
You don’t have to add the almond extract, but it adds a subtle flavor that complements the apples and enhances the flavor.
This crisp would work well for a variety of fruits. Berries would be great and you could even use peaches during peach season. We love mixing cranberries in with the apples for a beautiful tart flavor. It’s perfect for fall.
Easy Apple Crisp
- 4 large apples see recipe notes
- 2 Tablespoons brown sugar
- 1 Tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1 Tablespoon lemon juice squeeze of about half a lemon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional but delicious
- pinch of salt
Apple Crisp Topping
- 6 Tablespoons unsalted butter softened or melted
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup all purpose flour
- 3/4 cup old fashioned oats
- Preheat the oven to 350 degrees. Lightly grease an 8 by 8 glass baking dish (affiliate link) with butter or non-stick cooking spray . Set aside.
- Using an apple peeler (affiliate link), peel, core and slice the apples. Chop into chunks and pour into the glass pan.
- Sprinkle the brown sugar, cornstarch, cinnamon and salt over the top of the chopped apples. Add the lemon juice, vanilla extract and almond extract. Toss together with a spoon until the apples are completely coated.
- To a small bowl, mix together the butter, brown sugar, salt, cinnamon, flour and oats until it forms a crumbly topping. The mixture will be crumbly but should clump together. If it is too crumbly, add another half Tablespoon of butter. Press the crumb mixture on top of the chopped apples. Place in preheated oven.
- Bake apple crisp for 50-60 minutes until the juices from the apples are bubbling around the edges. Pull out and serve warm with a scoop of ice cream if desired. Enjoy!
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