Easy Apple Crisp
The perfect fall dessert. Sweet, tart apples topped with a delicious oat topping and baked low and slow. Top this apple crisp with vanilla ice cream and you have the perfect taste of fall!
Ingredients
Apple Filling
- 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
Instructions
- 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!
Notes
Apples: My favorite apples to use are Honeycrisp or Granny Smith. Sometimes I will mix a few of these tart and tangy apples with a few Fuji or Gala apples (really any apples I have in my fridge).