Food & Cooking Recipes Dessert & Treats Recipes Apple Crisp 4.0 (1,420) 79 Reviews Much easier to make than a pie, this baked dessert pairs apples and cinnamon with a crispy oat topping. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 30, 2024 Rate PRINT Share Prep Time: 20 mins Total Time: 1 hr 25 mins Servings: 8 Jump to recipe Apple crisp is one of the defining desserts of fall. It's an easy, delicious way to end to end any meal. Under the simple butter-sugar flour-and-oat topping is an apple filling scented with cinnamon. We're big fans of the fruit crisp, baking one is much simpler than making a pie—all you need to do is scatter the topping over the fruit in the baking dish. The secret to making the best crisp is working the oat mixture into large clumps with your hands, resulting in the crunchy, chunky topping we all know and love. Once baked, let apple crisp cool for a few minutes before serving it with a scoop of vanilla, cinnamon, or caramel ice cream on top of each portion. Julia Hartbeck 18 of Our Favorite Recipes With Apples, From Sweet to Savory Dishes The Best Apples for Apple Crisp Apple crisp is a more forgiving dessert than apple pie, and there is a broad range of apples that work well in this dish. You can use one variety or a mix of apples. Our test kitchen prefers baking Rome or Cortland apples for crisp—but we’ve also tried and liked this recipe when made with other common varieties like Empire, Gala, or Braeburn. While we leave the skins on fruits like peaches for baked desserts, for apple crisp, the fruit must be peeled and cored (the same applies to apple pie). The skin is too hard and when left on it doesn't melt nicely into the rest of the filling. The Right Oats for the Topping Our recipe calls for old-fashioned oats for the topping. The recipe specifies that you should not use quick-cooking oats or instant oats. Using quick-cooking oats or instant oats will result in a mushy topping—not the crunchy, chunky topping that you want for your apple crisp. Cook Mode (Keep screen awake) Ingredients ¾ cup all-purpose flour, (spooned and leveled) ¼ cup packed light-brown sugar ½ teaspoon salt ½ cup plus 2 tablespoons granulated sugar 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes 1 cup old-fashioned rolled oats (not quick-cooking) 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into ½-inch chunks 2 tablespoons fresh lemon juice ½ teaspoon ground cinnamon Directions Julia Hartbeck Preheat oven and mix crumb topping: Preheat oven to 375°F. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until the mixture has the texture of a coarse meal. Julia Hartbeck Add oats to topping and freeze: Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to the freezer to chill while you prepare apples. Julia Hartbeck Mix apples: In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Julia Hartbeck Assemble crisp and bake: Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Julia Hartbeck Cool and serve: Let cool for 10 minutes before serving. Crisp is best served warm. Julia Hartbeck How to Store Apple Crisp Once the crisp has cooled completely, cover the dish with plastic wrap and refrigerate for up to three days. If there is only a small amount of crisp left, transfer it to a small airtight container for storing. Reheating Some people enjoy apple crisp cold but we always reheat the leftovers. Preheat the oven to 350 degrees Fahrenheit and warm the dessert for 10-20 minutes until the topping is crunchy again. Frequently Asked Questions What is the difference between apple crumble and apple crisp? The difference between apple crumble and apple crisp is that the crisp topping includes oats as well as flour, whereas crumble topping is made with flour but no oats. An apple crumble tends to have a more clumpy topping than a crisp. Some crumbles will also include nuts, unlike an apple crisp. How do I thicken apple crisp filling? You can thicken an apple crisp filling by adding cornstarch. If the apples are very juicy, toss them with a teaspoon or two of cornstarch. The cornstarch will help thicken the juices in the apple crisp filling as it bakes. What happens if I put too much butter in my apple crisp? If you put too much butter in your apple crisp, the topping will be greasy. If you don’t use enough butter, it will be dry and floury. Following the recipe and using the right amount of butter for the apple crisp will ensure it comes out golden brown and delicious. Can I peel and slice the apples ahead of time for apple crisp? Yes, you can peel and slice the apples ahead of time for apple crisp. Peel and slice the apples and toss them with lemon juice, then pack them tightly in freezer bags and refrigerate them for up to one day. If you are cooking multiple apple crisps for an event or party, preparing the peeled apples ahead can save you a lot of time. More Easy Fruit Crisp Recipes to Try Pear Crisp Strawberry-Rhubarb Crisp Plum-Oatmeal Crisp Blackberry Crisp Raspberry Almond Crisp Whole-Grain Strawberry-Cherry Crisp Originally appeared: Everyday Food, October 2007 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.