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Best Old Fashioned Apple Crisp Recipe with ice cream and bourbon caramel sauce
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4.51 from 51 votes

The Best Old Fashioned Apple Crisp Recipe

There's no more classic fall dessert than good old fashioned apple crisp. Serve this by itself or topped with vanilla ice cream. If you want to get really fancy, top it with a drizzle of our bourbon caramel sauce.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Crisps and Crumbles
Cuisine: American
Keyword: best apple crisp recipe, old fashioned apple crisp
Servings: 8
Calories: 367kcal
Author: Carolyn Gratzer Cope

Ingredients

For the apple filling

  • 3 pounds 1(360 grams) baking apples
  • 1 tablespoon freshly squeezed lemon juice
  • ⅓ cup (67 grams) sugar
  • 3 tablespoons (23 grams) flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon fine sea salt

For the topping

  • ¾ cup (60 grams) rolled oats
  • ⅔ cup packed (142 grams) light brown sugar
  • ¾ cup (90 grams) flour
  • 8 tablespoons (112 grams) butter, diced

Instructions

  • Preheat oven to 375°F with a rack in the center.
  • To make the filling, peel, quarter, core, and slice the apples into ¼-inch thick slices from stem end to tip end. Place them in a large mixing bowl and toss with the lemon juice. Sprinkle the sugar, flour, cinnamon, nutmeg, and salt onto the apples and toss gently until the apples are evenly coated.
  • To make the topping, toss together the oats, brown sugar, and flour in a small bowl. Add butter and use your fingers to pinch the butter into the flour mixture until it forms a coarse crumble with no loose bits of dry ingredients.
  • Place a deep-dish pie plate or a two-quart oven-safe dish onto a cookie sheet to catch any drips. Pour the apple mixture into the dish and sprinkle evenly with the topping.
  • Cover with foil and bake for 40 minutes, then uncover and continue baking until the topping is browned and the filling is bubbly all the way to the very center, 20+ minutes more. Let cool for at least 10 minutes before serving warm or at room temperature.

Notes

  1. Good choices for apples include Granny Smith, Braeburn, Honeycrisp, Jonagold, and Pink Lady. You can use any combination, though I always like to include some tart apples like Granny Smiths in the mix.
  2. To make this recipe gluten-free, use certified gluten-free oats and a gluten-free flour blend such as this one.
  3. Leftovers keep tightly sealed at room temperature for a day or two and in the fridge for up to a week. Try it with yogurt for breakfast.
This recipe was first published in 2011 and has been updated.

Nutrition

Calories: 367kcal | Carbohydrates: 61.5g | Protein: 3.4g | Fat: 12g | Fiber: 6.1g