One thing that really signifies fall to me is apples. Crisp apples, yellow and orange leaves, and the smell of wood-burning fires. These all remind me of fall. And when it’s fall, I love to make this baked apple crisp recipe.
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Apple Varieties – which ones are best?
Did you know that over 100 varieties of apples are grown in the US? Yup, that’s what I found out.
Most production, though, is focused on 15 popular varieties (according to this article on apples). They are Granny Smith, McIntosh, Fuji, Red Delicious, Gala, Braeburn, Honeycrisp, Jonagold, Golden Delicious, Cameo, Jazz, Macoun, Ambrosia, Crisps Pink (aka Pink Lady), and Courtland.
which Apples are best for baking?
Before educating myself a little about apples, Granny Smith was the only variety I knew was ideal for baking. But, they’re tart and some recipes call for a sweeter variety. I can’t tell you the number of times I had to search the phrase “baking apples” in the past.
According to USApple, these are the best varieties for baking: Crispin, Granny Smith, Golden Delicious, Jazz, and Ambrosia.
So, now you won’t have to search for “baking apples” anymore, either.
Ingredients for Making Apple Crisp
For the Apple Filling
- Apples
- Sugar
For the Topping
- Cinnamon
- Old-fashioned oats
- Brown sugar
- Flour
- Butter
Equipment Used for Baked Apple Crisp Recipe
- Casserole dish
How to Make the Best Apple Crisp
I’ve made my apple crisp before with both Granny Smith and Golden Delicious. Usually, it comes down to what I can find in my local grocery store. Each variety contributes a slightly different flavor to the crisp.
I happened to have a bag of small Granny Smith apples on hand, so that’s what I used. This fall dessert recipe calls for 6 cups of apples. This usually translates to 6 large, or 7 small.
Peel, core, and slice the apples. I peel the apples with a potato peeler and use an apple corer to remove the middle. Then, I use a paring knife to thinly slice them length-wise.
To make the apple filling, toss them with 1 cup of sugar. You can use almost any type of sugar: turbinado, coconut sugar, raw granulated cane sugar, etc. Pour the apple mixture into a baking dish. I’ve found that 9 x 9 works best, but you can use a 9 x 13.
Preheat your oven to 350°F.
When making the topping, you can be hands-on. Mix the dry ingredients in a bowl. Cut each stick of butter into 4 squares, Using your hands OR a pastry cutter, combine the butter with the dry ingredients until it’s roughly crumbled.
Spoon the topping evenly over the baking dish.
Bake your crisp for 45-50 minutes, until topping is golden brown and bubbly on the sides.
Serve warm. Also, this apple crisp recipe is also best served with a scoop of vanilla ice cream on top.
If you love crisps and oats, check out our apple strawberry crisp, peach crisp, and pumpkin baked oats.
Frequently Asked Questions
This classic apple crisp combines warm gooey cinnamon apples with a buttery brown sugar oat topping.
It isn’t necessary to cover the apple crisp while it is cooking. If you want a nice, crispy brown layer on the top, then yes, you should cover it.
No, you do not need to pre-cook your apple pie filling before baking this apple crisp.
For the Apple Crisp, Renae recommends (and uses) these supplies
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Easy Apple Crisp Recipe
Apple Crisp
Equipment
- Casserole dish
Ingredients
Filling
- 6 cups peeled, cored, and thinly sliced (6 large, 7 small apples)
- 1 cup sugar
Topping
- 1 ½ teaspoons cinnamon
- 1 ½ cups old-fashioned oats
- 1 cup brown sugar
- 1 cup flour
- 1 cup butter, slightly softened (2 sticks)
Instructions
- Preheat oven to 350 degrees F. Toss the apples and sugar in a medium bowl until well combined. Add them to a 9″ x 9″ or 9″ x 13″ baking dish.
- In a large bowl, mix dry topping ingredients. Cut butter sticks into quarters. Add them to dry ingredients. Use your hands or a pastry cutter to cut the butter in until it’s pebble-sized crumbles. Spoon evenly over the apples.
- Bake for 45-50 minutes, until the top is golden and the edges are bubbly.
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