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A comforting apple crisp featuring a mix of Granny Smith and Pink Lady apples with a cinnamon-spiced, buttery oatmeal crumble topping. Quick to prepare and adaptable to gluten-free and vegan diets.

Ingredients

Scale
  • 3 pounds apples (half Granny Smith and half Pink Lady)
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon ground cinnamon (divided)
  • 1/2 cup unsalted butter (substitute with melted coconut oil for vegan option)
  • 1 cup rolled oats
  • 1 cup all-purpose flour (substitute with gluten free 1-to-1 flour or almond flour for gluten free)
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F and spray a 13×9-inch baking dish with cooking spray.
  2. Peel the apples using a vegetable peeler.
  3. Stand each apple upright and cut both sides around the core to remove it.
  4. Lay apple pieces flat and chop into roughly 1-inch chunks.
  5. In a large bowl, combine apples, granulated sugar, lemon juice, cornstarch, and 2 teaspoons ground cinnamon; stir until combined.
  6. Spread the apple mixture evenly in prepared baking dish.
  7. Melt unsalted butter in a medium bowl in microwave for 40 to 60 seconds until melted.
  8. Add rolled oats, all-purpose flour, brown sugar, remaining 1 teaspoon ground cinnamon, and salt to melted butter; stir until crumble topping is fully combined.
  9. Sprinkle crumble topping evenly over apple filling.
  10. If assembling ahead, refrigerate assembled crisp and bring to room temperature 30 to 45 minutes before baking.
  11. Bake at 350°F for 50 to 60 minutes until topping is golden brown and apples are tender; tent loosely with foil if topping browns too quickly.
  12. Remove from oven and let cool on wire rack for at least 15 minutes before serving.

Notes

Mix tart and sweet apples like Granny Smith with Pink Lady for balanced flavor and texture., Cut apples into 1-inch pieces and toss with lemon juice to prevent browning., Adjust cornstarch if apples are extra juicy or additional fruit is added (1.5 to 2 tablespoons)., Use rolled oats, not steel cut oats, for the best topping texture; quick oats are acceptable., If topping browns too fast, tent with foil after 30 minutes of baking., For make-ahead, refrigerate after assembling and warm to room temperature before baking., Let apple crisp rest 15 minutes after baking for filling to set., Reheat gently in oven at 300°F to keep topping crispy; microwave reheats may soften topping., Substitute butter with melted coconut oil for vegan option., Substitute all-purpose flour with gluten free 1:1 flour blend or almond flour and use certified gluten free oats for gluten free version., Add chopped walnuts or pecans to topping for extra crunch., Try mixing apples with firmer pears or different apple varieties like Jonagold, Braeburn, or Honeycrisp., Swap or add spices like nutmeg, ground cardamom, or homemade chai spice for flavor variation., Replace granulated and brown sugar with coconut sugar or add maple syrup to the fruit filling to make refined sugar free., Serve warm with vanilla ice cream, whipped cream, or caramel sauce.

Nutrition

Find it online: https://margorecipes.com/easy-apple-crisp-recipe/