Description
Apple Cinnamon Crisp is a simple and delicious dessert that combines sweet, spiced apples with a buttery, crispy oat topping. This warm, comforting dish is perfect for autumn gatherings, holiday meals, or a cozy family dessert. The blend of tender apples, aromatic cinnamon, and crunchy topping makes it a go-to treat that’s easy to prepare and always a crowd-pleaser.
Ingredients
- 4 large apples, peeled and sliced
- 1 tsp cinnamon
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- ½ cup all-purpose flour
- ½ cup old-fashioned oats
- ½ cup brown sugar
- ¼ cup unsalted butter, softened
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, toss the peeled and sliced apples with cinnamon, sugar, and lemon juice. Transfer the mixture to a greased bakng dish.
In another bowl, combine the flour, oats, brown sugar, and softened butter. Mix until the topping becomes crumbly.
Evenly sprinkle the crumble topping over the apples.
Bake for 30-35 minutes, or until the apples are tender and the topping is golden brown.
Serve warm, optionally with ice cream or whipped cream. Enjoy!
Notes
- Choosing Apples: Granny Smith apples are ideal if you prefer a tart and slightly tangy filling, while Honeycrisp and Fuji apples will result in a sweeter dish. A mix of both varieties is great for achieving a balanced flavor.
- Topping Texture: For a crunchier topping, make sure the butter is cold and work it into the dry ingredients until the mixture holds together in small clumps. You can also add chopped nuts like pecans or walnuts for extra crunch.
- Customizing Sweetness: If you prefer a less sweet crisp, reduce the sugar in both the filling and the topping. Alternatively, you can substitute the granulated sugar with natural sweeteners like maple syrup or honey.
- Gluten-Free Option: Substitute the all-purpose flour with almond flour or a gluten-free flour blend to make the dish gluten-free.
- Make-Ahead Tip: You can assemble the crisp and store it in the fridge (covered) for up to 24 hours before baking. If freezing, assemble and cover tightly, then freeze for up to 3 months. Bake directly from frozen, adding an extra 10-15 minutes to the baking time.