THE BEST Apple Crisp

Warm sweet cinnamon coated apples with the most incredible brown sugar, oat streusel topping.

This was actually the first dessert I had ever made from scratch. It's so simple to throw together and great for a crowd!





I used to make this every year for thanksgiving and it is so much easier than pie. The oat streusel topping just gives it a little something extra. Paired with the ooey, goey, sweet apple filling, it is the perfect combo!





You can even bake this in individual ramekins, for single serving desserts!

Also, check out my Blueberry Crisp:

Apple Crisp

Yield: 8x8-inch pan or 9x6-inch baking dish (cut recipe in half for 2 individual crisps or an 8x4 inch mini loaf pan)

Ingredients 

Oat Streusel Topping:

• 3/4 cup cup chopped pecans or walnuts (optional) 
• 1 cup quick-cooking oats
• 3/4 cup packed brown sugar 
• 1/2 cup all-purpose flour
• 3/4 teaspoon cinnamon
• 1/2 cup (1 stick) butter, melted
• 1/4 teaspoon salt

Apple filling: 
(If making in advance, or not baking right away, add a teaspoon or two of lemon juice to the apple filling (to keep apples from browning over night).

• 2 large or 3 medium granny smith apples (or tart green baking apples), peeled, cored and sliced into 1/4" slices
• 2 tablespoons white sugar
• 2 tablespoons packed brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon cinnamon
• 1/2 teaspoon all spice or Apple Pie Spice
• 1/8 teaspoon salt 
• 1 tablespoons water or juice (apple, cranberry, orange, etc.)
• 1 teaspoon vanilla extract
• 1 tablespoon cold unsalted butter, cut into tiny cubes 

*May sub gluten free flour blend for a gluten free alternative. or margarine for a vegan alternative

Directions 
Preheat oven to 375°F. 

Combine topping ingredients together in a bowl, mixing with a fork, until crumbly. Place in the refrigerator.

Add apple slices to a medium sized bowl and toss together with the rest of the ingredients, until apple slices are well coated. 

Pour into baking dish and spread oat streusel mixture evenly over the apples. Bake for about 30-40 minutes, until apples are tender, but not mushy, filling is bubbling, and topping is crisp and golden brown.

Serve warm, with vanilla ice cream and drizzle with caramel sauce if desired. 

Notes: If you want to prepare it ahead of time or the night before, make the topping and filling separately and keep covered in separate air tight container in the refrigerator. When ready to serve, or the morning of, assemble and bake as directed above.