This is the best apple crisp recipe for lazy, last-minute mid-week dessert or for serving at Thanksgiving. And if you are looking for more apple desserts, you might like these Southern fried apples or stuffed baked apples. Varieties like Honeycrisp, Gala, and Golden Delicious are great choices if you want a sweeter apple crisp. Granny Smith and Braeburn will give your dessert a tart apple flavor.
Apples: Use crisp baking apples, like Honeycrisp, Gala, or Granny Smith. See the section above for more information. Sugar Water/Apple juice: (optional) A small amount of liquid will make for a saucier filling. Lemon: To keep the apples from browning and to balance the sweetness from the sugar. Cinnamon: Pairs perfectly with apples and is wonderfully warming for fall/winter.
For the Topping
Salt: This balances and enhances the ingredients’ flavor. All-purpose flour Unsalted butter Old-fashioned oats Cinnamon Sugar
Make the Topping: First, cut the chilled butter into small cubes (reserve one small cube to grease the baking dish). Then, add the butter to a bowl with the remaining streusel ingredients (oats, brown sugar, flour, and half the cinnamon). Use a pastry cutter or your fingers to work the ingredients together until they resemble a crumb consistency. Set aside. Transfer the apple slices to a large bowl with the white sugar, the rest of the cinnamon, and lemon juice, and stir to combine. For a more caramelized and crisp topping, sprinkle the streusel topping with extra sugar and return to the oven to broil for a few minutes at the end of cooking. Remove the apple crisp from the oven and allow it to cool for at least 10 minutes (for the filling to thicken) before serving. Enjoy!
A scoop of vanilla ice cream, A drizzle of caramel sauce (regular or healthy vegan caramel), Custard (warm), Whipped cream or dairy-free whipped coconut cream.
To freeze: Allow it to cool completely then freeze in portions or all together in a freezer-safe, airtight container. Freeze for up to 3 months. To reheat, allow to thaw in the fridge overnight, then reheat in the oven for 10-15 minutes at 350ºF/175ºC or in the air fryer for several minutes.
