What’s the difference between an apple crisp and an apple crumble? The terms are often used interchangeably, but we’re calling this one a crisp for its generous oat-forward topping, which bakes up golden and crunchy over tender, cinnamon-spiced apples.

Use firm, tart apples – think Fuji, Mutsu, Honeycrisp or Granny Smith or a combination of all four – to play off the sweet and earthy topping.

Apple Crisp

Soo Kim

Tender spiced apples baked beneath a buttery brown sugar and oat topping until golden, crisp and bubbling.

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Ingredients

1⅓ kg apples peeled, cored and cut into ½-inch (1¼ cm) slices (about 8 cups)
1 tbsp lemon juice
¼ cup granulated sugar
2 tsp cornstarch
½ tsp freshly grated nutmeg
½ tsp kosher salt

Topping

1 tbsp unsalted butter (for pan)
1 cup quick large-flake rolled oats
1 cup all-purpose flour
½ cup packed light brown sugar
¼ tsp ground cinnamon
½ tsp kosher salt
½ cup cold unsalted butter

Instructions

Preheat oven to 350°F.
In large bowl, toss apples with lemon juice. In small bowl, stir together sugar, cornstarch, nutmeg and salt; sprinkle over apples, tossing to coat.
Spread 1 tbsp butter over 9 to 10-inch (23 to 25 cm) cast-iron pan or 2L casserole dish. Scrape apple mixture into prepared pan.

Topping

In bowl, stir together oats, flour, brown sugar, cinnamon and salt. Grate butter using large-holed side of box grater. Using fingers, rub butter into mixture until it resembles fine crumbs. Evenly sprinkle topping over apples, pressing down gently.
Bake until topping is browned, juices are bubbling at edge of dish and a paring knife inserts easily in centre, 55 to 70 minutes. Cool in pan on rack.

Keyword apple crisp, apple desserts, Apples, classic dessert recipes

ELLE Gourmet Tips

What kind of oats are best for apple crisp?: Large-flake rolled oats hold their texture and flavour during baking, giving the topping its characteristic crunch.
Easy bake: Cover with a sheet of foil if the topping is browning too quickly in the oven.
Serving ideas: Serve with a generous spoonful of fresh whipped cream or vanilla ice cream for dessert. Or serve for breakfast with Greek yogurt.