Description
This Easy Apple Crisp is a comforting dessert featuring tender Granny Smith apples baked under a buttery, crunchy oat streusel topping. Perfectly spiced with cinnamon and lightly sweetened, this classic apple crisp comes together quickly and is excellent served warm with milk or ice cream.
Ingredients
Units
Scale
For the Filling:
- 4 cups Granny Smith apples, peeled, cored, and sliced
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
For the Streusel:
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup cold butter
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and lightly spray an 8×8 inch baking pan with cooking spray to prevent sticking.
- Prepare Apple Filling: In a medium-sized bowl, combine the peeled and sliced Granny Smith apples with granulated sugar, all-purpose flour, salt, and cinnamon. Mix thoroughly so the apples are well coated with the dry ingredients.
- Transfer Filling to Pan: Pour the apple mixture evenly into the prepared baking pan, spreading it out to create an even layer.
- Make Streusel Topping: Using the same bowl, mix together the old-fashioned oats, brown sugar, all-purpose flour, baking soda, and baking powder until well combined.
- Cut in Butter: Add the cold butter to the oat mixture. Using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture becomes crumbly and sandy in texture.
- Top the Apples: Evenly sprinkle the oat streusel mixture over the apple filling and gently pat it down to form a firm topping layer.
- Bake: Place the pan in the preheated oven and bake for 35 minutes or until the topping is golden brown and the apple filling is bubbling around the edges.
- Serve: Allow to cool slightly before serving. Enjoy warm with milk or a scoop of your favorite ice cream for extra indulgence.
Notes
- Granny Smith apples are ideal for baking due to their tartness and firm texture, but you can substitute with other baking apples if preferred.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Make sure the butter is cold when cutting into the streusel to achieve a crumbly texture.
- Leftovers can be refrigerated for up to 3 days and reheated before serving.
- Adding a handful of chopped nuts such as walnuts or pecans to the streusel adds a nice crunch.
Nutrition
- Serving Size: 1 slice (1/9th of recipe)
- Calories: 260
- Sugar: 23g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 18mg
