Apple Crisp

Name: Apple Crisp
Total time: 1 h 45 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; ⅔ cup packed dark brown sugar; ¾ teaspoon ground cinnamon; ⅛ teaspoon salt; 8 tablespoons unsalted butter; 2 pounds firm sweet apples; ¼ cup water; to taste vanilla ice cream or heavy cream; 1 piece 8-inch-square baking dish; ceramic; glass; enamel-coated cast-iron; stainless steel

A classic dessert featuring tender sweet apples topped with a buttery brown sugar and cinnamon crumble. Perfect served warm with vanilla ice cream or cream.

8 servings

1 hr 45 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 cup all-purpose flour
•⅔ cup packed dark brown sugar
•¾ teaspoon ground cinnamon
•⅛ teaspoon salt
•8 tablespoons unsalted butter
•2 pounds firm sweet apples
•¼ cup water
•to taste vanilla ice cream or heavy cream
•1 piece 8-inch-square baking dish
•ceramic
•glass
•enamel-coated cast-iron
•stainless steel

Cooking Instructions

1.
In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the butter pieces and use your fingers to rub the mixture together until the butter is incorporated and the mixture resembles coarse crumbs. Cover with plastic wrap and place in the refrigerator to chill while you prepare the apple filling.
15 min
2.
Position a rack in the center of the oven and preheat to 375°F.
10 min
3.
Peel the apples and cut them in half lengthwise. Scoop out the cores and discard. Cut the apple halves lengthwise into 1/2- to 3/4-inch-thick slices-there should be about 6 cups total. Transfer the apple slices to an ungreased 8-inch-square baking dish and spread them out evenly. Drizzle up to 1/4 cup of water over the apples-use less water if the apples are particularly juicy.
20 min
4.
Scatter the crisp topping evenly over the fruit without pressing down on it. Bake until the topping is browned, the apples are tender when pierced with a knife, and the juices are bubbling, about 45 to 50 minutes. Transfer to a wire rack to cool for 10 minutes. Serve warm, with or without a scoop of vanilla ice cream or a drizzle of heavy cream. DO AHEAD: Apple crisp can be baked, cooled completely, covered, and kept at room temperature for 1 day. Reheat, uncovered, in a warm oven until heated through.
60 min

Ingredients

•1 cup all-purpose flour

•⅔ cup packed dark brown sugar

•¾ teaspoon ground cinnamon

•⅛ teaspoon salt

•8 tablespoons unsalted butter

•2 pounds firm sweet apples

•¼ cup water

•to taste vanilla ice cream or heavy cream

•1 piece 8-inch-square baking dish

•ceramic

•glass

•enamel-coated cast-iron

•stainless steel

Cooking Instructions

In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the butter pieces and use your fingers to rub the mixture together until the butter is incorporated and the mixture resembles coarse crumbs. Cover with plastic wrap and place in the refrigerator to chill while you prepare the apple filling.

15 min

Position a rack in the center of the oven and preheat to 375°F.

10 min

Peel the apples and cut them in half lengthwise. Scoop out the cores and discard. Cut the apple halves lengthwise into 1/2- to 3/4-inch-thick slices-there should be about 6 cups total. Transfer the apple slices to an ungreased 8-inch-square baking dish and spread them out evenly. Drizzle up to 1/4 cup of water over the apples-use less water if the apples are particularly juicy.

20 min

Scatter the crisp topping evenly over the fruit without pressing down on it. Bake until the topping is browned, the apples are tender when pierced with a knife, and the juices are bubbling, about 45 to 50 minutes. Transfer to a wire rack to cool for 10 minutes. Serve warm, with or without a scoop of vanilla ice cream or a drizzle of heavy cream. DO AHEAD: Apple crisp can be baked, cooled completely, covered, and kept at room temperature for 1 day. Reheat, uncovered, in a warm oven until heated through.

60 min