Easy Apple Crisp

Put those fresh apples to good use in this delicious and easy Apple Crisp. It features a simple method and quick baking time and is a great way to use freshly picked apples—or ones you have lingering in your fridge

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 45

Servings -8

Calories 212kcal

Author Amy

Equipment

Ingredients

6 cups freshly sliced apples (cores discarded; about 4–6 small to medium apples)
1 tablespoon fresh lemon juice
⅓ cup sugar divided
1¼ cup rolled oats
½ cup all-purpose flour
½ teaspoon vanilla extract
1 teaspoon cinnamon
6 tablespoons unsalted butter (melted)

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F and coat a 9x11-inch pan with nonstick spray.
Dice the apples. Add to the prepared pan and toss with the lemon juice and 2 tablespoons of the sugar.
Place the oats, flour, remaining sugar, vanilla, cinnamon, and butter into a medium bowl. Stir together.
Spread the topping over the apples in the pan. Press down slightly.
Bake for 30-35 minutes or until the apples are soft. (If the topping starts to get too dark brown at any point, cover it loosely with a piece of foil and continue baking.) Let cool slightly and serve warm or at room temperature.

Notes

You can make this up to 3 days ahead and store it in the fridge, or up to 3 months ahead and store it, lid on or otherwise tightly covered, in the freezer. Thaw overnight in the fridge and warm through in a 300-degree-F oven, covered with foil.
I like to use Cortland, Granny Smith, or any other cooking apple in this recipe.
Serve with whipped cream or vanilla ice cream as desired.
Serve leftovers for breakfast with plain Greek yogurt.

Nutrition