Apple Crisp with Buttery Oat Topping and Ice Cream

Apple Crisp

This apple crisp bakes tender cinnamon-spiced apple slices beneath a loose layer of buttery oat crumbs. Scoop it onto plates while warm, with the slices and browned clusters still visible, and add a scoop of vanilla ice cream beside each serving.

Don’t rely on topping color alone to judge when it’s done. The apple juices should bubble near the center, and a knife should slip easily into the fruit. A 15-minute rest lets the juices settle before scooping.

Ingredients for Apple Crisp

Apple filling

• 2 1/2 lb firm baking apples, such as Granny Smith and Honeycrisp (about 1,150g whole apples; about 6 cups prepared slices)
• 3 tablespoons granulated sugar (40g)
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour (15g)
• 1 teaspoon ground cinnamon

Oat topping and serving

• 3/4 cup old-fashioned rolled oats (60g)
• 3/4 cup all-purpose flour (90g)
• 1/2 cup packed light brown sugar (100g)
• 1/4 teaspoon fine salt
• 1/2 cup (1 stick) cold unsalted butter, cubed (115g), plus a little more for the dish
• 6 small scoops vanilla ice cream, about 1 pint

How to Make Apple Crisp

1. Preheat and prepare the dish: Heat the oven to 375°F (190°C) with a rack near the center. Lightly butter an 8-inch square baking dish.
2. Season the apples: Peel and core the apples, then cut them into even slices about 1/4 inch thick. Toss with the granulated sugar, lemon juice, 2 tablespoons flour, and cinnamon until no dry flour remains. Spread evenly in the dish.
3. Make the topping: Combine the oats, 3/4 cup flour, brown sugar, and salt in a separate bowl. Cut in the cold butter with a pastry cutter or your fingertips until coarse crumbs form, leaving some larger clusters that hold together when squeezed. Stop before the mixture becomes a smooth dough.
4. Bake: Scatter the topping loosely over the apples without pressing it down. Bake uncovered for 40 to 50 minutes, beginning to check at 40 minutes. The topping should be golden brown, juices should bubble at the edges and toward the center, and a knife should slip easily into an apple slice. If the topping browns before the apples soften, tent the dish loosely with foil and continue baking.
5. Rest and serve: Let the crisp stand for about 15 minutes so the juices settle. Scoop loose portions onto small plates, keeping apple slices and crumb clusters visible. Add one scoop of vanilla ice cream beside each portion just before serving.

Choosing and Cutting the Apples

Firm baking apples soften without losing their shape; a mix of tart and sweet varieties works well. Even, roughly 1/4-inch slices cook within the stated window in an 8-inch dish. Thicker pieces or a deeper dish may need longer, so check the fruit rather than relying only on the clock.

Peeling gives this filling a softer, more uniform texture. You can leave the skins on if you prefer them.

Keeping the Topping Crumbly

Cut the cold butter into the dry ingredients only until coarse crumbs and a few larger clumps form. Scatter them lightly over the apples. Working the mixture into a dough or packing it down makes the baked topping denser.

How to Tell When Apple Crisp Is Done

A browned topping can hide firm apples. Slip a knife beneath the crumbs to test a slice, and look for bubbling juice beyond the outer edge of the dish. The bubbling shows that the flour-thickened juices have cooked; the rest gives them time to settle before serving.

Storage and Reheating

Cool leftovers, cover, and refrigerate for up to 4 days without ice cream. Reheat smaller portions uncovered in a 350°F (175°C) oven for about 15 to 20 minutes, until warmed through. A microwave is quicker but softens the topping. Add fresh ice cream when serving.

The unbaked crumb topping can be frozen airtight for up to 1 month. Baked crisp can be cooled, covered, and frozen without ice cream for up to 3 months; thaw overnight in the refrigerator before reheating.

For a baked apple dessert with a pastry crust instead, try this rustic apple galette.

Nutrition

Approximate per serving, based on 6 servings including a small scoop of vanilla ice cream: 575 calories, 7g protein, 25g fat, and 84g carbohydrates. Approximate per 100g: 220 calories, 3g protein, 10g fat, and 32g carbohydrates. Values vary with the apples, ice cream, and portion size.