A simple dessert that you can throw together and enjoy year-round<\/li>\n<\/ul>\nIn fact, I think the hardest part about making this crisp is peeling and slicing the apples. An added bonus?<\/strong> Your house will smell amazing while this is baking in the oven.<\/p>\n![\"The](\"https:\/\/i0.wp.com\/www.livewellbakeoften.com\/wp-content\/uploads\/2020\/07\/Cinnamon-Apple-Crisp-5.jpg?resize=745%2C1118&ssl=1\")
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How To Make Apple Crisp<\/h2>\n
As with my other crisp recipes, there are two parts to this one – the topping and the apple filling. I recommend starting with your topping first, then moving on to the filling. Let’s discuss how to make each one and then assemble the crisp.<\/p>\n
How To Make the Topping<\/h3>\n
To make this crisp you’ll start with the topping which is just a simple mixture of all-purpose flour, brown sugar, ground cinnamon, salt, unsalted butter, and old-fashioned rolled oats. Here’s a simple step-by-step rundown for how to make the topping:<\/p>\n
\n- Whisk together the dry ingredients: <\/strong>Start by whisking together the flour, brown sugar, cinnamon, and salt until they’re well combined.<\/li>\n
- Cut in the butter: <\/strong>I like to use a pastry cutter for this step, but a fork works just fine too! You want to cut the butter into the dry ingredients until it’s crumbly and starts to come together.<\/li>\n
- Stir in the rolled oats: <\/strong>I suggest mixing in the oats last, otherwise, they can get cut up with the pastry cutter. <\/li>\n
- Cover and refrigerate: <\/strong>This will help ensure that the butter stays cold while you mix together the filling. You want your butter to be cold when this goes into the oven so the topping holds up well and doesn’t melt everywhere.<\/li>\n<\/ul>\n
![\"Apple](\"https:\/\/i0.wp.com\/www.livewellbakeoften.com\/wp-content\/uploads\/2020\/07\/Cinnamon-Apple-Crisp-2.jpg?w=246&h=369&ssl=1\" "\\"Cinnamon")
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![\"Sliced](\"https:\/\/i0.wp.com\/www.livewellbakeoften.com\/wp-content\/uploads\/2020\/07\/Cinnamon-Apple-Crisp-4.jpg?w=246&h=369&ssl=1\" "\\"Cinnamon")
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How To Make The Filling & Assemble The Crisp<\/h3>\n
For the apple crisp filling, you’ll be using a simple mixture of sliced apples, granulated sugar, flour, cinnamon, and nutmeg. I suggest spraying a 9-inch pie dish well with nonstick cooking spray first. Set it aside, then prep the filling. Here’s a simple explanation for how to make the filling;<\/p>\n
\n- Peel, core, and slice the apples:<\/strong> I recommend slicing your apples 1\/4-inch thick. If you slice them any thinner, they can end up turning mushy in this crisp. <\/li>\n
- Add the sugar, flour, cinnamon, and nutmeg:<\/strong> I only used 1\/4 cup of sugar in the filling because apples are already sweet enough and I wanted to let the flavor of the apples really shine in this crisp. The flour helps to thicken up the filling and the cinnamon and nutmeg pair beautifully with the apples.<\/li>\n
- Stir until the apples are fully coated:<\/strong> You want to make sure that all of the apple slices are completely coated with the dry ingredients. This will ensure that your filling is sweet enough and thickens up properly.<\/li>\n
- Scoop into the prepared pie dish:<\/strong> Spread the apples around evenly into the dish.<\/li>\n
- Sprinkle the topping over the apples:<\/strong> This is a lot of topping, but I recommend using it all. This will ensure that you get some of the topping in every single bite!<\/li>\n
- Bake the crisp:<\/strong> Place the crisp in a 350\u00b0F (177\u00b0C) oven and let it bake for 40 to 50 minutes or until the topping is browned and the filling is bubbling around the edges.<\/li>\n<\/ul>\n
Incredibly simple, right? I prefer to let the crisp cool for 20 to 30 minutes before serving it. This will ensure that it’s still warm, but not too hot.<\/p>\n
![\"An](\"https:\/\/i0.wp.com\/www.livewellbakeoften.com\/wp-content\/uploads\/2020\/07\/Cinnamon-Apple-Crisp-6.jpg?resize=745%2C1118&ssl=1\")
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What Are The Best Type Of Apples To Use?<\/h2>\n
You can use any kind of baking apples that you prefer in this recipe. Here are some great options:<\/p>\n
\n- Fuji Apples<\/li>\n
- Braeburn Apples<\/li>\n
- Granny Smith Apples<\/li>\n
- Honeycrisp Apples<\/li>\n
- Pink Lady<\/li>\n<\/ul>\n
I prefer to use a mix of sweet and tart apples, so I typically use a combination of Granny Smith and Honeycrisp apples in this apple crisp recipe. Feel free to use any combination or just one of the apples listed above in this recipe though!<\/p>\n
Storing Instructions<\/h2>\n
While it’s okay to leave this crisp at room temperature for a day or two, I recommend storing it in the refrigerator so that it stays fresh longer. Once the crisp has cooled completely, cover it tightly, and store it in the refrigerator for up to 3 days.<\/p>\n
To rewarm individual servings:<\/strong> Microwave in 20 to 30 seconds increments until warmed through.<\/p>\nTo rewarm the whole crisp:<\/strong> Preheat the oven to 300\u00b0F (150\u00b0C). Place the crisp in the oven for 15 to 20 minutes or until warmed through. If needed, cover with foil to prevent the topping from browning too much.<\/p>\n![\"An](\"https:\/\/i0.wp.com\/www.livewellbakeoften.com\/wp-content\/uploads\/2020\/07\/Cinnamon-Apple-Crisp-3.jpg?resize=745%2C1118&ssl=1\")
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![\"A](\"https:\/\/i0.wp.com\/www.livewellbakeoften.com\/wp-content\/uploads\/2020\/07\/Cinnamon-Apple-Crisp-1.jpg?resize=745%2C1118&ssl=1\")
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