Crunchy, savory, sweet, and absolutely decadent!
I first made this recipe back in college and over the years I have tweaked and altered this recipe to taste like perfection. This recipe is extremely easy and a crowd pleaser for sure!
Make sure to check the “Tips” section at the bottom of this page if you have any questions or want information on how to get the perfect result every time.
- Difficulty: Easy
- Prep: 1 hour
- Cook Time: 30-40 minutes
Apple Filing Ingredients
- 6 Granny Smith Apples
- 3 tbsp Unsalted Butter (melted)
- 3 tbsp All Purpose Flour
- ⅓ cup Cane Sugar
- 1 tsp Lemon Juice
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
Crumb Topping Ingredients
- ¾ cup All Purpose Flour
- ⅔ cup Brown Sugar (packed)
- ⅔ cup Old Fashioned Oats
- ¼ tsp Cinnamon
- ¼ tsp Salt
- ½ cup Unsalted Butter (cold and cut into cubes)
- Le Creuset 3 Quart Baking Dish
- Mixing Bowls
- KitchenAid Food Processor or Pastry Cutter
- Vegetable Peeler
-Peel and slice apples into thin slices, place in a medium mixing bowl.
-Add in lemon juice, vanilla, flour, sugar, cinnamon and nutmeg. Toss well until apples are coated and set aside for at least one hour.
-In a separate bowl whisk together dry ingredients: flour, brown sugar, oats, cinnamon and salt.
-Chop cold butter into small cubes and cut into dry mixture using a pastry cutter or food processor (pulsing slowly) until butter is combined and chunks are no larger than pea sized.
*If using a food processor, be careful not to overprocess. Mixture should be crumbly rather than a paste that can result from a food processor*
-Place crumb topping in the fridge until ready to go into the oven.
-Once the apple mixture has sat for at least one hour, drain excess liquid, incorporate melted butter into apples and it is ready to go in the oven.
-Preheat oven to 350℉
-Butter a 5 x 7 baking dish or cake pan, pour apple mixture into pan and cover top of apples with crumb mixture.
-Bake in the oven for 30-40 minutes or until the top is golden brown, serve with ice cream or whipped cream and enjoy!
-Always let the apple mixture sit for at least an hour, sugar helps remove excess liquid which will prevent the Apple Crisp or even an Apple Pie from becoming runny once baked.
-I always like to start by preparing the apple mixture first so it has time to sit, and I leave out adding melted butter to the very end so that the butter soaks into the apples/crumb mixture while baking and none gets removed when pouring out excess liquid.
-There are multiple ways to “cut” butter into a dry mixture. I prefer to cut the butter into the mixture by using a food processor and very slowly pulsing until I achieve the desired consistency.
You can also cut butter into the dry mixture by using a pastry cutter or by using your fingers and manually incorporating the butter.
All techniques are equally as effective and it comes down to what tools you have or which method you prefer. But, remember to always be careful not to over incorporate the butter which can turn the mixture into a paste or grainy texture rather than pea sized crumbly chunks which provide the best baking results.