Classic Apple Crisp (One Bowl, One Dish)
Warm cinnamon apples under a buttery oat crumble - the easiest dessert of the fall.
Apple crisp beats apple pie on a weeknight every time - all the warmth and spice of the original with a fraction of the effort. Here is what actually matters: the topping comes together in one bowl with cold butter rubbed in by hand until it clumps into rough crumbles, then it goes straight onto the apples without mixing. Do not press it down. Loose and uneven is what crisps up properly in the oven - pack it down and you get something closer to a dense cake layer than a crisp. The apple juice that bubbles up around the edges while it bakes caramelizes slightly and is the best part of the whole dish. Serve it warm with vanilla ice cream while the contrast between hot apple and cold cream is still doing its job.
Prep: 15 min • Cook: 35 min • Serves: 6
Ingredients
- 6 Medium Apples, peeled and sliced
- 2 Tbl Sugar
- 1 tsp Cinnamon
- 100 g Rolled Oats
- 80 g Butter, cold and cubed
- 60 g Brown Sugar
- 40 g All-Purpose Flour
Instructions
- Preheat oven to 375F. Grease a baking dish lightly.
- Toss the apple slices with sugar and cinnamon directly in the dish.
- In a bowl, combine oats, flour, brown sugar, and cold butter. Rub together with your fingertips until it forms rough, uneven crumbles.
- Spread the topping evenly over the apples without pressing it down.
- Bake for 35 minutes until golden and bubbling at the edges.
- Serve warm with vanilla ice cream.