The Best Apple Crisp Recipe

Apple Crisp, with a Ridiculous Amount of Streusel from The Food Charlatan

4.83 from 29 votes

Am I the only one who thinks apple crisp never has enough streusel? I fixed that. Behold: the mother-load of streusel-y goodness right here. What better way to use up those fresh fall apples? Top with vanilla ice cream and My Favorite Caramel Sauce!

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 349kcal

Author: The Food Charlatan

Ingredients

8 large apples
1 & 1/2 cups brown sugar
1 cup flour
1 cup old fashioned oats
2 teaspoons cinnamon
1 & 1/2 teaspoons nutmeg
3/4 cup salted butter softened
Vanilla ice cream pretty much not optional :)
homemade caramel sauce click for recipe

Instructions

Peel and core the apples. Use a sharp knife or mandolin to slice the apples into very thin, uniform pieces.
Preheat the oven to 375 degrees F. Grease a 9x13 inch pan.
Add the sliced apples to the pan.
In a medium bowl, combine 1 and 1/2 cups brown sugar, 1 cup flour, 1 cup oats, 2 teaspoons cinnamon, and 1 and 1/2 teaspoons nutmeg.
Use a fork or pastry cutter to cut in 3/4 cup softened butter. (That's 1 stick plus another half stick.)
Sprinkle the streusel over the apples.
Bake for 35-40 minutes at 375. It is done when a knife inserted in the center slides in easily (the apples should be fork-tender).
Let stand for a few minutes before serving hot or room temperature.
Serve with ice cream and this amazing caramel sauce.
Serves 12-16.

Notes

*A variety of apples is best. I used Granny Smith, Fuji, and Pink Lady.

**I've successfully replaced the flour with a gluten-free flour blend, if you're feeding someone who's gluten free.

I've never tried it, but Amelia's mom notes that you can also use 8 large fresh peaches, or canned peaches that have been drained well. Or try my favorite Peach Cobbler recipe!

Recipe from my friend Amelia and her mom Diane. Thanks ladies!

Storing and reheating apple crisp

Leftovers will last covered on the counter for about 3 days, after that stick it in the fridge. Warm up a leftover serving in the microwave: it's good at room temperature, but it's GREAT when it's warm.

You can also freeze apple crisp! Seal very well and freeze for up to 3 months. Let thaw in the fridge when you're ready to enjoy it. Then bake it at 350 for a few minutes to re-crisp the topping.

Nutrition