Apple Crisp
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Apples bubbling under a crunchy oat-pecan streusel, this rustic apple crisp is the ultimate fall dessert.
This rustic apple crisp with tart apples bubbling away under a crisp and buttery oat-pecan streusel is a longtime favorite of mine. In fact, it’s one of the very first recipes I shared on this blog many years ago. It’s wonderful served warm out of the oven with a scoop of vanilla ice cream — though, truthfully, I like the cold leftovers with my morning coffee just as much.
What You’ll Need To Make Apple Crisp
Step-by-Step Instructions
Preheat the oven to 350°F and set an oven rack in the middle position.
In a food processor, pulse the flour with the brown sugar, ¼ cup of the granulated sugar, and salt until combined, then add the chunks of butter.
Pulse until the mixture resembles coarse meal.
Transfer the crumbs to a bowl and stir in the pecans and oats. Set aside.
Generously butter a shallow 2-quart baking dish. In a medium bowl, toss the apples with the remaining 6 tablespoons granulated sugar. Transfer the apple mixture to the prepared baking dish.
Cover with the oat topping.
Bake for 40 to 50 minutes, or until the apples are tender when pierced and the topping is toasted.
Serve warm with vanilla ice cream if desired.
Video Tutorial
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Apple Crisp
Apples bubbling under a crunchy oat-pecan streusel, this rustic apple crisp is the ultimate fall dessert.
Ingredients
- ¼ cup plus 2 tablespoons all-purpose flour
- ¼ cup plus 2 tablespoons light brown sugar, packed
- ½ cup plus 2 tablespoons granulated sugar, divided
- Pinch salt
- 6 tablespoons very cold unsalted butter, cut into ½-inch dice
- 1 cup chopped pecans
- ½ cup old-fashioned rolled oats
- 2½ pounds tart baking apples (about 5 large), peeled, cored and sliced ¼-inch thick
- Lightly sweetened whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- In a food processor, pulse the flour with the brown sugar, ¼ cup of the granulated sugar, and salt until combined. Add the butter and pulse until the mixture resembles coarse meal. Transfer the crumbs to a bowl and stir in the pecans and oats. Set aside.
- Generously butter a shallow 2-quart baking dish. In a medium bowl, toss the apples with the remaining 6 tablespoons granulated sugar. Transfer the apple mixture to the prepared baking dish and cover with the oat topping. Bake in the middle of the oven for 40-50 minutes, or until the apples are tender when pierced and the topping is toasted. Serve warm with vanilla ice cream if desired.
- Freezer-Friendly Instructions: The baked crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top.
Nutrition Information
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- Per serving (6 servings)
- Calories: 461
- Fat: 24 g
- Saturated fat: 8 g
- Carbohydrates: 60 g
- Sugar: 40 g
- Fiber: 8 g
- Protein: 4 g
- Sodium: 55 mg
- Cholesterol: 31 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Hi Jenn,
Absolutely love all your recipes. You’re my go to for baking/cooking and the only chef I now follow or always recommend. Thank you, , Jenn! Quick question: would this recipe (or any of your crumbles/cobblers) work with using frozen blackberries as the fruit? Thank you for sharing your thoughts.
Thanks for your kind words about the recipes — so glad you like them! If you want to use blackberries, I’d suggest using my blueberry cobbler recipe. Keep in mind that I haven’t tried it with blackberries so I can’t say for sure how it will come out. The blackberries may give off too much juice on their own so if you want to try it, I’d suggest doing a combination of blackberries and blueberries. I’d love to hear how it turns out if you make it!
I can’t tell you how much I enjoy making your recipes as well as incorporating the tips and comments into my own dishes. This apple crips and the peach crisp are two of my faves. I froze the prepared peaches when I had some fresh from the farmer’s market and also froze the prepared crumble topping. I used up the peaches, but had some topping mix left over in the freezer… so, a smaller batch of apple crisp was on the menu. It was perfect! And as a universal crumble topping to keep on hand, it works well. I added my own spice mix to it and saved it in a zip lock bag. Alway be prepared for any type of crisp… so good, and thanks so much for sharing your recipes
So do I just increase the flour in the food processor or do I just stir it with the pecans.
I would include the additional flour in the food processor.
Can you make this without oats?
Sure, you can replace the oats with flour. I’d love to hear how it turns out!