Granny Smith Apples for Apple Crisp
A classic apple crisp recipe with oats made using tart Granny Smith apples and a buttery brown sugar oat topping warm, cozy, and easy to throw together any night of the week.
Equipment
- 9x13 baking dish
- Mixing bowls
- sharp knife
- pastry cutter or fork
Ingredients
Apple Filling
- 6-7 medium Granny Smith apples peeled, cored, and sliced
- 2 tbsp lemon juice
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp cornstarch
Oat Crumble Topping
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¾ cup unsalted butter cold and cubed
Instructions
Prepare the Apple Filling
- Peel, core, and slice the Granny Smith apples into even ¼-inch slices so they cook at the same rate, then place them in a large mixing bowl.Toss the apple slices thoroughly with lemon juice, granulated sugar, cinnamon, and cornstarch until every slice is evenly coated, the cornstarch is what helps the filling thicken slightly as it bakes rather than turning watery, so make sure it's distributed well and not clumped in one spot. Spread the coated apple slices evenly into a greased 9x13 baking dish.
Make the Oat Crumble Topping
- In a separate bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt, stirring until evenly mixed.Add the cold, cubed butter and work it into the dry ingredients using a pastry cutter, fork, or your fingertips, pressing and breaking the butter down until the mixture turns into coarse, pea-sized crumbs with some larger clumps still intact, this is what gives the topping its signature crisp, uneven texture once baked, so avoid over-mixing it into a smooth paste.
Assemble and Bake
- Sprinkle the oat crumble topping evenly over the apple filling in the baking dish, covering it completely without pressing it down too firmly, which helps it bake up light and crisp rather than dense.Bake at 350°F (175°C) for 38-42 minutes, until the topping is deeply golden brown and the apple filling is bubbling visibly around the edges of the dish.Let the crisp rest for at least 10-15 minutes before serving, since the filling will be extremely hot and needs a few minutes to set slightly for cleaner scooping.
Notes
- Keeping the butter cold when making the topping is key to getting a crisp, crumbly texture instead of a dense, cakey one.
- Store leftovers covered in the refrigerator for up to 4 days, and reheat individual portions in the oven or air fryer to help the topping re-crisp rather than turning soft in the microwave.