Food & Cooking Recipes Dessert & Treats Recipes Apple Crisp 3.6 (1,718) 73 Reviews Much easier to make than a pie, this baked dessert pairs apples and cinnamon with a crispy oat topping. By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 10, 2023 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 25 mins Servings: 8 One of the definitive desserts of fall, apple crisp is easy and economical. Under the simple butter-sugar-flour-and-oat topping is the apple filling scented with cinnamon. Our test kitchen says baking apples, like Rome or Cortland, are the best varieties to use for apple crisp, but Empire, Gala, or Braeburn apples are also good in this recipe. Experiment with different types of apples and see which you prefer. A crisp is much simpler to make than a pie, all you need to do is scatter the topping over the fruit in the baking dish. But there's a secret to making a much-better-than-average crunchy, chunky topping: working the oat mixture into large clumps with your hands. This helps the topping hold together atop the apples while baking to a golden brown. Let the cinnamon-scented crisp cool for a few minutes before serving with a scoop of vanilla, cinnamon, or caramel ice cream on top. Julia Hartbeck You'll Fall in Love with These Absolutely Delicious Apple Dessert Recipes Ingredients ¾ cup all-purpose flour, (spooned and leveled) ¼ cup packed light-brown sugar ½ teaspoon salt ½ cup plus 2 tablespoons granulated sugar 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes 1 cup old-fashioned rolled oats (not quick-cooking) 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into ½-inch chunks 2 tablespoons fresh lemon juice ½ teaspoon ground cinnamon Directions Julia Hartbeck Preheat oven and mix crumb topping: Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Julia Hartbeck Add oats to topping and freeze: Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples. Julia Hartbeck Mix apples: In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Julia Hartbeck Assemble crisp and bake: Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Julia Hartbeck Cool and serve: Let cool 10 minutes before serving. Crisp is best served warm. Julia Hartbeck 30 Fruity Cobbler, Crumble, Crisp, and Buckle Recipes Julia Hartbeck Rate it Print