Dorothy KernI always make Easy Apple Crisp when I don’t feel like making a full pie. Making an apple crumble without the crust feeds a crowd and is so much easier than rolling out pastry.
People are constantly telling me how good my apple crisp and crumb apple pie recipes are – you’ll be the star of the show if you make this for your family!
If pressed to choose my favorite pie, I would choose apple, but not just any recipe: I’d choose MY apple pie recipe. I’ve been making that recipe for over 20 years and it’s always a huge hit with family and friends.
In fact, I rarely like other apple pie recipes. I always try them, thinking I’ll like them, and I’m usually disappointed. Whether it’s a bakery pie or a pie from a friend, no one else’s apple pie compares to mine. (My husband agrees!)
The reason my recipe stands out is because I ensure that the apples are fully cooked through. There is nothing worse than biting into an apple pie and having chewy or crunchy apples that spring back at you.
How do I ensure my apples are fully cooked?
I pre-cook them. That’s right: I par-boil my apple slices before making pie or crisps or cobbler. Boiling them for just a few minutes makes the end result have the perfect bite of apple every time.
My favorite apple pie also has a crumble topping, like a Dutch Apple Pie. IMO, the crumble makes the pie: it gives it a sweet crunchy topping instead of just another slab of crust.
Why am I talking so much about apple pie? Because my Apple Crisp recipe is basically my apple pie recipe without the crust!
Easy Apple Crisp has fully cooked apples and a crunchy crumble topping!
Sometimes you just want to make apple pie without the crust, and that’s when you make an Old Fashioned Apple Crisp. This is the best apple crisp recipe! It feeds a crowd and is easy to transport because it’s made in a 9×13-inch baking dish.
(Side note: I always wonder what to call these kind of desserts. Is it an Apple Cobbler? Or Apple Crumble? Or crisp?) Whatever you call it, make sure to call it good!
What are the best apples for Apple Crisp?
You can use any apples you like for this recipe. The crumble topping is sweet, so I like to use Granny Smith apples. The sweet topping and the tart apples go so well together.
If you use a sweeter apple, like a Fuji or Gala, you may want to omit the sugar sprinkled on top, because those apples are much sweeter than Granny Smith. They’ll also cook faster so you won’t need to boil them as long.
How do you slice apples for pie and crisps?
I use my favorite magical apple slicer! It slices, peels and cores the apples all at the same time. Plus it’s fun for kids to use.
What is in the crumble topping?
You may notice one thing missing from the ingredients: I make my apple crisp without oatmeal. I just like it better that way! My crumble topping has:
- Butter
- Flour
- Sugar
That’s it! I use a pastry cutter to blend it all together and then press it over the top of the crisp.
This topping is good for ANY fruit pie or cobbler recipe.
Should apple crisp be refrigerated?
Yes, you should store apple crisp in the refrigerator. It will last about 3 days, but it shouldn’t because everyone will gobble it up.
Other delicious apple recipes:
This would go perfect after dinner:
Have you made this recipe?
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Easy Apple Crisp
Ingredients
For the pie:
- 6-7 Granny Smith apples about 3 pounds
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
For the crumb:
- 2/3 cup sugar
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter slightly softened
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch pan with nonstick cooking spray.
- Peel and core the apples, then slice into thin slices. I like using my apple peeler for this step. Place one inch of water in the bottom of a large pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils, or just until the apples start to turn the slightest bit opaque.
- While apples are cooking, add the crumb ingredients to a large bowl. Using a fork or pastry cutter, cut the ingredients together until they form coarse crumbs, about the size of a pea.
- Drain apples very well. Let them sit in the strainer for a few minutes to cool, then place them in prepared pan. Sprinkle 1/4 cup sugar and cinnamon over apples. Add your crumb mixture evenly on top.
- Bake for about 35-45 minutes, or until crumble is lightly browned around the edges.
- May be made a day in advance. Refrigerate overnight. Serve with whipped cream or ice cream.
Nutrition Information
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: September 29, 2019
I made this yesterday for dessert. I had some Apples (Pink Lady and Honey Crisp) that were in desperate need of being consumed in the next few days. So, I used them instead of Granny Smith’s and didn’t peel them (I didn’t want them to turn to mush)…Bonus! The dish turned out delicious! Oh, soo easy and got raves from the fam (yet, another Bonus!). I did bake mine for about 50-55 minutes in order to get the crust more golden.
Thanks for a great recipe! I’m sure I will use it over and over with different fruits and whatever I have on hand. And, will definitely try it with Granny Smiths!
I love any dessert with apple in it. I noticed you used all granny smith apples. Do you think this recipe would be good if I used half granny smith and half red delicious?
Love it!! Apple crisp one my favorites, ( like omitting the oats & still get the crunch)!!
Love the idea of par boiling the apples. My friend makes a pretty mean apple pie and she uses a variety of apples in one pie. I must admit it makes a complex flavour.