Apple Crisp with Vanilla Ice Cream
This Apple Crisp is warm, sweet, and loaded with fall flavors. The mix of Granny Smith and Honeycrisp apples gives the perfect balance of tart and sweet, while the buttery oat topping adds a satisfying crunch.
Topped with vanilla ice cream and caramel sauce, it's a comforting dessert that's easy to make and always a crowd-pleaser!
Ingredients
For the Filling:
- Apples - A mix of tart Granny Smith and sweet Honeycrisp apples makes the best balance.
- Granulated & Brown Sugar - Adds sweetness and helps create a syrupy, caramelized filling.
- Cinnamon, Nutmeg & Allspice - Warm spices that enhance the apple flavor.
- Lemon Juice - Prevents apples from browning and adds a slight tang.
- Cornstarch - Thickens the filling so it's not too runny.
For the Topping:
- Old-Fashioned Oats - Gives the crisp its signature texture.
- All-Purpose Flour - Helps bind the topping together.
- Brown & Granulated Sugar - Sweetens and adds depth to the topping.
- Cinnamon & Salt - Enhances flavor and balances the sweetness.
- Cold Butter - Creates a crumbly, buttery topping.
- Chopped Pecans or Walnuts (Optional) - Adds crunch and nutty flavor.
To Serve:
- Vanilla Ice Cream - A creamy contrast to the warm crisp.
- Caramel Sauce - Drizzle for extra indulgence.
See recipe card for quantities.
How to Make Apple Crisp with Vanilla Ice Cream
Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish. In a large bowl, mix the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and cornstarch.
Stir until the apples are well coated.
Spread them evenly in the baking dish.
In another bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add cold butter cubes and mix with your fingers or a pastry cutter until the mixture looks like coarse crumbs. Stir in chopped nuts if using.
Sprinkle the topping evenly over the apples.
Bake for 35-40 minutes until the top is golden brown and the apples are soft when poked with a fork.
Let it cool for 5-10 minutes so the juices settle.
Serve warm with vanilla ice cream and drizzle with caramel sauce if desired.
Hint: For an extra caramelized topping, sprinkle a little extra brown sugar over the crisp in the last 10 minutes of baking. It adds a delicious crunch!
Substitutions & Variations
- Different Apples: Try Fuji, Pink Lady, or Gala for a different flavor profile.
- Nut-Free Option: Skip the nuts or use sunflower seeds for crunch.
- Add More Spice: A pinch of ginger or cardamom can enhance the flavors.
💭Crucial Success Tips
- Use a mix of apples - Combining tart and sweet apples creates the best flavor.
- Don't skip the lemon juice - It brightens the filling and keeps the apples from turning brown.
- Keep the butter cold - This makes the topping crisp and crumbly.
- Let it rest before serving - This helps the juices thicken slightly for the perfect texture.
FAQ
Yes! Prepare the filling and topping separately, then assemble just before baking. You can also fully bake it and reheat before serving.
Use very cold butter, and bake until deep golden brown. You can also broil for 1-2 minutes at the end.
Old-fashioned oats work best for texture, but instant oats can be used in a pinch-they'll just make the topping slightly softer.
Apple Crisp with Vanilla Ice Cream
Ingredients
For the Filling:
- 900 grams medium apples mix of Granny Smith and Honeycrisp, peeled, cored, and thinly sliced (6 medium apples)
- 50 grams granulated sugar ¼ cup
- 50 grams light brown sugar ¼ cup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
For the Topping:
- 100 grams old-fashioned oats 1 cup
- 65 grams all-purpose flour ½ cup
- 100 grams light brown sugar packed ½ cup
- 50 grams granulated sugar ¼ cup
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 115 grams unsalted butter, cold and cubed ½ cup
- 60 grams chopped pecans or walnuts optional ½cup
To Serve:
- Vanilla ice cream
- Caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish. In a large bowl, mix the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and cornstarch.
- Stir until the apples are well coated.
- Spread them evenly in the baking dish.
- In another bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add cold butter cubes and mix with your fingers or a pastry cutter until the mixture looks like coarse crumbs. Stir in chopped nuts if using.
- Sprinkle the topping evenly over the apples.
- Bake for 35-40 minutes until the top is golden brown and the apples are soft when poked with a fork.
- Let it cool for 5-10 minutes so the juices settle.
Notes
- For an extra caramelized topping, sprinkle a little extra brown sugar over the crisp in the last 10 minutes of baking. It adds a delicious crunch!
- Use a mix of apples - Combining tart and sweet apples creates the best flavor.
- Don't skip the lemon juice - It brightens the filling and keeps the apples from turning brown.
- Keep the butter cold - This makes the topping crisp and crumbly.
- Let it rest before serving - This helps the juices thicken slightly for the perfect texture.
Nutrition
How To Store Apple Crisp with Vanilla Ice Cream
- Room Temperature: Store leftovers covered for up to 1 day.
- Refrigerator: Keep in an airtight container for up to 4 days. Reheat in the oven at 325°F for best results.
- Freezer: Wrap the crisp tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
