Apple Crisp with Vanilla Ice Cream
Tina BevkThis 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 9×9-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:
- 6 medium apples mix of Granny Smith and Honeycrisp, peeled, cored, and thinly sliced (about 900 g total)
- 1/4 cup granulated sugar 50 g
- 1/4 cup light brown sugar 50 g
- 1 tsp ground cinnamon 2 g
- 1/2 tsp ground nutmeg 1 g
- 1/4 tsp ground allspice 0.5 g
- 2 tbsp fresh lemon juice 30 ml
- 1 tbsp cornstarch 8 g
For the Topping:
- 1 cup old-fashioned oats 100 g
- 1/2 cup all-purpose flour 65 g
- 1/2 cup light brown sugar packed (100 g)
- 1/4 cup granulated sugar 50 g
- 1/2 tsp ground cinnamon 2 g
- 1/4 tsp salt 1.5 g
- 1/2 cup 1 stick unsalted butter, cold and cubed (115 g)
- 1/2 cup chopped pecans or walnuts optional (60 g)
To Serve:
- Vanilla ice cream
- Caramel sauce
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.
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
