Apple Crisp

I'll be the first to confess that I had never encountered Apple Crisp until I relocated to Minnesota. In my household growing up, apples were used for cooking or baking mainly in apple pie or applesauce.

I am quite certain my daughter loves apple crisp just as much as anyone else does; in fact, I believe she has made more of them than I ever have.

Recently, I ended up with a surplus of apples that were not being eaten, and I decided I should use them before they spoiled, so I chose to make apple crisp.

Ingredients:

Filling:

8 medium apples: peeled + chopped.

1/2 cup brown sugar: packed tight. Light or dark — both fine.

1/4 cup flour: thickens the filling. It’s the glue.

1 tsp vanilla extract: makes it smell like you know what you’re doing.

1 tsp cinnamon: warm and cozy.

1/2 tsp nutmeg: optional but adds depth.

1/4 tsp salt: don’t skip this — brings it to life.

Topping:

3/4 cup flour: for body

3/4cup brown sugar: again. Can’t have too much in a crisp tbh.

1 tsp cinnamon: yes, again.

1/2 cup cold butter: cubed. Keep it cold or it turns greasy.

1 cup rolled oats: for crunch.

(Optional): chopped nuts, salted caramel drizzle, or a scoop of vanilla ice cream on top.

Make the apple base:

Directions:

Preheat oven to 350°F. Lightly grease a 9×13 baking dish. Throw the apple chunks in a big bowl with the sugar, flour, cinnamon, nutmeg, vanilla, and salt. Toss it around until coated. Dump it all into the baking dish. Don’t overthink it.

Make the topping:

In a separate bowl, combine the flour, brown sugar, and cinnamon. Mix these ingredients together. Add cold, cubed butter. Use a fork, pastry cutter, or your fingers (if you don't mind getting a bit messy) to mix until the texture becomes crumbly, similar to wet sand. Stir in the oats. Then, sprinkle the entire mixture over the apples.

Bake it till golden and bubbling:

Place the dish in the oven and bake for 45 minutes. The topping should become crisp, and the edges of the apples should bubble up like lava. Allow it to cool for a few minutes before digging in. Or don’t, but be prepared for your mouth to feel the heat.

How to Store & Reheat

Room Temperature: Cool fully first. Leave uncovered no more than 8 hours.

Fridge: Cover and store up to 5 days.

Freezer: Baked or unbaked — freeze up to 3 months. Reheat at 350°F for 25–30 mins.