Which apples are best for Apple Crisp?

Firm baking apples such as Cox, Russet, Granny Smith, Braeburn, or a mixture of tart and sweet varieties work well.

Can I assemble Apple Crisp ahead of time?

Yes. Prepare the topping up to 2 days ahead and the filling up to 1 day ahead. Store them separately and combine before baking.

Why is my topping not crisp?

Warm butter, an overly packed topping, or underbaking can prevent crispness. Use cold butter, scatter the crumbs loosely, and bake until deeply golden.

Yes. Freeze cooled baked portions for up to 3 months. Thaw in the refrigerator and reheat in the oven to refresh the topping.

Irresistible 6-Serving Apple Crisp

Print Recipe

Apple Crisp bakes sliced apples with lemon and sugar beneath a golden topping of flour, oats, nuts, butter, brown sugar, and cinnamon.

Author: Sophia Mitchell

Ingredients

Scale

100 g plain flour
50 g rolled oats
50 g flaked almonds or chopped pecans
100 g cold butter, cubed
50 g light muscovado sugar
1/2 teaspoon ground cinnamon
Pinch of salt
8 Cox or Russet apples, peeled, cored, and sliced 5 mm thick
50 g golden caster sugar
Zest and juice of 1/2 lemon
Vanilla ice cream or custard, optional for serving

Instructions

Rub flour, oats, nuts, butter, muscovado sugar, cinnamon, and salt into coarse crumbs. Chill.
Toss the sliced apples with caster sugar, lemon zest, and lemon juice.
Spread apples in a 23 cm round or 20 cm square baking dish.
Scatter the topping evenly over the fruit.
Bake at 190 C/170 C fan/375 F for about 40 minutes, until golden and bubbling.
Cool for 10 minutes before serving.

Notes

The topping can be refrigerated for up to 2 days.
The apple filling can be chilled for up to 1 day.
Keep the components separate until baking for the crispest topping.

Find it online: https://thekitchenfinesse.com/2026/08/03/apple-crisp/