Autumn Apple Crisp

by Jennifer Farley ; Updated October 17, 2017

Apple pie is basically the ultimate fall dessert, but not everyone is comfortable working with pie dough. That’s where the apple crisp comes in. It’s incredibly easy to prepare and very satisfying.

I used all sweet apples in this recipe but you can also use a mixture of sweet and tart apples. If you use all tart apples, you will want to omit the lemon juice and increase the sugar to taste.

I love using rolled oats in my crisp topping. They add a nice heartiness to the dish. I kept the seasoning very basic with just ground cinnamon, but a recipe like this is perfect for a little experimentation. Try adding a bit of pumpkin pie spice for extra flavor!

Autumn Apple Crisp

Total time: 60 minutes
Yields: 8 servings

Ingredients:

  • 1/3 cup walnuts
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/4 cup packed plus 2 tablespoons brown sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 2 pounds sweet apples, such as Gala or Honeycrisp

Directions:

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a food processor, pulse the walnuts, oats, flour, 1/4 cup brown sugar, cinnamon and a pinch of salt in the food processor. Add the melted butter and pulse several more times. Set aside.
  3. Whisk together the lemon juice, cornstarch, and remaining 2 tablespoons brown sugar.
  4. Peel and core the apples and then toss with the lemon juice mixture.
  5. Place the apple mixture in a lightly greased 9-inch pie dish. Distribute the topping evenly over the apples.
  6. Bake for 15 minutes, rotate the pan 180 degrees, and bake for an additional 15 minutes.
  7. Allow to cool for 15 minutes before serving.

About the Author

Jennifer Farley is the creator of Savory Simple, a blog dedicated to gourmet food and quality ingredients. She graduated from the Culinary Arts program at L’Academie de Cuisine and has worked as a chef and cooking instructor. Her work has been featured by Parade Magazine, Williams-Sonoma, Bon Appetit and Food52. She resides in Washington, D.C.