Classic Apple Crisp

A mixed-apple crisp with a saucy, tender filling and a craggy oat-pecan topping that stays crisp from oven to bowl.

80 min

6 servings

Golden oat and pecan apple crisp with a scoop of vanilla ice cream in a ceramic baking dish.

Ingredients

2 1/2 lb apples, half tart and half sweet, peeled and sliced 1/2 inch thick

1 tbsp fresh lemon juice

1/3 cup packed light brown sugar, divided

2 tbsp granulated sugar

2 tbsp cornstarch

1 tsp ground cinnamon

1/4 tsp ground nutmeg, divided

1 cup old-fashioned rolled oats

1/2 cup all-purpose flour

1/2 cup toasted pecans, coarsely chopped

6 tbsp cold unsalted butter, cut into small pieces

1/2 tsp kosher salt, divided

Equipment

8-inch square or 2-quart baking dish · Large mixing bowl · Pastry cutter or fingertips · Wire rack · Skewer or paring knife

Keep it crisp

Do not cover the crisp while it rests. Trapped steam softens even a well-browned oat topping.

Serve warm

The filling is sauciest and the topping most distinct after the uncovered rest, while the crisp is still warm.

Prepare the fruit

01. Heat the oven to 375 F and lightly butter the baking dish so the saucy edges release cleanly.

02. Coat half-tart, half-sweet apple slices with lemon, both sugars, cornstarch, half the spices, and half the salt; the starch will turn the released juices glossy rather than watery.

03. Spread the apples loosely in the dish with their juices, avoiding a tightly packed layer that would steam the fruit.

Build a crisp topping

04. Mix oats, flour, toasted pecans, brown sugar, remaining spices, and salt, then rub in cold butter until the mixture forms mixed-size crumbs and pea-size clumps.

05. Scatter the topping evenly but do not press it down; its rough, open surface lets moisture escape as it browns.

Bake and rest

06. Bake 35 to 40 minutes at 375 F, rotating once, until the topping is deep gold and the juices bubble thickly at the edges.

07. Test a central apple slice with a skewer: it should yield with a little resistance, not collapse into purée.

08. Rest uncovered for 20 minutes, then spoon into bowls and add vanilla ice cream or lightly sweetened whipped cream.