This comforting apple crisp recipe from the Pioneer Woman takes half the time and effort that is required to make a typical apple pie. It also has warm, gooey cinnamon apples and a brown sugar and oat topping.
Apples that are suitable for baking, such as Granny Smith and Honeycrisp varieties, are among the few essential items that are required to get started.
Why You’ll Love This Recipe
- It’s not hard to fall in love with apple pie, but there’s no denying that making one from scratch is a labor of love. In place of pie crust, we’ll be using an oat-based streusel topping for this fruit crisp. You may skip the step of chilling the pie dough and you can leave the rolling pin in the cupboard.
- The preparation of crisps is not very complicated and does not call for any unusual components. The majority of the things that you require are included in both of the layers as well.
- Recipes like this one that do not require the use of eggs are in high demand among bakers.
- In spite of the fact that we all adore homemade pie, it needs a significant amount of time to chill before it can be properly set. Sometimes we need a crowd-pleasing dessert that can be made in less time but is still as stunning and appropriate for the season.
- What could be better than warm apples seasoned with cinnamon and topped with a topping that is chewy and crunchy oats? This is an absolute must throughout the winter.
Pioneer Woman Apple Crisp Ingredients
Apple crisp is made up of two parts: an apple filling and a crumbly oat topping. The topping is made with the same ingredients as the one used in blueberry crumble pie and bourbon cherry crisp, but with a few adjustments made to accommodate a 913 baking dish.
- Apples. The best apples to utilize are listed below. About eight medium apples, cored and diced, are required.
- A Brown Sugar. Brown sugar is used as a general seasoning and sweetener in the recipe. It’s required for both the apple filling and the crumble topping.
- Flour. All-purpose flour thickens the apple filling and is the basis of the topping. Would you like a gluten-free option? Here is my recipe for a gluten-free apple crisp that is bursting with flavor.
- Vanilla & Salt. I’ve tried several apple crisp recipes, but this one is the best (recipe below). All the sweetness is tempered by the salt, and the vanilla enhances the spiciness. Both are essential for a full dessert experience, so don’t leave either out.
- Nutmeg And Cinnamon. Spruce up the apple layer with cinnamon and nutmeg, and then repeat the spice in the crumble.
- Butter. Use extremely cold butter to keep it from melting too quickly and losing texture. Prepare by chopping it into cubes after removing it from the fridge. Mix it into the flour, brown sugar, and cinnamon using a pastry cutter or fork. Do not overthink this process; instead, let the mixture to have a sloppy, crumbly, and gritty consistency. The adage “less is more” is absolutely true in this case. (pleasant to the ears!)
- Oats. A few of the oats turn a bit crunchy, but the rest maintain their chewy texture. Use whole oats for the best texture. The oats should be added to the topping mixture *after* the butter has been cut in. Also used for strawberry crisp, with the exception that the oats shouldn’t get too mushy.
Is It Necessary To Peel The Apples?
It is suggested that the apples be peeled because the apple skin does not degrade while baking, peeling the apples is the most effective technique to get the characteristic crunchy consistency of apple crisp. (However, if you are a die-hard supporter of keeping the apple peel on, feel free to do so!)
What Are The Best Apples To Bake With?
Apples with a higher degree of firmness are recommended for baking. Apples that are mealy, mushy, or soft should be avoided. When baking, it’s better to use a combination of sour and sweet apples because this creates a more complex flavor. When I make apple crisp, the ratio of sweet to tart apples that I use is generally 4 to 4.
I really enjoy using tart apples in my baking. Granny Smith (in my opinion, this is the best overall apple for baking), Pacific Rose, Braeburn, and Jonathan are their names.
I always adore using sweet apples in my baking. Apples such as the Jazz, Pazazz, Honeycrisp, Pink Lady, and Fuji might be difficult to locate at times but are well worth the search.
How To Make Pioneer Woman Apple Crisp
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease a 913-inch baking pan lightly. Any 4-quart baking dish will suffice.
- In a large mixing basin, combine all of the filling ingredients, then distribute them into the baking pan.
- In a medium mixing bowl, combine the flour, brown sugar, and cinnamon. Using a pastry cutter or fork, cut in the butter until the dough is very crumbly. Incorporate the oats. Spread over the filling.
- Bake for 45 minutes, or until the fruit juices are bubbling around the edges and the topping is golden brown. Remove from the oven and cool for at least 5 minutes before serving on a wire rack. Serve warm, room temperature, or cold, with salted caramel and/or vanilla ice cream.
- Store leftovers in the refrigerator for up to 5 days.
How To Serve Apple Crisp?
When topped with a dollop of vanilla ice cream, this apple crisp takes on a whole new level of deliciousness. In addition to that, you may finish it off with some whipped cream and sprinkle it with caramel sauce.
Is It Possible To Make Apple Crisp Without Oats?
Yes, without a doubt. If you don’t have any oats on hand, you may create apple crisp by doubling the topping from apple crumble pie.
Ingredients:
1/2 cup (115g) unsalted butter, melted and gently cooled; 3/4 cup (150g) brown sugar; 1 teaspoon ground cinnamon; 1 cup (125g) all-purpose flour;
Brown sugar, cinnamon, and flour should be mixed together. With a fork, work the melted butter into the ingredients until it’s thick and crumbly. If you mix it too much, it will turn into a paste. Just follow the baking time and temperature instructions given. To maintain the crumble topping on the tender side, I like to use melted butter. Use cold butter and cut it into the ingredients as directed below for a crumble topping that is as crunchy as you’d like it to be.
An alternative is to bake the apples in a cobbler. Instead of oats, the traditional topping for a cobbler is a biscuit or cake-like topping. If you want to make this recipe, just swap out the topping and baking time with my berry cobbler, using the apple filling and oven temperature from the one below.
How To Store Apple Crisp?
- In The Fridge. Apple crisp, once made and cooked, can be kept for up to three days if airtightly covered and placed on the counter. If you don’t want to keep things cool, there’s no reason to. Apple crisp’s crisp, crumbly topping is best eaten the day it’s made since the topping might get mushy if refrigerated for too long. Just remember that!
- In The Freezer. In accordance with the instructions, make an apple crisp and let it cool fully. Wrap in plastic and foil to keep the freezer burn at bay for up to four months. It’s best to let it defrost in the fridge overnight before reheating.
- To Make Ahead. Following the recipe for the apple filling, add a dash more lemon juice to prevent the apples from becoming brown. Put in a sealed jar and keep in the fridge for up to a day. To keep the crumb topping fresh, make it ahead of time and store it in the fridge.
- To Reheat. Put the apple crisp in a baking dish and preheat the oven to 350 degrees Fahrenheit; you can also add melted butter to the topping at this point. Wrap the baking sheet in foil and heat it for 10 to 15 minutes. Only during the last 3–5 minutes of baking should the foil be removed to allow the topping to crisp.
My Personal Recipe Tips
- Apple Varieties. Use apple cultivars that keep their form when cooked. I, too, enjoy a sour apple, but I am well aware that many individuals have a sweet tooth. On the recipe card, I included a couple of my top picks.
- Use 2 Or More Kinds Of Apples. If you want to add additional depth of taste and texture to your dish, try using different kinds of apples.
- Make Thick Slices. For a more substantial bite, cut the apples into thicker slices (approximately 1/2 inch thick). If you slice the apples too thinly, the cooked apples will become “apple mush” under the topping. In my opinion, that is unacceptable.
- Leave Some Larger Topping Chunks. When creating the topping, take sure to chop the butter in evenly, but still allow some bigger pieces.
- Make Sure The Filling Is Bubbling. Make sure the apples are boiling and the topping is golden brown before serving.
- In Case The Topping Browns Too Quickly, Cover It. If the topping is browning quicker than you prefer, place a piece of foil loosely over the top of the crisp to keep back additional browning.
- Enjoy While Still Warm. For the best flavor and texture, serve when still warm and freshly cooked. Plus, ice cream is a great extra.
Pioneer Woman Apple Crisp Recipe
Ingredients
Filling
- 8 medium peeled apples cut into 1-inch chunks that are 1/4-1/2 inch thick (about 10 cups, 1.2kg)
- ½ cup packed light or dark brown sugar (100g)
- ¼ cup all-purpose flour spoon and leveled (31g)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Topping
- ¾ cup all-purpose flour spoon and leveled (94g)
- ¾ cup packed light or dark brown sugar (150g)
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter cold and cubed (1 stick, 115g)
- 1 cup old-fashioned whole oats (80g)
- salted caramel and vanilla ice cream for serving optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease a 9×13-inch baking pan lightly. Any 4-quart baking dish will suffice.
- In a large mixing basin, combine all of the filling ingredients, then distribute them into the baking pan.
- In a medium mixing bowl, combine the flour, brown sugar, and cinnamon. Using a pastry cutter or fork, cut in the butter until the dough is very crumbly. Incorporate the oats. Spread over the filling.
- Bake for 45 minutes, or until the fruit juices are bubbling around the edges and the topping is golden brown. Remove from the oven and cool for at least 5 minutes before serving on a wire rack.
- Serve warm, room temperature, or cold, with salted caramel and/or vanilla ice cream.
- Store leftovers in the refrigerator for up to 5 days.
Notes
- Apple Varieties. Use apple cultivars that keep their form when cooked. I, too, enjoy a sour apple, but I am well aware that many individuals have a sweet tooth. On the recipe card, I included a couple of my top picks.
- Use Two Or More Kinds Of Apples. If you want to add additional depth of taste and texture to your dish, try using different kinds of apples.
- Make Thick Slices. For a more substantial bite, cut the apples into thicker slices (approximately 1/2 inch thick). If you slice the apples too thinly, the cooked apples will become “apple mush” under the topping. In my opinion, that is unacceptable.
- Leave Some Larger Topping Chunks. When creating the topping, take sure to chop the butter in evenly, but still allow some bigger pieces.
- Make Sure The Filling Is Bubbling. Make sure the apples are boiling and the topping is golden brown before serving.
- In Case The Topping Browns Too Quickly, Cover It. If the topping is browning quicker than you prefer, place a piece of foil loosely over the top of the crisp to keep back additional browning.
- Enjoy While Still Warm. For the best flavor and texture, serve when still warm and freshly cooked. Plus, ice cream is a great extra.
Paisley
Tuesday 17th of December 2024
Thank you for this easy delicious recipe!