Go Back
Apple Crisp with Vanilla Ice Cream on a plate with a spoon next to a ceramic dispenser of caramel sauce, overhead shot.

Apple Crisp with Vanilla Ice Cream

Warm, spiced apples baked until tender and bubbling under a buttery, crunchy oat topping - served with a melting scoop of vanilla ice cream. That’s comfort in a bowl, and exactly what you get with this Apple Crisp with Vanilla Ice Cream!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

The Filling

  • 6 medium apples mix of Granny Smith and Honeycrisp, peeled, cored, and thinly sliced (about 900 g total)
  • 1/4 cup granulated sugar 50 g
  • 1/4 cup light brown sugar 50 g
  • 1 tsp ground cinnamon 2 g
  • 1/2 tsp ground nutmeg 1 g
  • 1/4 tsp ground allspice 0.5 g
  • 2 tbsp fresh lemon juice 30 ml
  • 1 tbsp cornstarch 8 g

The Topping

  • 1 cup old-fashioned oats 100 g
  • 1/2 cup all-purpose flour 65 g
  • 1/2 cup light brown sugar packed (100 g)
  • 1/4 cup granulated sugar 50 g
  • 1/2 tsp ground cinnamon 2 g
  • 1/4 tsp salt 1.5 g
  • 1/2 cup 1 stick unsalted butter, cold and cubed (115 g)
  • 1/2 cup chopped pecans or walnuts optional (60 g)

To Serve

  • Vanilla ice cream
  • Caramel sauce

Instructions
 

  • Set your oven to 350°F (175°C) so it’s nice and hot by the time you’re ready to bake. Lightly grease a 9x9-inch baking dish (or something close in size) with butter or nonstick spray, and set it aside.
  • Place the peeled, cored, and sliced apples in a large mixing bowl. Add the granulated sugar, light brown sugar, cinnamon, nutmeg, allspice, lemon juice, and cornstarch.
  • Toss everything together until the apple slices are evenly coated and the mixture looks well combined.
  • Transfer the filling to the prepared baking dish, spreading it out in an even layer.
  • In a separate bowl, combine the oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
  • Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture forms coarse, crumbly pieces.
  • If you’re adding chopped pecans or walnuts, stir them in at this point.
  • Evenly distribute the crumble topping over the apple mixture. Try to cover the apples fully without pressing the topping down too much.
  • Place the dish in the center of your preheated oven. Bake for 35 to 40 minutes, or until the apples are soft and the topping is crisp and golden brown. You may see juices bubbling at the edges - this is a good sign!
  • Once baked, remove the crisp from the oven and let it cool for about 5 to 10 minutes.
  • Scoop portions of the warm crisp into bowls. Top each with a scoop of vanilla ice cream and, if desired, a drizzle of caramel sauce for extra indulgence. Enjoy!

Notes

Use a Mix of Apples: Combining tart and sweet apples gives the best balance of flavor and texture.
Cut Apples Evenly: Try to slice the apples the same thickness so they bake evenly.
Don’t Overwork the Topping: Stop mixing the topping as soon as it forms small clumps - overmixing can make it too dense.
Let It Rest: Giving the crisp a few minutes to cool allows the juices to thicken up so you don’t end up with a soupy filling.