This delicious Apple Crisp by Martha Stewart is the ultimate quick and comforting dessert! Packed with tender, cinnamon-spiced apples and topped with a buttery oat crumble, it’s a warm treat perfect for any season. Made with simple ingredients you likely already have, it’s easy to prepare and perfect for serving with a scoop of creamy vanilla ice cream.
Ingredients:
- ¾ cup all-purpose flour, (spooned and leveled)
- ¼ cup packed light-brown sugar
- ½ teaspoon salt
- ½ cup plus 2 tablespoons granulated sugar
- 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
- 1 cup old-fashioned rolled oats (not quick-cooking)
- 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into ½-inch chunks
- 2 tablespoons fresh lemon juice
- ½ teaspoon ground cinnamon
How To Make Apple Crisp?
- Preheat oven and mix crumb topping: Preheat your oven to 190°C (375°F). In a large bowl, mix the flour, brown sugar, salt, and 2 tbsp granulated sugar. Cut the butter into the flour mixture using a pastry blender or two knives until it resembles coarse meal.
- Add oats to topping and freeze: Stir the oats into the topping mixture and use your hands to form large, moist clumps. Place the mixture in the freezer while you prepare the apples.
- Prepare apples: In another large bowl, toss the apple chunks with lemon juice, cinnamon, and the remaining 100g (½ cup) granulated sugar.
- Assemble and bake: Transfer the apples to a shallow 2-quart (approximately 2-litre) baking dish. Sprinkle the chilled topping mixture evenly over the apples. Place the baking dish on a rimmed baking sheet and bake for 55–65 minutes, or until the topping is golden and the filling is bubbling.
- Cool and serve: Allow the crisp to cool for 10 minutes before serving. Best enjoyed warm!
Recipe Tips:
- Choose the right apples: Use firm and slightly tart apples like Gala, Braeburn, or Empire to balance the sweetness and avoid mushy filling.
- Keep the butter cold: Cold butter is key for a crumbly topping. Cut it into cubes and chill it before mixing for the best texture.
- Don’t skip the lemon juice: It prevents the apples from browning and enhances their flavor for a brighter, more delicious filling.
- Use a baking dish with edges: The crisp can bubble over, so a rimmed baking dish or placing it on a baking tray saves cleanup time.
- Let it rest: Allow the crisp to cool for at least 10 minutes after baking. This helps the topping set and the flavors meld perfectly.
How To Store And Reheat Leftovers?
- Refrigerate: Let the Apple Crisp cool to room temperature. Cover it tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: Cool the Apple Crisp completely, then wrap it tightly in foil or place it in a freezer-safe container. Freeze for up to 3 months. To thaw, move it to the fridge overnight.
- Reheat: Preheat the oven to 175°C (350°F). Place the Apple Crisp in an oven-safe dish, cover it with foil to prevent the topping from over-browning, and heat for 15–20 minutes until warm.
Nutrition Facts
Serving Size: 1 serving (approximately 1/8 of the recipe)
- Calories: 210
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 105mg
- Potassium: 150mg
- Total Carbohydrate: 34g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 2g
Check out More Recipes:
- Martha Stewart Mashed Potatoes
- Martha Stewart Carrot Cake
- Martha Stewart Deviled Eggs
- Martha Stewart Easy Waffle Recipe
- Martha Stewart Buttermilk Waffles
Martha Stewart Apple Crisp
Description
This delicious Apple Crisp by Martha Stewart is the ultimate quick and comforting dessert! Packed with tender, cinnamon-spiced apples and topped with a buttery oat crumble, it’s a warm treat perfect for any season. Made with simple ingredients you likely already have, it’s easy to prepare and perfect for serving with a scoop of creamy vanilla ice cream.
Ingredients
Instructions
- Preheat oven and mix crumb topping: Preheat your oven to 190°C (375°F). In a large bowl, mix the flour, brown sugar, salt, and 2 tbsp granulated sugar. Cut the butter into the flour mixture using a pastry blender or two knives until it resembles coarse meal.
- Add oats to topping and freeze: Stir the oats into the topping mixture and use your hands to form large, moist clumps. Place the mixture in the freezer while you prepare the apples.
- Prepare apples: In another large bowl, toss the apple chunks with lemon juice, cinnamon, and the remaining 100g (½ cup) granulated sugar.
- Assemble and bake: Transfer the apples to a shallow 2-quart (approximately 2-litre) baking dish. Sprinkle the chilled topping mixture evenly over the apples. Place the baking dish on a rimmed baking sheet and bake for 55–65 minutes, or until the topping is golden and the filling is bubbling.
- Cool and serve: Allow the crisp to cool for 10 minutes before serving. Best enjoyed warm!
Notes
- Choose the right apples: Use firm and slightly tart apples like Gala, Braeburn, or Empire to balance the sweetness and avoid mushy filling.
Keep the butter cold: Cold butter is key for a crumbly topping. Cut it into cubes and chill it before mixing for the best texture.
Don’t skip the lemon juice: It prevents the apples from browning and enhances their flavor for a brighter, more delicious filling.
Use a baking dish with edges: The crisp can bubble over, so a rimmed baking dish or placing it on a baking tray saves cleanup time.
Let it rest: Allow the crisp to cool for at least 10 minutes after baking. This helps the topping set and the flavors meld perfectly.
Martha Stewart Apple Crisp