About This RecipeDeep Dish Apple Crisp is a dessert featuring a thick layer of spiced, baked apples topped with a crisp, oat-based streusel. It is distinct from a cobbler or a crumble in its specific ratio of filling to topping and the texture of the topping itself. This version is designed for a deep-dish pan, resulting in a generous serving with a high fruit-to-topping ratio.Why You’ll Love This RecipeThis recipe utilizes simple, common baking ingredients. The method is straightforward, requiring no advanced pastry skills. The dessert is well-suited for making ahead of time and can be easily scaled for a crowd. The contrast between the warm, soft apple filling and the crunchy, buttery topping is a classic combination.IngredientsFor the Apple Filling:3 pounds baking apples (such as Granny Smith, Honeycrisp, or Braeburn)1/4 cup granulated sugar2 tablespoons all-purpose flour1 tablespoon lemon juice1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon saltFor the Crisp Topping:1 cup old-fashioned rolled oats3/4 cup all-purpose flour3/4 cup packed light brown sugar1/2 teaspoon ground cinnamon1/4 teaspoon salt1/2 cup cold unsalted butter, cut into small piecesStep by Step InstructionsPreheat the oven to 375°F (190°C). Grease a 9×9-inch or similar 2-quart deep-dish baking pan.Prepare the apple filling: Peel, core, and slice the apples into 1/4-inch thick slices. Place them in a large bowl.Add the granulated sugar, 2 tablespoons of flour, lemon juice, 1 teaspoon of cinnamon, nutmeg, and 1/4 teaspoon of salt to the apples. Toss until the apple slices are evenly coated.Transfer the apple mixture to the prepared baking pan, spreading it into an even layer.Make the crisp topping: In a separate bowl, combine the rolled oats, 3/4 cup of flour, brown sugar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt.Add the cold, cubed butter to the oat mixture. Use a pastry cutter, your fingers, or a fork to work the butter into the dry ingredients until the mixture is crumbly and the butter is pea-sized.Sprinkle the crisp topping evenly over the apple filling, covering it completely.Place the baking pan on a rimmed baking sheet to catch any potential bubbling over. Bake for 45-55 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges.Remove from the oven and allow to cool for at least 20 minutes before serving.FAQWhat are the best apples to use?Firm, tart baking apples that hold their shape are recommended. Granny Smith, Honeycrisp, and Braeburn are common choices.Can I make this ahead of time?Yes. The unbaked crisp can be assembled, covered, and refrigerated for up to 24 hours before baking. You may need to add a few minutes to the baking time.Can I freeze apple crisp?Baked apple crisp can be frozen for up to 3 months. Thaw in the refrigerator and reheat in the oven.Is this the same as an apple crumble?The terms are often used interchangeably, but a crisp typically contains oats in the topping, while a crumble topping is usually just flour, butter, and sugar.You Must KnowThe apples will shrink significantly during baking. Using the specified amount of apples is necessary to achieve a deep layer of filling. Do not skip the step of placing the baking dish on a sheet pan, as the filling can bubble over and cause oven messes.Storage TipsCover leftover apple crisp tightly and store it in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the entire dish in a 350°F (175°C) oven until warm. The topping will lose some crispness upon refrigeration but will regain texture upon reheating in an oven.
Deep Dish Apple Crisp
