Martha Stewart Apple Crisp

Martha Stewart apple crisp turns tender cinnamon apples, cold butter and old-fashioned oats into a golden, crunchy-topped fall dessert in 1 hour 25 minutes. Try this easy dessert for Thanksgiving dinner or a cozy Sunday supper, since it skips the pie crust and bakes in just one dish.

Chill the oat topping in the freezer while you mix the apples, because cold butter keeps the clumps big and crunchy. Skip that and the butter softens, so the topping bakes up flat and greasy.

Martha uses old-fashioned oats and squeezes the topping into large, moist clumps by hand, which gives you real crunch instead of a sandy crumble. She also bakes the dish on a rimmed sheet, so any bubbling juices land on the pan and not in your oven.

Martha Stewart Apple Crisp

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

380

kcal

Chunks of cinnamon apple soften and bubble under a crunchy blanket of buttery oat clumps. Chilling the topping first keeps it crisp while the fruit turns jammy.

Ingredients

• 3/4 cup all-purpose flour, (spooned and leveled)
  

• 1/4 cup packed light-brown sugar
  

• 1/2 teaspoon salt
  

• 1/2 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
  

• 1/2 teaspoon ground cinnamon
  

Directions

• Mix the topping: Preheat the oven to 375°F, then whisk 3/4 cup flour, 1/4 cup brown sugar, 1/2 teaspoon salt and 2 tablespoons granulated sugar in a large bowl. Cut in the cold cubed butter with a pastry blender until the mixture looks like coarse meal.
• Add the oats: Add 1 cup old-fashioned oats, then toss and squeeze with your hands until large, moist clumps form. Move the bowl to the freezer while you work on the apples.
• Toss the apples: Toss 3 pounds peeled, cored apples cut into 1/2-inch chunks with 2 tablespoons lemon juice, 1/2 teaspoon cinnamon and the remaining 1/2 cup granulated sugar. The lemon juice keeps the apples bright while everything is coated.
• Assemble the crisp: Spread the apples in a shallow 2-quart baking dish, then sprinkle the chilled topping evenly over the top. Set the dish on a rimmed baking sheet to catch any drips.
• Bake until bubbling: Bake for 55 to 65 minutes, until the topping is golden and the juices bubble around the edges. The apples should feel tender when you poke one with a knife.
• Cool and serve: Let the crisp cool for 10 minutes so the juices thicken a little. It tastes best warm, with ice cream or whipped cream on top.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, Spring Chef dough blender (pastry cutter). As an Amazon Associate I earn from qualifying purchases.

FAQs

What are the best apples for apple crisp?

Empire, Gala and Braeburn all work well here, and Rome or Cortland are great baking apples too. You can use one kind or mix a few, since crisp is more forgiving than pie.

Do I have to peel the apples?

Yes, peel and core them. The skins stay tough in the oven and don't melt into the filling, which leaves chewy bits in every bite.

Can I use quick-cooking oats in the topping?

Stick with old-fashioned rolled oats. Quick-cooking or instant oats turn mushy and you lose the chunky, crunchy texture.

How do I store and reheat leftover apple crisp?

Cool it completely, cover the dish with plastic wrap and refrigerate for up to 3 days. Reheat in a 350°F oven for 10 to 20 minutes until the topping crisps up again.

What if my apples are very juicy?

Toss them with 1 to 2 teaspoons of cornstarch along with the sugar. It thickens the juices as the crisp bakes, so the filling stays jammy instead of watery.