Did I eat the leftovers of this apple crisp for breakfast this morning? Maybe yes. Maybe no. OK… definitely yes. But I don’t feel too bad about it, because it’s healthier than your average apple crisp, without sacrificing flavor or texture! With a few tricks to boost flavor and richness, you can add more whole grains and use less added sugar in the recipe! I also used a food processor to make a perfect topping with butter that melts into every bite. This recipe uses fuji apples for natural sweetness, lots of cinnamon for rich flavor, and warm, molassesy brown sugar instead of white, which means you only need 1/2 cup of added brown sugar for the whole batch. It also uses more whole grain oats than other apple crisp recipes, which means you get the added benefit of their fiber and nutrition as well, without denying the fluffy goodness the starchy all-purpose flour imparts to this classic dessert. The crunchy turbinado sprinkled on top is the final delicious touch!
What kind of apples to use
I recommend fuji apples to make apple crisp. Or for anything really (like this apple cinnamon oatmeal, this curried chicken salad, or this broccoli salad). Fuji apples are naturally sweet, but also reliably firm and almost never mealy. This means when you use them in recipes like this, you can rely on their natural sugars for sweetness without adding too much extra sugar. They also won’t get mushy when they bake. I added the juice of a whole lemon to balance out the sweet flavor with some tartness. If you use a more tart apple, like granny smith, I recommend only using 1 tablespoon of lemon juice, and using a little more sugar in the topping. I also prefer to dice my apples rather than slice them. It makes for more bite-sized pieces that you can easily shovel into your mouth as fast as you can (just being honest here). And while I usually love leaving peels on fruits and veggies (as they can pack a lot of fiber and nutrition), I recommend peeling the apples for apple crisp. It will make for a more melt-in-your-mouth texture. Apples come in all sizes, and this recipe is very forgiving, so don’t stress out if you only have small or big apples. I keep mini apples in my fridge for my toddler, who loves them (and she was totally distracted munching on it while I cooked this- win win!). I used three large and four small apples.
How to make the topping
The topping for apple crisp is a mixture of oats, flour, cinnamon, sugar, and butter. But the trick to getting the best texture is to add the butter cold, like a pie crust. Then, mix it with the rest of the ingredients, so you end up with small chunks of butter throughout. The EASIEST way to do this is in your food processor. Just add all the ingredients, including the butter, to the food processor. A few pulses later and you have a perfectly mixed topping- the butter will be in small pieces about the size of a pea. It will look dry- don’t worry, it’s supposed to! If you don’t have a food processor, you can mix it with your hands, breaking up the chunks of butter as you go, or use a pastry cutter to cut the butter into the mixture.
How to make apple crisp ahead of time
You can easily assemble this apple crisp and keep it in your refrigerator for up to 48 hours before baking. I made this for company, and while we were eating dinner, I baked it, so it was fresh and hot out of the oven when we were ready for dessert! Just layer the apples, mixed with cinnamon, sugar, and lemon juice (which helps balance the sweetness and prevent the apples from oxidizing/turning brown) in a buttered baking dish. Then, spread the topping on top of the apples. And if you’re feeling crazy, sprinkle a little turbinado sugar (like Sugar in the Raw) on top of that! It adds a crunch and a shimmer to the top that’s delicious and also pretty.
Do you need to refrigerate apple crisp?
After you’re done baking the apple crisp, it can stay out at room temperature for a few hours. But beyond around 4-5 hours, I recommend refrigerating it. Luckily, apple crisp is one of those things that reheats really well. You can pop an individual serving in the microwave. Or, place the whole baking dish back in the oven to warm up. It’s hard to overcook and it won’t dry out.
Other desserts with fresh fruit
Old Fashioned Peach Cobbler Lemon Bars Pineapple Cheesecake Whip Cardamom Spiced Orange Olive Oil Cake
Did you make this apple crisp recipe? Please comment below and Rate this Recipe!
