Thanksgiving Dessert Ideas: Warm Apple Crisp
By Emily Carter ·
Published
Quick answer
Toss 3 lb of sliced apples with sugar, cinnamon, nutmeg, lemon juice and cornstarch, spread in a 9x13 inch dish, rub together oats, flour, brown sugar, butter, cinnamon and salt into a crumbly topping and scatter it over the fruit. Bake at 375 degrees F for 40 to 45 minutes until the topping is deep golden and the juices bubble thick at the edges. Serves 8; rest 15 minutes before scooping.
Thanksgiving Dessert Ideas: Warm Apple Crisp is the cozy ending every holiday table needs. Tender spiced apples bubble under a buttery oat topping that bakes up golden and craggy, and a scoop of vanilla ice cream melting over the top makes it complete. It serves 8 from one dish, and it is the easiest dessert you will make all season.
Why you’ll love it
- Easier than pie: no crust to roll, no lattice to weave.
- Buttery oat topping bakes up crisp, craggy and golden.
- Tender spiced apples in a glossy sauce, never watery.
- Serves 8 from a single 9x13 inch dish.
- Make ahead friendly and it reheats beautifully.
Ingredient notes
Baking apples: firm varieties that hold their shape. A mix of sweet Honeycrisp and tart Granny Smith gives the best balance of flavor and texture.
Cornstarch: the thickener that turns the apple juices into a clear glossy sauce. Flour works but leaves the sauce cloudy.
Old fashioned oats: the chew in the topping. Quick oats work in a pinch but give a softer, less textured crunch.
Cold butter: cut into cubes and rubbed in by hand. The little butter pockets are what make the topping crisp instead of sandy.
Brown sugar: deep molasses flavor that caramelizes with the butter. Pack it firmly when you measure.
The cold butter rule for a crunchy topping
The difference between a crisp topping and a sandy one is the temperature of the butter. Cold cubes, rubbed in with your fingertips, stay in distinct little pieces that melt in the oven and fry the surrounding oats into crunchy clusters. Melted or soft butter just soaks into the flour and bakes up dense. Work quickly so the butter stays cold, leave some pea sized lumps on purpose, and scatter the topping loosely instead of packing it down. A craggy surface browns in more places, which means more crunch in every spoonful.
Variations
- Caramel apple crisp: drizzle 1/2 cup of caramel sauce over the apples before adding the topping for an extra gooey layer.
- Cranberry apple crisp: replace 2 cups of the apples with fresh cranberries for a tart festive twist that looks beautiful on the table.
- Nutty topping: add 1/2 cup of chopped pecans or walnuts to the crumble for extra crunch and toasty flavor.
- A la mode bar: serve the warm crisp with vanilla ice cream, caramel sauce and toasted nuts so guests build their own bowls.
What we learned testing it
- The cornstarch won over flour for thickening. Flour left the juices cloudy and a little pasty; cornstarch gave a clear glossy sauce.
- A mix of Honeycrisp and Granny Smith beat single variety batches. The Honeycrisp stayed sweet and firm while the Granny Smith added tartness and softened into the sauce.
- 375 degrees F was the sweet spot. At 400 the topping browned before the apples softened; at 350 it took nearly an hour and the topping stayed pale.
Read how we test recipes.
Thanksgiving Dessert Ideas: Warm Apple Crisp
Makes 1 9x13 inch crisp (about 8 servings) · 1 hr 15 min total · Easy
Ingredients
Equipment
9x13 inch baking dish · Large mixing bowl · Medium mixing bowl · Peeler
Instructions
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Slice and season the apples
Toss the apple slices with the granulated sugar, 1 teaspoon cinnamon, nutmeg, lemon juice and cornstarch in a large bowl until every slice is coated. Let them sit for 10 minutes while you make the topping; they will release a little juice that thickens into a glossy sauce in the oven.
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Rub the buttery oat topping
Combine the oats, flour, brown sugar, 1/2 teaspoon cinnamon and salt in a medium bowl. Add the cold butter cubes and rub with your fingertips until the mixture forms damp clumps with some pea sized pieces. Those bigger butter pieces are what bake into crisp crunchy pockets.
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Top the apples and bake
Spread the apples and their juices in a buttered 9x13 inch dish and scatter the topping evenly over them, leaving a few craggy clumps on top. Bake at 375 degrees F for 40 to 45 minutes, until the topping is deep golden and the fruit juices bubble thickly at the edges.
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Rest and serve warm
Let the crisp rest for 15 minutes so the juices thicken into a sauce instead of running loose. Scoop into bowls while still warm and top with vanilla ice cream if you like, letting it melt into the crunchy topping.
Notes
- Use firm baking apples. Honeycrisp, Granny Smith, Braeburn or Jonagold hold their shape; soft apples like Red Delicious turn to mush.
- Do not skip the rest. Fifteen minutes off the heat turns the loose juices into a thick glossy sauce that clings to the apples.
- Cold butter is the crunch secret. Warm or melted butter makes a sandy topping; cold cubes rubbed into clumps bake up crisp and craggy.
- Make it ahead. Assemble the crisp through the topping step, cover and refrigerate overnight, then bake straight from the fridge adding 10 minutes.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Baking apples
- Use pears instead, peeled and sliced the same way. They bake a little faster, so start checking at 35 minutes.
- Old fashioned rolled oats
- Use quick oats in a pinch. The topping will be a little less chewy and textured, but still crisp and buttery.
- Brown sugar
- Use granulated sugar plus 1 tablespoon of molasses, or coconut sugar. The flavor shifts slightly but the topping still caramelizes beautifully.
Storage and make-ahead
Cover the cooled crisp and refrigerate for up to 4 days. Reheat individual servings in the microwave or warm the whole dish in a 350 degrees F oven for 15 minutes to recrisp the topping. It also freezes well: wrap the baked and cooled crisp tightly and freeze for up to 3 months, then thaw overnight and rewarm in the oven.
Frequently asked questions
What are the best apples for apple crisp?
Firm tart sweet apples that hold their shape: Honeycrisp, Granny Smith, Braeburn, Jonagold or Pink Lady. I like a mix of sweet and tart. Avoid Red Delicious, which bakes up mushy.
Can I make apple crisp ahead of time?
Yes. Assemble it completely, cover and refrigerate overnight, then bake straight from the fridge with 10 extra minutes. Or bake it a day ahead and rewarm at 350 degrees F for 15 minutes; the topping crisps right back up.
Why is my apple crisp watery?
Usually soft apples, no thickener or skipping the rest. Use firm baking apples, keep the cornstarch and let the crisp rest 15 minutes so the juices thicken into a sauce.
Can I make this gluten free?
Yes. Swap the flour for a 1 to 1 gluten free flour blend and use certified gluten free oats. The topping bakes up just as crisp.
Do I have to peel the apples?
Peeling gives the silkiest filling, and I recommend it. If you leave the peels on, slice the apples thinner and expect a slightly chewier, more rustic texture.
