How do I prevent my apple crisp from getting soggy?

To avoid a soggy apple crisp, make sure your topping is cold when applied and avoid overmixing the butter into the dry ingredients — visible chunks help create a crispy texture. Also, never cover the crisp during baking or cooling, as steam will soften the topping.

Can I make apple crisp ahead of time?

Yes! You can prep the apple layer and crisp topping separately and store them in the refrigerator. Assemble just before baking for the best texture. You can also freeze the fully assembled (unbaked) crisp for up to 2 months, then bake from frozen, adding extra time.

What apples are best for apple crisp?

Granny Smith and Fuji apples are ideal due to their firm texture and balanced flavor. Avoid using soft apples like Red Delicious, as they tend to break down too much during baking. Mixing tart and sweet varieties can also enhance the flavor complexity.

Apple Crisp Recipe: The Best Homemade Fall Dessert Ever

Name: Apple Crisp Recipe
Prep time: 15 min
Cook time: PT-490316H14M16S
Total time: PT-490316H14M16S
Cuisine: American
Ingredients: 2 pounds Fuji or Granny Smith apples, peeled and thinly sliced; 1/4 cup orange juice; 1/4 cup granulated sugar; 1/4 cup brown sugar; 1 tablespoon ground cinnamon; 1 teaspoon ground nutmeg; 1 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 3/4 cup light brown sugar, packed; 1/2 teaspoon kosher salt; 1 cup rolled oats (not instant); 1/2 pound (2 sticks) cold unsalted butter, diced

Description

This Ultimate Apple Crisp is a warm, buttery, and golden fall dessert made with tart apples, cinnamon, and a thick oat topping. It’s quick to prepare, bakes in under 40 minutes, and delivers comforting flavors in every bite. Perfect served with vanilla ice cream or caramel sauce.

Ingredients

Scale

2 pounds Fuji or Granny Smith apples, peeled and thinly sliced
1/4 cup orange juice
1/4 cup granulated sugar
1/4 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup rolled oats (not instant)
1/2 pound (2 sticks) cold unsalted butter, diced

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Instructions

Preheat oven to 350°F (175°C) and grease an 8×8-inch or 9×13-inch baking dish.
In a large bowl, toss the sliced apples with orange juice, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, and nutmeg.
In a separate bowl, mix flour, 3/4 cup granulated sugar, 3/4 cup brown sugar, salt, and oats. Add the diced cold butter and mix with a pastry cutter or hands until pea-sized crumbs form.
Spread the apple mixture evenly in the baking dish.
Sprinkle the crisp topping over the apples, pressing lightly.
Bake for 30–40 minutes until the top is golden brown and the apple mixture is bubbling around the edges.
Cool for 10–15 minutes before serving for the juices to set.

Notes

Use cold butter to ensure a crispy topping.
Granny Smith or Fuji apples hold their shape best during baking.
Letting it cool slightly before serving helps the filling thicken.
Can be made ahead and baked just before serving.
Top with ice cream or caramel sauce for extra indulgence.

Prep Time: 15 minutes
Cook Time: 30–40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 528 kcal
Sugar: 57 g
Sodium: 141 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 1 g
Carbohydrates: 84 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 54 mg