Apples are so good right now, especially those honey crisps right? Love ’em. I used half honey crisp and half granny smith in this recipe. Why? No reason other than I know granny smith are a little sour and tangy and the honey crisp…well they’re honey delicious so I figured the two would pair nice together and that they did!

After baking…golden brown and perfectly crumbly! The streusel topping is obviously the best part and I make a TON of it because I LOVE it.

Apple Crisp
  Prep time
15 mins
Cook time
60 mins
Total time
1 hour 15 mins Stuck on Sweet
Recipe type: Fall Dessert
Serves: 6


2½ pounds medium Granny Smith and Honey Crisp apples (about 5 or 6), peeled, cored, and sliced ¼ inch thick
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon fine salt
¾ cup packed light brown sugar
¾ cup uncooked rolled oats
½ cup all-purpose flour
6 tablespoons cold unsalted butter, cut into small pieces, plus more for coating the dish


Pre-heat oven to 350 degrees. Lightly coat an 8-by-8-inch baking dish with butter.
Combine the apples, granulated sugar, cinnamon, nutmeg and salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.
Using the same bowl, mix together the brown sugar, oats, and flour until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving. Serve with vanilla ice cream.

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