This post is sponsored by Ello Products. While I was compensated for my time, all opinions are my own.
Easy apple crisp is made with fresh fall apples and a crisp apple topping. Make this dessert ahead of time for your holiday parties!
Who here needs some tips to make holiday baking easier? I’ve got you covered starting with this easy apple crisp. Not only is it simple to make, but it also is the perfect dessert to make a day or two ahead and bring to your holiday parties. It reheats well and is a fall favorite among my friends and family.
Apple crisp is my favorite dessert to bring to friendsgiving. After I bake it and let it cool, I cover it and bring it to my friends’ parties. I just pop it in the oven to reheat and serve with vanilla ice cream. The Ello Duraglass 8×8 Baking Dish has been my favorite find because the clear lids are air tight and leak proof, which means it is easily portable and the food stays fresh. The silicone sleeve keeps it extra safe transporting it to and from holiday parties. What more could you ask for when it comes to holiday meal prep?
How to make apple crisp
For the filling you will need apples, lemon zest, lemon juice and sugar. Peel, chop and core the apples. You can cut them into ½-inch chunks or cut them into ¼-inch slices (I prefer slices). The lemon zest and juice will keep the apples tart and fresh while the granulated sugar will help the juices ooze during the baking process. The best part is the topping though.
How to make apple crisp topping
The easiest way to make apple crisp topping is with a food processor. It takes minutes to blend the ingredients! Briefly pulse the flour, brown sugar, sugar, cinnamon and nutmeg together, then add the cold butter pats and pulse about 10 times at 4 seconds per pulse. You’ll get a mixture that looks and feels similar to cornmeal. Finally add the pecans a pulse a couple times until chopped and well blended.
What apples are best for apple crisp?
A mix of apples is best for apple crisp. Granny Smith, Honey Crisp, Braeburn and Golden Delicious are just a few good examples. For this crisp I used three Granny Smith apples and three Gala apples. A mixture of apples adds depth of flavor and texture to the crisp. Avoid Red Delicious apples as they will turn mushy and the crisp will be flavorless.
What else to make with apples
If you are in search of more apple recipes, I rounded up a few for you to try.
- Classic apple crisp with oat topping – this is a good alternative if you prefer oats instead of nuts in your crisp
- Apple crisp bars – slice and serve these bars at your next gathering
- Fresh apple bundt cake – this will serve a crowd and use up the rest of your apples!
- Apple and butternut squash casserole – another great make ahead dish for the holidays
Make ahead tips
Does apple crisp need to be refrigerated?
Apple crisp keeps at room temperature for a few hours, longer than that it is best to store it in the refrigerator. To keep the topping fresh, place a paper towel on top of the crisp before covering it. The paper towel will absorb excess moisture. To keep your apple crisp extra fresh, bake it in the Ello Duraglass 8×8 Baking Dish. It comes with a sturdy airtight lid that snaps shut.
Can you freeze apple crisp?
Yes! You can freeze apple crisp. Let the crisp come to room temperature after baking, then securely cover the dish so it is airtight. Freeze for up to a month. Defrost the crisp in the refrigerator before reheating it in the oven and serving.
Can you reheat apple crisp?
Yes, apple crisp can be reheated at 350° F for 15 minutes or until heated through. If you froze the apple crisp, let it defrost in the refrigerator before reheating for 15 to 20 minutes.
I hope you enjoy this easy apple crisp. Eat it right away or save it for later when you can enjoy it with friends and family. If you try one of my recipes, be sure to tag @ifyougiveablondeakitchen on social media!
Easy Apple Crisp
- 6 tablespoons (47 g) all-purpose flour
- ¼ cup (50 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 5 tablespoons cold, unsalted butter
- ¾ cup pecans
- 3 medium Granny Smith apples
- 3 medium Golden Delicious apples*
- ½ teaspoon grated lemon zest
- 1 ½ tablespoons fresh lemon juice, about 1 lemon
- ¼ cup (50 g) granulated sugar
- In a food processor, place the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt. Pulse briefly to combine.
- Add the cold butter pieces and pulse 10 times, about 4 seconds each pulse, until the mixture looks like cornmeal. Add the pecans and pulse about 5 times, each 1 second each, until the nuts are chopped. The mixture will look like wet sand with some clumps. Avoid over-processing.
- Place the mixture into a bowl and in the refrigerator to chill for 15 minutes while the filing is prepared.
- Adjust oven rack to the middle position. Preheat oven to 375° F.
- Peel, core and cut the apples into slices about ¼-inch thick. Place the apples in a large bowl and toss them with the lemon zest, lemon juice and sugar. Transfer the mixture into the Ello Duraglass 8×8 Baking Dish. Sprinkle the chilled topping over the apple mixture evenly.
- Bake for 40 minutes at 375° F. Increase temperature to 400° F and bake 5 minutes longer. The filling will bubble and the topping will turn deep golden brown.
- Serve warm on its own or with vanilla ice cream and caramel. The apple crisp can also be cooled to room temperature, then reheated in the oven before serving (about 10 to 15 minutes at 350 F).