Thanksgiving Apple Crisp

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I cannot get enough of Apple Crisp.

It is literally the ultimate comfort dessert, warm, sweet, and crunchy all at once.

The apples soften just right and mingle with the brown sugar while the oats turn perfectly crispy, and honestly it feels like magic in the oven.

I first made this when I was scrambling to get Thanksgiving stuff done and realized I only needed three ingredients.

I love how versatile it is, too. Sometimes I serve it to guests, sometimes I just curl up on the couch with a bowl for myself, and the smell in the kitchen makes everyone excited for dessert.

That cinnamon like aroma fills the whole house and makes me feel instantly cozy.

Ingredients

• 4 medium apples, about 1.5 pounds
• 3/4 cup brown sugar
• 1 cup rolled oats

Why These Ingredients Rock

Apples give this crisp a juicy, tender base.

I usually go for a mix of Granny Smith for tartness and Honeycrisp for sweetness.

Brown sugar adds this deep, molasses like sweetness and clumps together to make the topping irresistibly crunchy.

Rolled oats give it that hearty, nutty bite. I always stick with old-fashioned oats because instant ones just do not give that satisfying crunch.

Health Stuff if You Care

Apples have fiber and vitamin C, and they are basically guilt free.

Brown sugar has a tiny bit of minerals from the molasses, and oats are full of fiber and keep me feeling full.

Plus, they are heart healthy and make the dessert feel a little less naughty, at least in my head.

Making It

First, I preheat the oven to 350 degrees Fahrenheit. While that warms up, I lightly grease an 8×8-inch baking dish with butter.

I like using butter because it makes the edges a little extra golden and rich.

Next, I grab my apples, peel them, core them, and slice them into thin wedges, about a quarter-inch thick.

I try to keep them even so they bake uniformly. Then I spread the slices in the dish and pack them in just a little snug so they all fit.

In a bowl, I mix the brown sugar and oats with my fingers. I love this part because it feels so tactile and messy in the best way.

Breaking up clumps of brown sugar makes the topping nice and crumbly.

I sprinkle about half of the mixture over the apples and toss it gently so some of that sweet oat goodness sticks to the fruit.

Then I spread the rest over the top and press lightly so it will hold together while baking.

I slide it into the oven for 33 to 35 minutes.

The topping turns golden brown and the apples bubble around the edges. The smell at this point is ridiculous, sweet and cozy.

I usually let it cool for about 10 minutes so it is still warm but not lava hot.

Serving It

I love serving this warm straight from the oven with a scoop of vanilla ice cream on top.

When the ice cream melts into the crispy topping, I feel like I have officially won dessert.

Sometimes I sprinkle a little cinnamon on top or drizzle caramel if I am feeling fancy.

I like setting it out in bowls on a table with fall leaves or a plaid tablecloth to get that Thanksgiving vibe.

Whipped cream works too or you can just eat it plain if you want something lighter.

Leftovers

If there is any left, which rarely happens, I cover the dish with foil or move it to an airtight container and keep it in the fridge for up to 4 days.

I reheat a portion in the microwave for 20 to 30 seconds or warm the whole dish in a 300-degree oven for 10 minutes to revive the topping.

You can freeze it for up to 2 months, and I usually thaw it in the fridge overnight and reheat at 350 degrees for 15 minutes to enjoy it again.

Tips

I always mix tart and sweet apples for depth but using one type works too. Cutting them thin makes sure they cook evenly.

If I want a crunchier topping, I sometimes add a tablespoon of melted butter to the oat mixture before sprinkling.

You can prep the apples and topping a day ahead and just bake when ready.

And if you feel like adding a little festive twist, a pinch of cinnamon or nutmeg with the brown sugar makes it smell like a cozy holiday in your kitchen.