Another Apple Crisp

This stripped-down version proves that apple crisp doesn’t need a complicated crumble topping to be utterly satisfying.

Tart apples soften in their own juices while the flour, sugar, and butter mixture on top bakes into a crispy golden crust with irresistible caramelized edges.

Cinnamon ties everything together with that warm spice note that makes your kitchen smell like autumn.

Serve it warm with cold cream pooling in the bowl or a scoop of vanilla ice cream melting into the apples.

Kitchen Tips

• Use tart apples: Granny Smith, Honeycrisp, or Braeburn hold their shape and balance the sweetness
• Don’t overmix: Stir just until combined; you want clumps of topping, not a uniform paste
• Brown sugar swap: Swap white sugar for brown sugar for deeper molasses notes
• Test doneness: Apples should be fork-tender and topping golden; undercooked apples stay crunchy and disappointing

Variations

• Add a handful of oats to the topping for extra texture and heartiness
• Mix in fresh or frozen cranberries with the apples for tart pops of color
• Spike with a splash of bourbon or rum in the apple mixture for grown-up warmth