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Pioneer Woman Apple Crisp

Pioneer Woman apple crisp with a bubbly cinnamon apple filling and a thick golden-brown sugar-oat crumble. Baked until the edges bubble and the topping forms large butter-streaked clumps, then served warm with whipped cream or ice cream.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 8 Granny Smith apples Peeled and sliced.
  • 0.75 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 0.5 tsp cinnamon
Crisp topping
  • 1.5 cup all-purpose flour
  • 1.5 cup rolled oats
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 1 tsp cinnamon
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup unsalted butter Cold and cubed (2 sticks).
Serving
  • 1 whipped cream or ice cream For serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 350F and butter a 9x13 baking dish generously with butter to coat the surface.
Toss the apples
  1. Toss the apple slices with granulated sugar, flour, and cinnamon until evenly coated, then pour them into the baking dish in an even layer.
Make the crumble topping
  1. Combine flour, rolled oats, both sugars, cinnamon, baking powder, and salt in a bowl, then mix until the dry ingredients are evenly distributed.
  2. Cut in the cold, cubed butter with your hands until the mixture forms large, butter-streaked clumps with no dry pockets.
Assemble and bake
  1. Pour and spread the crumble topping over the apples, covering evenly so the surface is fully dressed.
  2. Bake for 55-60 minutes at 350F until the topping is golden brown and the apple filling bubbles at the edges, with a visibly set crumble.
Serve
  1. Serve warm with whipped cream or ice cream on the side for a creamy contrast to the crisp topping.

Notes

For best texture, keep the butter cold when rubbing it into the topping so you get large clumps that bake up crunchy. Store leftovers covered in the refrigerator up to 4 days; reheat portions at 350F until warmed through (about 10-15 minutes). Freezing is possible for baked crisp (cool completely, cover tightly, freeze up to 2 months) and reheat from frozen at 350F. For a lightly lower-sugar swap, reduce the granulated sugar in the apple filling by 2-4 tbsp while keeping the butter-oat topping the same.