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Pioneer Woman Apple Crisp

Pioneer Woman apple crisp features tender, bubbling apple slices under a thick golden brown sugar-oat crumble. Bake at 350°F until the topping sets and the edges bubble for a classic, comforting dessert.
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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
  

For apple filling
  • 8 Granny Smith apples peeled and sliced
  • 0.75 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 0.5 tsp cinnamon
For the 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
  • 0.5 whipped cream or ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prepare and fill
  1. Preheat the oven to 350°F, and generously butter a 9x13 baking dish. The dish should be well coated so the topping releases cleanly.
  2. Toss the apple slices with granulated sugar, all-purpose flour, and cinnamon, then pour into the baking dish. Spread the apples into an even layer for consistent bubbling.
Make the crumble topping
  1. Combine the flour, rolled oats, both sugars, cinnamon, baking powder, and salt. Mix until the dry ingredients look evenly distributed in color.
  2. Cut in the cold cubed unsalted butter using your hands until the mixture forms large, butter-streaked clumps. Stop when you still see thick clumps rather than a sandy powder.
Bake and serve
  1. Pour and spread the topping over the apples to cover evenly. Make sure the surface is fully covered so it bakes up thick.
  2. Bake at 350°F for 55-60 minutes, until the topping is golden brown and the apple filling is bubbling at the edges. Look for a dry, crisp top rather than pale crumbs.
  3. Serve warm with whipped cream or ice cream. The cold topping contrasts the hot, bubbling apples.

Notes

For the best crumble, use cold butter straight from the fridge and keep the clumps large so they bake into crisp, golden chunks. Store leftovers covered in the refrigerator up to 4 days; reheat individual portions in the microwave until warm. Freeze baked crisp (un-sauced) up to 2 months, thaw overnight in the fridge, then rewarm in a 325°F oven. For a lighter option, substitute half the butter with an equal amount of plant-based butter that measures cup-for-cup.