Food Recipes How to Bake Up a Big Batch of Apple Crisp in Your Sheet Pan 5.0 (2) 1 Review Bookmark this easy apple crisp recipe for a classic dessert that is sure to delight a crowd. Using a sheet pan instead of the typical glass baking dish ensures crispy edges all around. And don't forget the vanilla ice cream! By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on August 28, 2022 Print Share Share Tweet Pin Email Hands On Time: 35 mins Total Time: 1 hrs 30 mins Yield: 10 serves Ingredients 1 cup (2 sticks) cold unsalted butter, divided, plus more for baking sheet 8 apples (such as Gala), peeled, cored, and sliced (11 cups) 2 tablespoons fresh lemon juice (from 1 lemon) 1 cup packed light brown sugar, divided ¾ teaspoon kosher salt, divided 1 cup old-fashioned rolled oats 1 cup all-purpose flour ¾ teaspoon ground cinnamon ½ teaspoon ground cardamom (optional) Vanilla ice cream (optional) Directions Preheat oven to 375°F. Lightly coat a large, rimmed baking sheet with butter. Microwave 4 tablespoons butter in a microwave-safe bowl on high until melted, 30 to 45 seconds. (Alternatively, melt butter in a saucepan over low.) Toss together apples and lemon juice on prepared baking sheet; drizzle with melted butter. Sprinkle with ½ cup sugar and ¼ teaspoon salt and toss until well combined and thoroughly coated. Spread mixture in an even layer. Cut remaining 12 tablespoons butter into ½-inch pieces. Toss together oats, flour, cinnamon, cardamom, and remaining ½ cup sugar and ½ teaspoon salt in a large bowl until well combined. Add butter pieces; using your fingertips, rub butter into oat mixture until moist clumps form and no dry bits of flour remain. Scatter evenly over apples on baking sheet. Bake until topping is golden and crisp, 55 to 60 minutes. Let cool for at least 10 minutes. Scoop and serve with ice cream, if desired. Caitlin Bensel Chef's Notes Choose apples that will retain their shape in the oven, like Braeburns, Galas, Honeycrisps, or Pink Ladies. The dessert can be made a day ahead. Just cover and chill it after baking, then gently reheat in a low oven, and serve warm and fragrant for all the cozy fall vibes. Print