How to Bake Up a Big Batch of Apple Crisp in Your Sheet Pan
The first question you might ask after making this recipe is: why would you ever make apple crisp any other way? Using a rimmed baking sheet rather than a deep baking dish means the ratio of apples to crisp is essentially 50-50, achieving the ideal ratio for topping lovers. Other than the format revamp, the flavors are classic in this easy dessert and it is an excellent way to use up the bounty from a day of apple picking. And while it calls for apples, this method would work for other crisps like pear, or summer stone fruit such as peaches or plums. Make sure to use a rimmed baking sheet, as it will ensure any juices stay within the pan’s confines. Bring it straight to the table (once it cools slightly and juices settle) for everyone to serve themselves. Bookmark this easy apple crisp for a cozy holiday dessert or anytime you want to delight a crowd. P.S. A tub of vanilla ice cream is the perfect sidekick.
Recipe Summary test
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.