Sheet Pan Apple Crisp

Rating: Unrated

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.

By Ananda Eidelstein
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Ingredients

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.)

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  • 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.

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.

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