The Best Apple Crisp with McIntosh Apples
Apple crisp with McIntosh apples, and a perfectly saucy filling made with a cinnamon butter mixture that transforms into a gravy for the apples when baked. Topped with a soft, thick, oatmeal-cookie-like crisp topping. Truly the best apple crisp recipe, perfect for making with McIntosh apples fresh from the orchard!
I’m fortunate to live in the country, surrounded by the mountains and apple orchards. It’s tradition for many families to go apple picking this time of year and binge on cider donuts, then go home and make apple crisp or pie for the weekend. In our area of Maine and New Hampshire, McIntosh are a very popular variety, but aren’t technically considered a “baking” apple.
In my research, many recipes tend to call for Granny Smith, Braeburn, Pink Lady, apples that tend to have a harder flesh and will hold up during baking. But how annoying? Because we all just came home with a truckload of local McIntosh or Macouns that need to be baked! This recipe is made with a butter and flour mixture for the apple filling to turn any added moisture from the apple into a gravy-like sauce. DROOL.
So, if you’ve been wondering if you should be making apple crisp with McIntosh apples, the answer is YES. Happy Fall baking my friends!
Ingredients you need to make this apple crisp
mcintosh apples
I love making crisp in the fall with local McIntosh apples, but you can use any variety in this recipe!
salted butter
We will use salted butter for the filling mixture, as well as, in the crisp topping. I always use salted butter when baking, because sugar needs salt! Except for when it comes to frosting, I like to have more control with unsalted butter.
milk or water
We will add a little liquid to the butter mixture for the filling to help it coat the apples.
flour
We will add flour to the apple filling gravy to help thicken up any liquid from the apples while they bake. We also use flour in the crisp topping with the oats.
old fashioned oats
We use a 1:1 ratio of oats and flour in the topping to make it thicker, softer, and chewier, as opposed to using more oats than flour which will yield a more crispy/crunchy topping.
baking powder
Baking powder is required to help the topping rise a little bit to make it soft and chewy.
cinnamon & nutmeg
The classic spices of the season! We will use cinnamon in both the filling and the topping to bring some spicy warmth. We add nutmeg to the crisp topping to get that bakery cookie taste.
brown sugar
I love using brown sugar in fall baking, as it has a deeper flavor with molasses than granulated sugar does. I like to use dark brown sugar in the filling, and light brown in the topping.
How to make this recipe
Slice the apples 1/4 inch thin, and place in a large bowl.
Make the filling gravy, and toss with the apples.
Pour the apple filling into a buttered baking dish.
Cover apples with crisp topping and bake at 375 degrees for 35 minutes.
Let cool slightly and enjoy!
Tips
- Be sure to slice the apples very thin! Otherwise they will not bake all the way through and become soft.
- Don’t sprinkle the topping onto the apples, form the topping into small patties by the handful and press onto the apples.
- Let the crisp cool for at least 20 minutes before serving.
- Serve with vanilla ice cream and a caramel drizzle! I make my own caramel sauce, or just use ice cream topping if I have that on hand.
Recipe FAQs
do i have to use mcintosh apples?
You certainly do not! I wanted to make a recipe specific to apple crisp with McIntosh apples, but this recipe will actually work with any variety of apples.
How to store and reheat leftovers
Store covered tightly at room temperature for 2-3 days, or in the refrigerator for up to 5 days.
Reheat servings in the microwave for 15-30 seconds.
More Fall baking!
Try these Crumbl style pumpkin cookies or some nostalgic oatmeal cream pies!
Crumbl Pumpkin Cookie Recipe
Thick, soft, rich Crumbl inspired pumpkin cookies topped with a healthy swirl of luscious cream cheese frosting. These cookies are the perfect texture, not too cakey, slightly chewy, and packed with pumpkin flavor. Move these babies to the top of your fall baking list!
The Best Apple Crisp with McIntosh Apples
Ingredients
Apple Filling
- 6-7 apples (if small use 7)
- 3 tbsp salted butter melted
- 2 tbsp flour
- 3 tbsp milk or water
- ¼ cup brown sugar light or dark (I prefer dark here)
- 1 tbsp lemon juice half a lemon
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
Crisp Topping
- ¾ cup flour
- ¾ cup old fashioned oats
- ¼ cup brown sugar light
- ¾ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup cold salted butter one stick
Instructions
Apple Filling
- Preheat oven to 375°. Butter an 8×8 glass baking dish.
- Peel the apples, then slice very thin, like 1/4 of an inch thin. A Johnny Apple Peeler is ideal here. If you don't have one, peel the apples, then slice into quarters, remove the core bits (as if you're slicing to eat), then slice each quarter to 1/4 inch thin. Place apples in a large bowl.
- In a microwavable bowl, melt the butter. Add the flour to butter and mix well. Add the remaining filling ingredients and whisk together until combined.
- Pour the filling gravy over the apples and toss together until the apples are well coated. Spread evenly into prepared baking dish, making sure to get all the gravy on the bottom.
Crisp Topping
- In a medium bowl, whisk together the dry ingredients (everything except the butter). Take the cold butter out of the fridge and cut it into very small cubes; cut into lengthwise quarters, then chop into cubes from there. Using a pastry cutter, or your hands, press and mix the butter into the flour/oat mixture until it begins to form pea-size chunks.
- Take a handful of the crisp and form into a large patty-like cookie and place on top of the apples. You are not sprinkling the crisp onto the apples, you are pressing large chunks/patties on top.
- Bake on the middle rack for 35 minutes until the topping is perfectly toasted.
Notes
- Let rest for 20 minutes before serving
- Serve with vanilla ice cream and caramel sauce
- Store covered tightly at room temperature for 2 days, or in the refrigerator for up to 5 days.
- You do not have to use McIntosh apples, any kind of apple will work!
