I hope you all had a magical Thanksgiving full of good food and major amounts of pie to put a smile on your face. Sorry I have been so busy lately traveling that blogging has been difficult.
My Thanksgiving was lovely and full of laughter. We had roasted turkey, green bean casserole, blueberry brie cheese over Italian crackers, sour cream mashed potato, and an incredible sweet potato casserole with an oatmeal pecan brown sugar streusel. Three days later, I’m still not sick of leftovers.
I wish I would have snapped photos of how beautiful everything turned out, but I was too busy running around the kitchen and enjoying time spent with good people. However, I have to admit that I tried to make some of the dishes healthy because I knew that I had to have dessert; which on Thanksgiving is actually more like my main meal. This year’s included a ridiculous chocolate ganache pie with a toasted marshmallow topping and this stupidly good apple crisp served warm and topped with vanilla bean ice cream.
I was in a food coma for a good 36 hours.
Obviously worth it.
A couple of months ago Joanna of A Cup of Jo asked me if I would create a recipe for her basic food series. Of course, I said yes!
At first I wasn’t sure which recipe I would share, but since I’ve been making the best apple crisp for years, I knew that this was truly sensational It’s also one of my most requested recipes and for some reason, men can’t seem to get enough of it. Have I mentioned that baking for men is totally romantic? You must try it out.
This recipe always makes me fall in love with the simplicity of apple crisp all over again. I love when that happens.
Brown butter, vanilla bean, bourbon, and an incredible oat crisp in this recipe will knock your socks off. There’s also a bit of almonds in the topping, but you can use pecans or omit completely – it’s up to you.
Oh yes I did put bourbon in this crisp, because baking with bourbon is just freaking awesome. Go ahead, try the recipe and you’ll taste the difference. PROMISE.
I truly can’t seem to put into words how fantastic this apple crisp is though. Everyone always asks me for this recipe, and I’m sure they’ll ask you, too! It’s best served warm with a big scoop of vanilla ice cream. Enjoy!
The Best Apple Crisp You'll Ever Have
Ingredients
- For the topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 cup dark brown sugar
- ½ cup chopped almonds
- 1 stick (1/2 cup) unsalted butter, softened and cut into pieces
- For the filling:
- 1 stick (1/2 cup) unsalted butter
- 1 vanilla bean, split lengthwise
- 6 medium-sized Granny Smith apples, peeled, cored, and very thinly sliced
- 1/3 cup dark brown sugar
- 1 tsp. cinnamon
- 1 tbsp. bourbon
Instructions
- Preheat oven to 350 degrees F. Generously grease an 8x8 baking pan.
- To make the topping: Combine the flour, oats, brown sugar and almonds in a large bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. (Alternatively, you can cut in the butter with a pastry cutter, or place all of the topping ingredients in a food processor and pulse until just blended. My favorite method is to use my hands, as I believe you get the best crumbly topping that way.)
- Once finished, place topping in the fridge and begin making the apple filling.
- To make the filling: Place butter and seeds from the vanilla bean in a medium saucepan, and turn heat on medium. After a couple of minutes the butter will begin to crackle and foam—make sure you whisk consistently during this process! Another minute or two, and you will notice the butter turning a slight brown (caramel) color on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to give off a nutty aroma. Immediately transfer the butter to a bowl to prevent it from burning. Set aside to cool for a few minutes.
- While the butter is cooling, place apples, 1/3 cup brown sugar, cinnamon and bourbon in a large bowl and toss to combine. Add the brown butter to this apple mixture and toss again to combine.
- Take a heaping ½ cup of the topping mixture and toss with the apple mixture. Place the apple mixture in prepared pan and sprinkle evenly with topping. It may seem like a lot of topping, but the apples will cook down and the topping will provide an excellent crunchy exterior.
- Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 55-60 minutes, or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with vanilla bean ice cream.
99 comments
I made this for thanksgiving! I had it for lunch of thanksgiving day and for dessert. literally the best apple crisp recipe ever you’re right!
I love it!
I want to make this for a dinner party this weekend but i have a question! If I am going to be transporting it to a dinner party, what’s the best way to reheat this before serving?
Great question! I would place in the oven for about 10-15 mins at 200-250 degrees F. That should warm it up. You can also reheat individual portions if that’s more convenient.
Thanks so much!
Just wondering if I could make this early in the morning, refrigerate and bake after?
I would not recommend it – however you could bake the night before then stick it in the oven again to warm up the next day.
I am cooking it now. Will follow up on taste latter. Matt
This looks absolutely stunning, love all that butter! I’m saving this to make sometime soon.
Done. I am making this and fully anticipate replacing my standard recipe (which is tasty… but this looks better 🙂 I agree that baking for men is so much fun, ESP when they are notorious non-lovers of dessert, haha.
This is such a unique apple crisp! I’ve never had one with bourbon and it sounds amazing. Even more appealing to see a handsome man eating it! 🙂
ohhhh… this looks so good! I like a nice crispy topping with soft soft apples underneath. The contrast in texture gets me every time.
Totally sold !! I want some :0) Just made an apple crisp & blogged it ! Mine looks pale in comparison ! yummm !
I loveee apple crisp. If you`re titling this with “best” and “ever”, I HAVE to try this out!
i made this for our work christmas party today!! i used southern comfort and reheated the whole dish in the microwave at work for about 6 minutes and it was perfect!! the dish was emptied before dessert round even technically started!!
Made it for Christmas. Absolutely awesome!
Fully aware that so many people proclaim their versions of recipes to be “the Best”…but…THIS ONE TRULY IS…
The brown-butter bliss…perfect ratio of cinnamon-infused apple to the necessary copious quantity of crisp topping made this the tastiest and well “reviewed” apple crisp I have EVER made…and I have made several during the span of our 26 year marriage…This is the new “go-to” rendition…the new “house” recipe…thanks to your culinary curiousity, experimentation and generous transmission of this total “win”…Thanks for incredible share!
Delicious! You were right, this is the best apple crisp ever. The brown butter with the vanilla bean seeds is amazing.
OMG, I made this recently and it was delicious! I used Fuji apples which provided the perfect sweetness! And I also used rum.
This Apple Crisp = crack!
I used Fuji apples because that’s what I had in the kitchen, used rum instead and added chopped pecans and this came out GREAT! I made a pan for a party recently and while it was supposed to be for dessert, it was all gone before people got to the desserts.
How would you make this gluten free, DH has Celiac!
Grew up loving Apple Crisp my grandmother made. My kids picked apples yesterday. Decided to try this recipe. Definitely did not disappoint. Absolutely delicious! Thank you!
OH MY GOSH, you're not kidding!! This IS THE BEST Apple Crisp I've even eaten. Thanks for sharing!
This is a delicious recipe! Thanks for posting. I used the vanilla extract because I didn’t have the alcohol on hand. The vanilla (bean) butter is out of this world. Great tasting, you’ll have to try it yourself.
Insanely GOOD!!!!!!
Made this for friends last night, it was AMAZING. Will be the only Apple Crisp I ever make now.
This really was the best apple crisp I have ever had. The only adjustments I made were reducing the sugar in the topping by a couple tablespoons and adding a small pinch of salt. And I squeezed a little lemon juice on the apples, but that was mostly to prevent browning while I was working.
The brown butter really made a difference. My partner, previously a chef in Atlanta, agreed that this was fantastic.
Splurge on good vanilla bean ice cream to go with this for desert (no corn syrupy/fake vanilla flavor kind). It’s worth it. With some plain Greek yogurt on top (2% or whole Fage Total in particular), this magically becomes breakfast, too. Or maybe just have the ice cream for breakfast as well…
This also did really well reheated in the oven.
Thanks for posting!
I cannot wait to try this!! Where do you get the Vanilla Bean??
Penzeys has the BEST spices… http://www.penzeys.com/cgi-bin/penzeys/p-penzeysvanillabeans.html?id=M6mzMJyS
do you have Whole Foods in your area? They might have them too 🙂
This sounds heavenly! Can’t wait to try this !
Quick question, can I make this in a 9×13 pan or would I have to adjust the whole recipe?
Thank you for sharing !!
Did you end up using a 9×13 pan?
Looks to good not to try this recipe
I just came across this recipe and wanted to know if the bourbon makes the dish taste boozy? And if not, how does it add to it?
No it doesn’t taste ‘boozy’ just adds a rich caramelized taste to it – just a touch!
Thanks Monique! I’m definitely going to try it!
Just made this tonight, came out amazing. Such a great recipe, and really easy to make. Now…how to keep the roommates from eating it all…
Made this Apple Crisp for Easter and it was simply amazing……….Everyone LOVED it!!! Bourbon really makes it more special than just the standard Apple Crisp……Vanilla, brown sugar, cinnamon make it rich & silky. Definitely my new "go to" dessert!!! 🙂
hi,
can I just used regular, salted butter in the recipe without it affecting the quality and taste?
Yes, of course!
Hi Monique can I use King Arthur’s white whole wheat flour instead of all purpose flour? Will it affect the taste? Also, if I replace vanilla extract for bourbon will it affect the flavor significantly?
No that should be just fine! And vanilla is no problem although I probably wouldn’t use that much.
This sounds amazing! I have Rome apples, would they work here? Every recipe I have made from your site has been fantastic, I’m excited to add this to my list!!
I made this the other day and it went down so well! I loved the crumble and the browned butter just added that extra nice touch of nuttiness 🙂 Definitely a recipe keeper! http://aroundleglobe.blogspot.com.au/2015/01/great-apple-crumblecrisp.html
Delicious recipe….but way too much butter!!! Could get away with using half a stick for the topping, half for the filling and would be more than enough. Thanks for sharing.
This is absolutely the best apple crisp I have ever made. The browned butter and the bourbon add that little extra richness to it. I added vanilla paste instead of vanilla bean and pecans instead of almonds and it turned out great with caramelized apples and the crunchy topping. Yum. There’s no way this recipe had too much butter in it as stated by another person making a comment. I would say that you can put as much or as little topping on it, according to your taste. Thank you so much for a great recipe!
Hi Monique! Is there any way to make this crisp ahead of time without ruining the quality of the dish? I want to make it for Turkey day. 🙂 Thanks!
This is without a doubt THE best apple crisp recipe out there. I’ve made it several times, and each time it receives rave reviews. The flavors blend so well, can’t go wrong with butter + bourbon. [and it tastes delicious without it too!] Thanks for producing a staple recipe in my home for years to come!
My all time favorite. Great recipe. Thanks for sharing.
Simon
I love this apple crisp but want to make it for a family trip where there are 35 people eating! Can I double the recipe and make in 9×13 pan? Have you even done this, and what would the difference be in cooking? Thanks!
how many does it serve? It sounds amazing!!!!
Can you make this two days ahead of time do you think? Would you put it in the refrigerator after baking and then reheat it the day of?
So excited to try this! If i double the recipe in a larger pan will it impact cooking time??
I have been looking for a recipe to mimic my mother-in-laws apple amaretto crisp for the hubby’s bday (she wont give up the recipe. LOL). This looks really similar. Do you think I can sub the bourbon for amaretto? Also, if I can t find vanilla bean can I use liquid vanilla?
Wondering what liquors (bourbon,etc) ARE actually gluten-free
& which I could use here?? We are celiac in this house sighhh.
Gluten- free oats & GF vanilla plus Earth Balance spread I’m already considering…
this sounds so yummy.
Do you think you could use coconut sugar instead of brown sugar?
This crisp looks delicious!
Absolutely!
I’m using homegrown apples so could you please state the CUP measurement for the apples rather than saying six medium Granny Smiths. Would 7 cups be about right? Could vanilla be substituted for the vanilla bean seeds and how much? Thank you.
7 cups should be about right! And then you can use about 1 teaspoon of vanilla extract in place of the vanilla bean seeds.
Has anyone made this and froze it uncooked for later. Have many apples.
I made this a few weeks ago and it was amazing. It’s only me and my fiance, but the leftovers were great for dessert (and breakfast…) throughout the week! I skipped the vanilla bean and added a dash of vanilla extract to the brown butter instead to save my grocery budget, and it was still delicious! I also replaced the bourbon with vanilla. So good!
Perfect! So glad you both enjoyed 🙂
I just made this and I may eat the whole thing! (Hubby’s still at work and would never know.) I used steel-cut oats, pure vanilla extract, and rum instead of bourbon and it still came out great. And my house smells like FALL! Truly scrumptious recipe–thanks for sharing!
Here’s my rating–five stars, of course!
Delicious! The fall smell is one of the BEST parts of baking 🙂 glad you enjoyed!
I too may have to use a 9×13 pan, will I need to amend the baking time at all? Thanks!
It will probably require less time, so I would check on it at around 40 minutes!
How many servings does this make?
About 6-8!
Any recommendations for how I could make this gluten free?
You can use gluten-free flour or oat flour!
Excited to try this recipe! Wondering how long you would recommend cooking if I double the recipe in a 9×13 Pyrex?
I have made this crisp several times and since I use apples from my tree I make several and freeze them uncooked. The frozen ones have turned out very well. Apples are a bit softer but the crumble is devine. Wondering if you can use the apple mixture in a pie?
This recipe lives up to the name – came out as good as I’ve had at any restaurant, which has been my goal to make, and I’ve tried a bunch of different recipes. I did make a few minor changes – added some cinnamon and allspice to the topping (so it would have a little pizzazz) and a little nutmeg to the filling. I did not use the nuts as this is just my preference for Apple Crisp, and put in a little extra bourbon. It took a good bit longer in my oven to get to the bubbling stage, probably about 30 minutes, so might up the temperature to 375 next time around.
So glad you found this recipe! It’s my absolute go-to.
I made this today but with a few variations. I used pecans, about 1 tablespoon lemon juice and 3 tablespoons heavy cream in the apple mixture. It was absolutely divine! Definitely making this for thanksgiving!
Great! Hope everyone loves it at Thanksgiving 🙂
Excellent recipe! I made this with 2 1/2 lbs. of honeycrisp apples – I could have added a little more, knowing what I know now. I made it in a 9 X 13 pan and baked it for 45 minutes and it was perfect.
Also: I subbed toasted pecans for the almonds; and I subbed lemon juice, lemon zest, and orange zest for the bourbon because I have family members who feel strongly about alcohol in things.
Perfect! So glad you enjoyed!
Absolutely amazing! The flavour and texture is delicious and it’s really hard to stop eating it. I didn’t have Bourbon so `i used Rum. i also used GF all purpose flour and toasted my pecans! Yummy! Even my GF friends could tell the difference with the amazing flavour and texture happening!
Delicious! So glad those swaps worked out well 🙂
Just sharing that this is my go to crisp recipe! That time of year has arrived again and so I have made 3 batches and have shared with 3 different groups. EVERY group asked for the recipe and said unsolicited that it was the “best crisp ever!” I used almond flour and Makers Mark bourbon. Delish! Of course I shared your recipe with them. Love your site. Thank you!
This has been my go to recipe for years. Every time I bring it somewhere I get a request for the recipe. It is truly the Best Apple Crisp Ever.
Amazing! So happy to hear that 🙂
I found this Apple Crisp to be much too sweet. The sweetness overpowered the brown butter and vanilla. If I made it again, I would only use 1/3 of the sugar.
Everyone’s taste preferences for sweet treats are pretty different – let me know how it goes reducing the sugar a bit 🙂
This was fantastic! Loved the addition of bourbon (I used a scotch/whiskey blend I had) to this crisp. Super easy too!
Perfect! Best fall dessert 🙂
Made this for thanksgiving dessert this year and it was a huge hit! The brown butter and bourbon added delicious flavor and the crunchy sugar oat topping was INCREDIBLE!
So happy to hear that!
This was SO delicious. Made with Bramley apples, raisins, Spelt/almond flour and used the Magimix to slice the apples. Oh! What a gorgeous smell and the perfect end to our Sunday roast supper. A wonderful warming February treat and the toddlers gobbled it up! Thank you 🙂
Perfect! So glad it was a hit!
Today if someone asks me what you saw best then I would like to say that I saw your post best today and it is a very beautifully written post which I appreciate. And I also think that if you see someone’s post and it is beautiful and well written, that should be appreciated.
This is the best apple crisp I’ve ever eaten and everyone I feed this to makes the same comment! A fellow at work said this was better than his Mom’s…does a compliment get any better than that.
I also toast the nuts and oats slightly to add a little more depth to the flavor.
SO GOOD!! ☺
WOW! So glad to hear that, Barb!! Great call on the toasted nuts 🙂
I have made this several times. My husband loves it. Have you ever done this in a pie crust?
Fabulous! 2 whole sticks of butter (one browned) to only 6 apples, plus bourbon and pecans(in place of almonds). How can you go wrong? Try with vanilla gelato.
Right?! SO happy you’re a fan of this recipe, Lynne.