Pioneer Woman Apple Crisp
A cozy fall dessert with tender spiced apples and a golden oat-brown sugar topping. Easy to make and perfect served warm with ice cream or caramel — a timeless Pioneer Woman classic, refreshed with new prose and tips.
Equipment
- 9×13-inch baking dish or casserole dish
- large mixing bowl
- small mixing bowl
- measuring cups and spoons
- oven
Ingredients
- 8 medium Granny Smith or baking apples, peeled, cored, and sliced
- 1 cup granulated sugar
- 1 tbsp all-purpose flour
- 0.5 tsp ground cinnamon
- 0.25 tsp kosher salt
- 0.5 cup water
- 1 cup all-purpose flour (for topping)
- 1 cup quick oats
- 1 cup packed brown sugar
- 0.25 tsp baking powder
- 0.25 tsp baking soda
- 1 pinch kosher salt (for topping)
- 8 tbsp salted butter, melted
- optional toppings: vanilla ice cream, whipped cream, or caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish or similar casserole dish.
- In a large bowl, toss sliced apples with sugar, flour, cinnamon, and salt until coated. Spread evenly in the prepared dish. Pour water evenly over apples.
- In another bowl, mix flour, oats, brown sugar, baking powder, baking soda, and salt. Stir in melted butter until mixture forms crumbles.
- Evenly sprinkle topping over apples. Bake 40–45 minutes, until topping is golden and apples are bubbling at edges.
- Let crisp rest 5–10 minutes before serving. Serve warm with ice cream, whipped cream, or caramel drizzle.
Notes
Mix tart and sweet apples for balance. Stir chopped pecans or walnuts into the topping for crunch. Use gluten-free flour and oats for a GF version. To revive leftovers, warm in a low oven so the topping crisps back up.