Put together this simple and delicious Pioneer Woman apple crisp for the ultimate comfort dessert!
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We Made the Pioneer Woman Apple Crisp Recipe—and It’s Totally Worth the Hype
Updated on Oct. 04, 2024
When it comes to dessert, I will happily pour hours of time and plenty of effort into elaborate treats (like this choux au craquelin). But sometimes, the simplest desserts end up being the best. And this Pioneer Woman apple crisp recipe proves that!
Piled high with a layer of juicy, delicious apples and a crunchy topping, this apple crisp won’t last long. There’s plenty of flavor jam-packed in every bite, and the texture is divine. Serve it up warm with a scoop of vanilla ice cream or homemade whipped cream.
It’s so good, I guarantee you’ll finish the entire dish!
How to Make Pioneer Woman Apple Crisp
This recipe uses a few simple ingredients to dress up tart Granny Smith apples with sugar and spice. It only requires a few minutes of active prep time, and the rest of the work is left up to the oven.
Ingredients
For the apples:
- 8 medium Granny Smith apples, peeled and sliced
- 1 cup sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup water
For the topping:
- 1 cup all-purpose flour
- 1 cup quick oats
- 1 cup dark brown sugar
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 1 stick salted butter, melted
Tools You’ll Need
Step 1: Prepare the apples
Preheat the oven to 35o°F. Grease a 9-in. by 13-in. baking dish with salted butter or cooking spray.
Place the sliced apples in the baking dish in an even layer. In a small mixing bowl, add the sugar, flour, cinnamon and salt. Mix to combine, and then sprinkle the mixture over the apples. Pour ½ cup of water over top.
Step 2: Make the topping
Combine the flour, oats, brown sugar, baking powder, baking soda and salt in a bowl. Mix to combine. Add in the melted butter and stir with a large fork. Mix until clumps begin to form.
Step 3: Sprinkle the topping
Sprinkle the topping over the apple layer. Be sure to evenly cover all of the apples.
Step 4: Time to bake!
Bake the apple crisp at 350° for 40-45 minutes, until the top is golden brown and crisp. Once baked, remove the apple crisp from the oven and serve warm. Top each serving with vanilla ice cream.
Looking for more apple crisp recipes? Learn how to make Ina Garten’s apple crisp.
Here’s What I Thought
No matter the season, you can’t go wrong with a fruit crisp. But there’s something that much better about an apple crisp in fall. This Pioneer Woman apple crisp is the ideal comfort dessert, especially served up warm with a scoop of ice cream. And while I have certainly made plenty of fruit crisps before, this recipe took things to a whole new level!
At first glance, it seemed like eight apples was a lot. However, it ended up being the perfect amount to dish up a hearty dessert. I did increase the amount of cinnamon to a full teaspoon, because I love the flavor it adds. Otherwise, this recipe was easy and entirely perfect without any other changes.
Plenty of apple crisp recipes are all about the topping. Who doesn’t love a good, crisp streusel, right? But all too often the apples aren’t as flavorful, and the dessert relies on the textured topping to make it interesting and delicious. But not this one! Every single bite of this apple crisp was incredible, with so much flavor coming from the Granny Smith apples as the perfect base. The crisp topping served as the ultimate complement to the dessert, with a play on texture in every bite. Flavorful soft apples give way to a bit of crunch, with the contrast of warm and cold making it all the more interesting once you add the ice cream. Truly, it’s an experience. And there will even be enough to share that experience with friends and family! If you’re looking for a healthier option, try this gluten-free apple crisp.
More Vintage Apple Desserts for Fall
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Oma's Apfelkuchen
My husband’s German family calls this Oma’s apfelkuchen, which translates to "Grandma’s apple cake." They’ve been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety works. —Amy Kirchen, Loveland, Ohio
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