Sheet Pan Apple Crisp is a delightful dessert that captures the essence of fall. With its warm spiced apples and crunchy topping, it is perfect for gatherings or a cozy night at home. This recipe provides a simple way to enjoy the classic flavors of apple crisp without the hassle of individual servings.
Why Make This Recipe
Making Sheet Pan Apple Crisp is a great choice for several reasons. First, it is easy to prepare, allowing you to assemble it quickly and pop it in the oven. It also feeds a crowd, making it ideal for parties, potlucks, or family dinners. The combination of sweet and tart apples, along with a crunchy topping, is simply irresistible. Plus, it pairs wonderfully with ice cream and caramel sauce for an extra special treat!
How to Make Sheet Pan Apple Crisp
Ingredients:
- 2½ cups all-purpose flour (300 grams)
- 2½ cups old-fashioned rolled oats (250 grams)
- ½ cup dark brown sugar (107 grams)
- 1 teaspoon kosher salt (3 grams)
- ¾ teaspoon apple pie spice
- ¾ cup chopped pecans (86 grams, toasted (optional))
- 1 cup very cold unsalted butter (226 grams, cut into 1/16th-inch pieces (2 sticks))
- 6 Granny Smith apples
- 3 Gala apples
- 1 lemon (juiced)
- 4 tablespoons dark brown sugar (53 grams)
- 2 tablespoons granulated sugar (25 grams)
- 1 orange (zested)
- ½ teaspoon kosher salt
- 1½ teaspoon apple pie spice (5 grams)
- ½ teaspoon ground ginger
- Ice cream
- Caramel Sauce
Directions:
- Preheat the oven to 425°F (220°C) and line a large baking sheet with aluminum foil. Spray the foil with nonstick cooking spray and set it aside.
- For the Crisp Topping, mix flour, oats, dark brown sugar, salt, apple pie spice, and chopped pecans in a bowl. Add cold butter pieces and mix until crumbly.
- For the Apple Filling, peel and slice the Granny Smith and Gala apples. Toss them with lemon juice, dark brown sugar, granulated sugar, orange zest, salt, apple pie spice, and ground ginger in another bowl.
- Spread the apple mixture evenly on the prepared baking sheet. Then, sprinkle the crisp topping over the apples.
- Bake in the preheated oven for about 30-35 minutes, or until the apples are bubbling and the topping is golden brown.
How to Serve Sheet Pan Apple Crisp
Serve the Sheet Pan Apple Crisp warm. Scoop generous portions onto plates and top with a scoop of ice cream and a drizzle of caramel sauce for an extra treat. It’s a delicious way to enjoy the flavors of the season!
How to Store Sheet Pan Apple Crisp
If you have leftovers, let the apple crisp cool completely before storing. Cover it with plastic wrap or transfer it to an airtight container. You can keep it in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Tips to Make Sheet Pan Apple Crisp
- Use a mix of sweet and tart apples for the best flavor balance.
- Make sure the butter is very cold to achieve a crunchy topping.
- For added flavor, consider using toasted nuts.
- Adjust the sugars according to your taste preference.
Variation
You can add other fruits like blueberries or strawberries to the apple filling for a mixed fruit crisp. Additionally, try adding oats or spices to the topping for a different texture or flavor.
FAQs
Q: Can I use other types of apples for this recipe?
A: Yes, you can use any combination of apples you like, but a mix of sweet and tart apples works best for flavor.
Q: Can I prepare the apple crisp ahead of time?
A: Yes, you can prepare the apple filling and topping in advance and store them separately in the fridge. Assemble and bake when you’re ready to serve.
Q: Can I freeze the Sheet Pan Apple Crisp?
A: Yes, you can freeze it. After baking, let it cool completely, then wrap it tightly and freeze for up to 2 months. Reheat in the oven when ready to enjoy.
Enjoy this simple and delicious Sheet Pan Apple Crisp with friends and family!
Sheet Pan Apple Crisp
Ingredients
For the Crisp Topping
- 2.5 cups all-purpose flour
- 2.5 cups old-fashioned rolled oats
- 0.5 cup dark brown sugar
- 1 teaspoon kosher salt
- 0.75 teaspoon apple pie spice
- 0.75 cup chopped pecans, toasted (optional)
- 1 cup unsalted butter, very cold, cut into pieces
For the Apple Filling
- 6 Granny Smith apples Peeled and sliced
- 3 Gala apples Peeled and sliced
- 1 lemon, juiced
- 4 tablespoons dark brown sugar
- 2 tablespoons granulated sugar
- 1 orange, zested
- 0.5 teaspoon kosher salt
- 1.5 teaspoons apple pie spice
- 0.5 teaspoon ground ginger
To Serve
- Ice cream For serving
- Caramel Sauce For serving
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a large baking sheet with aluminum foil. Spray the foil with nonstick cooking spray and set it aside.
- For the Crisp Topping, mix flour, oats, dark brown sugar, salt, apple pie spice, and chopped pecans in a bowl. Add cold butter pieces and mix until crumbly.
- For the Apple Filling, peel and slice the Granny Smith and Gala apples. Toss them with lemon juice, dark brown sugar, granulated sugar, orange zest, salt, apple pie spice, and ground ginger in another bowl.
- Spread the apple mixture evenly on the prepared baking sheet. Then, sprinkle the crisp topping over the apples.
Baking
- Bake in the preheated oven for about 30-35 minutes, or until the apples are bubbling and the topping is golden brown.
Serving
- Serve the Sheet Pan Apple Crisp warm. Scoop generous portions onto plates and top with a scoop of ice cream and a drizzle of caramel sauce for an extra treat.
