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Close up view of apple crisp with ginger, topped with ice cream, being scooped with wooden spoon.
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4.66 from 20 votes

Easy Apple Crisp

This apple crisp recipe with ginger is filled with juicy, syrupy apples with a bright ginger kick. It's the perfect fall dessert with a scoop of vanilla ice cream!
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Desserts
Cuisine: American
Servings: 6
Author: Rachel Gurk

Ingredients

Filling:

  • 6 cups chopped apples (about 6 medium sized apples)
  • 2 tablespoons peeled and finely chopped fresh ginger root
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice (zest the lemon before juicing!)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Crisp Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats (quick or old-fashioned, not steel-cut)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg (use already ground if you have to)
  • 2/3 cup packed brown sugar
  • 6 tablespoons unsalted butter, softened

Instructions

  • Preheat oven to 350°F. Lightly spray a 10 by 8 inch baking pan with cooking spray. Set aside. 
  • In a large bowl, mix ginger root, lemon zest, lemon juice, sugar, and cinnamon. Add apple chunks and mix thoroughly. Make sure the zest and ginger root are distributed equally throughout the apples. Put into baking dish. 
    6 cups chopped apples, 2 tablespoons peeled and finely chopped fresh ginger root, 1/2 teaspoon lemon zest, 1 teaspoon lemon juice, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon
  • In the same bowl that you used for the apple mixture, mix flour, oats, cinnamon, nutmeg, and brown sugar. Add the softened butter, and use two knives held together in your hand (or a pastry cutter or fork) to cut the butter into the dry ingredients. The mixture should hold together in large clumps. 
    1/2 cup all-purpose flour, 1/2 cup rolled oats, 1 teaspoon ground cinnamon, 1/4 teaspoon freshly ground nutmeg, 2/3 cup packed brown sugar, 6 tablespoons unsalted butter, softened
  • Using a large spoon or your hand, sprinkle the crisp topping over the apple mixture. Put into preheated oven and bake 1 hour and 10 minutes, or until apples are soft and crisp is lightly browned on top. Cool slightly, and serve warm with ice cream, if desired.

Notes

  • To Peel or Not To Peel: I love leaving the peelings on the apples, but I realize it's not traditional for apple crisp. Feel free to peel them before chopping if you prefer your crisp that way.
  • Apple Varieties: I use Honeycrisp apples. Some other apple varieties that would be perfect are Jonagold, Mutsu, Braeburn, or Granny Smith.
  • Nutmeg: Keep in mind that freshly ground nutmeg has a stronger flavor than the already ground, and adjust the amount according to taste.
  • Flavor Note: Ginger flavor slightly intensifies in leftover crisp.

Nutrition

Calories: 358kcal | Carbohydrates: 63g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 11mg | Potassium: 219mg | Fiber: 4g | Sugar: 45g | Vitamin A: 419IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg

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