Sheet Pan Apple Crisp with Oat Pecan Topping
Spiced Granny Smith and Gala apples baked under a crisp oat and pecan topping on a rimmed sheet pan.
Equipment
- Half sheet pan
- Aluminum foil
- 2 mixing bowls
- Pastry cutter or fork
Ingredients
Main Ingredients
- 2 ½ cup all purpose flour
- 2 ½ cup old fashioned rolled oats
- ½ cup dark brown sugar packed
- 1 tsp kosher salt
- ¾ tsp apple pie spice
- ¾ cup chopped pecans toasted, optional
- 1 cup unsalted butter very cold, cut into small pieces
- 6 Granny Smith apples peeled and sliced
- 3 Gala apples peeled and sliced
- 1 lemon juiced
- 4 tbsp dark brown sugar
- 2 tbsp granulated sugar
- 1 orange zested
- ½ tsp kosher salt
- 1 ½ tsp apple pie spice
- ½ tsp ground ginger
Instructions
Cooking
- Prep the pan. Heat the oven to 425 degrees F and line a rimmed half sheet pan with sprayed foil.
- Make the topping. Mix the flour, oats, brown sugar, salt, spice, and pecans, then work in the cold butter until crumbly clumps form.
- Season the apples. Toss the sliced apples with the lemon juice, sugars, orange zest, salt, spice, and ginger.
- Assemble. Spread the apples across the pan and cover them evenly with the topping.
- Bake. Bake for 30 to 35 minutes, until the apples bubble and the topping turns golden, then rest for 10 minutes.
Notes
Substitutions: Use any firm baking apples, and leave out the pecans for a crisp without nuts.
Tips: Keep the butter cold so the topping bakes crisp. Use a rimmed pan to catch the juices.
Storage: Refrigerate for up to 3 days and reheat in a hot oven at 350 degrees F until steaming hot.