Baked Apple Crisp Granola (Print View)
Tender baked apples topped with golden granola for a cozy, crunchy dessert perfect any time.
# What You'll Need:
→ Fruit Filling
01 - 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
02 - 3 tablespoons granulated sugar
03 - 1 teaspoon ground cinnamon
04 - 1 tablespoon lemon juice
05 - 2 tablespoons all-purpose flour
→ Granola Topping
06 - 1 1/2 cups granola
07 - 1/2 cup old-fashioned rolled oats
08 - 1/3 cup packed brown sugar
09 - 1/4 cup all-purpose flour
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/3 cup unsalted butter, melted
# Step-by-Step Directions:
01 - Preheat the oven to 350°F.
02 - In a large bowl, combine sliced apples, granulated sugar, 1 teaspoon ground cinnamon, lemon juice, and 2 tablespoons flour. Toss thoroughly to coat.
03 - Transfer the apple mixture into a greased 8x8-inch baking dish, spreading evenly.
04 - In a separate bowl, stir together granola, rolled oats, brown sugar, 1/4 cup flour, 1/2 teaspoon cinnamon, and salt. Pour melted butter over the mixture and combine until crumbly.
05 - Evenly sprinkle the granola topping over the apples in the baking dish.
06 - Bake for 40 minutes until the topping turns golden brown and the apples are tender and bubbling.
07 - Allow the crisp to cool for at least 10 minutes before serving warm. Optionally accompany with vanilla ice cream or whipped cream.
# Expert Suggestions:
01 -
- Ready in under an hour, and most of that time the oven does the work while you do something else.
- Uses granola you probably already have, so no hunting down obscure ingredients or special trips to the store.
- Tastes like fall comfort but works just as well in spring, and it's quietly impressive when people ask what's for dessert.
02 -
- Melted butter is the difference between a crisp that stays crispy and one that goes soft and sad by tomorrow—don't skip it or substitute oil and expect the same magic.
- If your apples are particularly juicy, add an extra tablespoon of flour to the filling; if they're on the dry side, you can skip it.
03 -
- Don't peel the apples super thin—a sturdy peel helps them hold their shape, and you'll barely notice it when everything's cooked.
- If your topping starts browning too fast before the apples are done (you'll know because there won't be bubbling at the edges), loosely tent the dish with foil for the last ten or fifteen minutes.