Honeycrisp Apple Crisp Recipe
Honeycrisp apples hold their shape and stay juicy under heat instead of collapsing into mush, so the filling keeps some texture while the butter-oat topping turns deeply golden and crunchy on top.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
Ingredients
- 6 medium Honeycrisp apples, peeled and sliced 1/4 inch thick
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1 tbsp all-purpose flour
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour, for topping
- 3/4 cup brown sugar, packed
- 1/2 cup unsalted butter, cold and cubed
- 1/4 tsp salt
Nutrition per serving
- Calories
- 325
- Protein
- 5g
- Carbs
- 64g
- Fat
- 6g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking dish.
- 2In a large bowl, toss the sliced apples with granulated sugar, lemon juice, cinnamon, and the 1 tablespoon of flour until evenly coated. Spread into the prepared dish.
- 3In a separate bowl, whisk together the oats, 3/4 cup flour, brown sugar, and salt.
- 4Add the cold cubed butter and work it in with your fingers or a pastry cutter until the mixture looks like coarse, clumpy sand with some pea-sized pieces remaining.
- 5Scatter the topping evenly over the apples, pressing lightly so it holds together in loose clumps.
- 6Bake for 40-50 minutes, until the topping is deep golden brown and the filling is bubbling visibly at the edges.
- 7Let the crisp rest for at least 15 minutes before serving so the filling has time to thicken slightly.
Tips & variations
- Honeycrisp apples are naturally sweet and low in acid, so if the apples taste flat, an extra teaspoon of lemon juice brightens the filling without needing more sugar.
- Mixing in one tart apple, like Granny Smith, alongside the Honeycrisp adds contrast, since an all-sweet filling can taste one-note once baked.
- Add 1/2 cup chopped pecans or walnuts to the topping mixture for extra crunch.
- A pinch of nutmeg or cardamom added to the topping mix works well alongside the cinnamon in the filling.
Storage & reheating
Cover and refrigerate leftover crisp for up to 5 days. Reheat individual portions in the microwave for 30-45 seconds, or rewarm the whole dish, loosely covered with foil, in a 325°F (165°C) oven for about 15 minutes to re-crisp the topping.
Tips from the Tulo kitchen
- Slicing the apples to a consistent 1/4-inch thickness matters more than the exact variety, uneven slices mean some pieces turn mushy while thicker ones stay underdone.
- If the topping browns too fast before the filling bubbles, tent the dish loosely with foil for the last 10-15 minutes of baking.
FAQ
Do I need to peel the Honeycrisp apples?
Peeling is recommended here since the skins can turn slightly tough and chewy after 45 minutes of baking, but leaving them on works fine if a rustic texture is fine.
Can I make this ahead of time?
Assemble the apple filling and the dry topping mixture separately up to a day ahead and refrigerate both; combine and bake just before serving so the topping stays crumbly rather than soggy.
Why did my apples turn mushy instead of holding their shape?
Honeycrisp apples are firmer than most baking apples, but slicing them too thin (under 1/4 inch) or baking well past 50 minutes will still break them down; pull the crisp as soon as the topping is deep golden and the filling bubbles at the edges.
Can I freeze apple crisp?
Yes. Freeze the fully cooled, baked crisp tightly covered for up to 3 months; thaw overnight in the refrigerator, then reheat uncovered in a 325°F (165°C) oven until warmed through and the topping re-crisps.