Classic apple crisp is heavy on the apples, with a thin layer of streusel on top. This recipe takes the same ingredient list (apples, brown sugar, flour, oats, butter, salt), but calls in a different pan to get a completely different result. Instead of using a deep-dish casserole pan, a sheet pan creates a shallow crisp that’s equal parts jammy apples and oaty streusel. This way, you get streusel in every single bite. I love Granny Smith’s bright, tart flavor and how they hold up well in the oven, but Honeycrisp and Braeburns would also work well here. This is great served warm with a scoop of vanilla ice cream, or a dollop of whipped cream or sour cream (or sour cream–whipped cream!). Any leftovers are also excellent with Greek yogurt for breakfast. —Emma Laperruque
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Sheet-Pan Apple Crisp
1 (18x13-inch) pan
(about 8) Granny Smith apples, peeled, cored, and cut into eighths
(141 grams) light brown sugar
(32 grams) all-purpose flour
2 1/2 cups
(320 grams) all-purpose flour
1 2/3 cups
(164 grams) rolled oats
1 1/4 cups
(266 grams) light brown sugar
1 1/2 teaspoons
sticks (283 grams) unsalted butter, somewhere between cold and room temperature, cubed
Add all the ingredients for the apple filling to an 18x13-inch rimmed sheet pan (aka, a half sheet pan). Toss with your hands until the sugar begins to dissolve. Spread out the mixture so it’s as even as possible.
Make the streusel topping: Combine the flour, oats, sugar, and salt in a large mixing bowl. Stir to combine. Add the butter and pinch with your fingers and squeeze with your palms until it’s completely incorporated, and the mixture almost resembles cookie dough. Break up this streusel on top of the apples, evenly distributing it across the pan.
Bake for 30 to 40 minutes (in the middle of the oven, rotating halfway through), or until the streusel is lightly golden-brown on top. Keep in mind that it will continue to crisp as it cools and you don’t want to overcook the apples.
Let cool for at least 15 minutes before using a spatula to serve up big squares. This is great warm or at room-temperature the next day.
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.