Double Crumble Apple Crisp

SERVES 12

We’re doubling up on the crisp topping because, let’s be honest, that’s the best part and there’s never enough! The crumbly mix is sweet and golden brown, and the apples are flavorful, tender, and not too mushy. The not-so-secret ingredient is instant tapioca, which makes a jammier filling than that of other apple crisps. It also creates the perfect gooey layer where the apples meet the crisp, which is my other favorite part of apple crisp.

Apple Filling

• 6 heaping cups (800g) ½-inch-thick sliced and peeled Honeycrisp apples (4 to 5 medium)

• ½ cup (100g) packed light brown sugar

  Simple Sugar: Comforting Baking Recipes with Midwestern Heart Jenna Barnard

• 2 tablespoons instant tapioca, such as Minute Tapioca (or cornstarch)

• 2 teaspoons fresh lemon

• juice (from about ½ lemon)

• 1½ teaspoons ground cinnamon

• 1 teaspoon vanilla extract

Double-Up Topping

• 1½ cups (192g) spooned and leveled all-purpose flour

• 1¼ cups (250g) packed light brown sugar

• 1 cup (100g) quick oats

• 1 teaspoon ground cinnamon

• ½ teaspoon kosher salt

• ¾ cup (1½ sticks/168g) unsalted butter, melted

• Whipped cream or vanilla ice cream, for serving (optional)

DIRECTIONS

Preheat the oven to 350°F.

Prepare the apple filling: In a 10-inch cast iron or other oven-safe skillet, combine the apples, brown sugar, tapioca, lemon juice, cinnamon, and vanilla. With your hands, toss to evenly coat the apples. Bake for about 10 minutes, just until warmed and fragrant (the apples won’t be tender yet).

While the apples bake, make the topping: In a large bowl, mix the flour, brown sugar, oats, cinnamon, and salt. Pour in the melted butter and stir to evenly mix the ingredients. The mixture will be dark brown with an evenly moist, crumbly consistency. Crumble the crisp mixture on top of the warm apples, spreading it to fully cover the apples.

Return to the oven and bake for 35 to 40 minutes, until the edges are bubbling and the crisp is golden brown.

Allow the crisp to cool for about 20 minutes, and then dig in! I like to serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Simple Swaps

GF: Use 1-to-1 gluten-free baking flour and certified gluten-free quick oats.

DF: Use plant-based butter. Serve with your favorite plant-based whipped topping or ice cream, if desired.

GF & DF: Both work at the same time.

“Reprinted with permission from Simple Sugar: Comforting Baking Recipes with Midwestern Heart. Copyright © 2026 by Butternut Bakery LLC. Photographs copyright © 2026 by Kristin Teig. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.”

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