This old-fashioned Apple Crisp recipe makes a cozy, sweet treat! Tasty apples, brown sugar, and butter create a rich apple dessert topped with a decadent oat streusel for the BEST apple crisp!
If you love comforting and warm desserts like this easy apple crisp with streusel topping, you will enjoy these fruit desserts, too! My easy peach cobbler, blueberry cobbler, and classic banana pudding are a few more simple, delicious fruit desserts to try.
When I think of warm, cozy, comfort food desserts, this heavenly Apple Crisp always comes to mind. With a warm apple filling that gets a buttery, caramel flavor that is out of this world, a crisp oat streusel topping that is amazing, and a baking aroma that is out of this world intoxicating, this favorite apple dessert is high on the list. Everyone in my family loves it – and since it’s an egg-free sweet treat, it’s a perfect dessert to serve for so many events.
I make this dessert year-round, but you can count on enjoying it at my house on one of the first cool days of fall! It is perfect to serve along with your Thanksgiving pies or easy enough to make for dessert whenever you crave it! It’s an old-fashioned apple crisp we’ve made in my family for generations, and I know you will find it so delicious and easy that you will make it often, too!
Table of Contents
How to Make Apple Crisp
This dessert is loaded with a combination of apples that make the most amazing filling as they bake. In fact, using the best combination of apples for this dessert makes a big difference in the final taste. And having a perfect ratio of apples to streusel topping makes it so delicious! Here’s how you’ll make it.
Ingredients
For the Apple Filling, you’ll need:
- apples – I use a combination of what I call Baking, Eating, and Tart apples. See the section on Apples to follow. You will need 7 medium apples that are peeled, cored, and sliced.
- lemon juice – this enhances the flavor of the apples and keeps them from turning brown.
- brown sugar – the sweetener used for this recipe that gives a rich, deep flavor to the dessert.
- flour – all-purpose flour thickens the filling.
- cinnamon – this warm spice complements the taste of the apples.
- butter – use melted butter.
- salt – a bit of kosher salt enhances the sweetness of the apples.
For the Apple Crisp Oat Streusel Topping, you’ll need:
- flour – all-purpose flour is the base for this topping.
- brown sugar – sweetens the oat streusel topping with a deep, rich taste.
- oats – use quick-cooking oats
- cinnamon – the warm spice enhances the oat topping
- baking powder – works with the flour to create the base for the topping.
- salt – kosher salt balances the sweetness and enhances the oat streusel topping taste.
- butter – use softened butter to create the crumbly texture of the streusel topping.
What Are The Best Apples for Apple Crisp?
Through the years of experimenting, I found I loved to use a combination of apples when baking in many apple desserts – like my Apple Pie or in this recipe.
I like using Baking Apples for how soft they become, Eating Apples for the sweet, crisp texture, and Tart Apples, like Granny Smith, because the tartness helps to round out the perfect combination of apple flavor.
- Baking Apples – such as Cortland, Braeburn, and Rome apples
- Eating Apples – Honeycrisp, Fuji, and Sweetango apples
- Tart Apples – Granny Smith apples
The apples that you choose impact the flavor of your dessert. The combination of sweet and tart apples gives a perfect balance. Using all sweet apples may make the dessert too sweet, while all tart apples can not be sweet enough.
Step-by-Step Instructions
First, preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish with non-stick cooking spray and set aside.
You’ll make the Apple Crisp Oat Streusel Topping first:
Make the streusel topping by adding flour, brown sugar, oats, cinnamon, baking powder, and salt to a large bowl.
Then, whisk dry ingredients to combine and add the softened butter.
Use your clean fingers, a fork or a pastry blender to work the softened butter into the flour mixture until well combined.
Place the oat streusel topping in the refrigerator to chill while preparing the Apple Filling.
To make the Apple Crisp Filling next:
Make the apple filling by combining apples, lemon juice, brown sugar, flour, cinnamon, butter, and salt in a large bowl.
Toss the apples in the other ingredients to make sure the apples are well coated.
Pour the apple filling mixture into your prepared baking dish.
Now, take the chilled streusel topping from the refrigerator and top the apple filling mixture.
Bake until the apples are tender and the streusel topping has turned golden brown, about 45 minutes. Place baking dish on cooling rack to cool for a few minutes and serve warm.
Storage Tips
To Refrigerate. Cover leftovers or place in an airtight container and place in the refrigerator for up to 5 days.
To Make Ahead or Freeze. Make the recipe without baking, wrap it well, cover it in an airtight freezer-safe container, and place it in the freezer for up to 3 months. Thaw overnight in the refrigerator and bake as directed until done.
You can also bake the recipe, cool it completely, wrap it well, place it in a freezer-safe container, and freeze it for up to 3 months. Thaw overnight in the refrigerator, then bake at recipe temperature for about 30 minutes or until bubbly around the edges and warmed throughout.
If you wish to make ahead and bake the next day, prepare the recipe according to instructions and do not bake; wrap well and place in the refrigerator for up to one day prior to baking. Then bake as directed until done.
Optional Apple Crisp Toppings
This dessert is absolutely delicious and needs no toppings other than the oat streusel topping, but sometimes you may get in the mood to take it over the top! Many times, you’ll find me serving this dessert with a scoop of vanilla ice cream or cinnamon ice cream. You can quickly make my homemade whipped cream and put a dollop on top, too! And if you are really feeling decadent, some of my homemade Easy Caramel Sauce drizzled on top is divine!
Frequently Asked Questions
Sometimes, I leave some of the peeling on my apples. I like the taste and the bits of color that may peek through as you spoon into the dessert. Other times, I completely peel the apples.
Apple crisps usually have oats or nuts mixed as part of the streusel topping ingredients, but a crumble does not. Both are baked fruit desserts layered with a topping.
Bake according to recipe instructions until the fruit filling begins to bubble around the edges and the streusel topping is golden brown and crisp.
More Apple and Fall Favorite Recipes
- Classic Pumpkin Pie
- Sweet Potato Casserole – great with the meal and as a dessert!
- Apple Cider
- Pecan Pie
- Apple Pie
Here’s my family favorite Apple Crisp recipe. I hope you enjoy it as much as we do!
Apple Crisp Recipe
Ingredients
- 7 medium apples , peeled, cored, and sliced
- 1/4 cup lemon juice
- 1/2 cup brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons butter, melted
- 1/4 teaspoon kosher salt
Apple Crisp Topping:
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 cup quick-cooking oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup butter , softened
Instructions
- Preheat oven to 350º F.
- Spray 9×13 baking dish with non-stick cooking spray and set aside.
Apple Crisp Topping:
- Add flour, brown sugar, oats, cinnamon, baking powder, and salt to a large bowl. Whisk together to combine. Using clean fingers, work the softened butter into the flour mixture until well combined. Chill in the refrigerator until apple filling is prepared.
Apple Crisp Filling:
- Combine apples, lemon juice, brown sugar, flour, ground cinnamon, butter, and salt in a large bowl, tossing to make sure apples are well coated. Pour into prepared casserole dish.
- Top apples with Apple Crisp Topping and bake until the apples are tender and top of apple crisp has turned golden brown, about 45 minutes.
Notes
Storage Tips
To Refrigerate. Cover leftovers or place in an airtight container and place in the refrigerator for up to 5 days. To Make Ahead or Freeze. Make the recipe without baking, wrap it well, cover it in an airtight freezer-safe container, and place it in the freezer for up to 3 months. Thaw overnight in the refrigerator and bake as directed until done. You can also bake the recipe, cool it completely, wrap it well, place it in a freezer-safe container, and freeze it for up to 3 months. Thaw overnight in the refrigerator, then bake at recipe temperature for about 30 minutes or until bubbly around the edges and warmed throughout. If you wish to make ahead and bake the next day, prepare the recipe according to instructions and do not bake; wrap well and place in the refrigerator for up to one day prior to baking. Then bake as directed until done.Optional Toppings
You can serve apple crisp with a scoop of vanilla ice cream, homemade whipped cream, or a drizzle of caramel sauce.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Hi there! I made this last night and it was absolutely delicious!! So incredibly easy and so tasty! Loved it!
I wanted to ask if both the filling and the topping can be made separately ahead of time and kept in the fridge until ready to bake?
Jolie, I haven’t done this but I see no reason why it wouldn’t work.
I made it gluten-free by subbing in 3 tablespoons cornstarch for the flour with the apples, and then subbing 1/4 cup coconut flour and 1/2 cup Bob’s Red Mill gluten-free biscuit mix for the flour and baking powder in the topping. Best crisp ever!!
Thanks for letting us know how you made this gluten-free, Karen. I’m so glad you liked it!
I so love apple crisp,,and always use Spies or Grannys,,,knock my socks off,,,so yummy Robyn. Eating apples with skins on is normal but in apple crisp,,,never, hate nice warm apples and the yummy topping with ice cream ,,,,then find a hard peel,,,,yuck,,, but that’s just me
Enjoy all you work you do Robyn,,,,,,
Douglas
Thank you, Douglas!
I was wondering if this can be assembled a day ahead less the topping I would like to make it for church and bake it there. The smell will make everything smell so good
Looks good , can’t wait to try it!
Hope you like it, Dorothy.
Outstanding treat. Everyone asked why I didn’t a larger serving as that everyone wanted second helpings. Also wants copy of recipe, thanks
Thanks so much Richard!
This was one of the best apple crisp recipes I have ever made. I don’t leave reviews, because I always change the recipe to my liking and don’t think it’s fair to “review” something I didn’t actually make. This recipe, however, I followed exactly and found it to be easy and delicious. I used less than fresh Granny Smith apples for the filling, which unfortunately were not that juicy, but turned out just fine. I did have a happy mistake with the salt. I use kosher salt primarily and used the wrong measuring spoon for the topping. Therefore there was a full teaspoon of salt in the topping. Realized my mistake for the filling, but the result was that salty/sweet flavor. Which was GREAT!
Thanks for a super delicious dessert!
This is wonderful to hear, Pamela! Thanks so much! xo
I made the Apple Crisp with mostly the large Gala Apples and some Macintosh / I chopped in cube size with the skin / 8 large Gala with 4 small Macintosh /
I added 4 tablespoons of ice water to the crisp topping right before I put the topping and pressed into the apples
I baked at convection for 45 min at 350 then 15 min more at 375 convection bake
I also used Bob Mills Organic Quick Cooking Oats
The Apple Crisp looks gorgeous a perfect brown color
The house smells amazing and this is an Excellent Recipe it is not to sweet.
I will probably add cornstarch for my juice and also some Ground Cloves. How much ?
I used a combination of fresh squeezed lemon juice 1/4 cup and 1/4 cup orange juice.
I used organic brown sugar
Thank You !
My notes on this crisp:
I made it once with fresh apples straight from a neighbor’s tree. They were crisp and sweet and perfect in this crisp. I brought it to a dinner and got endless compliments. The only changes I made were tossing the apple mixture with a light coating of corn starch to soak up and thicken any juices, and not putting any oil in the topping, just a personal preference and how my Mama taught me.
I made it again tonight and had a very different experience. I had a large bag of granny smiths that were almost too sour to eat so I thought to make this again. In this instance the apples were too sour and when I added lemon juice, it made it worse. The sugar wasn’t enough to counter it. I also peeled almost all of the apples and found I liked the ones with peels more. (My bad.) I didn’t add the cornstarch this time because it wasn’t in the recipe and there was a lot of juice in the pan. So I think I’ll add the cornstarch if I make it again.
Overall, very good recipe, but better with apples that are a touch sweeter than grannys. (That was my bad, but I used up my apples so it works.) She is right about leaving the peels on! Adds a nice texture and takes less time. I will add cornstarch when I make it just because of my experiences. It may not always need it. It probably depends on the apples and their water content. And I personally like using more butter vs. Oil in the topping but that’s my preference.
Thanks for sharing your thoughts, Lyssa! Different apples definitely can give the dish varying flavors. I’m glad you liked the apple crisp. xo
I’m sorry you didn’t enjoy the apple crisp, Laura. I’ve not had a problem with the topping being too dry or having too much juice before so I’m not sure what happened. The recipe calls for 8 tablespoons of butter in the topping already and you can use coconut oil instead of canola oil as listed in the recipe.
Thanks for your input!