Apple Crisp Recipe
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My tasty old-fashioned Apple Crisp recipe combines warm cinnamon apples with a buttery oat streusel topping for the perfect cozy dessert! Top this easy apple crisp with a scoop of vanilla ice cream for a decadent dessert everyone loves!
This heavenly Apple Crisp my family has made for generations always comes to mind when I think of warm, cozy, comfort food desserts. While I make it year-round, it’s a cool weather must! Since it’s an egg-free dessert, it’s great to serve for so many occasions. And it’s so easy and tastes incredible! It’s perfect to serve alongside your Thanksgiving and holiday pies!
This favorite comfort food dessert is loaded with a delicious combination of apples that develop a cinnamon caramel-like glaze, topped with a generous amount of buttery, crisp oat topping. And the aroma that fills the air when this bakes is cozy, comfort food bliss!
Here’s how you’ll make it.
Apple Crisp Ingredients
- Apples – See the “Best Apples” section to follow. You will need 7 medium apples, peeled and sliced.
- Lemon Juice – Enhances the flavor of the apples and keeps them from turning brown.
- Brown sugar – Used in both the apple filling and the oat topping. Gives a rich, deep flavor to the dessert.
- Flour – Used in the filling to thicken it and is the base of the oat streusel topping. Use all-purpose flour for both.
- Cinnamon – Warm spice complements the taste of the apples and the topping.
- Butter – You’ll use in the filling and to help create the crumbly texture of the oat streusel topping.
- Baking Powder – Works with the flour in the oat topping.
- Salt – A bit of salt enhances the sweetness of the apples and the oat topping.
- Oats – Use quick-cooking oats for the oat 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.
How to Make Apple Crisp
Prep. First, preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish with non-stick cooking spray and set aside.
Make the Apple Crisp Oat Streusel Topping.
Add the dry topping ingredients except for the butter to a large bowl and whisk to combine. Then add the softened butter to the flour mixture with a fork, pastry blender, or clean fingers and combine until well incorporated. Place the oat streusel topping in the refrigerator to chill while preparing the Apple Filling.
Then, Make the Apple Crisp Filling.
Combine the apple slices and other apple filling ingredients in a large bowl. Toss together until well coated. Pour the apple mixture into your prepared baking dish. Take the chilled streusel topping from the refrigerator and evenly spread atop the apple mixture.
Bake the Apple Crisp. Let the dish bake in the oven 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. Serve warm as is or top with homemade vanilla ice cream and even a drizzle of salted caramel sauce. It’s also delicious with a dollop or two of homemade whipped cream!
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. Do not bake; wrap well and place in the refrigerator for up to one day before baking. Then bake as directed until done.
Frequently Asked Questions
Sometimes, I leave some of the peelings 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.
If you love comforting and warm fruit desserts, my easy peach cobbler, blueberry cobbler, and classic banana pudding are a few more simple, delicious fruit desserts to try.
More Favorite Apple and Fall 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’s favorite Apple Crisp recipe. I hope you enjoy it as much as we do!
Apple Crisp Recipe
Ingredients
- 7 medium (1,274 g) apples , peeled, cored, and sliced
- 1/4 cup (56 g) lemon juice
- 1/2 cup (107 g) brown sugar
- 3 tablespoons (22.5 g) all-purpose flour
- 1 teaspoon (2.6 g) ground cinnamon
- 4 tablespoons (56 g) butter, melted
- 1/4 teaspoon (0.65 g) kosher salt
Apple Crisp Topping:
- 1 cup (120 g) all-purpose flour
- 1 cup (214 g) brown sugar
- 1 cup (82 g) quick-cooking oats
- 1 teaspoon (2.6 g) ground cinnamon
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon (1 g) kosher salt
- 1/2 cup (113 g) 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
Robyn, I made the apple crisp ! DELICIOUS !
Will make it again ! Thank you so much. I used oat flour and it was good. Thank you for sharing it with us. Buonissimo as we say in Italian.
Thanks, Ute, for letting me know how much you like this apple crisp with oat flour.
Hello! would this recipe work if i used gluten free flour? Thank you
You can use gluten free flour in this recipe, Christy. I hope you enjoy!
Seems like a large amount of apples
This is the correct amount of apples that I use, Patty. This apple crisp recipe makes a full 9×13 pan of delicious apples, not just a hint of apple flavor. I hope you try it.
This recipe was a hit with our guests at a dinner party. Others were asking for the recipe. Best Apple Crisp recipe i have ever made. Two thumbs up from the kids too.
Donna, don’t you love it when your kids like a dish you have made? I’m thrilled that everyone at your dinner party loved this dessert. Thanks!
This IS the only apple crisp recipe I use. The only thing I add is a 1/2 teaspoon nutmeg to the apple filling. Delicious
It sounds like you love this apple crisp about the same as my family, Ann Marie. Thanks for your tip on the nutmeg.
Hi Robin, thank you for sharing. I will be making this recipe this weekend. ANYTHING apple is my husband’s favorite. Thank you for listing the type of apples you recommend but I”m wondering, do you have a “go-to” combination that you use? Might you share this?
You can use any apples you wish, Debra, but I usually make my apple crisp with a combination of Braeburn, Honeycrisp, and Granny Smith apples. Hope you and your husband love this dessert.
Why do Americans use so much cinnamon in apple recipes. Try these recipes without the cinnamon and the apple flavour shines through.
Margaret, you can always decrease the amount of cinnamon or omit it as you like. This just contains the amount that my family and friends enjoy. So glad you like it with just the apple flavor.
I made this recipe yesterday. It is the recipe I’ve been looking for. I have tried several recipes and this is the best. The only thing I added was 4tbs of Fireball to the topping.
Wow thank you! Also cooking oats… does this mean old fashioned Or quick minute oats?
These are the quick 1 minute oats, Olivia.
Why are the amounts not listed with the ingredients on the directions page? Why does it indicate two cups oats “divided?” Butter without and amount is listed in the directions and with the accompanying ingredients for the filling. On the ingredients list which includes amounts, bitter is not listed for the filling. Is it necessary for the filling? This recipe must be figured out to execute.
Sean, I’m sorry but I think you must have this recipe confused with someone else’s. Amounts for all my ingredients are listed in the recipe and nowhere do I have 2 cups oats divided. I only use one cup oats in the topping.
Am i able to make this the night before and add the topic the next day to cook?
Olivia, if you do make this the night before, make sure your apples are coated well with the lemon juice before adding the other ingredients so the apples don’t turn brown. Cover the apple mixture in the 9×13 pan airtight with plastic wrap and refrigerate. It may take a little longer for the apples to cook since everything has been refrigerated.