Easy Apple Crisp Recipe
This easy Apple Crisp recipe is warm, sweet, and perfectly spiced. Full of tender apples and a buttery, crunchy topping, this cozy fall dessert uses less than 10 ingredients.
Nothing says fall quite like a warm, homemade Apple Crisp fresh from the oven. With tender cinnamon-spiced apples and a sweet, crunchy crumble topping that bakes up perfectly golden, this classic dessert is always a crowd-pleaser. It’s simple to make with everyday ingredients and is just as perfect for a cozy Sunday dinner as it is for holiday entertaining.
The best part of this easy Apple Crisp is the combination of textures and flavors in every bite. The warm, soft, and juicy apples pair perfectly with the crisp, buttery topping. My kids love it with a scoop of cold vanilla gelato served on the side – trust me, this crisp is simply irresistible. It’s a comforting, old-fashioned dessert that feels special without the extra work.
If you like this easy dessert, be sure to try some of our other fruit-forward treats, like this baked Peach Crostata and this Italian Lemon Ricotta Cake.
Table of Contents
Why You’ll Love This Recipe
- Easier to make than a traditional apple pie. Without the hassle of making a pastry crust or the fuss of rolling it out, this crisp is so much simpler to make than a pie and just as delicious.
- Perfect use for seasonal apples. The fall and holiday season are when apples hit peak flavor. This recipe is a great way to highlight the fruit, and paired with warm spices and a buttery topping, the result is simply irresistible.
- Warm, crowd-pleasing dessert. One crisp easily feeds a large group, and it’s great to serve warm, a la mode with vanilla ice cream or fresh whipped cream.
- Versatile for any meal or occasion. Easy enough to make but special enough to serve, this crisp is flexible enough for a simple weeknight dessert or for Thanksgiving dinner.
Apple Crisp vs. Apple Crumble
Apple crisps and crumbles are very similar — they’re both delicious desserts made with tender, baked apples and a sweet, buttery crumb topping. The main difference is in the topping.
American apple crisps often include oats for crunch and texture, just like this recipe, while apple crumbles typically use a flour-and-butter topping that’s softer and crumbly. The names are sometimes used interchangeably and can vary depending on the region.
Ingredients
For The Apple Filling:
- Apples: Sweet, tart, and baked until tender. Use your favorite variety. We like Honeycrisp, Gala, Braeburn and Granny Smith.
- All-Purpose Flour: To thicken the filling just so. Use your preferred brand.
- Lemon Juice: Use freshly squeezed for brightness, and to help prevent the apples from browning.
- Cinnamon: The perfect warm spice to flavor the apples.
- Salt: Just a pinch, for balance.
For The Crisp Topping:
- Old-Fashioned Rolled Oats: For the crunchy, chewy topping.
- All-Purpose Flour: To hold the topping together.
- Light Brown Sugar: For sweetness with a note of caramel.
- Salt: Just a pinch.
- Butter: For richness, and that beautiful golden brown color.
To Serve:
- Vanilla Gelato: Cool and refreshing, use your favorite store-bought variety.
How To Make Apple Crisp
1. Preheat the oven to 350°F. Butter a 9-inch square baking dish.
2. Peel and core the apples, then cut into roughly ½- to ¾-inch chunks. Place in a large bowl and toss with the brown sugar, flour, lemon juice, cinnamon, and salt. Transfer to the prepared baking dish, spreading the apples into an even layer.
3. In a medium bowl, combine the oats, flour, brown sugar, and salt. Work in the cold butter with your fingertips or a pastry cutter until the mixture forms coarse crumbs with some larger clumps. Sprinkle evenly over the apples.
4. Bake for 45–55 minutes, until the topping is golden brown, the filling is bubbling, and the apples are tender when pierced with a paring knife. If the topping browns before the apples are tender, loosely cover with foil and continue baking.
5. Let cool for 15–20 minutes before serving warm with vanilla gelato.
Expert Tips
- Choose apples that hold their shape during baking. Use apples that will cook down until tender, but won’t completely fall apart and turn to mush. Our favorites are sweet Honeycrisps and tart Granny Smiths.
- Slice apples to a consistent thickness. This will help the apples cook evenly, and will prevent a mix of crunchy and mushy pieces.
- Do not pack the topping tightly. Resist the urge to pack it down in a firm layer — uneven crumbles create texture and the best topping result.
- Check apple tenderness with a knife. Insert a small paring knife into the center of the crisp to test the apples for tenderness. The topping will brown, but it shouldn’t be the only indicator of doneness.
- Let the crisp rest before serving. Allow it to set for a few minutes once it’s out of the oven, so the juices thicken slightly.
- Tent with foil, if needed. If the topping starts to get overly brown before the apples are fully softened and cooked through, tent the crisp loosely with foil.
Variations & Substitutions
- Use a mix of tart and sweet apples. Choosing a combination of sweet Honeycrisps and tart Granny Smiths, or whatever varieties you prefer, give the crisp great flavor and depth.
- Add nuts to the topping. Adding in chopped pecans or walnuts gives the topping extra crunch and flavor.
- Include a small handful of cranberries. If you want to put a festive spin on the crisp for for a holiday version, add some dried cranberries into the apple mixture.
- Try a pinch of cardamom. Another warm spice, this pairs well with the cinnamon for even more seasonal flavor.
- Serve a la mode. Serve the warm crisp with ice cold ice cream or gelato, fresh whipped cream, or a cup of hot coffee for the perfect treat.
Storage
Store leftover crisp in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or toaster oven until warmed through and the top crisps up.
You can store leftovers in an airtight container in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating and serving again, warm.
Apple crisp is a great make ahead dessert. Fully assemble the apple filling and topping the day before, then cover and store in the fridge until you’re ready to bake and serve.
Frequently Asked Questions
Apples that are firm and can hold their structure once baked and softened are ideal. You don’t want to use a variety that will completely cook down and turn to mush. We recommend Honeycrisp and Granny Smith.
You don’t have to, but if you want a smoother, even texture, we recommend peeling them. If you don’t peel them, you’ll have more texture in the crisp.
This can happen if you don’t let your crisp rest for a bit after baking — allowing it to rest before serving lets the juices thicken. This can also happen if you haven’t used enough flour in the filling. Finally, this can happen if you use apples with a high moisture content, as they release their juices naturally when cooked. Honeycrisp and Granny Smith are good choices over Red Delicious or McIntosh.
Use cold butter, and don’t pack the topping too firmly. Allowing it to be loose lets it bake up nice and crispy.
More Easy Dessert Recipes
Classic Apple Crisp
Equipment
- 9-inch square baking dish
Ingredients
Apple filling
- 3 pounds apples preferably a mix of Granny Smith and Honeycrisp
- â…“ cup light brown sugar packed
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh lemon juice
- 1½ teaspoons ground cinnamon
- ¼ teaspoon fine salt
Crisp topping
- ¾ cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup light brown sugar packed
- ¼ teaspoon fine salt
- ½ cup unsalted butter cold and cut into small cubes, plus more for greasing
For serving
- Vanilla gelato
Instructions
- Preheat the oven to 350°F. Butter a 9-inch square baking dish.
- Peel and core the apples, then cut into roughly ½- to ¾-inch chunks. Place in a large bowl and toss with the brown sugar, flour, lemon juice, cinnamon, and salt. Transfer to the prepared baking dish, spreading the apples into an even layer.
- In a medium bowl, combine the oats, flour, brown sugar, and salt. Work in the cold butter with your fingertips or a pastry cutter until the mixture forms coarse crumbs with some larger clumps. Sprinkle evenly over the apples.
- Bake for 45–55 minutes, until the topping is golden brown, the filling is bubbling, and the apples are tender when pierced with a paring knife. If the topping browns before the apples are tender, loosely cover with foil and continue baking.
- Let cool for 15–20 minutes before serving warm with vanilla gelato.
Notes
- Store leftover crisp in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or toaster oven until warmed through and the top crisps up.
- Store leftovers in an airtight container in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating and serving again, warm.
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Apple crisp is a great make ahead dessert. Fully assemble the apple filling and topping the day before, then cover and store in the fridge until you’re ready to bake and serve.
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