You have found the best recipe for apple crisp! This warm and cozy dessert combines tender baked apples with a buttery cinnamon-oat topping that's crisp on the outside and gooey underneath. Easy enough for a weeknight, but delicious enough for your holiday table.
This is one of those simple nostalgic desserts that fills your kitchen with the smell of fall. With pantry ingredients and no special tools, it's as comforting to make as it is to eat!
Why You'll Love this Recipe for Apple Crisp
- Made with fresh sliced apples.
- Classic crisp topping of flour, sugar, oats, cinnamon and butter.
- No mixers, no fuss -- just a bowl, a baking dish, and your hands.
- Bakes for 45 minutes at 350°F while making your house smell incredible.
Ingredients
- Apples
- Flour
- Brown sugar
- Quick 1-minute oats (NOT instant oats)
- Ground cinnamon
- Unsalted butter
How to Make Easy Apple Crisp
- Preheat the oven to 350°F. Grease an 8x8-inch baking dish.
- Fill baking dish with sliced apples.
- Make the crisp topping: Combine the flour, brown sugar, oats, cinnamon and butter in a mixing bowl.
- Spread the crisp topping evenly over the apples.
- Bake 45 minutes.
Helpful Tips
- Apple variety: Use a combination of tart (Granny Smith) and sweet (Honeycrisp) for the best flavor depth and texture.
- Cold butter = crisp topping: Don't let it soften before baking! Also, the colder it is, the easier it is to cut into small pieces!
- Add nuts: Stir in chopped walnuts or pecans for more crunch.
- Prep ahead: Assemble earlier in the day, store in the fridge, and then bake right before serving.
Storage & Reheating
Cover and refrigerate leftovers for up to 4 days. Reheat single servings in the microwave for 30 to 60 seconds, or warm the whole dish in the oven at 325°F for 15 minutes to refresh that crisp topping.
FAQ: Recipe for Apple Crisp
What are the best apples for this recipe for apple crisp?
A mix of Granny Smith and Honeycrisp apples gives the perfect balance of tart and sweet.
Can I make this apple crisp without oats?
Yes, you can! Just substitute with equal parts more flour. It will be more of a smooth, crumbly streusel texture than a crisp, but still delicious!
Can I double this recipe?
Absolutely, you can double this recipe for a 9x13-inch pan. Just double all of the ingredients and bake the same amount of time, or maybe 5 minutes more if the topping is thicker.
Can I freeze apple crisp?
Yes. Bake it first, let it cool completely, then cover and freeze for up to 3 months. Place in a COLD oven, set to 350°F and reheat 20 to 40 minutes, until warmed through. Cover with foil for the first 15 minutes.
How do I keep the topping crispy?
Let the crisp cool completely before storing. Covering it too soon traps steam and softens the topping.
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Photos by Lindsay Evers Photography
Recipe Card
Apple Crisp Recipe
Ingredients
- 5 cups peeled and sliced apples about 5 apples
- ½ cup all purpose flour
- ½ cup light brown sugar
- ½ cup quick oats (not instant)
- 1 teaspoon ground cinnamon
- Pinch of salt
- ½ cup cold unsalted butter
Instructions
- Preheat the oven to 350°F. Lightly grease 8x8-inch baking dish. Fill the baking dish with sliced apples.
- To make the crisp topping, combine the flour, sugar, oats, cinnamon and salt in a medium bowl. Cut the butter into tiny cubes. Toss the pieces of butter into the flour mixture with your hands, careful to not let them clump together. Spread the crisp topping evenly over the apples.
- Bake for 45 minutes, until golden and bubbly. Remove from the oven. Serve hot in bowls with a scoop of vanilla ice cream.
Notes
Helpful Tips
- Apple variety: Use a combination of tart (Granny Smith) and sweet (Honeycrisp) for the best flavor depth and texture.
- Cold butter = crisp topping: Don't let it soften before baking! Also, the colder it is, the easier it is to cut into small pieces!
- Add nuts: Stir in chopped walnuts or pecans for more crunch.
- Prep ahead: Assemble earlier in the day, store in the fridge, and then bake right before serving.
- Double: You can double this recipe for a 9x13-inch pan. Just double all of the ingredients and bake the same amount of time, or maybe 5 minutes more if the topping is thicker.
- Freeze: Bake it first, let it cool completely, then cover and freeze for up to 3 months. Place in a COLD oven, set to 350°F and reheat 20 to 40 minutes, until warmed through. Cover with foil for the first 15 minutes.
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