The Easiest Apple Crisp Recipe

I’m sharing my Easy Baked Apple Crisp with gluten-free and vegan options, an incredibly simple make-ahead dessert that always sparks curiosity.

I cook this in fall more than I should, because it smells insane while baking. My Easiest Apple Crisp is stupid easy, built around peeled and sliced apples and a good shake of ground cinnamon, but you can also flip it into a quick 3 Ingredient Apple Crisp when time is tight or make a Halloween Apple Crisp for a party.

I make it ahead sometimes, then it still tastes better the next day, which surprises me every year. It’s not fancy, and I mess it up sometimes, but it’s always the thing people ask for seconds of.

Ingredients

• Apples: high in fiber and vitamin C, add tart sweetness and firm texture.
• Rolled oats: whole grain fiber, chewiness, mild nutty flavor, helps hold topping together.
• Brown sugar: gives caramel sweetness and moisture, not terribly healthy but so tasty.
• Butter: adds rich, buttery flavor and crispness when baked, can be swapped for vegan.
• Pecans or walnuts: provide healthy fats, crunch and toasty flavor, optional but addictive.
• Lemon juice: brightens flavors, adds gentle tartness and helps apples stay fresh looking.
• Cinnamon: warm spice, low calories, great aroma, boosts perceived sweetness without extra sugar.
• Cornstarch or flour: thickens juicy apples into a saucy filling, keeps crisp from going soggy.

Ingredient Quantities

• 6 cups peeled and sliced apples (about 6 medium apples, Granny Smith or Honeycrisp work great)
• 2 tablespoons fresh lemon juice
• 1/3 cup granulated sugar
• 2 tablespoons packed brown sugar
• 1 tablespoon cornstarch (or 2 tablespoons all purpose flour to thicken)
• 1 teaspoon ground cinnamon
• Pinch of salt
• 1 teaspoon vanilla extract optional
• 3/4 cup old fashioned rolled oats (use certified gluten free oats if needed)
• 3/4 cup all purpose flour (or 3/4 cup gluten free flour or almond flour for gluten free)
• 1/2 cup packed brown sugar for the topping
• 1/2 teaspoon ground cinnamon for the topping
• 1/4 teaspoon salt for the topping
• 6 tablespoons cold unsalted butter, cut into cubes (or 6 tablespoons chilled vegan butter or coconut oil for vegan)
• 1/2 cup chopped pecans or walnuts optional but so good

How to Make this

1. Preheat oven to 350 F and grease a 9×13 or similar baking dish, or line with parchment; older pies leak so put the dish on a rimmed baking sheet just in case.

2. Peel, core and slice about 6 medium apples (Granny Smith or Honeycrisp are great) to make roughly 6 cups; toss immediately with 2 tablespoons fresh lemon juice so they dont brown.

3. In a large bowl toss the apples with 1/3 cup granulated sugar, 2 tablespoons packed brown sugar, 1 tablespoon cornstarch (or 2 tablespoons all purpose flour if you prefer) 1 teaspoon ground cinnamon, a pinch of salt, and 1 teaspoon vanilla extract if using; mix until every slice is coated.

4. Pour the apple mixture into the prepared dish and spread evenly, pressing down a bit so there are no big air gaps.

5. Make the topping by combining 3/4 cup old fashioned rolled oats, 3/4 cup all purpose flour (or 3/4 cup gluten free flour or almond flour for GF), 1/2 cup packed brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt in a bowl.

6. Cut in 6 tablespoons cold unsalted butter, cubed, with a pastry cutter, two forks, or your fingertips until the mix looks like coarse crumbs; if vegan use chilled vegan butter or solid coconut oil the same way. Stir in 1/2 cup chopped pecans or walnuts if you want the extra crunch.

7. Sprinkle the oat topping evenly over the apples, pressing lightly so it will stay put; cover spots that look dry so it bakes evenly.

8. Bake on the middle rack for 40 to 50 minutes until the topping is golden brown and the apple filling is bubbling; if the top browns too fast tent loosely with foil for the last 10 minutes.

9. Let the crisp rest 10 to 15 minutes before serving so the filling sets a bit; serve warm with vanilla ice cream, dairy free frozen dessert, or whipped cream. It also keeps well refrigerated and can be assembled ahead or frozen.

Equipment Needed

1. 9×13 baking dish (or similar) plus a rimmed baking sheet
2. Parchment paper or nonstick spray
3. Vegetable peeler
4. Paring knife
5. Cutting board
6. Large mixing bowl
7. Measuring cups and spoons
8. Pastry cutter or two forks (or your fingertips)
9. Rubber spatula or wooden spoon
10. Oven mitts

FAQ

The Easiest Apple Crisp Recipe Substitutions and Variations

• Apples: swap for pears (Bosc or firm Bartlett) or firm peaches. Pears behave almost the same, pick ones that aren’t too soft or bake time may be a little shorter.
• All purpose flour (topping): use a 1:1 gluten free flour blend or almond flour. GF blend is a straight swap, almond flour makes the topping more tender and slightly denser, use same volume.
• Cold unsalted butter: use chilled vegan butter or solid coconut oil. Coconut oil gives a faint coconut flavor, cut into cubes the same size so the crumble bakes evenly.
• Granulated/brown sugar: replace with maple syrup or coconut sugar. If you use maple syrup, reduce other liquids slightly and add about 1/2 tablespoon extra cornstarch to keep the filling from getting runny, maple adds great caramel notes.

Pro Tips

1) Pick and prep your apples smart. Mix a tart apple with a sweeter one so the filling isnt flat, and try to slice them all about the same thickness so everything cooks at the same speed. Toss with the lemon right away and let them sit 10 to 15 minutes if you can, it helps the sugar start pulling out juices and makes the flavors meld.

2) Think about your thickener. Cornstarch gives a clearer, silkier sauce while flour makes it a bit cloudier and more rustic, so use whichever suits you. If your apples are super juicy bump the starch up a little, and always mix the starch with the sugars before coating the fruit so you dont get weird lumps.

3) Keep the topping cold and textural. Cube the butter and work it in until pea sized crumbs, dont overwork it or youll end up with a greasy paste. Chill the entire dish 10 minutes before baking if your kitchen is warm, that helps the crumbs stay crumbly and not sink. If you want nuts, toast them first or stir them in near the end of baking so they stay crunchy and dont burn.

4) Baking and serving tricks. Bake on a rimmed sheet to catch spills and use the middle rack. If the top is browning too fast, loosely tent with foil for the last part. Let the crisp rest at least 10 minutes before scooping so the filling sets, and reheat leftovers in a 325 F oven to bring the topping back to life instead of nuking it.

The Easiest Apple Crisp Recipe

Recipe by Belinda Jay

0.0 from 0 votes

I’m sharing my Easy Baked Apple Crisp with gluten-free and vegan options, an incredibly simple make-ahead dessert that always sparks curiosity.

Pin

Servings

8

servings

Calories

364

kcal

Equipment: 1. 9×13 baking dish (or similar) plus a rimmed baking sheet
2. Parchment paper or nonstick spray
3. Vegetable peeler
4. Paring knife
5. Cutting board
6. Large mixing bowl
7. Measuring cups and spoons
8. Pastry cutter or two forks (or your fingertips)
9. Rubber spatula or wooden spoon
10. Oven mitts

Ingredients

• 6 cups peeled and sliced apples (about 6 medium apples, Granny Smith or Honeycrisp work great)

• 2 tablespoons fresh lemon juice

• 1/3 cup granulated sugar

• 2 tablespoons packed brown sugar

• 1 tablespoon cornstarch (or 2 tablespoons all purpose flour to thicken)

• 1 teaspoon ground cinnamon

• Pinch of salt

• 1 teaspoon vanilla extract optional

• 3/4 cup old fashioned rolled oats (use certified gluten free oats if needed)

• 3/4 cup all purpose flour (or 3/4 cup gluten free flour or almond flour for gluten free)

• 1/2 cup packed brown sugar for the topping

• 1/2 teaspoon ground cinnamon for the topping

• 1/4 teaspoon salt for the topping

• 6 tablespoons cold unsalted butter, cut into cubes (or 6 tablespoons chilled vegan butter or coconut oil for vegan)

• 1/2 cup chopped pecans or walnuts optional but so good

Directions

• Preheat oven to 350 F and grease a 9×13 or similar baking dish, or line with parchment; older pies leak so put the dish on a rimmed baking sheet just in case.
• Peel, core and slice about 6 medium apples (Granny Smith or Honeycrisp are great) to make roughly 6 cups; toss immediately with 2 tablespoons fresh lemon juice so they dont brown.
• In a large bowl toss the apples with 1/3 cup granulated sugar, 2 tablespoons packed brown sugar, 1 tablespoon cornstarch (or 2 tablespoons all purpose flour if you prefer) 1 teaspoon ground cinnamon, a pinch of salt, and 1 teaspoon vanilla extract if using; mix until every slice is coated.
• Pour the apple mixture into the prepared dish and spread evenly, pressing down a bit so there are no big air gaps.
• Make the topping by combining 3/4 cup old fashioned rolled oats, 3/4 cup all purpose flour (or 3/4 cup gluten free flour or almond flour for GF), 1/2 cup packed brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt in a bowl.
• Cut in 6 tablespoons cold unsalted butter, cubed, with a pastry cutter, two forks, or your fingertips until the mix looks like coarse crumbs; if vegan use chilled vegan butter or solid coconut oil the same way. Stir in 1/2 cup chopped pecans or walnuts if you want the extra crunch.
• Sprinkle the oat topping evenly over the apples, pressing lightly so it will stay put; cover spots that look dry so it bakes evenly.
• Bake on the middle rack for 40 to 50 minutes until the topping is golden brown and the apple filling is bubbling; if the top browns too fast tent loosely with foil for the last 10 minutes.
• Let the crisp rest 10 to 15 minutes before serving so the filling sets a bit; serve warm with vanilla ice cream, dairy free frozen dessert, or whipped cream. It also keeps well refrigerated and can be assembled ahead or frozen.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 186g
• Total number of serves: 8
• Calories: 364kcal
• Fat: 14.3g
• Saturated Fat: 6g
• Trans Fat: 0.06g
• Polyunsaturated: 1.3g
• Monounsaturated: 5.4g
• Cholesterol: 23mg
• Sodium: 115mg
• Potassium: 210mg
• Carbohydrates: 59.6g
• Fiber: 4.8g
• Sugar: 37.3g
• Protein: 3.6g
• Vitamin A: 330IU
• Vitamin C: 6.5mg
• Calcium: 25mg
• Iron: 0.83mg