Ultimate Apple Crisp Recipe

I’m sharing my Easy Apple Crisp Recipe featuring sliced apples, cinnamon, brown sugar, butter and crispy baked oats, ready in just 45 minutes.

I make this Ultimate Apple Crisp because it surprises me every time, it’s the kind of dessert that looks simple but hits hard with texture and flavor. Thinly sliced apples soften and bubble, releasing a sweet tang that makes the whole kitchen smell like fall, while old fashioned rolled oats bake up into a crackly, almost caramelized topping I always try to steal a piece of before anyone notices.

It’s quick too, done in about 45 minutes so you can actually have guests and not panic. If you like honest, no fuss desserts try my Easy Apple Crisp Recipe, you might get hooked.

Why I Like this Recipe

* I love how the whole place smells, it’s warm and cozy and makes me relax.
* I like that its super simple and doesnt take forever, so I can make it on week nights.
* I enjoy the contrast of a crunchy top with a soft, gooey inside, its really satisfying.
* I like that leftovers still taste great, so I can snack on it the next day.

Ingredients

• Apples bring juicy sweet tart flavor, fiber, vitamin C and cozy autumn vibes.
• Rolled oats add hearty texture, whole grain fiber, and a toasty nutty backbone.
• Cold butter gives the topping flakiness richness and golden browning, so satisfying.
• Brown sugar melts into caramel notes, adds moisture, sweetness and a warm depth.
• All purpose flour binds filling and topping, gives structure but not much nutrition.
• Ground cinnamon brings spicy sweet warmth, small amount goes a long way.
• Chopped nuts add crunch, healthy fats and a toasty, slightly bitter contrast.
• Lemon juice brightens flavors, lifts sweetness with tang, keeps apples from browning.

Ingredient Quantities

• 6 cups apples peeled cored and sliced (about 6 medium or 3 pounds)
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons all purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• pinch salt
• 1 cup old fashioned rolled oats
• 3/4 cup all purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 stick cold unsalted butter cut into small pieces 8 tablespoons
• 1/2 cup chopped pecans or walnuts optional

How to Make this

1. Preheat oven to 350°F (175°C) and lightly butter or spray an 8 or 9 inch baking dish.

2. Peel, core and slice 6 cups apples (about 6 medium). In a big bowl toss the apples with 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons all purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice and a pinch of salt so everything is evenly coated.

3. Dump the apple mixture into the prepared dish and spread it out in an even layer, scraping in any leftover juices from the bowl.

4. Make the topping: in a medium bowl combine 1 cup old fashioned rolled oats, 3/4 cup all purpose flour, 1/2 cup packed light brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt. Stir to blend.

5. Add 1 stick cold unsalted butter cut into small pieces to the oat mixture. Use a pastry cutter, two forks, your fingertips or 6-8 quick pulses in a food processor to work the butter in until the mixture looks like coarse crumbs with some pea sized bits.

6. Mix in 1/2 cup chopped pecans or walnuts if you like, then evenly sprinkle the topping over the apples, gently pressing a little so it sticks in places.

7. Bake about 40 to 45 minutes until the topping is golden brown and the filling is bubbling around the edges; if the top is browning too fast, loosely tent with foil for the last 10 minutes.

8. Let the crisp rest 10 to 15 minutes so the juices thicken up before spooning out. It’s great warm, with vanilla ice cream or whipped cream if you want.

9. Leftovers keep covered in the fridge 3 to 4 days; to re-crisp warm on a baking sheet in a 350°F oven for 10 to 12 minutes instead of the microwave.

Equipment Needed

1. 8 or 9 inch baking dish, buttered or sprayed
2. Large mixing bowl (for the apples)
3. Medium mixing bowl (for the oat topping)
4. Vegetable peeler and a chef’s knife
5. Cutting board
6. Measuring cups and measuring spoons
7. Pastry cutter or two forks or a small food processor
8. Wooden spoon or rubber spatula
9. Baking sheet and foil plus oven mitts for handling and reheating (foil optional but handy)

FAQ

Ultimate Apple Crisp Recipe Substitutions and Variations

• Granulated sugar (1/4 cup): swap with coconut sugar 1:1 for a caramel note, or use 3 tbsp maple syrup or honey but cut about 1 tbsp liquid elsewhere since those are liquid and the topping will be a bit stickier
• Old fashioned rolled oats (1 cup): use quick oats 1:1 for a finer, softer crumble, or replace with 1 cup toasted quinoa flakes or 1 cup chopped nuts for a gluten free crunchy topping
• All purpose flour in the topping (3/4 cup): swap for a cup for cup gluten free flour blend 1:1 if you need gluten free, or use whole wheat pastry flour 1:1 for a nuttier, slightly denser crumb
• Cold unsalted butter (1 stick): replace with cold solid coconut oil 1:1 (chill it first so it cuts in like butter), or use chilled vegetable shortening 1:1 for a flakier texture, or do half butter half oil to keep some butter flavor

Pro Tips

1) Mix apple types and slice the same thickness. Use at least one firm tart apple like Granny Smith plus a sweeter one like Honeycrisp or Fuji so it tastes balanced. Try to slice them all about 1/4 inch thick so they cook evenly, thinner makes it saucier, thicker gives more bite.

2) Stop a soggy bottom: bake the dish on a preheated rimmed baking sheet so the bottom gets more heat and any drips catch in the pan. If your apples look super juicy, stir in 1 teaspoon of cornstarch (or an extra tablespoon of flour) with the filling to help it thicken as it cooks.

3) Keep the topping crumbly and crunchy. Work with very cold butter and leave some pea sized bits, then chill the topping 10 minutes before sprinkling on the apples so it holds texture. Toss nuts in a dry skillet to toast them first, let them cool, then fold in so they taste nuttier and don’t burn.

4) Watch browning and oven hot spots. If one side is getting too dark rotate the pan halfway through baking, and if the top browns too fast loosely tent with foil for the last 10 minutes. For extra caramel flavor dot a few tiny bits of butter on top before it goes in, but don’t overdo it.

5) Make ahead and reheat tricks. You can assemble the crisp up to 24 hours in advance (keep covered in the fridge) or freeze unbaked for longer storage; if chilled bake a few extra minutes from cold. To re-crisp leftovers skip the microwave and warm on a baking sheet in a hot oven so the topping gets crunchy again.