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This Apple Crisp recipe layers sweet-tart apples in a warm cinnamon filling under a buttery oat topping. Easy, cozy, and always a crowd favorite.
There’s nothing that says fall quite like a warm, bubbling apple crisp fresh out of the oven. Apples get tossed in cinnamon and a touch of vanilla, then topped with a buttery, golden oat crumble that turns crisp and craggy as it bakes. It’s the kind of dessert that fills the whole house with a cozy, cinnamon-spiced smell before you even get a bite.
This apple crisp recipe is one of my go-to desserts because it’s so simple to throw together, but it always feels special. There’s no pie crust to fuss over, just a handful of pantry staples and about 15 minutes of prep. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got a dessert that everyone will be asking you to make again.
Erin’s Notes
- Easier than pie. No crust to roll out or fuss over, just mix, layer, and bake.
- Made with pantry staples. Oats, flour, brown sugar, cinnamon, and butter are likely already in your kitchen.
- Perfectly textured topping. The oat crumble bakes up buttery and crisp, with just the right amount of chew.
- Great for feeding a crowd. It’s a simple, comforting dessert that’s perfect for potlucks, holidays, or a cozy night in.
Ingredient Notes
- Apples: A mix of apple varieties gives the best flavor and texture, since some apples soften more than others as they bake. Granny Smith and Braeburn hold their shape well and add tartness, while Honeycrisp and Gala bring natural sweetness and a softer bite. Combining a few of these keeps the filling from turning mushy or one-note.
- Brown sugar: Used in both the filling and the topping for a deep, caramel-like sweetness. Light or dark brown sugar both work.
- Old-fashioned oats: These give the topping its classic crisp texture. Quick oats will work in a pinch, but the topping will be less crunchy.
- Butter: Melted butter binds the topping together and is what makes it turn golden and crisp in the oven.
Apple Crisp
Ingredients
- 8 cups peeled and sliced apples, approximately 6-7 apples
- 1/3 cup brown sugar
- 2 Tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Topping
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, melted
Instructions
- Preheat oven to 350º F. Spray a 8-inch square pan with non-stick spray.
- In a large bowl mix together the sliced apples, brown sugar, flour, cinnamon and vanilla until the apples are evenly coated. Spread into the prepared pan.8 cups peeled and sliced apples, 1/3 cup brown sugar, 2 Tablespoons all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon vanilla extract
- In a separate bowl mix together the oats, flour, brown sugar, cinnamon and salt for the topping. Pour in the melted butter and mix until everything is wet. Spread over the apples in an even layer.1 cup old-fashioned oats, 1 cup all-purpose flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1/2 cup butter
- Bake for 45-50 minutes until it is bubbly hot, the topping is golden and the apples are soft. Remove from the oven and let cool for 10 minutes.
- Serve topped with ice cream or whipped cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Apple Crisp
Start by peeling and slicing your apples, then toss them in a large bowl with the brown sugar, flour, cinnamon, and vanilla extract until every piece is evenly coated. Spread the apple mixture into a greased 8-inch square pan.
In a separate bowl, stir together the oats, flour, brown sugar, cinnamon, and salt for the topping. Pour in the melted butter and mix until everything is evenly moistened and clumps together. Scatter the topping evenly over the apples.
Bake at 350°F for 45-50 minutes, until the filling is bubbly and the topping is deep golden brown. Let the crisp cool for about 10 minutes before serving so the filling has a chance to set slightly. Serve warm, topped with ice cream or whipped cream.
Recipe Variations
- Add nuts: Stir 1/2 cup chopped pecans or walnuts into the topping for extra crunch.
- Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free all-purpose flour blend in both the filling and topping. It works well and keeps the same texture.
Storage
Store leftover apple crisp covered in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave, or warm the whole dish in a 350°F oven until heated through. To freeze, let the crisp cool completely, then cover tightly and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
A mix of apple varieties works best. Granny Smith and Braeburn are firm and tart, while Honeycrisp and Gala are sweeter and softer. Combining a few gives the filling great flavor and keeps it from turning to mush.
You can assemble the crisp up to a day ahead, cover, and refrigerate it unbaked. When you’re ready to serve, bake as directed, adding a few extra minutes if it’s going into the oven cold.
Yes, this recipe doubles easily for a 9×13-inch pan. You may need to add a few extra minutes to the bake time.
