This easy Apple Crisp Recipe is the ideal fall dessert! Fresh apples coated in sugar, piled high with a cinnamon oat crumble topping, and baked to golden brown perfection. Finish it off with a scoop of vanilla ice cream for a classic dessert in only 15 minutes of hands-on time. Plus it's a great make-ahead and freezer-friendly dessert to have on hand all season long!
Fall is almost here! I can taste it… I can literally taste it because I spent my evening making this easy apple crisp recipe and eating it with a generous scoop of vanilla ice cream. 😍 This is one of those desserts that makes you want to cuddle under some blankets and sit in front of a fire on a cold night. It's fall comfort food at it's finest.
The beauty of apple crisp is how easy it is. Apple pie is great, no doubt… but making the crusts sure adds a lot of time and work to the process. With apple crisp, you're only in the kitchen for 15 minutes before popping it in the oven. Plus, you can make and freeze it ahead for a fast dessert or when serving a crowd.
If you're big on apple crisp, you should give this Apple and Blueberry Crumble, this Apple Crumble Cheesecake Bars Recipe or these Caramel Apple Slices a try! AMAZING.
I made this for my family tonight and it was absolutely delish! I will absolutely be making this one again!
⭐⭐⭐⭐⭐ - Genna
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Ingredients for apple crisp recipe
- Granny Smith apples: This is my favorite apple for crisp since it isn't too sweet and doesn't disintegrate when baked.
- Sugar: White granulated sugar to sweeten and draw out the juice from the apples.
- Oats: Use rolled oats, not instant oats! Instant oats will not cook the same.
- Brown sugar: Brown sugar sweetens the crumble topping and gives it a good sugary texture.
- Flour: Helps form the crumble topping.
- Cinnamon: Cinnamon is an essential fall flavor - you can't skip it.
- Butter: Use cold, firm butter for the crumble topping to help it form large crumbs. If the butter is too soft, it won't form substantial crumbs.
- Walnuts: This is entirely optional. If you like nuts and want a little extra crunch, walnuts are a great addition!
Helpful kitchen tools
How to make this apple crisp recipe
First, peel and cut the apples. I peel my apples with a paring knife, cut them in half, remove the core with a "V" cut, then cut each quarter into 3 pieces. As a side note, I find that the apple peeler/corer/slicer machines slice the apples too thin for a crisp, so I recommend slicing them by hand.
Toss the apples in sugar and set them aside. Then make the crumble topping. Simply put all the ingredients in a food processor, then pulse for 6-8 one-second pulses. The topping should look crumbly and form large crumbs when you pinch it with your fingers.
Last, lightly spray a 9x9 baking pan with cooking spray. Pour in the apples, then evenly sprinkle the crumble topping over the top. Bake at 350°F for 30-40 minutes until the topping is golden brown and the juices are bubbling on the sides.
For a crowd
This easy apple crisp recipe is ideal for serving a crowd because 1) it's incredibly simple, 2) it only requires about 15 minutes of hands-on time, so it doesn't take away from your guests, 3) it can be made and frozen ahead, and 4) it's DELICIOUS! If you double the recipe, make it in a 9x13 pan instead of a 9x9.
Variations
For a more summery crisp, try using this 4 ingredient Triple Berry Filling. Skip the blending step at the end to leave the texture of the berries. Then top with the crumble topping and bake until bubbly and golden brown. Yum!
FAQs
Yes to both questions! You have a few options here.
1. Prepare the crisp and freeze it in the pan ready to go. Bake it straight from frozen, adding an additional 8-10 minutes of baking time.
2. If you don't have a pan to spare for the freezer, make packets. Prepare the sugared apples and freeze in a zipper bag. Then prepare the crumb topping and freeze in a separate zipper bag. Assemble and bake when ready. (You may need to slightly thaw the apples to spread them evenly in the pan, but no need to thaw thoroughly.
3. If you are already making a crisp, why not double the topping and freeze the second batch? Next time you want a crisp, all you have to do is cut the apples and assemble.
Store it in an air-tight container in the refrigerator for 3-5 days. Apple crisp should definitely be refrigerated to ensure it doesn't go bad.
In my personal opinion, Granny Smith apples are perfect for crisp. They are slightly tart, which perfectly complements the ultra-sweet crumble topping. If you don't have Granny Smith on hand, you can substitute with golden delicious or honeycrisp.
Use old-fashioned rolled oats, not instant oats. Instant oats will cook too fast and become mushy instead of crispy.
Technically, you do not have to peel the apples. But in my opinion the texture is significantly better if you do. Apple skin is tough and chewy, which isn't ideal. It's an easy apple crisp recipe even with the extra peeling step!
Other comfort food desserts
- Pumpkin Sheet Cake with Caramel Coffee Cinnamon Frosting - It's quite the title… because it's quite the dessert! A great combination of pumpkin, cinnamon, and caramel flavors all at once.
- Microwave Caramel Pecan Sauce - This 6 ingredient caramel sauce will make your dreams come true! Whether on ice cream, cheesecake, brownies, or poundcake, it always steals the spotlight.
- Chocolate Lava Cakes for a Crowd - A rich, indulgent dessert in individual servings for your next party. The warm lava center makes it perfect for fall or winter.
- Apple Dessert Biscuits - Apple pie filling get spooned over cinnamon sugar biscuits and then baked to sticky perfection! Try them with ice cream!
Tips & Tricks
- Cut the apples the correct size. Too big = crunchy apples. Too small = disintegrated apples. I peel my apples, cut them in half, remove the core with a "V" cut, then cut each quarter into 3 pieces. As a side note, I find that the apple peeler/corer/slicer machines slice the apples too thin for a crisp, so I recommend slicing them by hand.
- Use old-fashioned rolled oats, not instant oats. Instant oats will cook too fast and turn mushy instead of crispy.
- Don't overprocess the crumb topping. You want it to form big crumbs. If you pulse it too many times, it will become more like sand texture than crumb texture.
- Serve fresh. Apple crisp is at its finest when it first comes out of the oven. For the very best experience, I recommend serving it fresh.
Recipe
EASY Apple Crisp Recipe
Ingredients
- 5 Granny Smith apples
- 2-4 tablespoon sugar depending on desired sweetness
- 1 cup rolled oats
- 1 cup brown sugar
- ½ cup flour
- ½ teaspoon cinnamon
- ½ cup walnuts optional
- ½ cup (1 stick) butter cold
Instructions
- Preheat the oven to 350°F. Spray a 9x9 or 8x8 baking pan with baking spray.
- Peel the apples with a paring knife or vegetable peeler. Cut them in half, remove the core with a "V" cut, then cut each quarter into 3 slices. Toss apple slices with sugar in a medium bowl and set aside.5 Granny Smith apples, 2-4 tablespoon sugar
- Put oats, brown sugar, flour, cinnamon, and walnuts (if using) in a food processor. Cut cold butter into ½ inch chunks and scatter on top. Combine ingredients with 6-8 1 second pulses, or until mixture is crumbly and forms large crumbs when pinched with fingers. Don't overpulse.1 cup rolled oats, 1 cup brown sugar, ½ cup flour, ½ teaspoon cinnamon, ½ cup walnuts, ½ cup (1 stick) butter
- Pour apples into prepared pan. Sprinkle crumble topping evenly over the top. Bake for 30-40 minutes, or until the crisp is golden brown and bubbling on the edges.
- Remove from oven and allow to cool in the pan for 5 minutes. Serve warm with vanilla ice cream.
Notes
- Cut the apples the correct size. Too big = crunchy apples. Too small = disintegrated apples. I peel my apples, cut them in half, remove the core with a "V" cut, then cut each quarter into 3 pieces. As a side note, I find that the apple peeler/corer/slicer machines slice the apples too thin for a crisp, so I recommend slicing them by hand.
- Use old-fashioned rolled oats, not instant oats. Instant oats will cook too fast and turn mushy instead of crispy.
- Don't overprocess the crumb topping. You want it to form big crumbs. If you pulse it too many times, it will become more like sand texture than crumb texture.
- Serve fresh. Apple crisp is at its finest when it first comes out of the oven. For the very best experience, I recommend serving it fresh.
- Prepare the crisp and freeze it in the pan ready to go. Bake it straight from frozen, adding an additional 8-10 minutes of baking time.
- Prepare the sugared apples and freeze in a zipper bag. Then prepare the crumb topping and freeze in a separate zipper bag. Assemble and bake when ready. (You may need to slightly thaw the apples to spread them evenly in the pan, but no need to thaw thoroughly.
- If you are already making a crisp, why not double the topping and freeze the second batch? Next time you want a crisp, all you have to do is cut the apples and assemble.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Genna A Armstrong says
I made this for my family tonight and it was absolutely delish! I will absolutely be making this one again! Thank you for sharing your recipe!
Danielle says
So very happy to hear that you loved it too! Thank you so much for letting us know!
Callie says
This was the easiest dessert I’ve made in a long time. I actually made double the topping and froze half so that I can make it again extra fast. The one I baked turned out really crispy on the top 😋
Misty says
Freezing a second batch of topping is perfect!! Great thinking. I am glad you liked the crisp.
Roberto says
WOW wow wow. Tan delicioso que como todo el día.
Misty says
Glad you liked it!