Why You’ll Love This Recipe
I like this recipe because it’s quick to put together and uses just one bowl. The apples become soft and syrupy, while the topping bakes into a crunchy, buttery layer. I also enjoy that it’s versatile—I can use different apple varieties or adjust the spices to make it my own.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the apple layer:
4 cups (520g) peeled, cored, and sliced Granny Smith apples (about 4 medium apples cut into ¼ inch slices) *see notes
⅓ cup (67g) packed brown sugar, light or dark
1 tablespoon freshly squeezed lemon juice
2 tablespoons cornstarch
2 teaspoons ground cinnamon
For the crispy oat topping:
1 & ½ cups (120g) old-fashioned rolled oats
¾ cup (90g) all-purpose flour, spoon and leveled
½ cup (100g) packed brown sugar, light or dark
1 teaspoon ground cinnamon
½ cup (115g) cold unsalted butter, cubed
Directions
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I preheat my oven to 350°F.
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I choose a baking pan with high sides (like a 9-inch round pie plate or square pan) and make sure the apples will fully cover the bottom.
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For the apple layer, I combine the sliced apples, brown sugar, lemon juice, cornstarch, and cinnamon right in the baking dish. I toss everything until coated and syrupy, then spread the apples into an even layer.
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For the oat topping, I mix oats, flour, brown sugar, and cinnamon in a bowl. I cut in the butter with my fingers until the mixture is crumbly and holds together when pinched.
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I sprinkle the topping evenly over the apples.
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I place the pan on a baking sheet to catch drips and bake for 45–55 minutes, until the apples are tender and the topping is golden brown. If it browns too quickly, I tent it with foil.
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I cool the crisp for 10–15 minutes before serving warm.
Servings and Timing
This recipe serves about 8 people. It takes 15 minutes to prepare and 55 minutes to bake, for a total of around 1 hour and 10 minutes.
Variations
I sometimes mix in pears or berries with the apples for a different flavor. For a nutty crunch, I add chopped pecans or walnuts to the topping. If I want it extra spiced, I use nutmeg, cardamom, or ginger along with the cinnamon. For a gluten-free version, I swap the flour for almond flour or a gluten-free blend.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 4 days. To reheat, I warm it in the oven at 325°F until heated through, which keeps the topping crisp. The microwave works too, but the topping will soften. This crisp also freezes well—I wrap it tightly and freeze for up to 2 months, then thaw and reheat before serving.
FAQs
Can I make apple crisp ahead of time?
Yes, I often assemble it a few hours in advance and bake it when ready to serve.
What apples work best for apple crisp?
I prefer Granny Smith for tartness, but Honeycrisp, Fuji, Braeburn, or Golden Delicious also work well.
Can I use quick oats instead of rolled oats?
I recommend rolled oats for the best texture, but quick oats will work in a pinch.
Do I need to peel the apples?
I usually peel them, but leaving the skins on adds extra fiber and texture.
Can I make this gluten-free?
Yes, I use a 1:1 gluten-free flour blend in the topping.
How do I know when the crisp is done?
The apples should be tender when pierced with a knife, and the topping should be golden brown.
Can I reduce the sugar?
Yes, I often cut the sugar slightly without affecting the recipe too much.
Can I add nuts to the topping?
Yes, chopped pecans or walnuts add great crunch.
What’s the best way to serve apple crisp?
I like it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Can I freeze apple crisp?
Yes, I freeze baked crisp for up to 2 months, then thaw and reheat in the oven.
Conclusion
This Apple Crisp recipe is one of my favorites because it’s easy to make, full of cozy flavor, and always comforting. I love the contrast of the tart apples with the sweet, crunchy topping. Whether I serve it for a family dinner or a holiday dessert, it’s always a crowd-pleaser.
