Easy Apple Crisp Recipe

What You’ll Need

Here’s a quick look at what you’ll need to make an old-fashioned apple crisp. Scroll down to the recipe card for a printable list.

For the Crisp Topping

• All-Purpose Flour: This thickener is key for any oat topping.
• Old-Fashioned Rolled Oats: For that amazing crispiness that gives this dessert its name.
• Brown Sugar: Be sure to pack it into the measuring cup.
• Cinnamon & Nutmeg: These classic spices create that warm and cozy fall flavor.
• Salt: To balance out the sweetness of the sugar and enhance the flavors.
• Cold Butter: Cut into cubes. This holds everything together and ensures that your oats get extra crispy.

For the Apple Filling

• Granny Smith Apples: Peeled, cored and thinly sliced.
• Brown Sugar: Packed.
• Butter: Melted.
• All-Purpose Flour: To thicken the filling so it coats the apples and doesn’t get soupy.
• Lemon Juice: For oxidation (browning) prevention.
• Cinnamon & Nutmeg
• Salt: This enhances the other flavors in the filling.

What Kind of Apples to Use

Granny Smith apples are definitely my go-to variety for apple crisp. Their firmness keeps them from getting slimy in your filling, and their tartness prevents the filling from tasting overly sweet. Other great apple options would be Honey Crisp, Gala or Red Delicious. You could also use multiple different kinds for even more flavor!

How to Make Apple Crisp

Perhaps the best part about this iconic dessert is how easy it is to make. Here’s how to do it:

• Heat Oven: Preheat the oven to 350°F.

• Combine dry ingredients for the topping: Add all of the dry topping ingredients (everything but the butter) to a medium-sized bowl and stir to combine.
• Add butter and set aside. Use a pastry cutter or a fork to cut the butter into the dry ingredients until the mixture is crumbly and comes together. Set it aside while you make the filling.

• Make the apple filling: Combine all of the ingredients for the filling and stir until the apples are well coated, then pour the mixture into an 8 or 9 inch square dish.
• Add the oat topping: Sprinkle the topping evenly over the apples.
• Bake: Bake the crisp for about 40 minutes, until the topping is golden around the edges and the apples are tender.
• Cool: Allow your apple crisp to cool for about 15 minutes prior to serving it.

Tips for Success

• Peel the apples: I don’t recommend leaving the skin on your apples. It changes the texture of the filling, and the skin tends to separate from the apples during the baking process.
• Thin & even apple slices are key: Slicing your apples thinly ensures that they will soften through. If some pieces are larger than others, they won’t all cook nice and evenly.
• Keep the butter cold: Don’t leave the butter out at room temperature before you start on your topping. If it’s too warm, the topping will get clumpy.

How to Store and Reheat Extras

• Store in the fridge: You can store leftover apple crisp in an airtight container in the fridge for up to 4 days. Just wait until it has fully cooled first.
• Reheat in the microwave: Simply scoop the amount you want into a bowl and warm it in the microwave for 1-2 minutes, depending on how big your serving is. Keep in mind that the topping won’t be crunchy after the crisp has been chilled and microwaved.
• To reheat in the oven: If you’ve made this crisp in advance and stored the whole thing covered in the fridge, you can reheat it in the oven. The topping should crisp back up. Warm up your crisp in a 350°F oven for 15 minutes, or until it reaches your desired temperature. Add your favorite toppings and dig in!
• Can I freeze it? Yes – once cooled, leftover crisp can be frozen in a freezer-safe container. If you want to freeze the whole thing, cover it tightly in two layers of plastic wrap. Frozen apple crisp lasts for up to 3 months. Thaw it out in the fridge overnight before reheating it.

More Apple Recipes for Fall

• Homemade Apple Pie
• Apple Fritters
• Easy Apple Cobbler
• Caramel Apple Cookie Cups
• Apple Cinnamon Streusel Muffins
• Overnight Cinnamon Apple Baked French Toast Casserole