There’s a reason apple crisp has been on fall tables for generations. It’s simple, it’s cozy, and it makes the whole house smell wonderful. You slice the apples, toss them with a little sugar and cinnamon, pile a buttery oat crumb on top and bake until the fruit is bubbling at the edges.
This version has extra topping, because that’s the part everyone fights over.
Why You’ll Love This Apple Crisp
- No pie crust. All the comfort of apple pie with none of the rolling.
- Extra crumb topping. Thick, golden and crunchy over every spoonful.
- Pantry ingredients. Apples, oats, flour, brown sugar, butter and cinnamon.
- Easy to double. Make it in a 9×13 pan for a crowd.
What You’ll Need
For the apples:
- Apples. About 6 medium apples, or 6 to 7 cups sliced. A mix is best: something tart like Granny Smith with something sweet like Honeycrisp or Gala.
- Sugar and cinnamon. Just enough to sweeten and spice the fruit.
- Lemon juice. Keeps the apples bright and balances the sweetness.
- Flour. One tablespoon thickens the juices so they aren’t watery.
For the crumb topping:
- Old-fashioned oats. Rolled oats, not instant.
- Flour and brown sugar.
- Cinnamon and a pinch of salt.
- Cold butter. Cut into small cubes.
How to Make Apple Crisp
1. Heat the oven. Preheat the oven to 350°F and butter a 9×9-inch baking dish or a 2-quart casserole.
2. Prepare the apples. Peel, core and slice the apples about 1/4 inch thick. In a large bowl, toss them with the sugar, cinnamon, lemon juice and flour. Spread them in the baking dish.
3. Make the topping. In another bowl, mix the flour, oats, brown sugar, cinnamon and salt. Add the cold butter and rub it in with your fingertips or a pastry cutter until the mixture looks like coarse, clumpy crumbs.
4. Top and bake. Scatter the topping evenly over the apples. Bake for 45 to 50 minutes, until the topping is deep golden and the juices are bubbling around the edges.
5. Rest and serve. Let it cool for 10 to 15 minutes so the juices thicken. Serve warm with vanilla ice cream or whipped cream.
Tips for the Best Apple Crisp
- Slice the apples evenly. Same-size slices cook at the same speed.
- Keep the butter cold. Cold butter makes a crumbly, crunchy topping. Melted butter makes it pasty.
- Squeeze the topping into clumps. Big clumps bake up crunchier.
- Look for bubbles. The juices should bubble at the edges. That means the apples are tender and the juice has thickened.
Variations
- Pecan crisp: Add 1/2 cup chopped pecans to the topping.
- Apple-cranberry: Toss 1 cup of fresh or frozen cranberries in with the apples.
- Caramel apple crisp: Drizzle warm caramel sauce over each serving.
- Pear crisp: Use ripe but firm pears instead of apples.
Make Ahead and Storage
Make ahead: Prepare the apples and the topping separately up to 1 day ahead and keep them in the fridge. Assemble and bake when you’re ready.
Storage: Cover leftovers and keep them in the fridge for up to 4 days.
Reheating: Warm individual servings in the microwave, or reheat the whole dish at 350°F for 15 minutes to crisp the topping again.
Frequently Asked Questions
What’s the difference between an apple crisp and an apple crumble?
They’re very close. A crisp usually has oats in the topping. A crumble is often made without oats.
Do I have to peel the apples?
No. The peel softens as it bakes. Peeled apples give a smoother, more classic texture.
Can I use quick oats?
Old-fashioned oats give a better, chewier crunch. Quick oats will work but make a softer, finer topping.
Can I make it gluten-free?
Use certified gluten-free oats and swap the flour for a 1:1 gluten-free baking flour.
Warm, bubbling, and topped with a melting scoop of ice cream. It doesn’t get much better than that.
Old-Fashioned Apple Crisp
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Ingredients
- 6 medium apples peeled, cored and sliced (6 to 7 cups)
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour
- 3/4 cup all-purpose flour for the topping
- 3/4 cup old-fashioned oats
- 3/4 cup packed brown sugar
- 1/2 tsp ground cinnamon for the topping
- 1/4 tsp salt
- 1/2 cup cold butter cubed
Instructions
- Preheat the oven to 350°F and butter a 9x9-inch baking dish.
- Toss the sliced apples with the sugar, cinnamon, lemon juice and 1 tablespoon flour. Spread in the dish.
- Mix the flour, oats, brown sugar, cinnamon and salt. Rub in the cold butter until clumpy crumbs form.
- Scatter the topping over the apples and bake 45 to 50 minutes, until golden and bubbling.
- Cool 10 to 15 minutes and serve warm with ice cream.
