Name: Apple Crisp
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 cups apples, peeled, cored, and sliced (Granny Smith, Honeycrisp, or a mix); 1/4 cup granulated sugar; 1 tbsp all-purpose flour; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 tbsp lemon juice; 1/4 tsp salt; 3/4 cup old-fashioned rolled oats; 1/3 cup brown sugar; 1/3 cup all-purpose flour; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1/2 cup unsalted butter, cold and cubed; Optional: 1/3 cup chopped nuts (pecans or walnuts)

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This Apple Crisp is everything I love in a comforting fall dessert—tender, cinnamon-spiced apples baked under a buttery, crunchy oat topping. It’s simple to make, smells incredible while baking, and tastes even better with a scoop of vanilla ice cream. I make this recipe whenever I crave something warm, cozy, and nostalgic.

Why You’ll Love This Recipe

I love how this apple crisp brings together minimal ingredients for maximum flavor. It’s easier than pie, but just as satisfying, with no need to fuss over a crust. The topping gets perfectly crisp and golden, while the apples underneath stay juicy and soft. Whether I’m serving it at a family dinner or just making a small batch for myself, it always hits the spot. Apple Crisp

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Apples (I like using a mix of tart and sweet varieties, like Granny Smith and Honeycrisp)
Granulated sugar
Brown sugar
All-purpose flour
Ground cinnamon
Ground nutmeg
Lemon juice
Salt
Old-fashioned rolled oats
Unsalted butter, cold and cut into cubes
Optional: chopped nuts (like pecans or walnuts) for extra crunch

Directions

I preheat the oven to 350°F (175°C) and lightly grease a baking dish (around 8×8 inches or similar size).
I peel, core, and slice the apples, then toss them in a bowl with granulated sugar, a bit of flour, cinnamon, nutmeg, lemon juice, and a pinch of salt. I spread this mixture evenly into the prepared dish.
In another bowl, I mix the oats, brown sugar, flour, a bit more cinnamon, and a pinch of salt. I cut in the cold butter using a pastry cutter or my fingers until the mixture is crumbly and resembles coarse crumbs.
I sprinkle the oat topping evenly over the apples.
I bake the crisp for about 40–45 minutes, or until the topping is golden brown and the apples are bubbling and tender.
I let it cool for at least 10 minutes before serving—it’s even better warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and timing

This recipe makes about 6 servings. It takes roughly 20 minutes to prep and 40–45 minutes to bake. Including cooling time, the total time is just over an hour.

Variations

I sometimes add chopped pecans or walnuts to the topping for extra crunch.
A splash of vanilla or a dash of ground ginger can add extra depth to the apple filling.
I’ve made this recipe with pears or a mix of apples and berries for a twist.
For a gluten-free version, I use certified gluten-free oats and a 1:1 gluten-free flour blend.
I occasionally cut the sugar slightly if I’m using very sweet apples.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I warm individual servings in the microwave for 30–40 seconds, or reheat the whole dish in a 300°F oven until warmed through (about 15 minutes). If I want the topping crispier, I pop it under the broiler for a minute or two. Apple Crisp

FAQs

What are the best apples to use for apple crisp?

I like to use a mix of tart and sweet apples like Granny Smith, Honeycrisp, or Fuji. The combination gives the best flavor and texture.

Can I make apple crisp ahead of time?

Yes, I often prepare the filling and topping separately, then assemble and bake it fresh. Or, I bake it fully and reheat before serving.

How do I keep the topping crispy?

To keep it crisp, I serve it soon after baking and avoid covering it while it’s still hot. If it softens in the fridge, a few minutes in the oven brings the crunch back.

Can I freeze apple crisp?

Yes, I freeze it either unbaked or after baking. For unbaked crisp, I assemble and freeze, then bake from frozen (adding extra time). For baked crisp, I let it cool, wrap tightly, and freeze up to 2 months.

Is it okay to use quick oats instead of rolled oats?

I prefer rolled oats because they give a better texture, but quick oats will work in a pinch—they just make a softer topping.

Conclusion

Apple Crisp is one of those simple, satisfying desserts I never get tired of making. It’s cozy, classic, and endlessly adaptable. Whether I serve it for a holiday meal or a quiet weeknight treat, it always brings warmth and comfort to the table.