So I’ve been making this apple crisp recipe for like five years now and I still can’t believe how easy it is. Started making it back when my kids were obsessed with going apple picking every fall and we’d come home with WAY too many apples. Like, what do you do with 30 pounds of apples? Make apple crisp, that’s what.
I think the original recipe came from my mom… or maybe it was my grandma? Honestly can’t remember anymore because I’ve tweaked it so many times. But whoever started it, they were onto something good.
First time I made it though? Disaster. Complete disaster. I didn’t peel the apples (thought I was being efficient) and the skins got all tough and weird in the oven. My husband ate it anyway because he’s nice like that, but even he admitted it wasn’t great.
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Why This Easy Apple Crisp Actually Works
Here’s the thing about the best apple crisp recipe—it’s all about the topping. Some people make it with just flour and butter, but that’s boring. You need the OATS. The oats give you that perfect crispy, crumbly texture that makes apple crisp better than apple pie. (Yeah, I said it. Apple crisp is better than pie. Fight me.)
The other secret? You gotta use tart apples. Granny Smith are my go-to, but Honeycrisp work great too. I tried making this with Red Delicious once because that’s what was on sale and it was just… mushy and sweet and wrong. Tart apples hold their shape and balance out all that sugar in the topping.
My neighbor Sarah swears by mixing apple varieties, and she’s probably right, but I’m usually too lazy to buy multiple kinds. One type works perfectly fine for me.
What Makes This Old Fashioned Apple Crisp Special
This is basically the recipe my grandma made, minus some of the sugar because holy cow, old recipes used SO much sugar. I’ve cut it back and it’s still plenty sweet, especially with vanilla ice cream on top (which is non-negotiable, by the way).
The brown sugar in the topping is essential. Don’t substitute white sugar—it doesn’t give you that deep, caramel-y flavor. And the cinnamon! I use way more cinnamon than most recipes call for because I’m obsessed with it.
Ingredients for the Best Apple Crisp Recipe
For the Apple Filling:
- 6-8 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
- 2 tablespoons lemon juice (fresh is better but bottled works)
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon cornstarch (this thickens the juices—don’t skip it!)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
For the Apple Crisp Topping:
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ¾ cup brown sugar, packed
- ½ cup cold butter, cut into small pieces
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Optional: ½ cup chopped pecans (I add these sometimes when I’m feeling fancy)
Speaking of apples—get good quality ones if you can. I know they’re more expensive but trust me, it makes a difference. The cheap mealy apples from the discount store just don’t work the same way.
Do NOT use warm butter for the topping. Cold butter is what creates those amazing crumbly bits. I learned this the hard way when I forgot to take butter out of the freezer and tried to soften it in the microwave. It melted and the topping turned into a weird paste instead of crumbles.
How to Make This Quick Apple Crisp
Step 1: Prep Your Apples
Preheat your oven to 375°F. Peel and slice your apples into roughly ¼-inch slices. I use one of those apple peeler/corer/slicer gadgets from Amazon and it’s seriously life-changing. Cost like $20 and saves so much time.
Toss the apple slices with lemon juice in a large bowl. This keeps them from turning brown while you prep everything else.
Step 2: Mix the Apple Filling
In a small bowl, mix together both sugars, cornstarch, cinnamon, nutmeg, and salt. Pour this over your apples and toss until every slice is coated.
Transfer the apples to a greased 9×13 inch baking dish. Spread them out evenly. The pan will look really full but the apples cook down, so don’t worry.
Step 3: Make the Crisp Topping
In a medium bowl, combine oats, flour, brown sugar, cinnamon, baking powder, and salt. Add your cold butter pieces.
Now here’s where you get your hands dirty (literally). Use your fingers to work the butter into the oat mixture. Pinch and squeeze until the butter is incorporated and you have a crumbly mixture with pea-sized chunks of butter throughout. This takes a few minutes of work but it’s worth it.
If you’re adding pecans, stir them in now.
Step 4: Top and Bake
Sprinkle the crisp topping evenly over the apples. Try to get it all the way to the edges—I always end up with more in the middle and have to redistribute it.
Bake for 40-45 minutes until the topping is golden brown and you can see the apple juices bubbling around the edges. Your house will smell INCREDIBLE. Like fall in dessert form.
Let it cool for at least 15 minutes before serving. I know waiting is torture but if you dig in immediately, it’ll be lava-hot and you’ll burn your tongue. (Ask me how I know.)
Tips for Perfect Apple Crisp with Oats
Don’t overfill your pan. If your apples are mounded way above the pan edge, use a bigger dish or make a smaller batch. When the apples release their juices, it can bubble over and make a mess in your oven. I line a baking sheet under my pan just in case.
Add a splash of vanilla. I sometimes add a teaspoon of vanilla extract to the apple mixture. It’s not traditional but it’s really good.
The topping should be THICK. Like, a solid half-inch layer. If your topping seems thin, make extra. The crisp is the best part—you want plenty of it.
Use a glass or ceramic baking dish. Metal pans work but glass shows you the bubbling juices better so you know when it’s done.
This reheats beautifully. Microwave individual portions for about 30 seconds or reheat the whole pan at 350°F for 15 minutes.
What to Serve With Your Homemade Apple Crisp
Vanilla ice cream. That’s it. That’s the answer. The warm apple crisp with cold vanilla ice cream melting into it is PERFECTION.
But if you want to get fancy:
- Whipped cream (homemade or the spray can kind, no judgment)
- Caramel sauce drizzled on top
- A scoop of vanilla yogurt for “breakfast apple crisp” (it’s basically oatmeal with apples, right?)
My kids eat it plain for breakfast sometimes and I pretend not to notice because hey, at least they’re eating fruit.
The Honest Truth About This Apple Crisp Recipe
Is this going to win any fancy baking competitions? Probably not. But will your family devour it and ask you to make it every weekend during fall? Absolutely yes.
It’s simple, foolproof, and uses ingredients you probably already have in your pantry. The apples get soft and jammy, the topping gets crispy and buttery, and everything tastes like autumn wrapped in a warm hug.
I’ve made this for Thanksgiving, potlucks, random Tuesday nights when I needed comfort food, and pretty much every apple picking trip aftermath. It never gets old.
Make this. Eat it warm with ice cream. Thank me later.
Seriously, let me know how yours turns out! And if you have any tweaks or additions, drop a comment because I’m always looking for ways to make it even better. 🍎🥧
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