Nothing says “fall” quite like a warm pan of apple crisp fresh from the oven. This simple dessert features tender, spiced apples baked under a golden, buttery oat topping.
It’s the kind of old-fashioned treat that never goes out of style (and it’s much easier than my easy apple pie). Just add a scoop of vanilla ice cream for the ultimate seasonal treat!
Table of Contents
Here in the mountains of Central Virginia, apple season is big business. Each October our community hosts the apple harvest festival, and apples work their way into almost every meal. From fried apples to pork chops with applesauce, apple Bundt cake, and this cozy apple crisp, we just can’t get enough!
Before You Get Started
Before you grab your mixing bowl, here are a few quick tips to ensure that your crisp turns out perfectly every time:
- Choose a mix of tart and sweet apples. Granny Smith and Honey Crisp make a great pair.
- Slice the apples evenly so they bake at the same rate. Thicker slices will need more oven time.
- Old-fashioned rolled oats give the topping the best texture. Quick oats don’t have quite the same chew or crunch.
- Use softened butter when making the topping. With help from your fingers, it blends easily with the other ingredients; no pastry cutter required!
Step-by-Step: How to Make Easy Apple Crisp
Here’s a walk-through showing you exactly how to make this easy dessert, including tips that you won’t find in the recipe card.
Step 1: Prep the Apples
Peel and slice about 6 medium apples, then toss them with lemon juice to keep them from browning. The lemon juice also brightens up the filling and highlights the natural flavor of the apples. Add a little sugar, flour, and spices, then stir until everything is well coated. The flour helps thicken the juices so your filling isn’t watery.
** Tip: Don’t skip the nutmeg. Just a pinch makes the filling taste like it came straight from a bakery.
Step 2: Make the Crumble Topping
In a separate bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your fingers or a fork until the mixture is crumbly and holds little clumps.
** Texture Tip: The texture should look like wet sand with pebbly chunks that will crisp up beautifully in the oven.
Step 3: Assemble the Dessert
Spread the apples in a greased baking dish or cast iron skillet, then scatter the crumble mixture evenly over the top. Don’t press it down. Leaving it loose makes for the crispiest topping.
Step 4: Bake Until Golden
Bake uncovered at 350°F for 45-50 minutes, or until the topping is browned and the apples are tender. If your slices are thick, it may take closer to 1 hour. Let the crisp cool for at least 5-10 minutes before serving so the juices settle (and you don’t burn your mouth!).
** Tip: If the topping starts browning too quickly before the apples are tender, tent the dish loosely with foil to prevent burning. This is particularly important if you add nuts to the topping.
Variations and Customizations
- Stir chopped walnuts or pecans into the topping for extra crunch.
- Swap the flour for a gluten-free blend and use certified GF oats to make it gluten-free.
- Use coconut oil instead of butter for a dairy-free version (it will have a very different flavor, though).
- Add cloves or apple pie spice for more cozy, warm flavor.
- Combine apples with pears, cranberries, or even blueberries for a mixed fruit crisp.
Preparation and Storage Tips
- Store covered in the refrigerator for 3 to 4 days.
- Reheat individual servings in the microwave, or cover the dish with foil and warm in a 300°F oven.
- Freeze the unbaked crisp for up to 3 months. Bake straight from frozen, adding at least 10-15 minutes to the cook time (maybe longer).
- To make ahead, prepare the filling and topping separately up to a day in advance. Assemble just before baking.
Frequently Asked Questions
- Why is my apple crisp soggy? It’s usually underbaked. Bake until the topping is golden and the filling is bubbling underneath.
- Do I need to cover apple crisp while baking? No, bake it uncovered so the topping crisps and browns. Cover loosely with foil only if it starts to get too dark.
- What apples are best for apple crisp? Granny Smith, Honeycrisp, Gala, and Braeburn are great. A mix of tart and sweet yields the best flavor.
- Can I use unsalted butter? Yes, just add an extra ¼ teaspoon of salt to the topping.
- Can I double this recipe? Absolutely! Bake it in a deep 9 x 13-inch dish and extend the cooking time by 10-15 minutes.
Blair, The best apple crisp I’ve ever made or tasted, thank you!! I followed the recipe exactly except used the apples I had on hand (Dazzle). This crisp has wonderful flavor and, as you said, is not too sweet. I know I’ll make & enjoy this many more times!
– Dana
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Apple Crisp
Equipment
- 9-inch baking pan
- 11 x 7-inch baking dish
Ingredients
For the Filling
- 6 cups peeled, thinly sliced apples (about 6 medium apples)
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
For the Topping
- ¾ cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup (1 stick) salted butter, softened
- Optional, for serving: vanilla ice cream and caramel sauce
Instructions
- Preheat the oven to 350°F. Spray a 9-inch square baking dish, 10-inch cast iron skillet, or 11 x 7-inch dish (or other similar 2-2 ½ quart dish) with nonstick cooking spray.
- In a large bowl, stir together filling ingredients. Transfer filling to prepared dish and set aside.
- In a separate bowl, stir together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the butter and mash with a fork (or your fingers) until you have a crumbly mixture.
- Sprinkle the topping evenly over the apple filling.
- Bake for about 45 minutes, or until the top is golden brown and crispy and the apples are soft. If your apples are sliced a little bit thicker, they may need 50-60 minutes in the oven to soften. Remove from the oven and let cool for at least 5-10 minutes. Serve warm or at room temperature. Top with vanilla ice cream and caramel sauce if desired.
Notes
Nutrition
More 5-Star Apple Desserts
Easy Apple Cobbler
1 hour hr 10 minutes mins
Mom’s Easy Apple Pie
3 hours hrs 10 minutes mins
Apple Galette
3 hours hrs
Originally published in August, 2020, this post was updated in October, 2025.
I made this yesterday evening for dessert and it was absolutely delicious! My 95 year old Mother and I both loved it for the crunch and relative healthiness – the oats and fruit and spices. Smile. I followed the recipe, but not exactly. I didn’t use as much sugar as called for (only about 1/4 cup of raw sugar). I didn’t feel like grating the whole nutmeg I keep, so I used the cinnamon and a pinch of allspice. I didn’t use nearly as much butter as called for. Plus, I used a mix apples and Asian pears. With all of my “adjustments,” the dish still turned out GREAT! I am really excited to make this again, and to try more recipes from your site!
Thank you, Paula! We are glad you were able to make it work for you!
Blair, The best apple crisp I’ve ever made or tasted, thank you!! I followed the recipe exactly except used the apples I had on hand (Dazzle). This crisp has wonderful flavor and, as you said, is not too sweet. I know I’ll make & enjoy this many more times! 🙂
Thank you, Dana. This made our day! We’re so glad you enjoyed it and appreciate you taking the time to leave a review.
Great recipe very much like Gr. Grandma’s. She used vanilla instead of lemon juice (Not available in 1940’s) so I did the vanilla because I hate lemons. I used a 9×13 cake pan so I halved again the recipe and it filled the pan perfectly. Baked it an hour and it was perfect (peeled the apples). I used quick oats and glad I did because I think old fashioned might have been too dry with such a small amount of butter. This goes into my favorite recipes section in my recipe box.
Thank you, Patti! We’re so glad you were able to make it work for you.
I do NOT like fruit “crisps” made with oatmeal.
I have never seen a crisp recipe that did not have oatmeal . . . what do you use instead?
Such a heart-warming post. As a parent, I completely relate. Thank you for writing this with such care and honesty.