Why I Love This Recipe

I love this apple crisp because it’s simple yet irresistible. The apples turn soft and juicy, perfectly balanced by the sweet and slightly tart flavor, while the topping bakes into a crunchy, buttery crumble. It’s much easier than making pie but still delivers that same nostalgic apple-and-cinnamon flavor. I also like how versatile it is—I can use whatever apples I have on hand, and it’s just as delicious.

Ingredients

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

Topping

1/2 cup (70g) all-purpose flour
1/2 cup old-fashioned oats
1/2 cup (110g) packed light-brown sugar
1/2 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp salt
1/3 cup (76g) unsalted butter, cold and diced into small cubes

Apple Filling

2 lbs Granny Smith apples, peeled, cored, and sliced thin (about 1/8-inch)
3 Tbsp (42g) unsalted butter, melted
2 Tbsp all-purpose flour
3 Tbsp water
1 Tbsp lemon juice
1/2 tsp vanilla extract
1/4 cup (55g) light-brown sugar
1/2 tsp ground cinnamon
1 pinch salt

Directions

I preheat the oven to 375°F and butter an 8×8-inch baking dish.
For the topping, I whisk together flour, oats, brown sugar, baking powder, cinnamon, and salt. Then I rub the cold butter into the mixture with my fingertips until it forms crumbles. I chill the topping in the fridge while preparing the apples.
For the filling, I whisk melted butter and flour together until smooth, then stir in water, lemon juice, and vanilla. I add brown sugar, cinnamon, and a pinch of salt.
I toss the apple slices with the butter mixture until evenly coated, then spread them in the baking dish.
I sprinkle the chilled topping evenly over the apples.
I bake for 35 minutes, until the top is golden and the apples are tender.
I let the crisp rest for 10 minutes before serving warm.

Servings and Timing

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Variations

Nutty crunch: I add chopped pecans or walnuts to the topping for extra texture.
Different fruit: Pears, peaches, or berries can replace some or all of the apples.
Gluten-free: I swap the flour for a 1:1 gluten-free blend and use certified gluten-free oats.
Spiced version: I add nutmeg or allspice to the topping for deeper warmth.
Healthier twist: I use less sugar and replace some of the butter with coconut oil.

Storage/Reheating

I store leftover apple crisp covered in the fridge for up to 3 days. To reheat, I warm it in the oven at 350°F for about 10 minutes to keep the topping crispy. The microwave works too, but the crumble softens.

FAQs

Can I make apple crisp ahead of time?

Yes, I assemble the filling and topping separately, then add the topping just before baking so it stays crisp.

Do I need to use Granny Smith apples?

No, but I like them because they’re tart and balance the sweetness. Honeycrisp, Fuji, or Braeburn also work well.

How do I keep the topping from getting soggy?

Chilling the topping before baking helps, as does serving the crisp soon after it’s baked.

Can I freeze apple crisp?

Yes, I bake it first, cool it completely, then freeze in portions. To reheat, I bake from frozen at 350°F until hot.

Do I need to peel the apples?

I usually peel them for a softer filling, but leaving the skins on adds texture and saves time.

Conclusion

This easy apple crisp is everything I want in a fall dessert: simple to make, full of warm cinnamon flavor, and topped with a buttery oat crumble. Whether I serve it for a family dinner or a holiday gathering, it always disappears fast. It’s a classic recipe I’ll be making every autumn—and probably a few times in between.

Easy Apple Crisp Recipe