Cozy Classic Apple Crisp

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• All-purpose flour: Make sure you’re using the spoon and level method to measure your flour when baking.
• Old-fashioned oats: Old-fashioned rolled oats are my preference for this crumble. They give just the right amount of chew, while also still baking quickly. You could also use quick oats, but they will have a slightly different texture. I don’t recommend using steel-cut oats for this recipe.
• Sugars: A blend of granulated sugar and light brown sugar gives the filling and topping the perfect balance of sweetness and caramel-like flavor.
• Apples: I recommend using a mix of Granny Smith and Honeycrisp apples. The tartness from the Granny Smith keeps the dessert from being overly sweet, while the Honeycrisp adds natural juiciness and flavor. Just make sure to use crisp apples that stand up well to heat.
• Unsalted butter: The butter gets melted (so no need to soften first) and stirred right into the crumble topping, making it extra buttery and delicious.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

• Use a mix of apples: Combining tart and sweet apples (like Granny Smith with Honeycrisp or Fuji) gives the best flavor and texture balance.
• Cut apples evenly: Cut your apples into even-sized pieces so they bake evenly and you don’t end up with some crunchy bites and some mushy ones.
• Chill the topping: Let the oat topping chill in the refrigerator while you make the apple mixture. This helps the flavors come together and for it to get crispy in the oven.
• Browning too quickly: If you notice your topping starts to brown too quickly, cover with foil so that you can continue to cook until the apples are tender and soft.
• Serve warm with ice cream: Apple crisp is at its best right out of the oven with a scoop of vanilla ice cream (or a drizzle of caramel sauce).

Variations / Substitutions

• Different fruits: Swap some of the apples with pears, peaches, or berries for a twist on the classic dessert.
• Gluten-free: Use certified gluten-free oats and substitute a 1:1 gluten-free flour to make this crisp gluten-free.
• Nutty topping: Add chopped pecans, walnuts, or almonds to the oat mixture for extra crunch and flavor.

Storage / Freezing

• Storing: Once cooled, cover the apple crisp and store at room temperature for 1 day, or in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave, or reheat the whole dish in a 350°F oven until warmed through and the topping is crisp again.
• Freezing (unbaked): Assemble the crisp up to the point of baking, then cover it tightly with plastic wrap and a layer of foil. Freeze for up to 3 months. When ready to bake, remove the plastic wrap, cover back with foil, and bake straight from frozen, adding 15–20 extra minutes to the baking time. Remove the foil toward the end so the topping can crisp up a little bit.
• Freezing (baked): You can also freeze a baked apple crisp. Let the crisp cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight, then reheat in a 350°F oven until warm and bubbly.

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5 from 1 review

Apple Crisp

Prep: 20 minutes mins

Cook: 35 minutes mins

Total: 55 minutes mins

Servings: 6 -8 servings

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This Apple Crisp is one of my favorite classic Fall desserts. Made with soft, cinnamon-spiced apples that are baked under a buttery oat topping. It’s the kind of dessert that feels indulgent but is so easy to make.

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Ingredients

For the Oat Topping:

• ▢ 1 cup all-purpose flour
• ▢ 1/2 cup old-fashioned rolled oats
• ▢ 1/3 cup light brown sugar (loosely packed)
• ▢ 1/3 cup granulated sugar
• ▢ 1 tsp. baking powder
• ▢ 1 tsp. ground cinnamon
• ▢ 1/2 tsp. salt
• ▢ 1/2 cup cold, unsalted butter (1 stick, melted and slightly cooled)

For the Apple Filling:

• ▢ 2½ lbs. apples (about 5; use a mix of Granny Smith and Honeycrisp, peeled, cored, and cut into 1-inch chunks or 1/4-inch slices)
• ▢ 1/4 cup granulated sugar
• ▢ 1/4 cup light brown sugar (packed)
• ▢ 1½ tsp. ground cinnamon or apple pie spice
• ▢ Pinch of freshly ground nutmeg
• ▢ 1 tsp. vanilla extract
• ▢ 2 tsp. fresh lemon juice
• ▢ 2 Tbsp. all-purpose flour or cornstarch
• ▢ Pinch of salt

For serving:

• ▢ Vanilla ice cream

Get Recipe Ingredients

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Instructions 

• Preheat the oven: Preheat the oven to 375°F (190°C). Butter an 8×8-inch baking dish or a 2–2½ quart baking dish.
• Make the oat topping: To a medium-sized mixing bowl, combine the flour, oats, brown sugar, granulated sugar, baking powder, cinnamon, and salt. Pour the melted butter over and mix until evenly moistened and clumps begin to form. Place in the refrigerator while you bring together the apple filling.
  1 cup all-purpose flour, 1/2 cup old-fashioned rolled oats, 1/3 cup light brown sugar, 1/3 cup granulated sugar, 1 tsp. baking powder, 1 tsp. ground cinnamon, 1/2 tsp. salt, 1/2 cup cold, unsalted butter
  
• Prepare the apple filling: In a large bowl, combine the apples, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla, lemon juice, flour (or cornstarch), and salt. Toss until the apples are evenly coated.
  2½ lbs. apples, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1½ tsp. ground cinnamon or apple pie spice, Pinch of freshly ground nutmeg, 1 tsp. vanilla extract, 2 tsp. fresh lemon juice, 2 Tbsp. all-purpose flour or cornstarch, Pinch of salt
  
• Transfer filling: Transfer the filling to the prepared baking dish and spread it into an even layer.
  
• Assemble: Remove the oat topping from the refrigerator and scatter evenly over the apples.
  
• Bake: Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling at the edges. Be sure to check around the 25-minute mark, and cover with foil if the crumble is browning too quickly. Start Timer
  
• Cool and serve: Let the crisp cool for at least 15 minutes before serving (if you can wait, it smells sooo good!). Enjoy warm with vanilla ice cream!
  Vanilla ice cream
  

Notes

• Storing: Once cooled, cover the apple crisp and store at room temperature for 1 day, or in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave, or reheat the whole dish in a 350°F oven until warmed through and the topping is crisp again.
• Freezing (unbaked): Assemble the crisp up to the point of baking, then cover it tightly with plastic wrap and a layer of foil. Freeze for up to 3 months. When ready to bake, remove the plastic wrap, cover back with foil, and bake straight from frozen, adding 15–20 extra minutes to the baking time. Remove the foil toward the end so the topping can crisp up.
• Freezing (baked): You can also freeze a fully baked apple crisp. Let it cool completely, then wrap tightly in plastic wrap and foil or transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight, then reheat in a 350°F oven until warm and bubbly.

Nutrition Information

Serving: 1serving, Calories: 528kcal (26%), Carbohydrates: 92g (31%), Protein: 4g (8%), Fat: 18g (28%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 46mg (15%), Sodium: 404mg (18%), Potassium: 313mg (9%), Fiber: 6g (25%), Sugar: 62g (69%), Vitamin A: 624IU (12%), Vitamin C: 9mg (11%), Calcium: 103mg (10%), Iron: 2mg (11%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

📸 Photography by Creating Kaitlin