Fall baking is one of my favorite activities, especially since it’s apple season, so I can whip up any number of apple recipes to share with family and friends. This homemade crisp is a crowd-pleaser every time, because who doesn’t enjoy spiced apples coated lovingly with a delightfully crisp, crunchy streusel oat topping?
If you’ve never tried apple crisp before, it’s very similar to apple crumble. But the topping for apple crumble is more of a classic streusel made of flour, butter, and sugar, while the topping for this recipe includes oats. This is a simple recipe that doesn’t require any special skills, just a little bit of time to peel the apples. The end result is a classic apple crisp that the whole family will love. And if you’re in the mood for even more apple desserts, try my easy apple cobbler, apple galette recipe, and homemade apple pie.
What You Need to Make This Recipe
Apples — tart apples like Granny Smith or Pink Lady are the most popular for apple filling since they help offset the sweetness of the filling and the topping, but any type of apple can be used. Peel, core, and slice them into pieces of equal size.
Spices — I went with the classic combination of cinnamon and nutmeg to add warmth to the apple mixture.
Butter — the butter needs to be cold and cut into small cubes.
Oats — you’ll need old-fashioned oats (not quick oats) for the oat streusel topping. The rolled oats help create a crunchy topping that pairs perfectly with the tender apples.
How to Make Apple Crisp
1. Add the sliced apples to a large mixing bowl and pour the lemon juice over. Toss to coat the fruit in lemon juice.
2. To the same bowl, add sugar, all-purpose flour, cinnamon, and nutmeg, and toss well.
3. Spread the apples into an even layer in a greased 8×8-inch baking dish. Sprinkle the cold cubed butter over the top of the apples so it is dotted throughout.
4. In another bowl, prepare the crumb topping by mixing together oats, all-purpose flour, sugar, cinnamon, and salt.
5. Add the cold cubed butter to the oat mixture. Work the butter into the oat mixture with a fork or clean hands until the mixture is crumbly and has pea-sized clumps.
6. Generously sprinkle the crumble topping over the top of the apples. If it forms a mound, that’s okay. As the apples bake and soften, the whole thing will come down a bit. Bake in an oven preheated to 350°F for 45 minutes or until the topping is golden brown and you can see the juices bubbling. Serve warm with a scoop of vanilla ice cream.
Pro Tips for This Recipe
- Idle hands in your household? Get them to help peel the apples!
- Cut the apples into equal-sized pieces. Don’t stress about getting them exactly the same size, but try to cut them as similarly as possible so they bake evenly.
- For extra zing, add lemon zest. If you’re a fan of citrus flavors, add lemon zest to the filling! Or use orange zest. Citrus immediately adds brightness to the warm, earthy flavors in the apple filling.
- The butter should be cold. If you want to prepare ahead of time, dice up the butter and store it in a bowl in the refrigerator until you’re ready to start the recipe. The butter needs to be cold for both the filling and for making the crisp topping.
- Switch up the spices. While I stuck with the timeless combination of cinnamon and nutmeg, feel free to add 1/4 teaspoon cardamom, cloves, allspice or any other spice you enjoy.
- Measure the flour with a kitchen scale. Using too much flour will yield a dry topping. Using a kitchen scale is the easiest way to avoid this! If you don’t have one, fluff up the flour before spooning it into a measuring cup. Level off the top with a knife.
- Don’t be shy with the topping. The crisp-chewy streusel topping with oats is a favorite, so don’t skimp! I call it a “too much is never enough” situation, and tend to mound it pretty high. As the apples soften and release their juices, the whole thing will drop a bit and won’t be piled so high.
- Add your favorite toppings. My favorite way to enjoy this dessert is with a large scoop of vanilla ice cream. I also quite enjoy this dessert with whipped cream. For a sweet touch, add a little drizzle of caramel sauce on top.
Frequently Asked Questions
I like using a crisper apple variety like Granny Smith apples, Pink Lady apples, or Honeycrisp apples because they hold up well in the oven. For a softer filling, choose from different types of apples like Golden Delicious, McIntosh, and Gala apples.
I don’t recommend baking it in advance. The streusel oat topping is best enjoyed fresh, as it gets soggy the longer it sits. However, you can assemble the apple topping and peels and slice your apples a few hours in advance. Just be sure to toss the apple slices in the juice of 1 lemon to keep them from browning.
Yes, it is easy to make gluten-free apple crisp with just a couple of easy substitutions. Swap out the flour in the crumble topping for gluten-free all-purpose flour, and ensure you’re using certified gluten-free oats to avoid cross-contamination. The other ingredients are naturally gluten-free, but please double-check ingredient labels to make sure!
Yes, and leftovers should be refrigerated. Once it has cooled completely, transfer it to an airtight container. It will keep for about 3 days. Note that while the topping will still taste delicious, it will become soggy as it sits.
You can freeze baked apple crisp. Once it has cooled, wrap it well with plastic wrap and aluminum foil and freeze for a maximum of 3 months. Thaw it in the refrigerator overnight and reheat in the oven.
If you love this recipe try these out!
If you’ve tried this apple crisp recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Apple Crisp
Equipment
- 8×8 inch baking dish
Ingredients
- 2½ pounds apples peeled, cored, and sliced
- 2 tablespoons lemon juice
- ⅓ cup granulated sugar (can also use brown sugar) (66g)
- 1 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- ¼ cup unsalted butter cut into small cubes (56g)
For the Topping:
- 1¼ cup old-fashioned rolled oats
- ¾ cup all-purpose flour (90g)
- ½ cup packed light brown sugar (110g)
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup cold unsalted butter cut into small cubes (170g)
Instructions
- Preheat the oven to 350°F. Lightly grease an 8×8-inch baking dish.
- In a large bowl, toss the apple with the lemon juice. Add the sugar, flour, cinnamon, and nutmeg and toss until well combined. Spread into the baking dish. Sprinkle with butter.
For the Topping:
- In a small bowl, stir together the oats, flour, sugar, cinnamon, and salt. Add the cold cubed butter to the mixture and work together with your hands or a fork until the mixture is crumbly and has clumps about the size of peas. Sprinkle the topping all over the top of the apples.
- Bake for 45 minutes or until the top is golden brown and the juices are bubbling. Cool for a few minutes and serve warm with vanilla ice cream if desired.
Video
Notes
- Idle hands in your household? Get them to help peel the apples!
- Cut the apples into equal-sized pieces. Don’t stress about getting them exactly the same size, but try to cut them as similarly as possible so they bake evenly.
- For extra zing, add lemon zest. If you’re a fan of citrus flavors, add lemon zest to the filling! Or use orange zest. Citrus immediately adds brightness to the warm, earthy flavors in the apple filling.
- The butter should be cold. If you want to prepare ahead of time, dice up the butter and store it in a bowl in the refrigerator until you’re ready to start the recipe. The butter needs to be cold for both the filling and for making the crisp topping.
- Switch up the spices. While I stuck with the timeless combination of cinnamon and nutmeg, feel free to add 1/4 teaspoon cardamom, cloves, allspice or any other spice you enjoy.
- Measure the flour with a kitchen scale. Using too much flour will yield a dry topping. Using a kitchen scale is the easiest way to avoid this! If you don’t have one, fluff up the flour before spooning it into a measuring cup. Level off the top with a knife.
- Don’t be shy with the topping. The crisp-chewy streusel topping with oats is a favorite, so don’t skimp! I call it a “too much is never enough” situation, and tend to mound it pretty high. As the apples soften and release their juices, the whole thing will drop a bit and won’t be piled so high.
- Add your favorite toppings. My favorite way to enjoy this dessert is with a large scoop of vanilla ice cream. I also quite enjoy this dessert with whipped cream. For a sweet touch, add a little drizzle of caramel sauce on top.
