Classic Apple Crisp
Apple crisp is the dessert that officially opens fall baking season in my kitchen. The moment the first Honeycrisps appear at the farmers market, this is what I'm making. The beauty of a crisp over a pie is that there's no crust to fuss with — just a bubbling layer of cinnamon-kissed apples under a golden, crunchy oat topping that shatters under your spoon. A mix of tart and sweet apples gives you the best flavor: Granny Smith for structure and acidity, Honeycrisp or Fuji for sweetness and juiciness. The pecans in the topping are optional but highly recommended — they toast as the crisp bakes and add a nutty depth that plain oats can't match. Serve warm with a scoop of vanilla ice cream melting into all the cracks. Pair with Skillet Cornbread for a true fall feast.
Dessert · Fall, Apple, Baking • 60 min
Ingredients
- For the apple filling:
- 6 cups apples, peeled, cored, and sliced ¼-inch thick (about 6 medium apples — use a mix of Granny Smith and Honeycrisp)
- ⅓ cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of kosher salt
- For the topping:
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ⅔ cup light brown sugar, packed
- ½ cup chopped pecans (optional but recommended)
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup (1 stick) cold unsalted butter, cubed
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Steps
- Preheat oven to 375°F. Butter a 9×9-inch (or similar 2-quart) baking dish.
- In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, ginger, and salt until evenly coated. Pour into the prepared baking dish and spread into an even layer.
- In a medium bowl, stir together the oats, flour, brown sugar, pecans (if using), cinnamon, and salt. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse, clumpy crumbs — you want some pea-sized butter pieces still visible for crunch.
- Scatter the topping evenly over the apples by the handful. Don't press it down — the loose crumbles will bake into crunchy clusters.
- Bake for 38–42 minutes, until the filling is bubbling thickly around the edges and the topping is deep golden brown. If the topping browns too quickly, tent loosely with foil and continue baking.
- Let the crisp cool on a wire rack for at least 15 minutes before serving so the juices can set slightly. Serve warm with vanilla ice cream, whipped cream, or a drizzle of heavy cream.
Tips & Variations
Make Ahead
The topping can be made up to 3 days ahead and stored in the fridge, or frozen for up to 2 months. The apples can be peeled and sliced up to 4 hours ahead — toss with lemon juice and refrigerate in a sealed container. Assemble and bake when ready.
Storage
Cover and refrigerate for up to 4 days. Reheat individual portions in the microwave for 45–60 seconds, or warm the whole dish in a 325°F oven for 15 minutes to re-crisp the topping. The topping will soften over time but still tastes wonderful.
Substitutions
This recipe works with pears, peaches, or a mix of apples and cranberries for a holiday twist. For a gluten-free version, use certified gluten-free oats and swap the flour in both filling and topping for a 1:1 gluten-free flour blend. Skip the pecans for a nut-free version, or swap for walnuts. Add ½ cup fresh or frozen cranberries with the apples for a tart pop of color.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
