A great, easy, apple crisp recipe that can be prepped in just 10 minutes and ready within an hour! The apples are lightly sweetened, spiced, and baked to juicy perfection beneath a buttery, generously portioned crisp topping. Book this one as it’s sure to be a favorite for seasons to come. 
I promise I’m not trying to rush summer away, but with the heat finally letting up a bit I can’t help but feel a little bit excited about Fall. Apple crisp is one of my favorite Fall recipes, so I thought it was about time I dust this one off and re-share it with you.
Not just because it’s a great way to use up apples after I go way overboard at apple picking each year (apple butter and apple fritters are other solutions if you go overboard, too!), but because it’s also so easy to make and is one of my favorite Fall comfort foods.
Warm, sugared and spiced juicy apples that have been baked to tender perfection beneath a generous blanket of buttery crisp (the topping reminds me of a crumbled oatmeal cookie), this recipe is a keeper.
Which Apples Should I Use?
I recommend using Granny Smith Apples (also recommended when making my apple pie recipe!). A firm tart apple works well in this recipe, but you can also use a semisweet apple, like Gala or Honeycrisp (these are also great for making apple dumplings, so if you have any leftovers you might want to try that recipe!).
If you opt for a sweeter apple, keep in mind that this will result in a sweeter crisp, and this recipe was designed for a tart or sweet/tart apple.
The Difference Between a Crisp and a Cobbler?
Crisps, like this apple crisp recipe, generally have a crumblier, crispier topping that’s made primarily of butter, sugar, and oats (though some sources argue that crumbles have oats while crisps never do, I disagree). Cobblers (like my blueberry cobbler) have a biscuit-like topping and the surface usually appears similar to that of a cobbled road.
How To Store:
To store, cool completely and then cover with plastic wrap or foil. While apple crisp will keep at room temperature for at least 24 hours, I prefer to store mine in the refrigerator where it will last for 4-5 days. It never actually lasts that long because I have no self control, but that’s how long I would trust it.
The “crisp” does tend to soften as it sits, so to restore the crispiness of the topping I recommend reheating in the oven.
How to Make in Advance
Prepare the apple portion and place in your prepared pan as instructed. Rather than baking, cover and refrigerate. Prepare the crumble topping also as instructed (without baking) and store that in a separate airtight container and refrigerate as well. When you are ready to bake, uncover your apples and sprinkle with the prepared topping (it might be a little firm, just break it up with a fork) and bake according to recipe instructions.
How to Freeze Apple Crisp
Prepare as instructed and assemble in a baking pan (I like to use disposable foil pans when freezing). Cover well and transfer to the refrigerator. Freeze up to 3 months. When ready to bake, transfer to the refrigerator and thaw for several hours or overnight and then bake in 350F oven as indicated in recipe instructions.
If you want to freeze an apple crisp that’s already been baked, first allow it to cool completely to room temperature, then cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator and then bake in 350F oven until warmed through (about 20 minutes).
More Fall Recipes to Try:
Enjoy!
Apple Crisp Recipe
Ingredients
- 2 lbs apples cored, peeled and sliced no thicker than ¼"¹ (905g)
- ¼ cup light brown sugar (50g)
- 1 Tablespoon lemon juice
- 1 Tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Crisp
- 9 Tablespoons unsalted butter melted
- ¾ teaspoon vanilla extract
- ¾ cup all purpose flour (95g)
- 1 cup old fashioned oats (100g)
- ½ cup light brown sugar tightly packed (100g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
Instructions
- Preheat oven to 375F (190C) and lightly grease a 9x9 or 11x7 glass baking dish² with butter. Set a side.
- Combine sliced apples, brown sugar, lemon juice, flour, cinnamon, and salt in a large bowl. Give everything a good stir until all ingredients are combined and set aside while you prepare your crisp topping.
Crisp
- Prepare your topping by whisking together butter and vanilla extract. Set aside (you don't want the butter to be too hot when you add your sugar, so let it cool while you prepare your dry ingredients)
- In a separate bowl, stir together flour, oats, sugar, baking soda, salt, and cinnamon.
- Pour butter into flour mixture and use a fork to stir until mixture is combined and clumpy (don't over-stir, you want it to be crumbly, not paste-like). Set aside.
Assembly
- Give your apple mixture another good stir and pour evenly into your prepared pan.
- Use your hands to drop your crumble mixture evenly overtop your apple filling.
- Transfer to 375F (190C) oven and bake for 50 minutes or until topping is lightly golden brown and apples are tender when pierced with a fork. If topping is starting to become too dark and apples are still crisp, cover apple crisp with foil while continuing to bake.
- Serve warm (preferably topped with ice cream!)
Notes
Nutrition
Treat yourself to a FREE E-BOOK!
Recipe originally published 10/08/2018.
Karen
Second time I made this and just love, love, love it! So easy to make and so delicious.
ali
My top always come out as a paste and I follow the recipe as is. What am I doing incorrectly?
Sam
Hi Ali! Usually this happens if the butter is too hot or if the ingredients are over-mixed. Make sure to toss everything together with a fork and don’t overdo it when combining. I hope that helps!
kathryn vasil
All your recipes are so yummy my husband loves it but can the crisp be adapted for peach season? If so how would you do it? Thanks
Sam
Hi Kathryn! I actually shared a peach crisp on The Recipe Critic. It was based on this recipe. 🙂
kathryn vasil
Thanks so much
Beth
The video you say 3/4 cup of oats and the recipe says 1 cup. Which measurement is right
Sam
Hi Beth! The written recipe is correct. 🙂
LAURA TIJERINA
I have made this 3x in a baking pan and OMG! Is an absolute HIT. Every time I make it does not last past a second day! Thank YOU for this recipe! I keep coming back to print it out every time!
Sam
I am so glad everyone has enjoyed it so much, Laura! 🙂