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Apple Crisp Recipe – Cozy, Easy Fall Dessert for Families

Apple Crisp

Wholesome Cove
This apple crisp recipe pairs tender, cinnamon-spiced apples with a buttery oat topping that turns golden and crackly in the oven. It comes together with basic pantry staples and one baking dish, which makes it one of the simplest desserts to pull off for a weeknight treat or a holiday table.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 365 kcal

Equipment

  • 9x13 inch baking dish - Glass or stoneware recommended
  • Large mixing bowl
  • Medium mixing bowl
  • Apple Peeler Corer Slicer - Optional but recommended
  • Pastry Cutter - Optional, can use fingertips
  • Sharp paring knife
  • Cutting board
  • Measuring cups and spoons
  • Citrus Zester
  • Aluminum foil - For catching drips

Ingredients
  

  • 6 large Granny Smith apples - about 2.7 kg / 6 lbs, peeled, cored, and sliced ¼ inch (6mm) thick
  • 2 tablespoons fresh lemon juice - 30ml
  • ¾ cup granulated sugar - 150g
  • 2 tablespoons cornstarch - 16g
  • 1 teaspoon ground cinnamon - 2.5g
  • ¼ teaspoon ground nutmeg - 1.25g
  • salt - pinch

For the Oat Crumble Topping

  • 1 cup all-purpose flour - 125g
  • 1 cup old-fashioned rolled oats - 90g
  • ¾ cup packed light brown sugar - 150g
  • 1 teaspoon Saigon cinnamon - 2.5g
  • ¼ teaspoon salt - 1.5g
  • ¾ cup unsalted butter - 170g, cold and cut into small cubes
  • ½ cup chopped pecans - 60g, optional

For Serving

  • vanilla ice cream - for serving, optional
  • whipped cream - lightly sweetened, for serving, optional
  • caramel sauce - for drizzling, optional
  • powdered sugar - for dusting, optional
  • vanilla custard - for a British-style finish, optional

Instructions
 

  • Preheat oven to 350°F (177°C). Lightly grease a 9x13 inch baking dish with butter or nonstick spray.
  • Peel, core, and slice apples into even ¼ inch (6mm) pieces. Place in a large bowl and toss with lemon juice to prevent browning.
  • Add granulated sugar, cornstarch, cinnamon, nutmeg, and a pinch of salt to the apples. Toss until evenly coated, then spread into the prepared baking dish.
  • In a medium bowl, whisk together flour, oats, brown sugar, Saigon cinnamon, and salt. Cut in the cold butter using a pastry cutter or fingertips until coarse crumbs form. Stir in pecans if using.
  • Sprinkle the crumble topping evenly over the apple filling. Gently press down with the back of a spoon to help it form small clusters. Place dish on a foil-lined baking sheet.
  • Bake at 350°F (177°C) for 40-45 minutes until topping is golden brown and filling is bubbling around the edges. Tent with foil if browning too quickly.
  • Let the crisp rest for at least 15 minutes before serving to allow the filling to thicken. Serve warm, optionally with ice cream or whipped cream.

Notes

  • Apple varieties: Granny Smith are recommended for their tartness and firm texture. For more complexity, mix with sweeter varieties like Honeycrisp or Braeburn.
  • Uniform slices: Cut apples into even slices to ensure they cook at the same rate and avoid a mix of mushy and hard pieces.
  • Cold butter is key: Using cold butter in the topping creates the craggy, clumpy texture that makes a crumble crisp instead of pasty.
  • Don't skip the cornstarch: It thickens the apple juices as they bake, preventing a watery filling.
  • Bake until bubbling: Visible bubbling around the edges means the cornstarch has activated and the filling will set properly when cooled.
  • Resting time: Let the crisp rest for 15-20 minutes before serving to prevent a loose, runny filling on the plate.
  • Make-ahead option: You can assemble the entire dish up to a day in advance and refrigerate unbaked. Add 5-10 minutes to the bake time if baking from chilled.
  • Freezer-friendly: Freeze the assembled, unbaked crisp for up to 3 months. Bake straight from frozen, adding 15-20 extra minutes to the bake time.
  • Variations: Try swapping half the apples with pears, adding a splash of bourbon to the filling, or folding in fresh or dried cranberries for a tart contrast.
  • Gluten-free option: Substitute a 1:1 gluten-free flour blend and certified gluten-free oats. The topping will still crisp beautifully.

Nutrition

Serving: 1servingCalories: 365kcalCarbohydrates: 57gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 95mgPotassium: 220mgFiber: 5gSugar: 38gVitamin A: 4IUVitamin C: 8mgCalcium: 3mgIron: 5mg
Keyword apple crisp, comfort food, easy dessert, fall baking, fruit crisp
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