Apple Crisp Recipe

How to Make Apple Crisp

Ingredients for Classic Apple Crisp:

• All-purpose flour – measured correctly! This helps to thicken the apple layer and is the base for the streusel topping.
• Oats – use old-fashioned rolled oats for best texture.
• Light brown sugar – brings moisture and flavor to the whole dish.
• Granulated sugar – for sweetness, moisture, and much more!
• Butter – always use unsalted butter in baking so you can control the salt level in your baked goods. We use cold cubes of butter in the streusel topping to help prevent it from melting too soon and losing all that wonderful texture in the oven.
• Spices – this crisp has a great mixture of spices for maximum warming flavors.
• Fine sea salt – also for flavor, and to balance out the sweetness.
• Fresh lemon juice – used to prevent the apples from turning brown and to bring a bright flavor to the crisp.
• Apples – we’ve tested this crisp recipe with both Golden Delicious and Honeycrisp apples with delicious results. More suggestions on which apples to use just below.

What is apple crisp topping made of?

• Flour
• Rolled oats
• Brown Sugar
• Cinnamon
• Salt
• Butter

What type of apple is best for Apple Crisp?

We recommend Golden Delicious or Honeycrisp for homemade apple crisp as they have the perfect balance of sweetness to tartness and bake up beautifully, but feel free to use a mixture of apples! Granny Smith apples, Fuji apples or Gala apples are other great options.

Do I need to peel the apples?

This is really a matter of personal preference, but I always opt to peel my apples to avoid the texture of cooked apple skins. If that texture doesn’t bother you, feel free to skip peeling the apples to save time.

How to Make this Easy Apple Crisp:

1. Prepare the pan. Spray a 9×13-inch pan with cooking spray or grease with butter. Set aside.
2. Prepare the streusel topping. Whisk together the dry ingredients for the streusel topping. Cut in the butter until the mixture resembles pea-sized crumbs. Place in the fridge while you prepare the apple filling (this is important – it helps keep the streusel crisp as it bakes!).
3. Prepare the apple filling. Core, peel and evenly slice the apples into ¼-inch to ½-inch thick slices. Drizzle with the lemon juice and toss until evenly coated. In a separate large bowl, mix together the dry filling ingredients. Pour the dry ingredients over the apples and stir to evenly coat.
4. Assemble. Pour the apple mixture into the prepared pan. Sprinkle the chilled streusel evenly over the apples.
5. Bake. Bake at 375°F for 30-35 minutes, or until the apples feel tender when pierced with a fork and the topping is golden brown.
6. Serve. Serve warm with vanilla ice cream on top!

What is Apple Crisp? How is a crisp different from a cobbler?

A baked apple crisp is made of apples, spices, and a crisp oat-y topping, essentially! There’s no crust or base to an apple crisp – just a simple streusel topping. This makes it simpler and faster to make than a pie – but you still achieve all the same wonderful fall flavors, along with a delicious chewy crisp topping.

Cobblers, while similar, are topped with more of a biscuit-like or cake-like topping (and sometimes the same base, too) instead of an oat-y streusel topping.

Tips for the Perfect Apple Crisp

1. Slice apples evenly so they cook evenly.
2. Test apple doneness with a fork, toothpick or cake tester. Sure, you don’t want to burn or undercook your streusel topping, but you can’t just go on how the top looks for this one! Take a moment to pierce a few apples before calling the baking time – no one wants to eat a super crunchy apple in a crisp (or a super soggy one, either!).
3. Adjust spice level to your preference, and based on how fresh they are. We all have a jar of allspice or cloves sitting in the back of our pantry, pulled out for just a handful of recipes every fall …. But how long has it been sitting there? Older spices carry less flavor; fresh spices will carry a LOT more flavor. So, just be aware of that, and adjust the spice level down a little if you prefer a less-spiced crisp, or if your spices are brand new, as this recipe is written to be spice-forward and based on the assumption that most spices aren’t brand new and fresh!

What pan should I use for the best Apple Crisp?

Use a 9×13-inch pan. Either a light-colored metal or glass baking dish is fine for this recipe.

How to halve an apple crisp recipe:

Halve all the ingredients and bake in an 8×8-inch square pan. Reduce the baking time by a few minutes.

Can I add nuts to this recipe?

Yes! Feel free to add a cup of toasted, chopped walnuts or pecans to the streusel topping, if desired.

Can I use other fruits instead of apples?

We have not tested other fruits in place of apples for this crisp recipe, so just be aware that other fruits may have different bake times, may not work with the listed spices, and may be too sweet or too liquidy for this recipe to be successful. However, we always encourage experimentation, so if you do give this recipe a try with other fruits, please let us know how it goes!

How should I serve Apple Crisp?

The best way to serve this apple crisp, in my opinion, is warm, with a scoop of vanilla ice cream on top! You can also top it with other apple crisp toppings, like a drizzle of caramel sauce for an even more deliciously decadent dessert. Whipped cream would also be great with this apple crisp.

How long will this Apple Crisp keep?

Covered and refrigerated, this apple crisp will stay fresh for 3 days. Reheat in the microwave or in the oven at 325°F for 10 minutes, or until warmed through. The streusel oat topping will begin to soften after the first day, so be aware of that (though it will still taste great regardless!). Apple crisp is also delicious cold!

Does Apple Crisp need to be refrigerated?

Though not required, I recommend that this apple crisp be refrigerated after it bakes and cools. This will keep it fresh longer and prevent it from spoiling.

Can you freeze Apple Crisp?

This apple crisp is best enjoyed fresh, but if necessary, you can bake it, let it cool completely, cover leftover apple crisp well with layers of plastic wrap, and freeze for up to a month. Thaw in the fridge overnight before reheating and serving. To reheat, bake covered at 350°F for 20 minutes, or until heated through.

NOTE: I recommend thawing the baked crisp before reheating, but if you want to try to reheat from frozen and are using a glass pan, make sure it’s tempered glass, like this OXO option made from borosilicate glass. Borosilicate glass is designed to withstand extreme temperature changes (like from freezer to oven) without the risk of cracking or shattering.

Can I make this Apple Crisp ahead of time?

I recommend adding a little extra fresh lemon juice to help prevent the apples from turning super brown, but you can prepare the entire apple crisp, cover well, and refrigerate the night before baking, if preferred. I wouldn’t recommend waiting any longer than overnight before baking in order to prevent the apples from browning too much or drying out/spoiling. You may need to add on a few extra minutes to the baking time to account for the cold fruit.

You can also get a head start on making the crisp by preparing the streusel topping up to 2-3 days ahead of time, storing in an airtight container in the fridge until ready to use. I prefer slicing the apples the day I plan to bake the crisp as they start to oxidize once they’re sliced and turn brown in color.