Apple Crisp Recipe

Sprinkle of Science

How to Make Apple Crisp

What is Apple Crisp? How is a Crisp Different From a Cobbler?

Apple Crisp is made of apples, spices, and a crisp oat-y topping, essentially! There’s no crust or base to a 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 deliciously 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.

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 the spice level to your preference, and based on how FRESH your spices 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!

• The best way to serve this Apple Crisp, in my opinion, is warm, with a scoop of vanilla ice cream on top!
• You can get creative with other toppings, like a drizzle of caramel sauce for an even more deliciously decadent dessert.
• Whipped cream also works well here.

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 – and Apple Crisp is also delicious cold!

The streusel topping will begin to soften after the first day, so be aware of that (though it will still taste great regardless!).

Can You Freeze Apple Crisp?

This Apple Crisp is best enjoyed fresh, but if necessary, you can bake it, let it cool completely, cover 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. I don’t recommend baking from frozen if using a ceramic pan.

Can I Make this Apple Crisp Ahead of Time?

You can get a head start on making the crisp by preparing the streusel topping up to 2-3 days ahead of time and storing it inside an airtight container in the fridge until ready to use.

I prefer to slice the apples the day I plan to bake the crisp, as they start to oxidize once they’re sliced and turn brown in color – but you can prep everything the night before, if needed.

To prep the whole Apple Crisp the night before serving:

• Add a little extra fresh lemon juice to your sliced apples to help prevent them from turning super brown.
• Prepare the entire Apple Crisp, cover well, and refrigerate overnight.
• You may need to add a few extra minutes to the baking time to account for the cold fruit.

Don’t wait any longer than overnight before baking, to prevent the apples from browning too much, drying out, or spoiling.