Classic Apple Crisp
Old-fashioned apple crisp with tender baked apples and a buttery brown-sugar oat topping—simple, cozy, and always loved.
This is the classic apple crisp I have been making for years. Sweet-tart apples and a spiced brown-sugar oat topping make this easy apple crisp a timeless favorite. It’s warm, comforting, and perfect for fall baking—or anytime you crave a homemade dessert that feels special.
This recipe bakes up golden and fragrant, with tender apples beneath a crisp, buttery crumb topping. It’s simple to prepare, keeps beautifully, and tastes even better with a scoop of vanilla ice cream or a drizzle of cream.
Why You’ll Love It
Simple and classic. Just a few pantry ingredients come together for a cozy dessert that never goes out of style. Wonderful texture. Soft-baked apples topped with a crisp, buttery oat crumble for the ideal contrast. Flexible. Works with many apple varieties—mix sweet and tart for the best flavor balance. Great for gatherings. Easy to double for a larger baking dish when serving a crowd.Ingredient Notes
- Apples: Firm, sweet-tart varieties like Pink Lady, Braeburn, or Honeycrisp.
- Brown sugar: Light for classic sweetness; dark for deeper molasses notes. Add a little extra if your apples are super tart.
- Oats: Quick oats are a little less coarse, but you can use old-fashioned rolled oats for a chewier topping.
- Flour: Helps the topping bind and crisp in the oven.
- Cinnamon & nutmeg: Classic warm spice combo; add a pinch of allspice or cardamom if you like.
- Salt: A small pinch sharpens sweetness and balances flavors. If you’re using salted butter you can skip the salt.
- Unsalted Butter: Slightly softened blends into the crumb mixture.
How to Make the Apple Crisp
- Preheat the oven and butter an 8-inch baking dish.
- Peel and slice the apples or dice them and arrange them in the baking dish.
- Combine brown sugar, flour, oats, cinnamon, nutmeg, and salt in a mixing bowl and work in the butter to form the crumbs.
- Sprinkle the topping evenly over the apples and bake for 30 minutes or until the apple are tender.
Recipe Variations
- Add berries. Mix in a handful of blueberries or blackberries for a burst of color and flavor contrast.
- Add rhubarb. Replace one cup of apples with chopped rhubarb for a sweet-tart spring twist.
- Make it nutty. Stir in a few tablespoons of chopped pecans or walnuts to the topping for extra crunch.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream.
Drizzle with caramel sauce for a decadent finish.
Add lightly sweetened whipped cream or crème anglaise for a special-occasion dessert.
How to Store and Reheat
Refrigerate: Cover and store leftover apple crisp in the refrigerator for up to 4 days. Freeze? Yes—cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight. To Reheat: Warm individual servings in the microwave or reheat the whole dish at 350°F for 10–15 minutes, until heated through.
Classic Apple Crisp
Ingredients
- 6 apples, (large e.g., Honeycrisp, Pink Lady, Braeburn, Fuji)
- 3/4 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/2 cup quick oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Dash fine sea salt
- 1/3 cup unsalted butter, (about 76 grams)
Instructions
- Prep the oven and pan. Heat the oven to 375°F and butter an 8-inch square baking dish.
- Prep the apples. Peel the apples and slice them thinly or dice them. Arrange the apples in the baking dish.
- Make the topping. In a bowl, combine the brown sugar, flour, oats, cinnamon, nutmeg, and salt. Work the softened butter in with your fingers until well blended and crumbly.
- Add the topping to the apples. Sprinkle the crumbs over the apples.
- Bake. Transfer the apple crisp to the oven and bake for 30 minutes or until they are tender and the topping is crisp and browned.
- Serve. Serve in dessert dishes with ice cream, a dollop of whipped cream, or a drizzle of sweet cream.
Nutrition
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
