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Apple crisp is the no-fuss, all-reward cousin of apple pie. No crust, no stress, just a pile of spiced apples topped with buttery oat crunch and baked until bubbling. It’s the kind of dessert that doesn’t need perfect apples or a perfect plan. Just slice, sprinkle, and bake your way into fall comfort.
Here’s Why This Apple Crisp Recipe Works
Easier than pie: No crust to chill or roll, no lattice to braid, and no blind baking. Just warm fruit and buttery crunch topping with all the nostalgia of a deep dish apple pie.
Comforting any time of year: Apples and cinnamon bring cozy, nostalgic flavor, whether it’s peak fall or just a night that calls for something warm and baked.
Flexible and forgiving: Apple crisp can handle imperfect apples, rough chopping, or last-minute substitutions.
Quick to prep: Once the apples are peeled and sliced, everything comes together fast. Toss the fruit, scatter on the crumble, and bake.
Ingredient Notes
Apples: A mix of sweet and tart apples gives the best flavor and texture. Honeycrisp, Fuji, Braeburn, and Granny Smith are all solid choices. Avoid Red Delicious because they break down too much and get mushy.
Oats: Old-fashioned rolled oats hold their shape and create a chewy, toasty topping. Quick oats will work in a pinch, but the texture will be finer.
Nuts: Pecans add buttery crunch and richness, but walnuts or almonds can stand in. Skip them entirely if desired.
Spices: Cinnamon and nutmeg are classics for and old fashioned apple crisp. For a twist, try adding a pinch of cardamom or a dash of allspice or ground cloves.
If you love this recipe, try my maple pear crisp for a cozy, slightly richer twist on the classic.
If you’re in the mood for something a little more elegant than a crumble, my French Apple Cake is a great one to try next.
Recipe Tips
Choose a good mix of apples: Combining sweet and tart apples adds depth and keeps the flavor balanced. Honeycrisp, Fuji, and Braeburn add sweetness, while Granny Smith adds tang and holds its shape well.
Cut thick apple slices: They hold their shape and avoid turning to mush.
Adjust sugar to taste: Scale up or down depending on how sweet your apples are.
Look for bubbling edges: That’s your cue the filling is fully cooked and thickened.
Let it rest before serving: Ten to fifteen minutes gives the juices time to settle and thicken so each scoop holds together.
Tent with foil if needed: If the topping is browning too fast before the apples are fully cooked, loosely cover the pan to prevent the crunch topping from burning.
Bake on a sheet pan: Just in case the juices bubble over, it saves cleanup and protects your oven floor.
Apple Crunch Recipe
This old-fashioned apple crisp comes out bubbling and golden, filling the kitchen with a cinnamon and brown sugar aroma. The oat topping bakes into a buttery crunch that plays off the soft, spiced apples underneath. It’s the kind of cozy dessert that feels like home.
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Apple Crisp
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Equipment
Ingredients
For the apples:
- 3 pounds apples, 9 cups sliced
- 1 teaspoon lemon zest
- 1 to 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- ¼ to ⅓ cup brown sugar, 50 to 70 grams
- 3 tablespoons all-purpose flour, 20 grams
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the topping:
- ⅔ cup old-fashioned rolled oats
- ⅔ cup all-purpose flour
- ¾ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup butter, cold and cut into cubes
- ½ cup chopped pecans
Instructions
- Heat the oven to 350°F and grease a 9 inch square baking dish.
- Make the Apple Filling: Peel and slice the apples then toss them in a large bowl with the lemon zest and lemon juice. Add the vanilla, brown sugar, flour, cinnamon, nutmeg, and salt. Toss well and spread the mixture into the prepared baking dish (it will look full).
- Make the topping: In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and work it in with your fingers or a pastry cutter until you have chunky crumbs. Stir in the chopped nuts
- Assemble: Scatter the topping evenly over the apples.
- Bake: Bake for 50–60 minutes, or until the topping is golden and the apple juices bubble up around the edges. Loosely tent with foil if it browns too quickly. Let the crisp rest at least 10–15 minutes so the juices thicken before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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