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Apple Crisp is the quintessential homemade fall dessert that warms your kitchen with cinnamon and sweet-tart apples. You won’t resist digging into this easy recipe that feels like a hug on a chilly afternoon.
Why You’ll Love This Recipe
* Ready in under an hour—perfect for busy weeknights or last-minute gatherings.
* Uses simple pantry staples (oats, flour, brown sugar) you probably already have.
* Bursting with cozy cinnamon and nutmeg aromas—your home will smell heavenly.
* Easy to customize: swap in gluten-free flour or vegan butter in a snap.
* Makes a classic baked good that doubles as brunch or dessert.
* Comfort food at its best—everyone from kids to grandparents smiles at first bite.
* Ideal for fall celebrations, potlucks, or a quiet night in with a scoop of vanilla ice cream.
* Keeps well, so you can enjoy warm leftovers (if there are any).
Ingredients
- 6 medium Granny Smith apples (about 3 pounds), peeled and sliced thin
- 2 tablespoons fresh lemon juice (or apple cider vinegar)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon, plus extra for sprinkling
- ¼ teaspoon ground nutmeg (optional)
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour (sub gluten-free for GF version)
- ⅔ cup packed light brown sugar (dark brown adds extra molasses flavor)
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed (or dairy-free spread)
- 1 teaspoon pure vanilla extract
Directions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish. You want every corner slick so the crisp doesn’t stick—just a light coating of butter or nonstick spray will do.
- Toss sliced apples with lemon juice in a large bowl to prevent browning. Add granulated sugar, 1 teaspoon cinnamon, and nutmeg; stir until each slice is coated in sweet, spiced goodness.
- Spread the apple mixture evenly into the prepared dish. Press down gently—this helps release juices and ensures a tender filling.
- In a separate bowl, whisk oats, flour, brown sugar, salt, and the remaining 1 teaspoon cinnamon. Smell that mix? You know what? That’s autumn in a bowl.
- Add cold, cubed butter and vanilla extract to the oat mixture. Use a pastry cutter or your fingertips to work the butter in until the topping resembles coarse crumbs. Keep some pea-sized lumps for extra crunch.
- Sprinkle the crumble evenly over the apples. Don’t be shy—the oats make the perfect crunchy contrast to the soft fruit below.
- Bake for 40 to 45 minutes. You’ll know it’s done when the topping is golden brown, and you see apple juices bubbling at the edges. A hint: tent foil over the top if it browns too fast, then remove for the last 5 minutes.
- Let it rest for at least 10 minutes before serving. That bit of time lets juices thicken so every spoonful holds together. Tip: taste a little crisp while it’s warm—the mix of soft apples and crisp topping is unbeatable.
Servings & Timing
Makes 8–10 generous servings
- Prep Time: 20 minutes (peeling apples is the only slightly tedious step)
- Bake Time: 40–45 minutes
- Rest Time: 10 minutes
- Total Time: about 1 hour
Variations
* Apple-Pear Crisp: Substitute half the apples with ripe pears for a juicy twist.
* Maple Almond Crunch: Stir in ¼ cup chopped almonds and swap brown sugar for pure maple syrup.
* Gluten-Free Apple Crisp: Use a 1:1 gluten-free flour blend and certified GF oats.
* Pumpkin Spice Crisp: Add 2 tablespoons pumpkin puree and ½ teaspoon pumpkin pie spice to the filling.
* Vegan Version: Use coconut oil sticks in place of butter and swap brown sugar for coconut sugar.
* Boozy Boost: Stir in 2 tablespoons bourbon or dark rum to the apple mixture for adult flair.
Storage & Reheating
Cover the cooled crisp tightly with foil or plastic wrap and store in the fridge for up to 4 days. For longer storage, freeze in an airtight container for up to 3 months. To reheat, pop individual slices in the microwave for 30–45 seconds or warm in a 325°F oven for 10–15 minutes until heated through and crisp on top.
FAQs
Q: Can I use different apples?
A: Absolutely—Honeycrisp, Pink Lady, or Fuji work well, though Granny Smith give that classic tart-sweet balance.
Q: My topping is soggy—what happened?
A: Make sure your butter is cold and well-incorporated; too soft, it can turn the oats gummy. Also, let the crisp rest before serving so juices thicken.
Q: How can I make this less sweet?
A: Reduce granulated sugar to 2 tablespoons and use light brown sugar in the topping instead of dark.
Q: Do I need to peel every apple?
A: You can skip peeling if you don’t mind a bit of texture and extra fiber—just wash them well.
Q: Can I double this recipe?
A: Yes, bake in two 9×13 dishes or one 11×17 pan; you may need an extra 5–10 minutes in the oven.
Q: Why isn’t my topping turning golden?
A: Check your oven temp with an oven thermometer—some ovens run cool. You can crank to 375°F for the last 5 minutes.
Q: Is this recipe nut-free?
A: On its own, yes—just be sure your oats are processed in a nut-free facility.
Q: What’s the best way to reheat a big batch?
A: Keep slices in a shallow dish, cover loosely with foil, and warm at 325°F for about 15 minutes.
Conclusion
Apple Crisp brings the best of autumn right to your table—warm apples, cinnamon-spiced crumble, and a simple prep that feels downright magical. Honest, this is the homemade dessert your family will ask for again and again. Give this easy recipe a whirl, leave a comment on how you tweaked it, and if you love it, check out my Homemade Pumpkin Pie or Rustic Pear Tart next!
Apple Crisp
Ingredients
- 6 medium Granny Smith apples peeled and sliced thin
- 2 tablespoons fresh lemon juice or apple cider vinegar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon plus extra for sprinkling
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour (sub gluten-free for GF version)
- 2/3 cup packed light brown sugar (dark brown adds extra molasses flavor)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed (or dairy-free spread)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- Toss sliced apples with lemon juice, sugar, cinnamon, and nutmeg. Spread evenly in the baking dish.
- Whisk oats, flour, brown sugar, salt, and cinnamon. Cut in butter and vanilla until crumbly. Sprinkle over the apples.
- Bake for 40-45 minutes until topping is golden and apples are bubbly. Let cool before serving.
