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Apple Crunch Recipe

Apple Crunch

This cozy Apple Crunch features warm cinnamon apples baked under a buttery oat topping that stays crisp and crunchy. It’s simple to make, smells incredible, and works for everything from casual family dinners to holiday gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 320 kcal

Ingredients
  

  • 6-7 medium apples about 2 1/2–3 pounds, peeled, cored, and sliced; a mix of Granny Smith and Honeycrisp or Fuji recommended
  • 2 tablespoons granulated sugar for apple layer; can substitute coconut sugar
  • 2 tablespoons light brown sugar packed, for apple layer
  • 1 1/2 teaspoons ground cinnamon for apple layer
  • 1/4 teaspoon ground nutmeg optional, for apple layer
  • 1 teaspoon pure vanilla extract for apple layer
  • 2 tablespoons lemon juice for apple layer
  • 2 tablespoons all-purpose flour for apple layer; can use cornstarch or gluten-free flour
  • 1 cup old-fashioned rolled oats for topping; do not use quick oats
  • 3/4 cup all-purpose flour for topping; can use 1:1 gluten-free blend
  • 1/2 cup light brown sugar packed, for topping
  • 1/4 cup granulated sugar for topping
  • 1 teaspoon ground cinnamon for topping
  • 1/4 teaspoon salt for topping
  • 1/2 cup unsalted butter 1 stick, cold and cut into small cubes, for topping
  • 1/2 teaspoon vanilla extract optional, for topping
  • 1/4 cup chopped nuts optional; walnuts or pecans, for topping
  • Vanilla ice cream optional, for serving
  • Whipped cream optional, for serving
  • Greek yogurt optional, for serving; great for breakfast-style serving
  • Caramel sauce optional, for serving

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray. A ceramic or glass dish works best for even baking.
  • Peel, core, and slice the apples into 1/4-inch thick slices. Try to keep them roughly the same thickness so they cook evenly. If working slowly, toss the slices with a little lemon juice as you go to prevent browning.
    6-7 medium apples, 2 tablespoons lemon juice
  • In a large mixing bowl, combine the sliced apples, 2 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, 1 1/2 teaspoons ground cinnamon, nutmeg (if using), 1 teaspoon vanilla extract, 2 tablespoons lemon juice, and 2 tablespoons all-purpose flour. Toss until every slice is evenly coated; the flour will help thicken the juices as the apples bake.
    6-7 medium apples, 2 tablespoons granulated sugar, 2 tablespoons light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon pure vanilla extract, 2 tablespoons lemon juice, 2 tablespoons all-purpose flour
  • Pour the seasoned apple mixture into the prepared baking dish and spread into an even, snug layer, avoiding large gaps so the topping can sit evenly on top.
    6-7 medium apples
  • In a separate bowl, combine the oats, 3/4 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Whisk or stir to combine, breaking up any sugar clumps.
    1 cup old-fashioned rolled oats, 3/4 cup all-purpose flour, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon salt
  • Add the cold, cubed unsalted butter to the oat mixture. Using a pastry cutter, two forks, or your fingers, work the butter into the dry ingredients until the mixture forms coarse crumbs with a mix of pea-sized pieces and sandy bits. If using, stir in the chopped nuts and vanilla extract at the end. If the butter starts to soften too much, chill the bowl for 5–10 minutes to keep it cold.
    1/2 cup unsalted butter, 1/2 teaspoon vanilla extract, 1/4 cup chopped nuts
  • Sprinkle the oat topping evenly over the apples in the baking dish. Do not press it down firmly; leave some texture and peaks so the heat can circulate and crisp the topping.
  • Bake at 350°F (175°C) for 40–45 minutes, or until the apples are tender and bubbling around the edges and the topping is deep golden brown. If the topping begins to brown too quickly, tent the dish loosely with foil for the last 10 minutes.
  • Remove the apple crunch from the oven and let it rest for at least 15 minutes before serving. This allows the juices to thicken and helps the topping stay crisp.
  • Spoon the warm apple crunch into bowls and serve as is, or top with vanilla ice cream, whipped cream, Greek yogurt, and/or a drizzle of caramel sauce.
    Vanilla ice cream, Whipped cream, Greek yogurt, Caramel sauce

Notes

Storage: Once cooled, cover and keep at room temperature for up to 1 day to maintain crunch. For longer storage, refrigerate for 3–4 days or freeze up to 2 months (thaw in the fridge before reheating). Reheat individual portions in the microwave for 30–60 seconds, or rewarm in a 350°F oven for 10–15 minutes uncovered to re-crisp the topping.
Variations: For Maple Apple Crunch, replace half the brown sugar in the apple layer with pure maple syrup and slightly reduce the granulated sugar. For gluten-free, use certified gluten-free oats and a 1:1 gluten-free flour blend in both the apples and topping. Add nuts or dried/fresh cranberries to the apple layer for extra texture and tartness. You can also use a mix of apples and pears for a softer, more fragrant filling.
Tips: A mix of tart and sweet apples (such as Granny Smith with Honeycrisp, Fuji, Braeburn, or Pink Lady) gives the best flavor. Slice apples about 1/4 inch thick for even cooking. If your apples are very sweet, you can reduce the sugar slightly. Letting the dessert rest before serving improves both texture and flavor.

Nutrition

Calories: 320kcal
Keyword Apple Crisp, Apple Crumble, Apple Crunch, Baked Apple Dessert, Fall Dessert, oat topping
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