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Warm apples. Crispy topping. Cozy memories.
Every fall, when the first cool breeze rolled through our Texas backyard, my mom would pull out the old glass baking dish and fill the house with the smell of cinnamon, butter, and apples. That apple crisp recipe wasn’t fancy, but it was perfect.
I’ve made this easy apple crisp recipe more times than I can count. It’s become one of those dishes my kids ask for as soon as school starts and the air gets just a little crisp itself. Whether you call it apple crisp or apple crumble, this version is buttery, sweet, and satisfying, with or without oats.
In this article, you’ll get my full recipe (with some fun variations), helpful tips, and answers to the most common questions about making a perfect and easy apple crisp.
In this Article
Key Takeaways: What You Need to Know
- Use firm, tart apples like Granny Smith or Honeycrisp for the best flavor.
- No oats? No problem, this is an apple crisp recipe without oats too.
- Make-ahead and freezer-friendly: store baked or unbaked.
- The topping should be buttery, crumbly, and golden.
- This recipe works beautifully with peaches or rhubarb for variations.
What Makes This Apple Crisp Recipe So Good?
What is the difference between apple crisp and apple crumble?
Apple crisp and apple crumble differ in the topping texture and ingredients. While both are baked fruit desserts, a crisp typically includes oats or nuts in the topping for extra crunch, while a crumble skips the oats for a softer, streusel-like finish.
That said, here in the U.S., the two terms are often used interchangeably. If you’ve tried my rhubarb crisp recipe or strawberry rhubarb crisp, you already know how the topping melts into the fruit with just the right balance of crunch and softness.
This easy apple crisp recipe without oats sticks closer to the crumble side, but still gives you the crisp golden edges you want.
What apples are best to use for apple crisp?
The best apples for apple crisp are firm, tart varieties like Granny Smith, Honeycrisp, or Braeburn.
I always mix two types: one tart (Granny Smith) and one sweet (Fuji or Gala). The tart apples hold their shape and add brightness, while the sweet ones break down just enough to create that soft, syrupy filling.
Can you use whatever apples you have? Absolutely. But steer clear of Red Delicious, they tend to turn mushy.
Tip: If you’re in peach season, you’ll love this same concept in my peach cobbler recipe or the hybrid favorite, apple peach cobbler.
How to Make the Best Apple Crisp Topping
How do you make a crisp apple topping?
The best apple crisp topping is buttery, crumbly, and just sweet enough to balance the fruit. You need three things: cold butter, flour, and sugar. That’s it. No mixer required, just your fingers or a pastry cutter.
Here’s the classic ratio I use:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | ¾ cup | Can swap for gluten-free flour |
| Sugar | ½ cup | Use brown for depth, white for light crispness |
| Cold butter | ½ cup (1 stick) | Cut into cubes |
| Cinnamon | 1 tsp | Optional but highly recommended |
| Pinch of salt | — | Brings it all together |
Optional add-ins:
- Chopped pecans or walnuts (¼ cup)
- Rolled oats (if you want a true “crisp” topping)
This is the same topping I’ve used on everything from rhubarb muffins to strawberry rhubarb bars. Once you master it, you’ll be topping everything with this crumble.
What’s the secret to a good apple crisp?
The secret to a good apple crisp is balance, between tart and sweet apples, between fruit and topping, and between soft filling and crisp top. That’s where texture and contrast shine.
Here’s what I’ve learned after testing this recipe over a dozen times (and eating way too much of it):
- Use cold butter. Warm or melted butter makes the topping greasy.
- Layer the topping evenly, without pressing it down. Let it sit loosely so it crisps.
- Bake uncovered, and don’t rush. The top needs time to brown while the apples soften.
If you’ve ever tried the pioneer woman apple crisp recipe, you’ll notice it’s on the sweeter side with oats. Mine pulls back on sugar just a bit, which lets the apple flavor shine.
Try pairing it with a scoop of vanilla ice cream and a drizzle of homemade rhubarb jam for something special.
Step-by-Step Apple Crisp Recipe (No Fuss, Just Flavor)
How to make apple crisp from scratch?
To make apple crisp, you’ll slice apples, toss them with sugar and spices, then top with a buttery crumble and bake until golden and bubbly. It’s a one-pan dessert that comes together in under 20 minutes of prep.
Here’s my go-to version, made the way my mom did, simple, comforting, and deeply nostalgic.
Ingredients
For the filling:
- 6–7 medium apples (Granny Smith + Honeycrisp)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon flour or cornstarch
For the topping:
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ cup cold unsalted butter (cut into cubes)
- 1 teaspoon cinnamon
- Pinch of salt
- Optional: ¼ cup chopped walnuts or oats
Yield: Serves 6–8
Pan size: 8×8 or 9×9-inch dish
Directions
Step 1: Prep your apples
Peel (or don’t!) and slice apples into thin wedges. Toss with lemon juice, sugar, cinnamon, nutmeg, and a tablespoon of flour to help thicken the juices.
Can you leave the peel on apples for apple crisp?
Yes! Leaving the peel on gives the apples more structure and nutrients. I do it often, especially with Honeycrisp.
Spread the coated apples evenly in a greased baking dish.
Step 2: Make the crisp topping
In a bowl, combine flour, brown sugar, salt, and cinnamon. Add cold butter and use your fingers or a pastry cutter to blend until crumbly. The mixture should resemble wet sand with pea-sized clumps.
No oats? No problem. This is the ideal apple crisp recipe without oats, but feel free to throw some in if you want more crunch.
Step 3: Assemble and bake
Sprinkle the topping evenly over the apples. Do not press it down—let it sit light and loose.
Bake at 350°F for 40–45 minutes, or until the topping is golden brown and the apples are bubbling up around the edges.
Let cool for at least 15 minutes before serving. It will thicken as it rests.
Bonus Tip:
Want to mix things up? Try combining apples with peaches like in a peach cobbler or even rhubarb from our rhubarb pie recipe. Just reduce the sugar slightly when adding sweeter fruits.
Easy Variations + Reader Review
How do you make a sweet apple crisp for every diet?
This apple crisp recipe is easy to adapt for almost every dietary need. Whether you’re skipping oats, avoiding dairy, or baking gluten-free, you can still get that perfect sweet apple crisp with just a few swaps.
Here’s how:
| Need | Swap This… | For This… |
|---|---|---|
| Gluten-Free | All-purpose flour | 1:1 gluten-free flour blend |
| Dairy-Free | Butter | Vegan butter or refined coconut oil |
| No oats | Rolled oats in topping | Extra flour or chopped nuts |
| Low Sugar | White/brown sugar | Coconut sugar or monk fruit blend |
I’ve tested every variation, and I promise, this easy apple crisp recipe still delivers that same golden, buttery crumble and warm, cinnamon apple filling. It’s a great base for customizing, especially in fall when you’re baking with what you’ve got on hand.
If you’re already making our zucchini bread or pumpkin pie, this is the cozy fruit dessert to pair with your coffee or serve up for guests.
Can you freeze apple crisp?
Yes, apple crisp freezes beautifully, both baked and unbaked. Here’s how to do it:
To freeze before baking:
- Assemble the full apple crisp recipe in a freezer-safe pan.
- Wrap tightly with foil and plastic wrap.
- Freeze up to 3 months.
- Bake from frozen at 350°F for 60–70 minutes, or until golden and bubbly.
To freeze after baking:
- Let it cool completely.
- Wrap and freeze in individual portions.
- Reheat in the oven or microwave.
This is especially helpful if you’re making multiple desserts for the holidays or prepping ahead like I do when I’m making pumpkin bread and zucchini muffins in batches.
Real Reader Review: Why This Is the Best Apple Crisp Recipe
“I’ve made this apple crisp recipe five times this fall already, it’s the best! I didn’t have oats, so I followed Abby’s version without them and added walnuts instead. The topping came out crunchy and buttery, and my husband said it tasted just like his grandma’s. Saving this as my go-to fall dessert.”
— Melissa G., Fort Worth, TX
There’s something so nostalgic about a warm apple crisp fresh from the oven. It’s not just dessert, it’s memory-making. And that’s exactly why I love sharing this apple crisp recipe perfect and easy enough for weeknights, but special enough for company.
Want to go next-level? Serve it with a scoop of vanilla ice cream and drizzle of blackberry rhubarb jam. You’re welcome.
Storing and Reheating Your Apple Crisp Recipe
How do you store apple crisp so it stays fresh?
After making the best apple crisp recipe, storing it properly makes sure the topping stays crisp and the filling stays gooey, not soggy. Here’s how I do it every time:
- Room Temp: Cover loosely and store for up to 2 days.
- Refrigerator: Cover tightly and store for up to 5 days. Just know, the crisp topping may soften a bit over time.
- Freezer: If you made a big batch of this easy apple crisp, freeze in portions. It’s the perfect dessert to pull out when you want something sweet fast.
When I prep multiple pans of pumpkin muffins and this easy old fashioned apple crisp, I freeze half for later. Makes the holidays so much smoother.
How do you reheat apple crisp without making it soggy?
Reheating your apple crisp recipe the right way brings back the golden crunch and warm apple center, just like it was fresh-baked.
Here are two foolproof ways:
1. Oven Method (Best)
- Preheat oven to 350°F.
- Place your apple crisp in an oven-safe dish (uncovered).
- Warm for 15–20 minutes until bubbly and the topping crisps back up.
Tip: If you’ve stored it in the fridge, let it sit at room temperature for 10 minutes before reheating.
2. Microwave Method (Quick)
- Microwave individual servings for 30–60 seconds.
- The topping might soften, but the flavor of this best apple crisp recipe still shines.
I usually reheat slices alongside a cup of coffee and a sliver of zucchini brownie. It’s that little treat moment that keeps the day going.
Bonus Tip: Keep Your Topping Crisp
To keep your apple crisp recipe crisp, even the next day, don’t cover it tightly while it’s still warm. Let the steam escape first.
You can also sprinkle a little fresh crumble topping on leftovers before reheating in the oven. It refreshes the texture and makes your easy apple crisp feel like new again.
If you’ve ever made strawberry rhubarb cobbler or rhubarb custard pie, you know how fruit desserts can get juicy fast. A crisp topping needs room to breathe, and this apple crisp recipe handles that beautifully.
Apple Crisp Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease your baking dish.
- Prepare the filling: In a large bowl, toss apple slices with lemon juice, white sugar, flour, cinnamon, and nutmeg. Spread in the baking dish.
- Make the topping: In another bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter using fingers or a pastry cutter until crumbly.
- Assemble: Sprinkle the topping evenly over the apple mixture. Do not press it down.
- Bake uncovered for 40–45 minutes until the topping is golden and apples are bubbling.
- Cool for 10–15 minutes before serving.
Nutrition
Notes
.
Tried this recipe?
Let us know how it was!Apple Crisp FAQ – Your Top Questions Answered
How to make apple crisp?
To make apple crisp, slice firm apples and toss them with sugar, lemon juice, and spices. Spread in a baking dish, then top with a crumbly mixture of butter, flour, and sugar. Bake at 350°F for 45 minutes until the topping is golden and the apples are bubbling.
This is the heart of any easy apple crisp recipe.
What is the best apple crisp recipe?
The best apple crisp recipe uses a mix of tart and sweet apples, a buttery crumble topping, and simple ingredients. My go-to version includes cinnamon-spiced apples and a golden, crunchy topping, no oats required.
It’s based on family tradition, tested dozens of times, and pairs perfectly with vanilla ice cream.
How do you make a crisp apple topping?
To make a crisp topping, blend cold butter with flour, brown sugar, and cinnamon until crumbly. Don’t overmix, it should feel like coarse sand. Bake uncovered to keep it crisp. This topping works on any apple crisp recipe or fruit crisp.
Want crunchier texture? Add oats or chopped pecans.
How do you make a sweet apple crisp?
A sweet apple crisp balances tart apples with sugar in both the filling and topping. Use sweeter varieties like Fuji or Gala, add brown sugar, and bake until caramelized. This apple crisp recipe easy method creates a rich, cozy flavor without being too sugary.
Can you freeze apple crisp?
Yes, you can freeze apple crisp. Assemble it unbaked and freeze for up to 3 months. Bake straight from frozen at 350°F for 60–70 minutes. Baked apple crisp also freezes well in portions and reheats beautifully in the oven.
This makes the apple crisp recipe ideal for prepping ahead.
What is the secret to a good apple crisp?
The secret to a good apple crisp is cold butter, tart apples, and the perfect topping-to-fruit ratio. Bake uncovered so the top gets crispy while the apples soften underneath.
A touch of lemon juice keeps the filling bright and prevents sogginess.
What’s the difference between apple crumble and apple crisp?
Apple crumble usually skips oats and has a softer, streusel-like topping. Apple crisp, on the other hand, often includes oats or nuts in the topping for extra crunch. In the U.S., the terms are often used interchangeably.
This recipe is technically an apple crumble, but tastes like a classic apple crisp.
What apples are best to use for apple crisp?
The best apples for apple crisp are Granny Smith, Honeycrisp, or Braeburn. These apples hold their shape while baking and provide the perfect balance of sweet and tart.
Mixing two varieties brings out the full flavor of your apple crisp recipe.
Can you leave the peel on apples for apple crisp?
Yes, you can leave the peel on. It saves time and adds texture. Use thinner-skinned apples like Honeycrisp or Pink Lady for best results. The peels hold up well during baking and add rustic charm to your easy apple crisp recipe.
Real-Life Cooking Experience
Last fall, my neighbor Kim texted:
“Hey Abby! Do you have that easy apple crisp recipe you made for book club? My sister is coming in from Dallas and I want to make something cozy.”
She baked it that same night and messaged again the next morning:
“It’s GONE. Like… the pan is clean. This really is the best apple crisp recipe. I didn’t even peel the apples and it turned out perfect.”
That’s the magic of this dish. It’s forgiving, flexible, and foolproof. Whether it’s your first time baking or you’re a seasoned cook, this recipe just works.
