Classic Apple Crisp Recipe — every bite of this comforting dessert wraps you in the warm, spicy-sweet hug of autumn. With juicy, tender apple chunks beneath a buttery, oat-studded crumble, it’s the perfect balance of tart and sweet. This easy-to-follow recipe, written with the home baker in mind, lays out all you’ll need to savor that melty, golden crunch in just a few simple steps. Get ready to fall in love with your oven all over again.
Why You’ll Love This Classic Apple Crisp
- Bursting with the nostalgic warmth of cinnamon, nutmeg, and sweet apple filling.
- Delightfully textured crumble that’s both tender and crisp—ideal comfort food.
- Adaptable to dietary preferences or what’s in your pantry—add oats, nuts, or reduce sugar.
- Great for any occasion: family dinners, cozy nights, brunches, or potlucks.
- Simple ingredients, straightforward prep—bakes in under an hour!
- Keeps well and reheats beautifully, making it a favorite for make-ahead or weekend treats.
Ingredients
(Rewritten for clarity)
For the Filling
- 8 medium apples (about 1,200 g), peeled and cut into 1-inch chunks (¼–½ in thick)
- ½ cup (100 g) packed light or dark brown sugar
- ¼ cup (31 g) all‑purpose flour (spooned and leveled)
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
For the Topping
- ¾ cup (94 g) all‑purpose flour (spooned and leveled)
- ¾ cup (150 g) packed light or dark brown sugar
- 1 tsp ground cinnamon
- ½ cup (113 g or 8 Tbsp) unsalted butter, cold and cubed
- 1 cup (85 g) old‑fashioned rolled oats
Optional Extras
- Salted caramel and vanilla ice cream, for serving
Step‑by‑Step: How to Make Classic Apple Crisp
- Preheat & prep
Preheat your oven to 350 °F (177 °C). Lightly grease a 9×13‑inch (or any 3.5–4‑quart) baking dish. - Prepare the filling
In a large bowl, stir together the apple chunks, brown sugar, flour, vanilla, cinnamon, nutmeg, and salt. Evenly distribute the mixture across the bottom of your greased baking dish. - Make the topping
In a medium bowl, whisk together flour, brown sugar, and cinnamon. Cut in the cubed butter using a pastry blender or fork until the mixture becomes crumbly. Stir in the rolled oats, then evenly sprinkle this topping over the apple layer. - Bake
Bake for about 45 minutes, until the topping is golden and the apple juices are bubbling at the edges. - Cool & serve
Take it out of the oven and allow it to rest on a wire rack for a minimum of 5 minutes. Serve warm, at room temperature, or cold—optionally topped with salted caramel or vanilla ice cream.
Helpful Tips
- Apple selection: A mix of Granny Smith (tart) and Pink Lady or Jazz (sweet) gives the best flavor and texture.
- Butter temperature: Use cold butter for the topping—it creates those flaky, crunchy crumbs.
- Even pieces: Cut apples into uniform sizes for consistent baking.
- Prevent sogginess: Serve shortly after baking; letting sit too long can make the topping softer.
- Oats options: Old-fashioned oats give crunch; quick oats work if needed but yield a softer topping.
Substitutions And Variations
- Oat-free topping: Replace oats with additional flour or crushed nuts for a different texture.
- Add nuts: Fold in 1 cup chopped pecans or walnuts for crunch and depth.
- Reduce sugar: Cut brown sugar by up to ¼ cup for a less sweet version—adjust to taste.
- Gluten-free: For a gluten-free version, simply swap in gluten-free all-purpose flour in place of the regular flour.
- Make it spiced: For added warmth, mix in ¼ teaspoon of ground ginger or a dash of cloves.
- Mini version: Halve the recipe for a 9‑inch square baking dish; bake 30–35 minutes.
Storage Instructions
- Refrigerator: Store tightly covered in the refrigerator for up to five days.
- Freezing baked crisp: Cool completely, then freeze for up to 3 months. Thaw overnight in the fridge and reheat covered in a 350 °F oven for 30 minutes (or until heated).
- Freezing unbaked: Assemble through the topping step, then freeze. Thaw in the refrigerator overnight and bake—add extra baking time if still cold.
- Alternatively: Bake completely, let it cool, and freeze for up to three months—reheat in the oven to restore the best texture.
Nutritional Information
Estimating per ½‑cup serving (≈141 g) of homemade apple crisp:
- Calories: ~227 kcal
- Fat: 5 g (Saturated fat: ~1 g)
- Carbohydrates: 43 g (Sugars: ~28 g; Fiber: ~2 g)
- Protein: 2 g
- Sodium: ~495 mg
Or, per 100 g, approximately:
- Calories: 161 kcal
- Net carbs: 29 g
- Protein: 1.8 g
Nutrition varies based on apples, sugars, and butter used—but this gives a useful ballpark.
Serving Suggestions
- Classic pairing: For a timeless pairing, top it with a hearty scoop of vanilla ice cream or a spoonful of whipped cream.
- Flavor boost: Drizzle salted caramel sauce atop for a decadent touch.
- Warm contrast: A side of crème fraîche or yogurt adds creamy tang.
- Seasonal flair: Top with crushed toasted nuts (e.g. pecan) or fresh berries for color and texture.
- Warm beverage: Enjoy alongside a spiced latte or hot cider for autumnal comfort.
Frequently Asked Questions About Classic Apple Crisp
Can I use unpeeled apples?
Yes! Apple skins add nutrients and texture—just make sure to scrub the fruit well before using and chop pieces a bit smaller for even cooking.
How do I prevent the topping from getting soggy?
Serving right after baking is key. Allow it to cool for just 5 to 10 minutes before diving in.
Can I make it ahead?
Absolutely! You can assemble and refrigerate the uncooked crisp for up to 24 hours, then bake when ready. Alternatively, bake completely, let it cool, and freeze for up to three months—reheat in the oven to restore the best texture.
What apples work best?
Tart-firm apples like Granny Smith hold up well. Sweet-tart varieties like Pink Lady, Braeburn, or Jazz mix nicely. Avoid mealy types like Red Delicious.
Is there a gluten‑free version?
Yes. For a gluten-free version, simply swap in gluten-free all-purpose flour in place of the regular flour. Ensure your oats are certified gluten-free.
Can I add fruits other than apples?
Definitely! Pears, peaches, or berries (fresh or frozen) can replace or supplement apples—adjust sugar levels if using sweet fruits.
Conclusion
Thank you for stopping by! I hope you fall in love with this Classic Apple Crisp Recipe as much as I do—it’s easy, flavorful, and endlessly comforting. Baking that golden-oat crust over fragrant, juicy apples brings such warmth to the kitchen, and it’s perfect whether you’re sharing with loved ones or indulging yourself on a cozy evening. Enjoy each crunchy, melty bite, and happy baking. Stay inspired and savor the sweet simplicity of home.
Print
Classic Apple Crisp Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
Description
A warm, spiced Classic Apple Crisp Recipe layered with juicy apple chunks and topped with a buttery, golden oat crumble. A cozy, crowd-pleasing dessert perfect for fall gatherings or everyday baking.
Ingredients
Filling
8 medium apples (1,200g), peeled and chopped
½ cup brown sugar
¼ cup all-purpose flour
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
Topping
¾ cup all-purpose flour
¾ cup brown sugar
1 tsp ground cinnamon
½ cup unsalted butter, cubed
1 cup rolled oats
Optional
Vanilla ice cream
Salted caramel sauce
Instructions
- Preheat & prep
Preheat your oven to 350 °F (177 °C). Lightly grease a 9×13‑inch (or any 3.5–4‑quart) baking dish. - Prepare the filling
In a large bowl, stir together the apple chunks, brown sugar, flour, vanilla, cinnamon, nutmeg, and salt. Evenly distribute the mixture across the bottom of your greased baking dish. - Make the topping
In a medium bowl, whisk together flour, brown sugar, and cinnamon. Cut in the cubed butter using a pastry blender or fork until the mixture becomes crumbly. Stir in the rolled oats, then evenly sprinkle this topping over the apple layer. - Bake
Bake for about 45 minutes, until the topping is golden and the apple juices are bubbling at the edges. - Cool & serve
Take it out of the oven and allow it to rest on a wire rack for a minimum of 5 minutes. Serve warm, at room temperature, or cold—optionally topped with salted caramel or vanilla ice cream.
Notes
Mix Granny Smith with Pink Lady or Jazz for the best flavor.
Swap quick oats 1:1 if needed.
Add chopped nuts or a dash of ginger for variation.
Store in fridge for up to 5 days or freeze for 3 months.
Reheat in oven to keep the topping crisp
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: ½ cup
- Calories: 227 kcal
- Sugar: 28 g
- Carbohydrates: 43 g
- Protein: 2 g