Easy Apple Crisp Recipe

This easy apple crisp recipe has a thick cinnamon apple filling with a crispy brown sugar oat topping. The tart filling balances the generous amount of sweet brown sugar topping in this classic apple dessert.

I grew up eating this brown sugar apple crisp. I think at some point my Mom must have doubled the already generous crisp topping because the ratio of apples to topping is 50:50. Possibly more like 40:60!

She and I used to stand in the kitchen impatiently waiting for the crisp to cool enough to take our first bites straight from the dish. After that first spoonful we would both smile and nod at each other in silent agreement that the crisp topping was the best part. Later we added a scoop of vanilla ice cream and a drizzle of caramel sauce.

Professional tips for making apple crisp

There is nothing complicated about this easy apple crisp recipe and that is what makes it great, but a few tips from a pastry chef never hurt!

• Cut the apple in similarly-sized pieces. There is no standard here, but pick a size and stick with it just like with easy apple pie and apple hand pies! This will ensure they bake evenly and you don’t end up with some big, crunchy chunks mixed with applesauce. Unless that’s your thing.  
• Use rolled oats. Rolled oats or old-fashioned oats give the crisp topping texture.
• Pick the right apples. I use a combination of honeycrisp, Cripps pink and granny smith to stay true to the tart flavor of the filling. Use any variety of apple that you like. A mixture will vary the flavor and texture no matter which you choose.

Ingredients

• Apples: I use a combination of honeycrisp, Cripps pink and granny smith in this easy apple crisp recipe. This ensures the filling will be perfectly tart to balance to sweet topping. This article on the types of apples gives nice descriptions of the most common varieties.
• Cinnamon: I use Saigon cinnamon but any cinnamon will do. Each variety has a different flavor profile. Simply give it a sniff. If you like the smell, you’ll like the taste!
• Lemon Juice: My motto for citrus juices is that fresh is always best. The amount of lemon juice in this recipe is roughly that from one lemon. Don’t forget to zest your lemon before you juice it!
• Lemon Zest: Be sure to zest only the bright yellow parts of the lemon peel for the most concentrated flavor and to avoid the bitter white pith.
• Ground Nutmeg: This recipe is written for freshly ground nutmeg. If you don’t have fresh nutmeg, I suggest omitting it. The flavors are so different and it isn’t the star of the show here.
• Granulated Sugar: There is just enough granulated sugar in the filling to start pulling out the moisture from the apples, but not enough to make the filling sweet.
• Kosher Salt: Kosher salt is lass salty than table salt and a teaspoon weighs less than other finer ground varieties.
• Dark Brown Sugar: Using dark brown sugar adds sweetness along with a nice, rich molasses flavor.
• All-purpose flour: All-purpose flour has just the right amount of gluten to make a tender crisp topping.
• Butter: I use unsalted butter for baking, because you want to control the amount of salt you are adding. Every brand is different and it makes adjusting the recipe a challenge. There is enough sugar in this recipe that you can use salted and it will taste great!
• Oats: I use old-fashioned rolled oats in my crisp toppings. They retain their shape and structure after baking, which gives texture to the topping.

Variations & Substitutions

• Apple Varieties: Mix and match apple varietals for a complicated flavor and varied texture. I like to use tart apple varietals in this easy apple crisp because the topping is sweet. Or you could even make it with pears or peaches, using this pear upside down cake and my peach crisp recipe as inspiration!
• Mix up the flavor: You don’t have to be married to cinnamon only. Try pumpkin spice, apple pie spice, or even speculoos spice mix instead! You will want to use less than the cinnamon measurement in the recipe below, so add a pinch, taste and repeat.
• Caramel apple crisp: You could pour salted caramel sauce on the top OR you could bake in in the filling!
• Reduce the crisp topping: If you want a more “normal” ratio of filling to topping, then just halve the topping recipe as written. You will still have more than enough to cover an 8-inch square dish. If you aren’t sure, you can make it as written, sprinkle on as much topping as you want and then just save the remaining crisp topping in the freezer to make a cardamom pear crisp or individual blueberry raspberry crumbles.
• Make a crumble topping: If you don’t want oats, I suggest you make this streusel recipe instead. It’s what I use for my raspberry rhubarb crisp! You can also add toasted nuts like pecans or walnuts to the topping.

How to Make Apple Crisp

Use these instructions to make the perfect apple crisp every time! Further details and measurements can be found in the recipe card below.

Mix the apple filling:

Step 1: In a medium bowl combine sliced apples, lemon juice, lemon zest, granulated sugar, nutmeg, cinnamon and the pinch of salt. Stir to evenly coat all the apples.

Step 2: Let sit for at least 1 ½ hours, covered in the refrigerator; stirring occasionally.

Make the apple crisp topping:

Step 3: Preheat your oven to 350°F with the rack in the middle.

Step 4: In a medium bowl stir together the sugar, flour and oats. Add the butter cubes and toss to coat them with the flour mixture. Using your hands, work the butter into the flour mixture by grabbing a handful, squeezing and mashing it against your palm with your fingers.

Repeat until your hand is exhausted and the mixture sticks together in chunks but there are only a few remaining lumps of butter. Work as quickly as possible so that the butter doesn’t actually melt.

Assemble & bake the crisp:

Step 5: Give the apples one last stir and pour into an 8 inch square baking dish. Cover with the crisp topping using as much or as little as you wish. There is a lot!

Step 6: Bake in preheated oven for 45-50 minutes or until the top is brown and the filling is bubbling out the sides. If you want your apples very soft, continue to bake an additional 10-15 minutes.

Step 7: Let cool 10 minutes on a wire rack. Serve warm with vanilla bean ice cream or pull together this easy crème anglaise recipe while it cools!

What are the best cooking apples for crisp?

The best cooking apples are those that you prefer. That being said, I always use a variety of apples for the best flavor and texture. Choose apples that retain a bit of texture when baked like Cripps pink, honey crisps, granny smiths, Braeburn, Gala or Fuji. In apple crisp I choose tart varieties over sweet to balance the sweetness of the topping. Stay away from varieties that turn to mush like Red Delicious. Save those for apple butter or apple sauce!

Should you peel apples for apple crisp?

Peeling apples for apple crisp is a personal choice; however, in my professional opinion, it is best to peel the apples before slicing and baking into a crisp or pie. I have learned in restaurants that people far prefer the texture of apple crisp with peeled apples. They bake more evenly and no one likes to have a slice of apple peel left in their mouth.

Frequently Asked Questions

Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed crisps and crumble recipes along with our favorite fall dessert recipes and the 21 best apple dessert recipes!