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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 scoops of vanilla bean ice cream and a drizzle of caramel sauce.
Table of Contents
- Why this is the best apple crisp recipe
- Professional tips for making apple crisp
- Ingredients
- Variations & Substitutions
- How to Make Apple Crisp
- Chef Lindsey’s Recipe Tip
- What are the best cooking apples for crisp?
- Should you peel apples for apple crisp?
- Frequently Asked Questions
- Easy Apple Crisp Recipe
- Before You Go
Why this is the best apple crisp recipe
- Generous topping ratio. There is nothing worse than being the last to get a serving of crisp only to find that you have been robbed of all the topping! That won’t happen in this recipe because there is more than enough to go around!
- Dark brown sugar. The secret to the rich flavor is using 100% dark brown sugar in the topping.
- Tart and sweet balance. I use tart apples, lemon juice and only 2 tablespoons of sugar in the filling. This provides the perfect counterbalance to the sweet brown sugar topping. You must use tart apples or the crisp will be cloyingly sweet. I learned this the hard way in college.
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! 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 honey crisp, 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 honey crisp, 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.
- 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 it a crumble: If you don’t want oats, I suggest you make this streusel recipe instead.
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.
The flavors are better if you let the apples macerate, but just know that I understand if you bake it right away. The crisp will still be delicious.
Make the brown sugar 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!
Press some of the crisp topping down into the apples. This will soften and provide a wonderful soft contrast to the apples and crispy topping.
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.
The key to a thicker filling here is to make sure it bakes long enough! Wait to take the crisp out of the oven until after you can see the filling bubbling.
Step 7: Let cool 10 minutes on a wire rack. Serve warm with French vanilla ice cream or pull together this easy crème anglaise recipe while it cools!
Chef Lindsey’s Recipe Tip
In simple recipes like this one, make every ingredient count. Choose tart, fresh apples; take the time to zest and juice a fresh lemon; and press some of that topping into the filling!
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
Allow leftover apple crisp to cool to room temperature, wrap well in plastic wrap and refrigerate for up to a week. You can also freeze cooled apple crisp for up to two months. Heat in a 350°F oven until warmed through. I do not suggest using convection or the top will burn before the center is warm
People don’t follow rules any more but technically speaking apple crisps have oats in the streusel topping while apple crumbles do not.
The most common reasons your apple crisp is dry and not juicy are that you used old apples, chose the wrong varieties, over-baked the crisp or you did not macerate the apples in the sugar first. Apples slowly lose their moisture over time which is why they shrivel up. Choose firm, bright looking apples that feel heavy for their size. Different varieties of apples will release more or less moisture. Choosing several will help beat the odds. Lastly, no matter the apples you choose, allowing the apples to sit in the sugar will start the process of pulling out the water content. They will continue to release moisture as they bake.
Serve apple crisp with a scoop of vanilla bean ice cream, a spoonful of vanilla bean anglaise or a generous pour of salted caramel sauce. There is no wrong way to eat a crisp! Top with your favorite roasted nuts for extra crunch!
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Easy Apple Crisp
Ingredients
For the Filling:
- 5 cups tart apples peeled, sliced and cut into ¾ inch pieces – I used Granny Smiths & Cripps Pink
- 1 teaspoon cinnamon
- 2 tablespoons granulated sugar
- ½ lemon zested
- 1 tablespoon lemon juice
- ⅛ teaspoon nutmeg freshly ground
- ¼ teaspoon kosher salt
For the Topping:
- 1 cup dark brown sugar packed
- ¾ cup all-purpose flour
- ¾ cup rolled oats not instant
- ½ cup unsalted butter cold, cut into cubes
Instructions
Mix the apple filling:
- 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.
- Let sit for at least 1 ½ hours, covered in the refrigerator; stirring occasionally. Sometimes I get impatient (imagine that!) and I don’t wait that long, but it’s still delicious. The flavors are better if you let the apples macerate, but just know that I understand if you bake it right away.
Make the brown sugar crisp topping:
- Preheat your oven to 350℉ with the rack in the middle.
- 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.
- 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! Press some down into the apples. {Trust me.}
- Bake in preheated 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.
- Let cool 10 minutes on a wire rack. Serve warm with ice cream.
- You can also prepare this dish ahead. Allow it to cool completely, wrap well with plastic wrap and refrigerate for up to one week or freeze for several months. Allow to thaw and then reheat in a 350° F oven.
Notes
Nutrition
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!
After picking apples this week, I made this apple crisp last night for my husbands birthday and it was indeed INCREDIBLE!!! I double the recipe and holy moly, the crisp was indeed crisp and a huge hit. I was able to send some home with my dad and I’m pretty sure I’ll be having some this morning with my tea!!!! I did save a little bit more of topping and going to make my BFF a two serving birthday crisp today! This will definitely be my go to recipe!
Hi Toni! I’m so glad you and your husband enjoyed! It’s a special recipe for me as well, and I’m so happy that more folks will get to share it with you! ????
A recipe like this always inspire me and i truly appreciate the way you made this yummy apple crisp. Everything is so nicely described that really helped.