Apple Crisp

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Fall is in the air, and for some that only means one thing: homemade Apple Crisp. This glorious dessert, made from scratch with a buttery oatmeal streusel topping, is the easiest, most outstanding way to celebrate the season.

Apple crisp on a plate with a scoop of ice cream on top.

A rustic, homey dessert made for digging into with a big spoon, topped with ice cream, and snuggling up to a fire while the leaves fall. Choose your favorite baking apples; the farmers at the market are happy to make any recommendations.

It’s so much easier than any apple pie, but tastes just as delicious. You don’t need to roll out dough, make sure your butter is chilled, or worry about overworking the crust. All you need to do is enjoy it.

Recipe ingredients

Labeled apple crisp ingredients in bowls.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Rolled oats: Flat and flaky, these are otherwise known as “old-fashioned” oats. Do not substitute instant oats or steel cut oats.
  • Cornstarch: A natural thickener to keep the apples from getting too juicy as they cook down.
  • Apples: Tart “pie” apples work best. Some prime candidates for baking: Granny Smith, Golden Delicious, Braeburn, Honeycrisp, Jonagold, McIntosh, and Cortland. See my tutorial on how to cut apples if you are looking for tips.

Step-by-step instructions

  1. To make the oatmeal streusel topping, in a medium bowl, stir together oats, flour, brown sugar, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Set aside.
Streusel topping in a bowl.
  1. Adjust an oven rack to the middle position and preheat to 350 degrees. Coat a 2-quart oval or 9-inch x 9-inch square baking dish lightly with nonstick spray or rub with butter. In a large bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, and salt. Add apple slices and toss to coat. Pour intro prepared baking dish.
Apple crisp in a baking dish (no streusel).
  1. Sprinkle with oatmeal streusel topping. Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes.
Apple crisp in a baking dish.
  1. Serve with vanilla ice cream if desired.
Apple crisp on a plate with a scoop of ice cream on top.

Recipe tips and variations

  • Yield: This recipe makes at least 8 generous servings of Apple Crisp.
  • Storage: Cover the Apple Crisp with foil or plastic wrap and store at room temperature for 1 to 2 days or store covered in the refrigerator for up to 4 days.
  • Make ahead: If you need to get ahead of schedule, you can bake the apples and the streusel topping separately. In a 350 degree oven, bake the apples in the pan and the topping spread out on a baking sheet for 50 to 60 minutes.. Store them separately (the apples covered in the refrigerator, the streusel in an airtight container at room temperature). When it’s showtime, add the topping to the apples and reheat the Apple Crisp in a 350-degree oven for 15 to 20 minutes, until heated through.
  • Freezer: You can make the oatmeal topping and refrigerate it for up t o2 weeks or freeze it for up to 3 months. When apple crisp calls, just apply it to the sugared, spiced apples (no need to thaw) and bake.
  • Finish the bushel: Have extra apples on hand? Make a batch of homemade Apple Pie Filling or Apple Butter, a warm Apple Strudel, or a batch of Caramel Apple Dip with fresh apple slices. See more apple recipe ideas in The Best Apple Recipes for Your Orchard Haul.

Recipe FAQs

How do I keep apple slices from browning?

Fill a bowl with cold water and add the juice of half a lemon. As you slice up the apples, drop them into the lemon water. The acid keeps them from turning brown.

What is the difference between a crisp and a crumble?

Technically, an apple crisp without oats is considered a crumble. But it really doesn’t matter what you call it as long as you try it. Both crisps and crumbles are easy, delicious desserts that go great with a scoop of vanilla ice cream.

How do I make a gluten-free Apple Crisp?

Oats are naturally gluten free, so just make sure yours are processed in a facility that maintains GF standards. Substitute your favorite GF flour blend for the all-purpose flour.

What do I do if my Apple Crisp is getting too brown?

All ovens are a little different. If the crisp starts to brown too soon, cover it loosely with a layer of aluminum foil and continue baking.

More fruit desserts to try

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Apple crisp on a plate with a scoop of ice cream on top.

Apple Crisp

Fall is in the air, and for some that only means one thing: homemade Apple Crisp. This glorious dessert, made from scratch with a buttery oatmeal streusel topping, is the easiest, most outstanding way to celebrate the season.
Author: Meggan Hill
5 from 7 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 8 servings
Course Dessert
Cuisine American
Calories 471

Ingredients 

For the oatmeal streusel topping:

  • 1 1/2 cups old-fashioned rolled oats (see note 1)
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup butter melted and cooled (1 ½ sticks)

For the apple crisp:

  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch (see note 2)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 8 medium tart apples such as Granny Smith, peeled, halved, cored, and sliced 1/4-inch thick (about 8 cups or 2 pounds, see note 3)
  • Vanilla ice cream for serving, optional

Instructions 

To make the oatmeal streusel topping:

  • In a medium bowl, stir together oats, flour, brown sugar, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Set aside.

To make the apple crisp:

  • Adjust an oven rack to the middle position and preheat to 350 degrees. Coat a 2-quart oval or 9-inch x 9-inch square baking dish lightly with nonstick spray or rub with butter.
  • In a large bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, and salt. Add apple slices and toss to coat. Pour intro prepared baking dish and sprinkle with oatmeal topping.
  • Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes. Serve with vanilla ice cream if desired.

Notes

  1. Rolled oats: Flat and flaky, these are otherwise known as “old-fashioned” oats. Do not substitute instant oats or steel cut oats.
  2. Cornstarch: A natural thickener to keep the apples from getting too juicy as they cook down.
  3. Apples: Tart “pie” apples work best. Some prime candidates for baking: Granny Smith, Golden Delicious, Braeburn, Honeycrisp, Jonagold, McIntosh, and Cortland. See my tutorial on how to cut apples if you are looking for tips.
  4. Yield: This recipe makes at least 8 generous servings of Apple Crisp.
  5. Storage: Cover the Apple Crisp with foil or plastic wrap and store at room temperature for 1 to 2 days or store covered in the refrigerator for up to 4 days.
  6. Make ahead: If you need to get ahead of schedule, you can bake the apples and the streusel topping separately. In a 350 degree oven, bake the apples in the pan and the topping spread out on a baking sheet for 50 to 60 minutes.. Store them separately (the apples covered in the refrigerator, the streusel in an airtight container at room temperature). When it’s showtime, add the topping to the apples and reheat the Apple Crisp in a 350-degree oven for 15 to 20 minutes, until heated through.
  7. Freezer: You can make the oatmeal topping and refrigerate it for up t o2 weeks or freeze it for up to 3 months. When apple crisp calls, just apply it to the sugared, spiced apples (no need to thaw) and bake.

Nutrition

Calories: 471kcalCarbohydrates: 76gProtein: 4gFat: 19gSaturated Fat: 4gSodium: 317mgPotassium: 294mgFiber: 6gSugar: 45gVitamin A: 860IUVitamin C: 8mgCalcium: 39mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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