Classic Apple Crisp is a must-make treat during the fall season and/or for the upcoming holiday season!
Thinly sliced cinnamon-spiced apples baked to perfection and topped with a sweet, crunchy oat crumble topping. Super easy to make and a no-fuss way to apple-pie flavors.
Sometimes there is nothing better than a simple classic dessert we all remember from childhood, right? This old-fashioned apple crisp recipe will take you back with the first bite.
Not to mention the amazing smell that engulfs your home while it’s baking!
Why You’ll Love This
It’s easier than apple pie and is always a crowd pleaser!
How to Make Classic Apple Crisp
A mix of sweet and tart apples is the perfect flavor combination for this crisp.
I like to use a mix of Granny Smith apples and Honeycrisp apples. The amount of sugar you choose to use will depend on the sweetness of the apples you use and how sweet you like your apple crisp.
I usually use 1/2 cup to 3/4 cup. If you like a dessert to be really sweet, go with 3/4 cup of brown sugar if you like it a little less sweet, use 1/2 cup.
I went 3/4 cup because I was using Granny Smith apples in addition to the Honeycrisp apples.
Peel, core, and thinly slice the apples. This tool makes the job easy! Place them in a large mixing bowl.
Sprinkle with lemon juice, vanilla, sugar, cinnamon, freshly grated nutmeg, and 2 tablespoons of all-purpose flour. Toss to evenly coat all the apple slices.
Preheat the oven to 375ºF degrees. Butter an 8×8 baking dish and pour the apple mixture into the baking dish.
How to Make Oatmeal Topping
Place the cold butter, oats, flour, cinnamon, and brown sugar in a medium-sized bowl.
Cut the butter into the other ingredients with a pastry cutter or fork until it forms a crumbly mixture.
Spread the crumb topping evenly over the apples and bake for 35 minutes until the apples are tender and the top is golden brown.
You can check this by sliding a knife into the apples, it should slide in easily.
Let cool slightly.
Serve warm homemade apple crisp (just like grandma used to make) with a scoop of vanilla bean ice cream or whipped cream.
In my humble opinion, using dark brown sugar instead of granulated sugar adds a depth of flavor that can’t be beaten.
It brings an extra layer of warm, cozy fall flavors to the best apple crisp you have ever eaten.
This simple classic dessert brings all the flavors of Fall. It is sweet and tart, with hints of cinnamon and nutmeg. Perfectly easy and delicious!
Granny Smith or Honeycrisp or even a mixture of both. You want a good mix of tartness and sweetness for a delicious apple crisp.
A crumble topping does not typically contain oats and/or nuts like a crisp does.
You can freeze the prepared unbaked apple crisp. Wrap tightly and freeze for up to 3 months. You can also freeze baked apple crisp. Let it cool completely, wrap tightly with plastic wrap and aluminum foil, and freeze for up to 3 months.
Thaw in the refrigerator overnight, reheat in a 350 degree F oven for 20-25 minutes until warmed through.
Other Recipes That Feature Apple
Classic Apple Crisp with Oat Topping Recipe
- 4 large apples (peeled, cored, and thinly sliced) (I used 2 large Granny Smith and 2 large Honeycrisp)
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla
- 3/4 cup dark brown sugar (1/2 -3/4 cup depending on the sweetness of your apples)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons all-purpose flour
- 1/2 cup unsalted butter, cold
- 1 cup old-fashioned oats
- 2/3 cup all-purpose flour
- 1/2 cup dark brown sugar
- 1/8 teaspoon salt
- Preheat the oven to 375F degrees. Butter an 8×8 baking dish set aside.
- In a large bowl combine the apple slices, lemon juice, vanilla, dark brown sugar, cinnamon, nutmeg, and 2 tablespoons of flour. Toss to evenly coat all the apples.
- In a medium-size bowl combine the butter, oats, flour, dark brown sugar, and salt. Cut the butter into the other ingredients with a pastry cutter until the mixture is crumbly.
- Spread the crumb topping evenly over the apples.
- Bake for 35 minutes or until the apples are soft and tender.
- Serve warm with vanilla ice cream or whipped cream.