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This Old-fashioned Apple Crisp recipe is layered with flavors similar to apple pie, with sliced apples layered in brown sugar, cinnamon, and nutmeg. It will warm your soul when you serve it with a scoop of vanilla ice cream.
One of the best things about fall is apple season. There are many delicious ways to enjoy apples, from savory dishes like veal chops with sautéed apples to sweet treats like this easy apple crisp recipe. This dessert is simple to make, and it tastes incredible!
The combination of cinnamon, nutmeg, and ground ginger gives it a wonderfully warm flavor, and the topping is crunchy, buttery, and satisfying.
If you’re like me, you may not have grown up eating apple crisp during the fall, but on one blessed day, you happen to try it, and you never looked back.
The thing I love about apple crisp is they have the same flavor profile as an apple pie but don’t require all the steps and techniques needed to pull off a classic apple pie recipe.
This is why this dessert has quickly become a fall favorite in our house.
Whether you’re serving it up for a family gathering or enjoying it as an after-dinner treat, this easy apple crisp recipe is sure to please. So let’s get started!
What is Apple Crisp?
Apple crisp is a dessert popular in the United States and Canada, made from a mixture of apples, oatmeal, brown sugar, and melted butter, baked until crispy. It’s also synonymous with apple crumble. The first crisp recipe was printed in Britain in a cookbook in 1924; then, it became wildly popular in the United States after WW II.
There are many variations of apple crisp, but the basic ingredients are always the same: apple filling and streusel topping (the crisp). No matter what ingredients you use, the key to a perfect apple crisp is getting the topping golden brown and crispy while keeping the apples soft and tender. That’s why this recipe will show you how to do precisely that so that you can create a perfect crisp topping every time.
Key Ingredients
Before you embark on your easy apple crisp baking journey, look at this list of ingredients to ensure you have everything you need.
Fresh Apple
Several people love using tart apples (Granny Smiths, Macintosh, or Jonagold apples), but I took a different approach and used Fiji apples. Fiji apples are creamy, firm, and great for baking.
Sugar
I use Imperial Sugar light brown sugar, dark brown sugar, and granulated sugar in this recipe. Each serves a different flavor profile purpose in the filling and crisp topping.
Oats
Only use old-fashioned oats for your crisp recipe if you want the best apple crisp ever! Instant oats are perfect for a quick breakfast but don’t hold up well to baking.
Butter
You need unsalted melted butter for your baking dish and room-temperature butter for your crisp.
Warm Spices
It’s not a proper fall apple dessert if there’s no cinnamon and nutmeg, but the spice that provides something extra is the ground ginger.
Flour
Your crisp will not bind together if you do not have flour.
How to Make Apple Crisp recipe
I want this to be the best apple crisp recipe you ever made, so I ensured it was fun, tasted good, and was easy.
Step 1: Preheat oven to 375°F. In a large bowl, mix apple slices, light brown sugar, cornstarch, salt, cinnamon, nutmeg, ginger, lemon juice, and vanilla. Make sure the apples are fully and evenly coated. It may be tempting not to snack on a few pieces. Pour apple mixture into a buttered 8 x 12 casserole.
Step 2: We’re not letting dirty up a lot of dishes for this recipe, so in the same bowl, add dark brown sugar, sugar, flour, old-fashioned oats, cinnamon, salt, butter, half and half, and vanilla extract, mix until combined; the mixture is dry.
Step 3: Drop and spread evenly over the apples, and bake for 40-45 minutes until it is golden brown. Cool for 10 minutes, and serve warm with whipped cream, caramel sauce, or vanilla ice cream.
Pro Recipe Tips & Tricks
After making this outstanding apple crisp recipe, here are a few notes.
- Feel free to use honey crisp apples, granny smith apples, or a blend of both.
- If you’re gluten-free, you can substitute gluten-free flour for all-purpose flour.
- I added a little cornstarch, so the filling was not runny.
- You can mix up your apple crisp ingredients with a pastry cutter or potato masher.
- You will notice that I do not call for you to use peeled apples. That’s because it’s unnecessary.
- If you do not have an apple core tool, just cut around the core to get your slices.
- You can use chopped apples as a swap for sliced apples. It’s an extra step but makes for a lovely presentation and an excellent bite.
- Try using fresh grated cinnamon and nutmeg instead of ground cinnamon and nutmeg.
- You can use any milk or non-dairy milk you have at home instead of half and half.
- Feel free only to use one type of brown sugar in your recipe. I used two because the light brown complemented the apples and the dark brown created a deep maple flavor in the crisp.
FAQs
Here are the answers to some of the most asked questions about making
The difference between apple crisp and apple crumble is that a crumble doesn’t have oats. Other than that, there’s not much difference between the two desserts. They’re both usually made with the same ingredients, prepared similarly, and have a similar texture.
The best way to make your apple crisp topping crispy is to spread the topping evenly and not too thick. Another way to ensure a crispy topping is to make sure your oven is calibrated correctly (correct temperature). An uncalibrated oven can ruin your desserts.
No, I wouldn’t recommend it because old-fashioned oats are perfect for baking, while quick oats are perfect for cooking.
Lemon juice is added to the recipe to keep the apples from oxidating while they cook. The citrus brightens up the flavors of the entire dish.
This is personal, depending on your choice of a sweet apple or tart apple. For example, Granny Smith apples or Macintosh apples are tart and pair well with sweeter apples like Honeycrisp, Fiji, Pink Lady or Golden Delicious.
Apple crisp is best 3 days after baking. Keep covered in the fridge for 7 days. I don’t recommend freezing it because the crisp texture becomes weird when thawed, and I’m not a fan.
Reheat in a 350°F degree oven for 10-12 minutes until hot.
More Apple Recipes
If you love apples, these recipes are perfect for warming your belly.
Latest Recipe Video:
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Preheat oven to 375°F before pulling the ingredients out.
Step 2: Core and slice your apples after you measure everything out.
Step 3: Make sure your oven is heating to the right temperature.
Step 4: Start following the recipe and get ready for the best old-fashioned apple crisp you’ve ever enjoyed.
Apple crisp is one of those perfect fall desserts. It’s easy to make, tastes delicious, and satisfies your sweet tooth. Once you’ve tried it, leave a comment and a star rating. I can’t wait to hear what you think!
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Easy Apple Crisp
Ingredients
Apple Filling:
- 5 large Fiji apples cored, sliced ¼ inch thick
- 6 tablespoons Imperial Sugar light brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 6 tablespoons lemon juice
- 2 teaspoons vanilla extract
Crisp:
- 1 cup Imperial Sugar dark brown sugar
- 1 cup Imperial Sugar granulated sugar
- 1 cup unbleached all-purpose flour
- 1 cup old-fashion oats
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 stick unsalted butter room temperature
- 2 tablespoons half and half
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375°F. In a large bowl mix apples, brown sugar, cornstarch, salt, cinnamon, nutmeg, ginger, lemon juice, and vanilla make sure apples are fully coated. Transfer to a buttered 8 x 12 casserole.
- In the same bowl add dark brown sugar, sugar, flour, oats, cinnamon, salt, butter, half and half and vanilla, mix together until a paste forms. Drop and spread evenly over apples. Bake for 40-45 minutes until crumble is golden brown. Cool for 10 minutes before serving with whipped cream, caramel sauce or ice cream.
Notes
- Feel free to use honey crisp apples, granny smith apples, or a blend of both.
- If you’re gluten-free, you can substitute gluten-free flour for all-purpose flour.
- I added a little cornstarch so the filling was not runny.
- You can mix up your apple crisp ingredients with a pastry cutter or potato masher.
- You will notice that I do not call for you to use peeled apples. That’s because it’s unnecessary.
- If you do not have an apple corer tool, just cut around the core to get your slices. You can use chopped apples as a swap for sliced apples. It’s an extra step but makes for a lovely presentation and an excellent bite.
- Try using fresh grated cinnamon and nutmeg instead of ground cinnamon and nutmeg.
- You can use any milk or non-dairy milk you have at home instead of the half and half.
- Feel free only to use one type of brown sugar in your recipe. I used two because the light brown complemented the apples and the dark brown created a deep maple flavor in the crisp.
