An easy Cinnamon Apple Crisp recipe made with sliced apples and a crispy brown sugar oat topping. The perfect easy dessert for any time of year!
Ever since I made this mixed berry crisp, I have been in love with the combination of warm fruit filling and crispy oat topping. Plus a dessert that pairs perfectly with a huge scoop of ice cream is always a winner in my book.
Today’s apple crisp recipe may be my favorite crisp recipe to date. This crisp is jam-packed with sliced apples, warm spices, and a crispy oat topping. It’s such a simple dessert that you can throw together and enjoy year-round.
In fact, I think the hardest part about making this crisp is peeling and slicing the apples. An added bonus? Your house will smell amazing while this is baking in the oven.
To make this crisp you’ll start with the topping which is just a simple mixture of flour, brown sugar, cinnamon, salt, butter, and oats. I incorporated a little extra cinnamon into the topping as well because apples + cinnamon are a match made in heaven.
The filling is a simple mixture of sliced apples, sugar, flour, cinnamon, and nutmeg. I only used 1/4 cup sugar in the filling because apples are already sweet enough and I wanted to let the flavor of the apples really shine in this crisp. Feel free to add a little bit more sugar to the filling, but I find that 1/4 cup is the perfect amount when paired with the topping.
You can also use any kind of apples you prefer in this crisp, but some good options are Granny Smith, Honeycrisp, Gala, or Fuji apples. I like to use a combination of sweet and tart apples, so I typically use Granny Smith and Honeycrisp in this recipe.
Once you prepare the filling, you’ll sprinkle the topping on top and pop it into the oven. I will warn you that there is quite a bit of topping that goes on top of the apples, but I actually prefer it this way. Because you can’t have a good crisp without a good amount of topping, right?
After the crisp cools for a few minutes you can serve it plain or top it with a huge scoop of ice cream and homemade caramel sauce.
Baking Tips for Cinnamon Apple Crisp
- Be sure to prepare the topping first and refrigerate it while you make the filling.
- Make sure to peel and core your apples before slicing them. You can also use any type of baking apples that you prefer in this recipe, I like to use a mixture of Honeycrisp and Granny Smith apples.
- One medium apple will usually yield about one cup of sliced apples, so I typically use about 5 medium apples for this recipe.
Cinnamon Apple Crisp
For the topping:
- ½ cup (65 grams) all-purpose flour, spooned & leveled
- ¾ cup (150 grams) brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (115 grams) cold unsalted butter, cubed into small pieces
- 1 cup (100 grams) old-fashioned rolled oats
For the filling:
- 5 cups (600 grams) sliced apples
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (15 grams) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Preheat oven to 350°F. Spray a 9-inch pie plate (an 8 or 9-inch square baking dish will work fine too) with nonstick cooking spray and set aside.
To make the topping:
- In a mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture starts to come together and is crumbly. Stir in the oats and transfer to the refrigerator while you make the filling.
To make the filling:
- Add the sliced apples, sugar, flour, cinnamon, and nutmeg to a large mixing bowl and stir until all of the apple slices are well coated. Scoop the apples into the prepared baking dish. Remove the topping from the refrigerator and sprinkle on top of the filling.
- Bake at 350°F for 40-50 minutes or until the topping is lightly golden brown and the juices are bubbling around the edges.
- Remove from the oven and transfer to a wire rack to cool slightly before serving.
Leftover apple crisp may be stored in an airtight container (or covered tightly) in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 30-45 seconds.
If you’re looking for a small batch recipe, try my Apple Crisp For Two!