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An individual serving of apple crisp in a small bowl topped with a scoop of ice cream.
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5 from 12 votes

Apple Crisp Recipe

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!
Course Dessert
Cuisine American
Keyword apple crisp recipe, fall recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Author Danielle

Ingredients

For the topping:

  • ½ cup (65 grams) all-purpose flour, spooned & leveled
  • ¾ cup (150 grams) light brown sugar packed
  • 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

Instructions

  • Preheat the oven to 350°F (177°C). Spray a 9-inch pie plate (or an 8 or 9-inch square baking dish) 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 (177°C) for 40 to 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.

Notes

Leftover apple crisp may be covered tightly and stored in the refrigerator for up to 3 days.
To rewarm individual servings: Microwave in 20 to 30 seconds increments until warmed through.
To rewarm the full crisp: Preheat the oven to 300°F (150°C). Place the crisp in the oven for 15 to 20 minutes or until warmed through. If needed, cover with foil to prevent the topping from browning too much.
Oats: I prefer to use old-fashioned rolled oats, but quick oats are fine too.
Apples: I used a mix of Granny Smith and Honeycrisp apples in this recipe. Some other great options that you may use are Braeburn, Fuji, or Pink Lady apples.