Apple crisp is maybe my favorite fall dessert, both to make and to eat. Easier than pie (plus, let’s face it, a crumbly oatmeal/brown sugar/cinnamon topping is better than pie crust. At least it is for me.) Feeds a crowd. Leftovers hold up like Helen Mirren in an evening gown. And I’m pretty sure there’s nothing better than cold vanilla ice cream slowly melting into warm spiced apples and crumbly, buttery topping. In fact, when I made this for my kids, it was their first apple crisp experience and they went from excitement (“What is that smell in the oven?!”) to trepidation (“What is this stuff in my bowl?!”) to “This is the best thing I’ve ever eaten!” I guarantee you’ll also be thinking this is the best thing you’ve ever eaten!
Ingredients and Equipment Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Filling
- Apples – Tart apples, like Granny Smith, peeled and sliced.
- Granulated sugar
- Brown sugar
- All-purpose flour
- Pumpkin pie spice – If you don’t have any pumpkin pie spice, you can make your own by mixing together 2 tablespoons ground cinnamon, 1 1/2 teaspoons ground nutmeg, 1 1/2 teaspoons ground ginger, 3/4 teaspoons ground cloves. Combine and store in an airtight container and use as needed.
Topping
- Rolled oats
- All-purpose flour
- Brown sugar
- Baking powder
- Baking soda
- Pumpkin pie spice
- Chopped pecans – Optional. Walnuts would be great as well.
- Butter – Always use real butter if you can!
Equipment
- Apple peeler corer – If you make any apple-y desserts ever where the apples have to be peeled and sliced, you need an apple peeler corer. Even if it sits in your cupboard 364 days out of the year, for the love of apple pie, you need one.
How to Make Classic Apple Crisp
- Grease a 9×13 inch baking dish. Place the sliced apples in the pan. Mix together some granulated sugar, brown sugar, all-purpose flour, and pumpkin pie spice, and sprinkle it over the apples, tossing to coat.
- To make the topping, you’ll need some rolled oats, all-purpose flour, brown sugar, butter, baking soda, baking powder, and more pumpkin pie spice. Also, if you’re pecan-inclined, throw those in, too. I am generally not a lover of nuts in my desserts, but I don’t mind them here. Toss together all the topping ingredients except for the butter until well-mixed. Drizzle the butter over the mixture and stir to combine. Evenly distribute the topping over the apple mixture.
- Bake until bubble and golden brown. Serve warm with a scoop of vanilla ice cream or freshly whipped cream.
Storing and Other Tips
- Apple crisp is best served warm out of the oven. Store leftovers in an airtight container in the refrigerator and enjoy within 3-5 days for best results.
- This same method works for nearly any fruit you’d like to use.
Frequently Asked Questions
Yep! Assemble the filling and topping separately, cover tightly, and store in the refrigerator. When ready to bake, sprinkle the topping over the filling and bake as directed.
You can reheat individual servings in the microwave for 30-60 seconds. For larger portions, cover loosely with foil and warm at 350°F until heated through, about 10-20 minutes.
Yes. This recipe should work quite well with a good 1:1 gluten-free flour blend!
Classic Apple Crisp
Ingredients
FILLING
- 10 cups peeled sliced Granny Smith apples (about 5 medium apples)
- ¼ cup white sugar
- 6 tablespoons packed brown sugar (¼ cup, plus 2 tablespoons)
- 2 tablespoons all-purpose flour
- 1 heaping teaspoon pumpkin pie spice
TOPPING
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- 1 cup chopped pecans optional
- ½ cup salted butter melted
Instructions
- Preheat oven to 350℉. Grease a 9×13" pan.
- To make the filling, place the sliced apples in the prepared 9×13" pan. Mix together the remaining filling ingredients: sugar, brown sugar, flour, and pumpkin pie spice. Sprinkle over the apples, then toss to evenly coat the apples. Set aside.
- To make the topping, toss together oats, flour, sugar, baking powder, baking soda, pumpkin pie spice, and pecans, if using (that's everything except for the butter) until well-mixed. Drizzle the butter over the mixture and stir to combine. Evenly distribute the topping over the apple mixture.
- Place the pan in the preheated oven and bake for 45 minutes. When done baking, serve with a scoop of vanilla ice cream or freshly whipped cream.
Notes
- Store leftovers in an airtight container in the refrigerator and enjoy within 3-5 days for best results.
If you don’t have any pumpkin pie spice, you can make your own by mixing together
- 2 tablespoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoons ground cloves
- Combine and store in an airtight container and use as needed.
Questions & Reviews
I tried an apple crisp recipe I didn’t like about five years ago and was working up the courage to try again. Made this last night for fhe and it was awesome!!!! It takes a lot to get me to make a non chocolate dessert, but this was worth not having chocolate 🙂 thanks!!!
YES. You have made my day!
Is it ok to use instant oats for this recipe? Thanks!
Absolutely! 🙂
Instead of pumpkin spice can I use just cinnamon?
Yep, absolutely!
Growing up on an apple orchard, this was one of our family favorites. Now that I’m married and not living on the orchard, it is very hard to justify purchasing apples to make such a delicious dessert. I may actually have to go to the neighbors to see if I can “borrow” a few apples. (I live in a farming community.)
Looks like a great recipe ! I used to make a good one from Food magazine and lost it so I think this might be my new one. Thanks !! I love the addition of pecans.
When I make crisp, I double the topping and then put half of it in a bag in the freezer. So the next time, I just need to get whatever fruit ready, dump on the topping, and bake. For the same amount of mess, time, and work, I end up with a second easy peasy crisp later ! (lazy, I know. lol)
I would love to take this to carry in but keep it warm while on the buffet table. Do you think cooking it in a slow cooker on low for 5-6 hours and then putting the temperature on “warm” is feasible?
I’ve wondered about this myself…if you try it, let me know and I think next time I apple crisp (yes, it’s a verb now, haha!), I’ll give it a shot!
Also, Crockpot makes a casserole cooker that would be perfect for this…you’ve got the wheels in my head spinning.
If your slow cooker has a removable crock (are there any that don’t?) you could always cook it in the crock in the oven and then just put it in the heater part to keep it warm at the potluck.
Look at you, genius pants. 🙂
I love apple crisp too and this one looks delicious! I can’t wait to try it.
Ha ha! Hee hee hee! “If I finish all my dessert, then I’ve earned some candy.” Oh, your child has a beautiful mind. But in this instance, I’m with you. I’ll take more of the apple crisp.
Kate, you have the best fonts! What is the one on that picture called?
This is one of my favorites lately! It’s KG Chelsea Market Script. 🙂
http://www.1001freefonts.com/kg_chelsea_market_script.font
Apple crisp will always be one of my very favorite desserts to eat! Its so warm and delicious! I love it! We’ll definitely be trying this soon!
Paige