Calling for only 7 different ingredients, this easy apple crisp is perfect for any occasion. Juicy fresh apples combine with oats, sugar, cinnamon, and more, to make this winning dessert. Served warm from the oven with ice cream melting gently on top, this is going to send your taste buds into orbit!
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Nobody in the history of the world has ever turned down a bowl of apple crisp, or at least no one I’ve ever met! You won’t believe how easy this is to prepare either. If you can peel apples and stir ingredients together you can rustle up the perfect apple crisp.
Combining softness with crunch and warmth with the chill of ice cream or whipped cream, this is an exquisite dessert of contrasts. It’s both the warm, comforting treat from your childhood and something sensational and impressive to win the hearts of even the pickiest dinner guests at your table.
You could also try the old-fashioned style, or how about this apple pie or these baked apple dumplings if you just can't get enough of delicious fruity desserts this fall season!
Main Ingredients
Alongside delicious, crisp apples you are going to need a few staples along with the cinnamon for a kiss of warm spice in every bite. These are the ingredients you need:
- Apples: Can’t make apple crisp without apples! I like to use a crisp variety like Jonagold, Honeycrisp, or Granny Smith. You can also use more than one variety to add more contrasts to the dish.
- Quick oats: For the topping. Quick oats blend with flour and sugar to make a crispy topping. Steel-cut oats will yield a chewier result. You can use whichever you prefer or even combine more than one kind.
- Cinnamon: For warm, earthy appeal. A pinch of cinnamon has a wonderful affinity with apples and can compliment pretty much any apple-based dessert recipe. Throw in a pinch of nutmeg too if you like, or even allspice. Anything goes!
- Sugar: To add sweetness. I usually use white sugar in the apple mixture and brown sugar in the topping, but you can mix and match or stick with one if you want.
- Flour: For the topping. All-purpose flour is fine for this recipe or you can sub a gluten-free variety (and gluten-free oats) if you need to. Throw in some nuts too if you want (for added crispness!)
Instructions Overview
Core, peel, and chop the apples then toss them with some sugar. Arrange them in a cake pan. Next, you can beat the butter and flour together and then add in the sugar, oats, salt, and cinnamon. When the mixture is nice and crumbly, simply spoon it over the apples.
Now bake the easy apple crisp for about 45 minutes, then let it cool down a little, before serving with ice cream on top.
Common Questions
I like to use firm, tart apples such as Braeburn or Granny Smith. They hold their shape in apple crisp recipes. Another idea would be Golden Delicious or perhaps you’d like to use two or even three varieties in your apple crisp for extra depth of flavor.
I haven’t experimented with every kind of apple and I usually stick with tried and true Granny Smiths. However, I’m sure Fuji apples would be great in this recipe since they’re firm and juicy and will hold their shape when cooked.
There are two ways to do this. The first method entails cooking the fruit before assembling and baking the dessert since a lot of liquid comes out that way.
Another method, which I used in this recipe, is to toss the apple pieces in sugar and/or flour before assembling the dessert. Then when liquid comes out of the fruit it’s absorbed by the sugar and flour, turning into a thick sauce.
The topping should be golden all over and the fruit filling should be bubbling away underneath. The shallower the dish you are using the faster the dessert tends to cook, so check it a few minutes early and you might find it’s already done.
I love it with vanilla ice cream although butter pecan ice cream would be amazing. Whipped cream would also be a nice accompaniment. What about drizzling some caramel or even fudge sauce on top to make it extra-special?
Keep this dessert in the refrigerator. Put plastic wrap loosely over the top and it should keep for 5 days or so. Well, it won’t stick around for that long in this house, but you know what I mean!
Yes. This recipe freezes well. I like to freeze it in individual portions so I don’t have to thaw more than I need.
It keeps for several days in the refrigerator but it starts to soften after a day or so. For the best results, serve it warm from the oven.
It’s your choice whether you prefer sliced apples or chopped ones. I like to slice mine about ¼-inch thick. Whichever you choose, ensure the apples are cut evenly so they cook evenly.
Chopnotch Tips
- Make sure you spread the apple mixture evenly on the bottom of the pan, not too thick, not too lumpy. The apples will cook consistently and will caramelize beautifully.
- Cool the crisp before serving, but don’t let it harden. A few minutes at room temperature will be just enough.
- Soften the butter at room temperature before mixing and make sure you sift your flour to avoid lumps.
- Feel free to add a cup of chopped pecans or walnuts to the topping. They add such a wonderful crunch!
- Stir the oats into the dessert after adding the butter. You don’t want them to break up too much.
- I usually prepare the topping before slicing the apples (so they don’t turn brown in the meantime).
- Use Granny Smith, Jonathan, Pacific Rose, or Braeburn for a tart apple flavor or Honeycrisp, Jazz, Fuji, or Pink Lady for a sweeter result.
- For a classic combination, serve with vanilla ice cream. Or get creative with pumpkin ice cream, dulce de leche, rocky road, or butter pecan caramel ice cream which will take it to the next level.
There’s a reason easy apple crisp has stood the test of time. This is an unfussy recipe that is easy to prepare. Don’t be tempted to tweak perfection by adding too many optional add-ins (although I do love to add some nuts!)
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Recipe
How to Make
Easy Apple Crisp
Ingredients
- 10 apples
- ½ cup granulated sugar
- 1 cup all-purpose flour
- 1 ¼ cups quick oats
- 1 cup unsalted butter
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Preheat the oven to 375°F. Mix apples and sugar in a bowl and spread on the bottom of a cake pan.
- Add flour to the butter and use a mixer to combine. Add oats, sugar, cinnamon, and salt. Blend until the mixture is crumbly.
- Spread the mixture over apples. Bake for 45 minutes.
- Cool before serving, serve with your favorite ice cream on top.
Notes
- Make sure you spread the apple mixture evenly on the bottom of the pan, not too thick, not too lumpy. The apples will cook consistently and will caramelize beautifully.
- Cool the crisp before serving, but don’t let it harden. A few minutes at room temperature will be just enough.
- Soften the butter at room temperature before mixing and make sure you sift your flour to avoid lumps.
- Feel free to add a cup of chopped pecans or walnuts to the topping. They add such a wonderful crunch!
- Stir the oats into the dessert after adding the butter. You don’t want them to break up too much.
- I usually prepare the topping before slicing the apples (so they don’t turn brown in the meantime).
- Use Granny Smith, Jonathan, Pacific Rose, or Braeburn for a tart apple flavor or Honeycrisp, Jazz, Fuji, or Pink Lady for a sweeter result.
- For a classic combination, serve with vanilla ice cream. Or get creative with pumpkin ice cream, dulce de leche, rocky road, or butter pecan caramel ice cream which will take it to the next level.
