Classic Apple Crisp Recipe (Video) - Sally's Baking Addiction (2024)

We’re singing all the praises of apple crisp because it’s THE dessert of the season. Featuring warm gooey cinnamon apples and a brown sugar oat topping, this comfort food classic takes half the time and effort that traditional apple pie requires. You just need a handful of basic ingredients to get started including baking apples such as Granny Smith and Honeycrisp.

How many ways can we bake with apples? Hopefully you’ve been enjoying sweet and simple baked applesor even dove headfirst into apple cinnamon bread, apple cake, and caramel apple upside down cake. There’s apple cinnamon babka and so many more apple recipes. But today, let’s get down to the basics. This is pure and simple apple crisp, a timeless dessert highlighting the natural flavor of apples. This apple dessert is an end-of-the-meal treat that delivers BIG flavor for very little work. Let’s be honest—if you can chop apples, you can make apple crisp.

Here’s Why You’ll Love This Apple Crisp Recipe

1. Easier Than Pie: It’s easy to adore apple pie, but there’s no doubt that homemade pie is a labor of love. In this fruit crisp, we’re swapping pie crust for oat streusel topping. Skip all the pie dough chilling and leave your rolling pin in the cabinet.
2. Basic Ingredients: Crisps are pretty unfussy and there’s no strange ingredients required. Most of the ingredients you need are repeated in both layers, too.
3. No Eggs: Many bakers have been asking for egg-free baking recipes like this.
4. Short Cooling Time: As much as we all love homemade apple pie, it requires a long cooling time to properly set up. Sometimes we need a crowd-pleasing dessert that’s a little quicker, but just as seasonal and impressive.
5. And It’s Delicious: What’s better than warm cinnamon apples and chewy-crisp oat topping? This is a cold weather must.

And above all else—if you have little ones, this dessert is convenient and manageable. You don’t have to wait for anything to come to room temperature, chill, or cool down. Kids have a ball spreading the apples into the dish and sprinkling the oat crumble on top. (And in the summer, have the young bakers help make a peach crisp!)

Overview of Apple Crisp Recipe Ingredients

There are 2 components in apple crisp: the apple layer and the oat topping. The topping is the same recipe we use for blueberry crumble pie and bourbon cherry crisp, only slightly increased for a larger 9×13 inch dish.

1. Apples:See below for the best apples to use. You need about 8 medium apples, peeled and chopped into chunks.
2. Brown Sugar: We use brown sugar to sweeten and bring flavor to the entire dish. You need it for both the apple layer and topping.
3. Flour:All-purpose flour thickens the apple filling and is the base of the topping. Do you need a gluten-free version? Here’s my super flavorful gluten-free apple crisp.
4. Vanilla & Salt: I’ve made a lot of apple crisp recipes and nothing compares to the way I make it now (recipe below). Vanilla complements these warm flavors and salt balances out all the sweetness. Trust me, you don’t want to skip either—the dessert tastes flat otherwise.
5. Cinnamon & Nutmeg: Use cinnamon and nutmeg in the apple layer and cinnamon again in the topping.
6. Butter: To prevent it from melting too soon and losing texture, use very cold butter. Take it right from the refrigerator and cut it into cubes. Then use a pastry cutter or fork to mix it into the flour, brown sugar, and cinnamon. Don’t overcomplicate this step, let the mixture be messy, crumbly, and coarse. Less is more. (Music to our ears!)
7. Oats: Some oats get a little crispy, some stay soft and chewy. Use whole oats for the best texture. Stir the oats into the topping mixture *after* you cut in the butter. We do this with strawberry crisp as well—you just don’t want the oats to break down too much.

Peel & Slice Apples into Chunks

You can skip peeling the apples if you’d like, but many prefer peeled apples in desserts. I use and love (affiliate link) this OXO peeler. A lot of apple crisp recipes use apple slices, but I prefer chunks because chunks easily fit onto a spoon or fork. It’s also difficult to get perfectly uniform slices, so some pieces can be much thinner than others—and that means mushy apples. 1-inch chunks that are between 1/4 and 1/2 inch thick are ideal for this apple crisp.

Toss them with the rest of the apple layer ingredients and then top with the oat topping.

Apple Crisp Toppings!

Of course you can serve apple crisp plain, but this warm dessert truly shines with a scoop of vanilla ice cream. It’s just an apple crisp non-negotiable! Add a drizzle of salted caramel for good measure. Or even a dollop of fresh homemade whipped cream. This is the best fall dessert around.

Can I Make Apple Crisp Without Oats?

Yes, absolutely. To make apple crisp without oats, use the topping from apple crumble pie, only slightly increased. Use 3/4 cup (150g) brown sugar, 1 teaspoon ground cinnamon, 1 cup (125g) all-purpose flour, and 1/2 cup (115g) unsalted butter, melted and slightly cooled. Mix the brown sugar, cinnamon, and flour together. Using a fork, stir in the cooled melted butter until the mixture is thick and crumbly. Don’t over-mix—it will become a paste if you over-mix. Use the same oven temperature and bake time as below. I prefer melted butter to keep the crumble topping on the softer side. If you want a crispy crumble topping, use cold butter and cut it into the mixture just as you do in the recipe below.

Or you can turn this into an apple cobbler.Cobblers are usually topped with a biscuit or cake-like topping instead of an oat topping. Use the same apple filling and oven temperature in the recipe below, but use the topping and bake time from my berry cobbler instead.

We’ve even made a scaled-down version to top this caramel apple cheesecake pie. However you choose to make your crisp, it will be a welcome (and easy!) addition to your lineup of Thanksgiving pies—or a “just because” dessert on a cool fall evening. Enjoy!

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