With a delicious oatmeal streusel topping, this homemade classic apple crisp recipe is a family favorite dessert. And it is surprisingly simple to make!
Easy apple crisp recipe
This is one of those basic desserts that everyone should try.
It was originally my grandmother’s recipe, and we have been making the traditional apple crisp for holidays and weekend desserts since as long as I can remember.
The recipe is sure to receive glowing reviews from guests, every time you serve it!
Also try these Easy Cinnamon Rolls
Apple crumble or crisp
Fruit crisps and crumbles both include a layer of fruit on the bottom topped with a crumbly streusel made from flour, sugar, and butter.
In the past, crisps would contain oats while fruit crumbles would not. However, in modern times the two words can pretty much be used interchangeably.
In contrast, an apple cobbler has a thicker batter resembling drop biscuits, dumplings, scones, or pie crust. Apple cobblers contain no oats.
Leftover oats? Make Banana Oatmeal Cookies
Above – watch the video of how to make apple crisp
Apple oatmeal crisp ingredients
To make the recipe, you will need six cups of chopped or sliced apples, ground cinnamon, rolled oats or quick oats, flour, butter or oil, and sugar, unrefined if desired.
What type of apples work best?
Tart and crisp varieties of apple are generally best for baking.
Good options include Granny Smith, Honeycrisp, Golden Delicious, Jonagold, Braeburn, Pink Lady, or Fuji apples.
Unlike Red Delicious apples, all of these apple varieties will stay firm instead of becoming mushy when baked.
Optional apple crumble ingredients
Feel free to add a half cup of chopped walnuts, raisins or dried cranberries, almonds, pecans, or shredded coconut before baking.
Adding a teaspoon of orange or lemon zest is also lovely.
For more flavors, make Peach Crisp or Blueberry Crisp
Vegan apple crisp
Use either the oil option or one of the many vegan butter spreads available in health food stores and regular grocery stores in the US.
Whole Foods, Target, Walmart, and Trader Joe’s should all carry at least one or two vegan butter spreads, such as Melt, Earth Balance, Miyoko’s Creamery, I Can’t Believe It’s Not Butter, Country Crock, or low fat Smart Balance Light.
While shortening isn’t as healthy, it will work if this is all you have on hand, and Crisco and Spectrum are both vegan.
Top vegan fruit crisps with Vegan Ice Cream or Coconut Whipped Cream
Gluten free fruit crisp
Oat flour, almond flour, or gluten free all purpose can be used instead of wheat flour.
I haven’t tried sorghum or rice flour yet. If you experiment before we do, be sure to report back with your results.
Certified gluten free oats can be used in this healthy apple crisp for those with Celiac disease or if you’re unsure and want to be on the safe side.
We have not tried but think quinoa flakes should also work.
A low carb and grain free keto fruit crisp is also included in the recipe below.
Recipe serving suggestions
How to make the best apple crisp
Start by chopping or slicing the apples. Peeling them or leaving the apple peels on is entirely your choice.
Preheat the oven to 375 degrees Fahrenheit. Toss the apple slices with the sweetener of choice and half teaspoon cinnamon in a large bowl until evenly coated.
Spread the cinnamon apples into the bottom of an eight inch square pan. Or double the recipe to fit a nine by thirteen inch pan and feed a larger crowd.
Set this pan aside while you combine the flour, oats, sugar, and remaining cinnamon in a separate mixing bowl.
Stir in the oil, or cut in the butter with a fork, pastry cutter, or whisk, continuing to break up large pieces of topping until small crumbles form. Or an even easier method is to combine everything in a food processor until small crumbs form.
Sprinkle this crispy topping over the cinnamon apple bottom. Place the baking dish on the center rack of the oven.
Bake the apple dessert for fifty minutes or until browned and bubbly, with a crispy golden top.
Portion the recipe into individual bowls and serve hot. Or let the pan cool, then loosely cover and refrigerate overnight. This apple recipe may be served hot or cold.
Storage tips
The oat topping on homemade apple crisp recipes will have the best crispy texture the day they are made.
To prevent the dessert from getting soggy, store leftovers in the refrigerator. For the first night, loosely cover the pan so excess moisture can escape.
After a day, it is best to refrigerate leftovers in an airtight covered container.
You can also freeze this baked good. Thaw before serving, and reheat in the microwave or a warm oven if you prefer hot apple crisp instead of cold.
Apple Crisp
Ingredients
- 3 large apples, sliced or chopped (about 6 cups)
- 1 1/2 tbsp sweetener of choice
- 1/2 tsp cinnamon
- 1/3 cup flour, such as white, spelt, or oat (or here's a low carb fruit crumble)
- 1 1/4 cup rolled or quick oats
- 1/4 cup sugar, unrefined if desired
- 1 1/2 tsp additional cinnamon
- 8 tbsp butter or oil
Instructions
- Preheat oven to 375 F. Toss the first three ingredients in a bowl. Spread into an 8×8 pan. (Or double the recipe for a 9×13.) In a separate bowl, combine all remaining ingredients except butter, then cut butter in with a fork or pastry cutter until small crumbles form. (If using oil, just stir it in.) Portion crumbles evenly over the apples in the pan. Bake 50 minutes, until browned and bubbly. Store leftovers covered in the fridge, or freeze. Serve hot or cold. If you try the recipe, please feel free to rate it below! View Nutrition Facts
Notes
Have you made this recipe?
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More Healthy Apple Recipes
Overnight Oats – including an apple cinnamon version
Elena says
Looks great, can’t wait to try it? Question: Can you use erythritol instead of sugar?
CCK Media Team says
We haven’t tried here, but often erythritol can be subbed in an equal amount for sugar so we would *think* so. If you experiment, be sure to report back!
su says
Be extremely careful with artificial sweeteners deemed healthy, they are using chemical or high heat extraction, which changes the composition of the product. Remember that phude corporations are beholden to investor profits, not your wellbeing, and have the oversight committees in bed with them financially speaking. Look up Ocean Robbins org. Also have you all heard about Apeel? Considered as GRAS, given no safety testing at all and now being used and marketed with no need to label it on your fruits and veggies, even organic. Know your farmers, ask if they are using Apeel and avoid. All the products containing things you have never heard of are suspect. Guard your organ biomes!
Emily says
The recipe this was adapted called for 1/4 cup oats, not 1 1/4 cup. Which is correct? And is there nutrition information available for this recipe?
CCK Media Team says
Nutrition is, for all of Katie’s recipes :). They are linked under the recipe instructions. She just decided to make the apple one have more of a crumble so there are more oats.
Laruen says
There is a link on other recipes, but there is no “Nutritional Information” link on this recipe.
Catherine I. Kirby says
I used 1 1/4 cup quick oats both times I did it. I don’t care about specific nutrition information, but since she offers it, well, that would be for the recipe that SHE gave us, not the blueberry one.
Maria says
I feel like such a dope but what do you mean by “sweetener of choice”?
CCK Media Team says
Hi! It means use your favorite sweetener, so anything from pure maple syrup, to agave, to sugar or coconut sugar, or erythritol for sugar free, etc. 🙂
Catherine I. Kirby says
I have made this recipe twice. I love it. My kids do not. They like things super sweet, but it does the trick for my husband and I. Both the kids were willing to eat it. They just never requested it a second time. I used apple crisp apples and 6 Tbsp olive oil instead of 8 Tbsp butter. The apples do have some firmness this second time, but mostly only the apples which I did not slice thinly. The second time, I used some apples with the peals on, and about a half inch wide. I also only cooked for 45 minutes the second time. My oven does run hot. All the apples, even the soft ones I cut super thin, still taste delicious, and this recipe definitely leaves the apples as the star and central taste. Neither time did I use any kind of non-stick item in my 8 by 8 pyrex dish. It doesn’t need it. Thanks for another great one, Katie.
Matei Stefan says
Hi there, I love your tips, I hope these are gonna make me feel better with me because now I am struggling with weight.
Gena says
This apple crisp was perfect for Friendsgiving brunch last weekend and will make another appearance at Thanksgiving dessert. Great recipe!
Dana says
This is really yummy and easy to make but I think it’s better with more apples! I’ve made it a few times and the first time I just used three and there was more topping than apples. This time made it with 4 apples but I think next time I’ll make it with 5 or 6!
I also added a 1/4 tsp of kosher salt to the topping, plus a tiny pinch of fresh ground nutmeg and ginger to the apples and topping because I like those spices.
Leny Wiza says
With each spoon, you are exposed to the comforting warmth of the baked apples, complemented by the irresistible crunch of the streusel-like topping. Whether you enjoy it warm from the oven with a scoop of vanilla ice cream, or serve it chilled as a delightful treat, this timeless dessert is sure to evoke feelings of nostalgia and satisfaction.
Amelie74 says
This apple dessert is ideal for special occasions!