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Apple Crisp Recipe

This homemade classic apple crisp recipe is a holiday family favorite, and it’s surprisingly simple to make!

Homemade Apple Crumble Recipe

Easy Apple Crisp

This is one of those basic desserts everyone should try, because it’s such a delicious recipe that will receive rave reviews from guests every single time you serve it.

The traditional apple crisp recipe below was originally my grandmother’s, and it’s been one of our favorites that we’ve been making every year since as long as I can remember.

Also Try These Easy Cinnamon Rolls – Just 4 Ingredients

The Best Apple Crisp Recipe

Apple Crumble Or Crisp?

Fruit crisps or crumbles both include a layer of fruit on the bottom topped with a crumbly streusel made from flour, sugar, and butter.

Originally crisps would contain oats while 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, with no oats.

Leftover Oats? Make Chocolate Oatmeal No Bake Bars

Easy Apple Crisp

Serving Suggestions:

Oat Milk Ice Cream

Keto Ice Cream

Coconut  Milk Ice Cream

Banana Ice Cream

Almond Milk Ice Cream

Apple Slices

Apple Oatmeal Crisp Ingredients

What type of apples work best? Tart and crisp varieties of apple are generally best for baking, such as Granny Smith, Honeycrisp, Golden Delicious, Jonagold, Braeburn, Pink Lady, or Fuji. These will stay firm instead of becoming mushy when baked.

Other crisp ingredients: Along with the apples, you will also need cinnamon, rolled or quick oats, flour, butter or oil, and sugar (unrefined if desired). See below for special diet and allergy-friendly variations of the recipe.

Optional additions: Feel free to add a half cup of chopped walnuts, raisins or dried cranberries, almonds, pecans, or shredded coconut before baking. It’s also nice with a little orange or lemon zest.

For 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, and Walmart, should also 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 Smart Balance Light. While shortening isn’t as healthy but will work if it’s all you have on hand, and Crisco and Spectrum are both vegan.

Top vegan fruit crisps with dairy free ice cream or Coconut Whipped Cream.

For A 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.

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 haven’t tried but think quinoa flakes should also work.

Above – watch the video of how to make apple crisp

How To Make Apple Crisp At Home
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Apple Crisp Recipe

This classic homemade apple crisp recipe is a holiday family favorite.
5/5 (13)
Total Time 50 minutes
Yield 5 – 7 servings

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

The recipe was adapted from this Blueberry Crisp Recipe.
 

Have you made this recipe?

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5/5 (13)

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Published on September 20, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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9 Comments

Leave a comment or reviewLeave a rating
    • 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!

  1. 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.

    • 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.

    • 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. 🙂

  2. 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.

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