Last updated: November 13, 2026.
Apple crisp is the easiest apple dessert there is: sliced apples tossed with sugar and cinnamon, covered with a buttery oat crumble, and baked until the filling bubbles and the top turns golden. This easy apple crisp recipe needs no pastry, no rolling and no special skill — twenty minutes of prep, forty minutes in the oven, and you have the warm, buttery dessert that tastes like fall in a dish.
If you have never baked an apple crisp at home, this is the version to start with. The whole secret is the apples: use a firm, tart apple that holds its shape, and slice it thin enough to turn tender without going mushy. The topping is just flour, oats, brown sugar and cold butter rubbed together until it clumps — sprinkle it on, bake until bubbling, and serve warm with vanilla ice cream melting over the top.
Apple crisp belongs in our fruit desserts collection — the Fruit hub lists it right where it fits, among the crumbles and crisps — and it is the dessert to bake when apples are in season and you want something warm, simple and guaranteed to disappear. If you are still choosing what to make, our dessert recipes hub has the full list of ideas.
Why You’ll Love This Apple Crisp
- No pastry, no fuss. No crust to roll, no blind baking — just apples and a crumble topping, in the oven in twenty minutes.
- Warm and buttery. The topping bakes into a golden, crunchy crumble over soft, cinnamon-spiced apples — the contrast is the whole point.
- Feeds a crowd. One 9×13 dish makes eight generous servings, and it is the easiest dessert to scale up for a gathering.
- Forgiving recipe. Apple crisp does not care if your slices are uneven or your topping is rustic — it comes out delicious anyway.
- Best with ice cream. Warm crisp, cold vanilla ice cream, the topping still crunchy — the classic serving, and the best one.
Ingredients
Apple filling
- 900 g (about 6 medium) apples, peeled, cored and sliced (Granny Smith or Honeycrisp)
- 100 g (1/2 cup) granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
Crumble topping
- 95 g (3/4 cup) all-purpose flour
- 90 g (1 cup) old-fashioned rolled oats
- 100 g (1/2 cup) brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 115 g (1/2 cup) unsalted butter, cold and cubed
To serve
- Vanilla ice cream or whipped cream (optional)
Equipment
- 9×13-inch (23×33 cm) baking dish — where to buy
- Large mixing bowl — where to buy
- Medium bowl, for the topping
- Whisk — where to buy
- Vegetable peeler
- Measuring cups and spoons
How to Make Apple Crisp
Step 1 — Preheat the Oven
Heat the oven to 190°C (375°F). Lightly butter the 9×13-inch baking dish so the filling does not stick.
Step 2 — Slice the Apples
Peel, core and slice the apples into slices about 5 mm thick. Thin slices turn tender in the bake without going mushy — thick chunks stay hard in the middle.
Step 3 — Toss the Filling
In a large bowl, toss the apple slices with the granulated sugar, flour, lemon juice, cinnamon, nutmeg and salt until every slice is coated. The flour thickens the juices as the crisp bakes, and the lemon keeps the apples bright.
Step 4 — Make the Topping
In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon and salt. Add the cold cubed butter and rub it in with your fingertips — or cut it in with a fork — until the mixture forms pea-sized clumps. Cold butter is the secret to a crisp topping; melted butter makes it greasy.
Step 5 — Assemble
Spread the apple filling evenly in the buttered dish, then sprinkle the topping over it in an even layer, right to the edges. Do not press it down — a loose topping bakes up crunchier.
Step 6 — Bake
Bake for 40–45 minutes, until the filling is bubbling around the edges and the topping is deep golden and crisp. If the top browns too fast, cover it loosely with foil for the last 10 minutes.
Step 7 — Rest
Let the crisp rest for 10 minutes before serving — the filling thickens as it cools a little, and the topping stays crisp. Serve it warm, not piping hot.
Step 8 — Serve
Spoon the warm crisp into bowls and top with vanilla ice cream or whipped cream. The contrast of warm crisp and cold cream is the whole dessert.
Tips for Perfect Apple Crisp
- Pick the right apple. Granny Smith, Honeycrisp or Braeburn hold their shape and balance the sugar with tartness. Red Delicious goes soft and mealy — avoid it.
- Slice thin and even. Slices about 5 mm thick cook through evenly. Thick chunks stay crunchy in the middle while the topping burns.
- Keep the butter cold. Cold cubed butter rubbed into the topping makes clumps that bake up crisp. Soft or melted butter soaks in and the topping turns soggy.
- Do not press the topping down. A loose, uneven layer bakes up crunchier than a packed one — sprinkle it on and leave it alone.
- Bake until it bubbles. The filling must bubble at the edges — that is how you know the apples are tender and the flour has thickened the juices.
- Rest before serving. Ten minutes lets the filling set so it spoons out in neat portions instead of running everywhere.
Storage, Make-Ahead and Freezing
- Leftovers: cover and keep in the fridge for up to 4 days. Reheat individual portions in the oven at 175°C (350°F) for 10–15 minutes — the microwave makes the topping soggy.
- Make ahead: assemble the crisp up to a day ahead, cover and refrigerate, then bake straight from the fridge, adding 5 minutes to the bake time. Or bake it fully and reheat before serving.
- Freezing: freeze the baked crisp for up to 3 months, wrapped tightly; thaw overnight in the fridge and reheat uncovered in the oven so the topping crisps up again. Unbaked crisp also freezes well — bake straight from frozen, adding 10–15 minutes.
- Topping only: the dry topping mix (without butter) keeps in a jar for a week; the buttered topping keeps in the fridge for 2 days.
Variations
- Apple cranberry crisp. Add 100 g of fresh or frozen cranberries to the filling — tart, jewel-red and perfect for the holidays.
- Apple pear crisp. Swap half the apples for firm pears — softer, sweeter and lovely with the same topping.
- Nutty topping. Add 50 g of chopped pecans or walnuts to the topping for extra crunch.
- Caramel apple crisp. Drizzle caramel sauce over the warm crisp before serving — the fairground version.
- Gluten-free apple crisp. Use certified gluten-free oats and a gluten-free flour blend in the topping — the texture stays crisp.
Nutrition
One serving (1 of 8) has about 350 calories, 59 g carbohydrates, 3 g protein, 13 g fat, 7 g saturated fat, 36 g sugar, 4 g fiber and 145 mg sodium. Nutrition information is an estimate only.
Dietary notes: Contains wheat (gluten), milk and oats. Naturally egg-free and nut-free as written. Not suitable for gluten or dairy allergies as written — use certified gluten-free oats and flour for a gluten-free version, and dairy-free butter for a dairy-free version.
| Calories | 350 |
|---|---|
| Carbohydrates | 59 g |
| Protein | 3 g |
| Fat | 13 g |
| Saturated fat | 7 g |
| Sugar | 36 g |
| Fiber | 4 g |
| Sodium | 145 mg |
How we write our recipes: Every Desert Dishes recipe is written with US home cooks in mind — ingredients are given in cups and grams, temperatures in Fahrenheit and Celsius, and times are stated as ranges where ovens vary. Our Recipe Testing Policy explains how recipes are checked and corrected. Found an error? Contact us and we will fix it — see our Corrections Policy.
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Baking Equipment
FAQ
What are the best apples for apple crisp?
Firm, tart apples that hold their shape: Granny Smith is the classic choice, and Honeycrisp or Braeburn work just as well. A mix of one tart and one sweet apple gives the best flavor. Avoid Red Delicious — it goes soft and mealy in the oven and the filling turns to mush.
Can I make apple crisp ahead of time?
Yes — assemble the whole crisp up to a day ahead, cover it and refrigerate, then bake straight from the fridge, adding about 5 minutes to the bake time. Or bake it fully and reheat before serving: 10–15 minutes in a 175°C (350°F) oven brings the topping back to crisp.
Why is my apple crisp topping soggy?
Soggy topping usually means the butter was too warm or melted when it went in, or the topping layer was too thin to crisp. Use cold, cubed butter and rub it in until the mixture clumps, sprinkle the topping on loosely without pressing it down, and bake until the filling is bubbling and the top is deep golden.
Can I freeze apple crisp?
Yes — freeze the baked crisp for up to 3 months, wrapped tightly. Thaw it overnight in the fridge, then reheat uncovered in the oven so the topping crisps up again. You can also freeze it unbaked and bake straight from frozen, adding 10–15 minutes to the bake time.
Times, servings and nutrition values are standard guidance and may vary.
Apple Crisp Recipe
Ingredients
Equipment
Method
- Preheat the oven. Heat the oven to 190°C (375°F). Lightly butter the 9×13-inch baking dish so the filling does not stick.
- Slice the apples. Peel, core and slice the apples into slices about 5 mm thick. Thin slices turn tender in the bake without going mushy — thick chunks stay hard in the middle.
- Toss the filling. In a large bowl, toss the apple slices with the granulated sugar, flour, lemon juice, cinnamon, nutmeg and salt until every slice is coated. The flour thickens the juices as the crisp bakes, and the lemon keeps the apples bright.
- Make the topping. In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon and salt. Add the cold cubed butter and rub it in with your fingertips — or cut it in with a fork — until the mixture forms pea-sized clumps. Cold butter is the secret to a crisp topping; melted butter makes it greasy.
- Assemble. Spread the apple filling evenly in the buttered dish, then sprinkle the topping over it in an even layer, right to the edges. Do not press it down — a loose topping bakes up crunchier.
- Bake. Bake for 40–45 minutes, until the filling is bubbling around the edges and the topping is deep golden and crisp. If the top browns too fast, cover it loosely with foil for the last 10 minutes.
- Rest. Let the crisp rest for 10 minutes before serving — the filling thickens as it cools a little, and the topping stays crisp. Serve it warm, not piping hot.
- Serve. Spoon the warm crisp into bowls and top with vanilla ice cream or whipped cream. The contrast of warm crisp and cold cream is the whole dessert.
Notes
More Recipes to Try
More from Desert Dishes — try these next:
- Easy Apple Pie Recipe — Classic Homemade Pie — classic homemade pie with a flaky crust and spiced apple filling.
- Easy Peach Cobbler Recipe (Southern-Style) — juicy peaches under a golden, buttery topping; serve warm with vanilla ice cream.
- Easy Strawberry Shortcake Recipe (Classic Biscuits, Berries & Cream) — tender biscuits layered with macerated strawberries and whipped cream.
- Best Banana Bread Recipe (Moist, Easy & Homemade) — moist, easy banana bread made with ripe bananas, with walnuts or chocolate chips.
- Easy Lemon Bars Recipe — Buttery, Tangy & Simple — buttery shortbread crust with a bright, tangy lemon filling.
