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Fall in love with this Apple Crisp Recipe! A simple, from-scratch, family favorite recipe that always goes over well regardless of who you’re serving it to, with a buttery kick! Similar to my Classic Apple Pie recipe.
Today I’m happy to be sharing this easy Apple Crisp Recipe. I love this dessert for so many reasons! I always have the ingredients on hand, it’s easy to throw together, it’s so so comforting, delicious any time of year, and is really really hard to screw up.
The Best Part About an Apple Crisp
I haven’t always loved the texture of baked apples (and cooked fruit in general), but the older I’ve gotten, the more I realized I could handle cooked fruit…as long as it had plenty of ‘cobbler’ or ‘crisp’ topping. That is, after all, the best part of cobblers and crisps, right? If it was socially acceptable to eat an apple crisp minus the apple, I totally would…and with vanilla ice cream too! But alas, that is not technically a dessert, so we add the apples. Still delicious!
Crumble vs Crisp: What’s the Difference?
Believe it or not, the only big difference between the two is oats! The topping for an apple crisp has oats and sometimes nuts, making it more ‘crispy’. The topping for an apple crumble is more of a streusel, made just with flour, sugar, and butter. Canada and the US make these distinctions between the two. In other countries, both terms are used interchangeably.
To turn this recipe into an Apple Crumble, simply omit the oats. Voila! Apple Crumble! Or see my super delish Salted Caramel Apple Crumble recipe.
How to Make Apple Crisp
This apple crisp recipe is pretty easy. Make the filling, make the topping and then bake. Serve warm with vanilla ice cream or whipped cream and enjoy! But here are the nitty-gritty details.
Gather Apple Crisp Ingredients
Besides the Apples, the other ingredients you’ll need for the filling are granulated sugar, melted butter, all-purpose flour, cinnamon, and lemon juice. Fresh, cinnamony, buttery, and sweet. Perfection.
For the crisp topping, you’ll need all-purpose flour, granulated sugar, brown sugar, cold butter, salt, and rolled oats. Sweetness balanced by salt and crispy buttery oats for the top.
What apples should I use for this recipe?
I prefer a tart granny smith apple for any apple cobbler, crisp or pie. It holds its shape well, isn’t too watery, doesn’t get mushy after baking, is always available, and is relatively inexpensive. Other great options would include Honeycrisp, Braeburn, or Pink Lady.
Make Apple Filling
Butter your baking dish and preheat the oven to 350 degrees.
Prepare your filling by peeling, coring, and slicing the apples. Toss with flour, sugar, melted butter, and lemon juice. Pour those into your prepared pan.
Do I have to peel the apples?
Of course you don’t HAVE to peel the apples but I much prefer them peeled, especially after they’re cooked. While the apples do get softer in the oven after baking, the apple peel is a little tough and texturally, it’s off-putting to me. However, if you like the skins on the apple then leave them on! Just don’t forget to core and cut them up, I’m pretty sure no one likes seeds in their Apple Crisp Recipe.
Is There a Certain Way to Cut the Apples?
Be sure to slice your apples thinly and evenly so they are able to bake all the way through. Crunchy apples do not a good apple crisp make.
Make Crisp Topping
For the topping, cut cold butter into flour, sugar, brown sugar, salt, and oat mixture. Try adding nuts to your crisp topping for a nice crunch! Finish by mixing with your hands to bring it together.
Top the prepared apples with clumps of crisp topping and spread evenly.
A Note on Cutting the Butter In
You’re going to want to cut in the butter super well to the topping. Near the end I have you mix it with your hands to bring it all together. I know touching butter isn’t the nicest feeling but it is so worth it! There is no other way to know how well it’s mixed than by mixing with your hands. Don’t forget to take off any jewelry and wash your hands before mixing.
Bake + Serve
Bake 35-45 minutes or until the apples are soft. Serve warm with vanilla ice cream or whipped cream and maybe even a drizzle of caramel sauce!
Do I Need to Cover While Baking?
You don’t need to cover the crisp while it is baking. The top should brown perfectly while protecting and baking the insides. If for some weird reason your top starts to brown too much, you can cover it with foil and finish baking.
Storing + Reheating Apple Crisp
Luckily for you, any leftover apple crisp can be stored and reheated for later. Simply cool it to room temperature, cover, and refrigerate for up to 4 days.
Reheat in the microwave or back in the oven and top with desired toppings.
You can also freeze this apple crisp recipe! I’d recommend making it in a disposable aluminum baking dish, then allow it to cool completely and double wrap in more foil. Freeze for up to three months! When you’re ready to reheat, do so in the oven until heated through. This can be anywhere from 15-40 minutes depending on if you bake from frozen or if you thawed it first. Either way works just fine!
Can I Make This Recipe in Advance?
Yes, you sure can! You can assemble the entire apple crisp up to 6 hours in advance and store it in the refrigerator until you’re ready to bake. Then pop into a preheated oven and bake.
More Apple Recipes to Try!
- Apple Oatmeal Cookies
- Caramel Apple Cinnamon Rolls
- Apple Turnover with Caramel Sauce
- Cinnamon Apple Danish
- Apple Coffee Cake
- How to Make Gourmet Caramel Apples
Make sure to save this recipe by printing or pinning it! It is definitely one you’ll want to make this coming cold season! Have a great day.
Buttery Apple Crisp Recipe
For the apple filling:
- 4 granny smith apples
- 1/2 cup granulated sugar
- 1 tablespoon butter melted
- 2 tablespoons all purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons lemon juice
For the crisp topping:
- 1 cup all purpose flour
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 7 tablespoons cold butter cubed
- 1/2 teaspoon salt
- 1/2 cup rolled oats optional
- Preheat oven to 350 degrees. Butter a medium-size casserole dish and set aside.
- Peel and core apples. Slice into thin pieces and place into large bowl. Toss together with sugar, melted butter, flour, cinnamon and lemon juice. Pour into prepared pan and spread to even out.
- For the crisp topping: measure all ingredients into a large bowl and use a pastry cutter to blend butter into dry ingredients. Mix 1-2 minutes using your hands to soften the butter slightly and have the topping come together in clumps. Spread topping evenly over the apples.
- Bake uncovered for 35-45 minutes or until apples are soft. Serve warm with vanilla ice cream or whipped cream.
Can I use store bought pastry for the top? and if so, what one?
You can try using Pepperidge Farm puff pastry! I’d brush the top with an egg wash and sprinkle with cinnamon sugar before baking. Yum!
I was thinking of using peaches instead of apples. Would that work? And suggested changes?
I would suggest my peach cobbler recipe: https://laurenslatest.com/peach-cobbler/
Can I use pears?
This was amazing! I doubled the recipe in order to share with my sister and her husband. It was just the right amount of tart and sweet. I’m thinking of using the filling recipe to make an apple pie. Loved it! Thanks for sharing!
Made this tonight. My husband said “that apple stuff is awesome!”
I halved the recipe, made it in an 8×8 glass baking dish and it came out perfectly! This Apple crisp recipe was so easy, I for sure will be making it again this fall.
We picked apples a few weekends ago. I can’t wait to try this!
Can instant oats be used in place of rolled oats?
Perfect for the Fall weather! I love a good apple crisp recipe. Thank you!
Perfect for the Fall weather! I love a good apple crisp. Thank you!
yummmy i want to try the recipe but as evelyn asked :
Please be more specific on the size of baking dish you used??
I used a 10.5″ rectangular baking dish, but any casserole dish would work as long as all the ingredients fit. 9×13 is great! Just will be a little shallow.
[…] Buttery Apple Crisp Recipe […]
[…] prefer a tart granny smith apple for any baked apple dessert, including apple crumble, apple crisp and this apple pie recipe. It holds its shape well, doesn’t get mushy after baking, is always […]
Wow……what an easy and delicious dessert. I made it to bring to dinner at a friend’s house and not only was it a delicious hit but three people asked me for your recipe. Loved the smell of it baking plus the buttery, caramel apple aroma of it baking. A definite go to recipe as it was easier than making an apple pie. Thanks Lauren!
So glad you liked it!
Please be more specific on the size of baking dish you used. I have a few medium sized ones. Thanks.
I would also like to know the size of the Staub dish you used.
I just yelled out loud “Lauren posted my favorite dessert! Just in time for mothers day!!” Kids may not have been very awake yet, but their awake now!!!! One question…when you say medium casserole dish, is that 9×13 or smaller??
How much lemon juice?
If only I took the time to learn how to cook. Heck I might even give it a try…never to late to start over and learn how to make incredible deserts. Waiting for the amazing banana fosters or brownie pie recipe too 😁🍏
Thanks for the amazing incentive
So buttery and caramellyyyyy!! YUM!!! Thanks for sharing this Lauren.