Homemade apple crisp recipe in white kitchen with golden oat topping

Classic Apple Crisp

This classic apple crisp recipe delivers tender, cinnamon-spiced apples under a crunchy oat topping—perfect for fall desserts or holiday gatherings.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 45

Rest Time: 10

Total Time: 1 10

Servings: Servings

Calories: 320kcal

Cost: $8–$10

Equipment

1 9x13 inch baking dish greased
2 Large mixing bowls one for apples, one for topping
1 Apple peeler and corer optional, but helpful
1 Sharp knife for slicing apples
1 Cutting board for apples
1 set Measuring cups and spoons standard set
1 Pastry cutter or two forks for cutting butter into topping

Ingredients

Apple Mixture

6 cups Apples peeled, cored, sliced (Granny Smith or Honeycrisp)
1 tablespoon Lemon juice prevents browning
¼ cup Granulated sugar for apple mixture
¾ teaspoon Ground cinnamon for apple mixture

Crisp Topping

1 cup Old-fashioned rolled oats not quick oats
¾ cup All-purpose flour
⅔ cup Brown sugar packed
¼ teaspoon Ground nutmeg
¼ teaspoon Salt
½ cup Unsalted butter cold, cut into pieces
½ teaspoon Ground cinnamon for topping
1 teaspoon Vanilla extract adds depth of flavor

Instructions

Preheat oven to 350°F (175°C) and prepare the apples by peeling, coring, and slicing.
Toss sliced apples with lemon juice, granulated sugar, and half the cinnamon.
Layer the apple mixture evenly in a greased 9x13 inch baking dish.
In a bowl, mix oats, flour, brown sugar, nutmeg, salt, and remaining cinnamon. Cut in cold butter with pastry cutter until crumbly. Stir in vanilla.
Sprinkle the topping evenly over the apples.
Bake uncovered for 45 minutes or until the topping is golden and apples are bubbly.
Let rest for 10 minutes before serving.

Notes

Serve warm with vanilla ice cream or whipped cream for extra indulgence. Best enjoyed the day it's made, but leftovers can be stored covered at room temperature for up to 2 days.

Nutrition