This is the best Apple Crisp recipe—loaded with fresh sliced apples that form a saucy cinnamon-sugar filling as they bake, and finished with a crunchy, buttery crumb topping. An easy, old-fashioned fall dessert everyone will love.
What is the difference between apple crisp and apple crumble?
The terms are often used interchangeably, but there are subtle differences depending on where you are. In some countries the word “crumble” covers both desserts, while in others a distinction is made.
Apple crisp typically features sliced apples baked under a hearty streusel that often includes oats, brown sugar, spices, and sometimes nuts. The topping is rustic and crunchy.
Apple crumble usually refers to chopped apples topped with a simpler, crumbly streusel made from flour, sugar, and butter without oats or nuts. The texture is finer and more like a traditional streusel.
Which apples are best to use?
You can use nearly any apple variety, but the flavor and texture you prefer will affect the sweetness, tartness, and baking time. Tart, firm apples like Granny Smith or Honeycrisp hold up and provide balanced acidity. Fuji, Gala, and Pink Lady are also excellent choices for their sweetness and texture.
Avoid very soft, bland varieties such as Red Delicious—they won’t give the best texture or flavor for baking.
Tips and Storage
You can prepare apple crisp with thin slices or diced apples, and you may leave the skins on if you prefer. Thicker slices and firmer apples will require a longer bake time. If the topping browns before the filling is fully bubbling, cover the dish loosely with foil to prevent over-browning.
Store apple crisp covered at room temperature for a few days or refrigerate for up to one week. Reheat gently in the oven to revive the topping. Leftovers are excellent topped with vanilla ice cream or a dollop of whipped cream.
Why is this the best apple crisp?
This version produces a saucy apple filling reminiscent of pie, paired with a thick, crunchy topping. The ratio of butter to oats, flour, and brown sugar creates a topping that can be scattered in small crumbs or pressed into larger, cookie-like clusters—both textures are delicious.
Apples pair well with many fruits in crisps; try half apples and half strawberries or apples combined with cranberries for a tart-sweet variation. If you want a single serving, this recipe adapts well to smaller portions cooked in the oven or microwave. To freeze, store the filling separately and add the topping just before baking for best results.
Apple Crisp
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Ingredients
Apples:
- 6 cups (558 g) apples, (Fuji, Gala, or other), peeled, cored, and thinly sliced
- ½ cup (100 g) brown sugar, gently packed
- 1 ½ Tbsp cornstarch
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 Tbsp lemon juice
- 2 Tbsp cold water
Crisp Topping:
- ⅔ cup (54 g) old fashioned oats
- ⅔ cup (80 g) all-purpose flour
- ½ cup (50 g) brown sugar, gently packed
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ cup (113 g) unsalted butter, (1 stick) cold
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9×9-inch square baking dish or a deep 9-inch pie dish.
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Apples: Peel, core, and thinly slice the apples. In a large bowl, toss the apples with the brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and cold water. Set aside so the apples release some juices.
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Crisp Topping: In a separate bowl combine oats, flour, brown sugar, salt, and cinnamon. Cut in the cold butter with a fork or pastry blender until the mixture forms crumbs. Use your hands to clump the topping if you prefer chunkier pieces.
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Transfer the apples and any accumulated juices to the prepared baking dish. Evenly sprinkle or press the crisp topping over the apples.
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Bake at 350°F for 35–45 minutes, until the apples are tender, the topping is golden brown, and the filling bubbles in the center. If the topping browns too quickly, cover loosely with foil and continue baking. Check doneness around 25–30 minutes and adjust as needed.
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Let the crisp cool slightly to allow the sauce to thicken. Serve warm with vanilla ice cream if desired. Store leftovers covered at room temperature for a few days or refrigerated up to one week.
Notes
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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