Easy Apple Crisp

Put those fresh apples to good use in this delicious and easy Apple Crisp. It features a simple method and quick baking time and is a great way to use freshly picked apples—or ones you have lingering in your fridge.

Apple Crisp

I am a huge fan of fruit crisps because they are so much faster than pie and every bit as delicious. And they are an easy way to make a dessert that feeds a lot of people with minimal effort—and the leftovers are just the most delicious breakfast.

This Apple Crisp is easy to make and is filled with fall flavors like cinnamon. It pairs really well with vanilla ice cream, whipped cream, or even yogurt. You can easily adjust it to make it gluten-free or dairy-free if needed, and it stores well, so you can make it ahead if you prefer.

(You may also like my Applesauce Cake and Blueberry Crisp.)

Ingredients You Need

Here’s a look at what you need to make this easy apple recipe so you know what to have on hand.

• Apples: You can use any cooking apple, such as Granny Smith, Cortland, Fuji, or Honeycrisp. Or you can use any other apple, knowing that other types of apples may be softer once cooked.
• Cinnamon: Ground cinnamon adds nice flavor to the crisp recipe and pairs well with the apples.
• Lemon juice: I like to add a little fresh lemon juice to the apple mixture to help ensure that the flavors are bright.
• Rolled oats: Oatmeal is a classic fruit-crisp ingredient, and we use old-fashioned rolled oats here.
• Flour: You can use all-purpose flour, whole wheat flour, or a gluten-free flour blend.
• Sugar: A little sugar in this recipe ensures the overall flavor is sweet and delicious.
• Vanilla extract: Vanilla adds a little extra flavor to the crisp topping.
• Butter: I use unsalted butter in my cooking, but if you only have salted, omit the salt in the recipe.

Step-by-Step Instructions

Here’s a look at the process involved in making this recipe so you know what to expect. Scroll down to the end of the post for the full recipe, including the amounts and timing.

1. Place the ingredients for the topping into a medium bowl and stir together.
2. Dice up the apples evenly. Spread into the prepared baking dish. Toss with a little sugar.
3. Spread the topping over the apples in the pan, pressing down a little.
4. Bake until the topping is golden brown and the apples are soft when poked with a fork.

Serving Suggestions

You can serve it plain, topped with ice cream or whipped cream, or even topped with coconut whipped cream or thick Greek yogurt. It’s really up to your preferences!

The Best Apples for Apple Crisp

You can use any firm apple such as a Granny Smith or Pink Lady. I used Jonagolds from our farmer’s market because they have a nice sweet-tart flavor.

How to Store

I like to make this apple crisp in a glass baking dish that can be easily stored in the fridge or freezer, because yes, you can make it ahead. You can make it up to 3 days ahead and store it in the fridge, or up to 3 months ahead and store it, lid on or otherwise tightly covered, in the freezer. Thaw overnight in the fridge and warm through in a 300-degree-F oven, covered with foil.

Best Tips for Success

• I like to use Cortland, Granny Smith, or any other cooking apple in this recipe since they hold up nicely during cooking and have good flavor.
• Serve with whipped cream or vanilla ice cream as desired.
• Serve leftovers for breakfast with plain Greek yogurt.

I’d love to hear your feedback on this post, so please comment below to share!

• Preheat the oven to 375 degrees F and coat a 9×11-inch pan with nonstick spray.

• Dice the apples. Add to the prepared pan and toss with the lemon juice and 2 tablespoons of the sugar.

• Place the oats, flour, remaining sugar, vanilla, cinnamon, and butter into a medium bowl. Stir together.

• Spread the topping over the apples in the pan. Press down slightly.

• Bake for 30-35 minutes or until the apples are soft. (If the topping starts to get too dark brown at any point, cover it loosely with a piece of foil and continue baking.) Let cool slightly and serve warm or at room temperature.

• You can make this up to 3 days ahead and store it in the fridge, or up to 3 months ahead and store it, lid on or otherwise tightly covered, in the freezer. Thaw overnight in the fridge and warm through in a 300-degree-F oven, covered with foil.
• I like to use Cortland, Granny Smith, or any other cooking apple in this recipe.
• Serve with whipped cream or vanilla ice cream as desired.
• Serve leftovers for breakfast with plain Greek yogurt.

Calories: 212kcal, Carbohydrates: 29g, Protein: 1g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 3mg, Potassium: 143mg, Fiber: 3g, Sugar: 24g, Vitamin A: 418IU, Vitamin C: 7mg, Calcium: 15mg, Iron: 0.2mg

This post was first published September 2020.