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Warm apple crisp is a must make for fall and the holidays! Sweet cinnamon apples topped with a buttery brown sugar oat streusel topping is pure dessert bliss! Serve with a scoop of vanilla ice cream for the ultimate apple dessert.
If you love fruit crisps, be sure to try my pear crisp!
Why You’ll Love This Apple Crisp
Easier to make than pie – The great thing about fruit crisps is you don’t have to mess with making or rolling out pie dough and worrying if it will be fully cooked or burn during the baking.
Simple ingredients – Apple crisp uses basic ingredients, many of which you probably have on hand in your pantry.
Healthier than pie – If you’re looking for a dessert with all the flavors of apple pie, but a little lighter on the calories and fat, apple crisp is the answer!
Gluten-free adaptable – This apple crisp can easily be made gluten-free. Simply swap the flour in the crisp topping with all-purpose gluten-free flour. The filling uses cornstarch as a thickener so you don’t need to make any changes there.
Ingredients
- Apples – Use a couple different varieties for the best flavor. See below for the best apples to use.
- Lemon juice – Enhances the flavor of the apples and keeps them from browning.
- Maple syrup – Sweetener for the filling.
- Cornstarch – Thickens the apple crisp filling.
- Cinnamon, nutmeg, allspice – Warm, fragrant, apple pie spice blend.
- Kosher salt and Vanilla – Don’t forget to use a little salt in the filling and topping to balance the sweetness. Vanilla enhances all the warm sweet flavors.
- Old fashioned oats – Use these for the best texture. Some will get crispy and others will get soft and chewy as the apple crisp bakes.
- Flour – The base for the crisp topping. White whole wheat or all-purpose flour work great. Gluten-free flour can also be used.
- Dark brown sugar – The sweetener for the topping.
- Unsalted butter – The butter needs to be cold and cut into small cubes to ensure you get a crumbly crisp topping.
What Are the Best Apples to Use for Apple Crisp?
When it comes to baking with apples, I like to use a combination of a couple varieties for the best apple flavor. Below are a list of some of the best apples for baking.
- Granny Smith – Tart, crunchy, and great for baking.
- Braeburn – Another tart, sweet variety.
- Honeycrisp – Sweet and crisp.
- Opal – Yellow skinned, sweet, and crisp.
- Pink Lady – Mildly tart, but mostly sweet.
How to Make Apple Crisp
Whisk together the flour, oats, brown sugar, cinnamon, and salt in a bowl. Add in the cubes of cold butter and work them into the flour mixture with a pastry cutter or your hands until small crumbles form. Stick the topping in the refrigerator while you make the apple filling.
Peel the apples and slice them thin. You can also cut them into small chunks. Put the apple in a large mixing bowl with the maple syrup, vanilla, spices, salt, and cornstarch. Toss together until they’re all coated.
Dump the apples into a 19×13 baking dish or a 10 inch deep dish pie plate works. Spread the crisp topping all over the apples. Bake on the middle rack of the oven at 350° F. for 45-50 minutes or until the top is golden brown and the apples are tender. Let it cool for 10 minutes before serving.
Recipe Tips
- Use a mix of firm apples for the best flavor. I like using Honeycrisp, Opal, Jonagold, and Granny Smith.
- Cut the apples so they are similar in size. This ensures that they bake evenly.
- Make sure the butter for the crisp topping is cold. If it’s too warm you won’t get those delicious crumbles when you mix everything together.
- You can make the apple crisp the night before or morning before you plan to serve it. Simply make the filling and apply the crumb topping. Cover it with plastic wrap and refrigerate it until you’re ready to bake it.
Storage, Freezing, Reheating
Storage – Apple crisp will keep for 2 days at room temperature on the countertop. I suggest covering it with a piece of foil. You can also cover it and keep it in the refrigerator for up to 4 days.
Freezing – Once the apple crisp has been baked. Let it cool completely. Cover it with a lid or tightly with aluminum foil and freeze for up to 3 months.
Reheating – Apple crisp can be reheated in the microwave or if you want to retain some of that crisp topping, bake it in the oven at 350° F. for 10 minutes or until it’s warm.
More Apple Desserts
Did you make this apple crisp? I’d love if you’d leave a recipe rating and review below.
Apple Crisp
Ingredients
Filling
- 7 apples peeled and sliced thin
- 1 tablespoon fresh lemon juice
- 3 tablespoons maple syrup
- 3 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla
Crisp Topping
- 2/3 cup old fashioned oats
- 1/3 cup white whole wheat flour
- 1/3 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup cold unsalted butter cut into small cubes
Instructions
- Whisk together the flour, oats, brown sugar, cinnamon, and salt in a mixing bowl. Add in the cubes of cold butter and work them into the flour mixture with a pastry cutter or your hands. They should resemble small pea sized crumbles. Put the topping in the refrigerator while you make the apple filling.
- Peel the apples and slice them thin, about 1/4-1/2 inch in thickness. You can also cut them into small 1 inch chunks if you prefer. Put the apples in a large mixing bowl with the maple syrup, vanilla, spices, salt, and cornstarch. Toss together until they're coated.
- Pou the apple mixture into a 19×13 baking dish, 10 inch deep dish pie plate, or something similar in size. Distribute the crisp topping evenly over the apples. Bake on the middle rack of the oven at 350° F. for 45-50 minutes or until the top is golden brown and the apples are tender. Let it cool for 10 minutes before serving with vanilla ice cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
