Always a classic, this Apple Crisp Recipe is an easy dessert that is perfect every fall. Sliced apples are baked with the perfect crisp topping in this desert that is best served warm from the oven with a scoop of ice cream.
Love fruit crisps? This Caramel Apple Crisp is so good, and this Fresh Blueberry Crisp is one of my favorites!
The neighborhood I grew up in bordered an apple orchard. So looking out the front door, past the road, all you could see was apple trees. I still remember the smell every fall as the apples were being picked.
Even though apples are easy to come by year round now, I will always equate apples with fall.
And every fall, you really have to make an Apple Crisp.
It’s kind of a must, right?
Well, this apple crisp recipe has already been made multiple times this fall in our house, so it’s only fitting that I finally share the recipe with you all. I’m sure it will become a fall favorite for you, too!
Apple Crisp Topping – Crisp vs Cobbler
Wondering what the difference is between a crisp and a cobbler?
Well, they are both super easy desserts that usually start with fruit. (Not always, but usually!)
The difference is in the topping.
Cobblers will have a biscuit-like topping, while a crisp has a, well – crispy topping. This is usually accomplished with an oat based topping, but not always. I love the texture and chew that you get from the oats, so I use them in mine.
You really can’t go wrong with either, although when it comes to apples, a crisp is my desired way to go!
How to Make Apple Crisp
One thing I love about this recipe is how easy it is. I love a good, easy recipe that I can just throw together!
- Start with peeled and sliced apples. Combine them with sugar, flour and cinnamon and let them sit for 15-30 minutes. You want to give them time to sit so that the juices can be brought out of the apples, which will form the syrupy sauce. If you don’t let them sit for a bit, you might end up with a dry crisp, and no one wants that!
- After the apples have sat for a bit, pour them into a baking dish, along with all of the juice that has accumulated.
- The crisp topping is super easy to make! In a large bowl, stir together your oats, flour, brown sugar, baking powder, and baking soda. Pour in your melted butter and stir it all together.
- Crumble the topping over the apples in the baking dish. I think this is easiest to do with your (clean) hands.
- Bake it up, then serve with ice cream.
Tips and Tricks
- What kind of apples are best for an apple crisp? I love to use Granny Smith. The tart flavor holds up well, as well as the texture. You could use any baking apple, though – Fuji and Jonagold are also good options. If you use a softer apple, you may end up with more of an apple sauce than apple slices.
- I use quick-cooking oats for this recipe. Could you substitute old fashioned? You could, but they would give the topping even more of a chew. It’s all preference, though! I actually have an apple crumble recipe that is made with steel cut oats!
- I love eating this warm with a scoop of vanilla ice cream. But we didn’t have ice cream once, and used whipped cream instead, and I actually really liked it!
- Don’t over-bake your crisp because the apples will continue to soften, and after too much baking time, they will break down too much.
- Store any leftovers covered in the refrigerator. You can reheat the leftovers, or eat them cold.
More Apple Recipes
Apple Bars
Pumpkin Apple Bread
Baked French Toast Casserole with Apples and Raisins
Sour Cream Apple Pie
Apple Bundt Cake with Caramel Frosting
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Apple Crisp Recipe
Ingredients
Filling:
- 10 cups peeled cored and sliced apples
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
Topping:
- 1 1/2 cups quick-cooking oats
- 1 1/2 cups all-purpose flour
- 1 1/2 cups packed light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup butter melted
Instructions
- In a large bowl, combine the sliced apples, 1 cup sugar, 1 tablespoon flour and cinnamon. Stir to combine, and let it sit for 15-30 minutes.
- Preheat the oven to 350ºF. Pour the apple mixture into a 9×13-inch baking dish.
- In another bowl, combine the oats, remaining flour, brown sugar, baking powder and baking soda. Pour the melted butter over the top and stir to evenly mix in the butter. Crumble the mixture over the top of the apple mixture.
- Bake in the preheated oven until browned on top and the filling is bubbly, about 45 minutes.
pam says
have you ever made a crisp using yellow squash ??
my granny use to make one but that recipe seems to be lost .
if i “maserated the squash in sugar, cinnimon a splash of lemon , then continues with the recipe , what do you think ???
Deborah says
Hi Pam – I have a recipe here on the site for zucchini cobbler bars. They use zucchini, but everyone always thinks they are apples! So while I have not tried using yellow squash, I could see how it just might work! If you do give it a try, I’d love to know how it turns out!
pam says
Hi Deb, i did use the recipe above using yellow squash and my husband had no idea it wasn’t apples…..i found a recipe on all recipes that stated to peel, and steam or sauté squash till just tender and then proceed with recipe , any recipe of choice , so i did just that . put half of crumble on the bottom , added squash and topped with remain crumble and it was DELICIOUS !!!!
Deborah says
Yay! I’m so glad it worked well!
CJ says
Sounds delicious. Just wondering how many apples to buy. Can you give an approximate amount, in quantity or weight? Thanks!
Deborah says
I’m guessing you’ll need about 3 pounds of apples. Hope you love it!