Easy Old-Fashioned Apple Crisp (Best Fall Dessert!)

The ultimate comfort Apple Crisp dessert that fills your kitchen with the warm scents of cinnamon and baked apples – just like grandma made, but even better when served with a scoop of vanilla ice cream.

Apple Crisp Ingredients

For the Apple Filling:

• 8 medium apples (about 3 pounds), peeled and sliced thin
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Crisp Topping:

• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 3/4 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup chopped pecans or walnuts (optional)

Instructions

1. Prep your oven and dish: Preheat oven to 350°F (175°C). Butter a 9×13 inch baking dish or spray with cooking spray.
2. Prepare the apples: In a large bowl, toss the sliced apples with granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, salt, lemon juice, and vanilla. Mix until apples are evenly coated. Transfer to prepared baking dish and spread evenly.
3. Make the crisp topping: In the same bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until mixture resembles coarse crumbs with some larger butter pieces. Stir in nuts if using.
4. Assemble and bake: Sprinkle the topping evenly over the apples. Bake for 45-55 minutes, until the topping is golden brown and the apples are tender when pierced with a fork.
5. Cool and serve: Let cool for at least 15 minutes before serving. Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 12
• Calories: Approximately 285 per serving

Nutrition Info

Per serving (based on 12 servings):

• Calories: 285
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 125mg
• Total Carbohydrates: 52g
• Dietary Fiber: 4g
• Sugars: 38g
• Protein: 3g

Note: Nutrition values are estimated. Use a nutrition calculator for exact values.

Why You’ll Love This Recipe

This apple crisp recipe has been my go-to fall dessert for over fifteen years, and I’ve never met anyone who didn’t ask for seconds. What makes it special? The perfect balance of tender, spiced apples with a gloriously crunchy oat topping that gets those irresistible golden-brown edges.

I’ve tweaked this recipe countless times to get it just right. The secret is using a mix of sweet and tart apples – it creates layers of flavor that make each bite interesting. The touch of nutmeg might seem small, but it’s what gives this dessert that “I can’t put my finger on it” warmth that reminds you of cozy autumn evenings.

What I love most is how forgiving this recipe is. New to baking? This is your friend. Forgot to peel a few apple pieces? No problem. Ran out of pecans? Skip them entirely. It works beautifully every single time, and your house will smell absolutely incredible while it bakes.

Cook’s Tips and Variations

Apple Selection: My favorite combo is half Granny Smith (for tartness) and half Honeycrisp or Gala (for sweetness). Braeburn, Jonagold, and Northern Spy also work beautifully. Avoid Red Delicious – they get too mushy.

To Peel or Not to Peel: I always peel my apples for the classic texture, but if you’re short on time, leaving the peels on adds extra fiber and still tastes great. Just slice them extra thin.

Make it Gluten-Free: Substitute the all-purpose flour with your favorite 1:1 gluten-free flour blend in both the filling and topping. I’ve tested this with Bob’s Red Mill and King Arthur, both work perfectly.

Reduce the Sugar: You can cut the granulated sugar in the filling down to 1/3 cup if your apples are very sweet or you prefer less sweetness overall.

Add Some Zing: A tablespoon of bourbon or rum in the apple mixture adds sophisticated depth. For non-alcoholic flavor, try almond extract (just 1/2 teaspoon) instead of vanilla.

Crispier Topping: Want extra crunch? Add an extra 1/4 cup oats and bake on the top rack for the last 10 minutes.

Individual Servings: Divide between 8 ramekins and reduce baking time to 30-35 minutes – perfect for dinner parties!

Pairing Ideas

This apple crisp is incredible on its own, but here are my favorite ways to dress it up:

Classic Companions: Vanilla ice cream is the gold standard, but try cinnamon ice cream or butter pecan for something special. A dollop of freshly whipped cream with a pinch of cinnamon is elegant and light.

Sauce It Up: Warm caramel sauce is divine drizzled over each serving. My homemade salted caramel recipe takes this dessert to restaurant quality. Butterscotch sauce is another winner.

Beverage Pairings: Serve alongside hot coffee, spiced chai tea, or apple cider. For adults, a glass of late-harvest Riesling or port complements the spiced fruit beautifully.

Make it a Breakfast: Leftover apple crisp makes an unexpectedly delicious breakfast when topped with Greek yogurt and a drizzle of maple syrup. Don’t judge me until you try it!

FAQs

Q: Can I make this ahead of time? A: Absolutely! Assemble the entire crisp up to 24 hours in advance and refrigerate covered. Add an extra 10-15 minutes to the baking time if baking straight from the fridge. You can also bake it completely, then reheat covered at 350°F for 15-20 minutes.

Q: How do I store leftovers? A: Cover and refrigerate for up to 5 days. Reheat individual portions in the microwave for 30-60 seconds, or warm the whole dish in a 350°F oven for 15 minutes to re-crisp the topping.

Q: Can I freeze apple crisp? A: Yes! Freeze the unbaked assembled crisp for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the cooking time and covering with foil if the top browns too quickly. You can also freeze baked crisp for up to 3 months – thaw overnight and reheat as above.

Q: Why is my topping not getting crispy? A: Make sure your butter is cold when you mix the topping – this creates those coveted crispy bits. Also, don’t pack the topping down when sprinkling it over the apples. You want it loose and airy for maximum crunchiness.

Q: Can I use other fruits? A: This recipe is fantastic with pears, peaches, or a mix of berries. For stone fruits, reduce the sugar slightly as they tend to be sweeter. For berries, add an extra tablespoon of flour to handle their juice.

Q: My apples released a lot of juice while baking. Is this normal? A: Some apple varieties are juicier than others, and that’s perfectly fine! The flour in the filling will thicken the juices as it bakes. If you’re concerned, you can add an extra tablespoon of flour to the apple mixture next time.

Made this apple crisp? I’d love to hear how it turned out! Leave a comment below and rate the recipe – your feedback helps fellow home cooks know what to expect.

If you loved our Easy Old-Fashioned Apple Crisp, here are three more delightful desserts from Recipes Booklet that are sure to satisfy your sweet tooth:

• Easy No-Bake Strawberry-Lemon Dream Bars: These refreshing bars combine creamy layers of cheesecake with the bright flavors of lemon and fresh strawberries, all without turning on the oven. recipesbooklet
• The Best Strawberry Rhubarb Pie Recipe (No Soggy Bottom!): Enjoy the perfect balance of sweet and tart with this classic pie that holds together beautifully, thanks to a no-soggy-bottom crust. recipesbooklet