Easy Apple Crisp
This Easy Apple Crisp has been in my repertoire for decades. Simply made of apples tossed in spiced sugar with a crumbly streusel topping, it’s a family favorite.
I’ve made this same Apple Crisp Recipe for years and years. Then I started playing around with different fruit and it’s wonderful with peaches or even a mixture of berries! Just remember to serve this tasty Apple Dessert with a scoop of ice cream!
Why You Should Make
- It’s a tried and true recipe that’s been around for decades.
- The ingredients are all kitchen staples, except you may need to pick up some good baking apples.
- No oats in the crisp topping if your husband is like mine and only wants oatmeal for breakfast.
- It’s both comforting (especially served warm with vanilla ice cream) and super easy.
- This will become your autumn go-to dessert for family dinners and company!
This apple crisp recipe came from my mom’s dear friend, Dee McConnell. Dee was one of the gourmet influences in my mother’s life. She was the friend who subscribed to Bon Appetit back in the ’70s and always has something marvelous to share whether via their CFM reunions, bridge club or ladies luncheons.
My mom’s recipe box was full of cards in her friends’ scroll, including this family favorite, an easy apple crisp without oats. Dee’s other memorable contributions to our family’s menu included egg rolls and wontons and the strawberry pie dessert she wowed us with at my bridal shower.
- Baking Apples – A variety gives a better depth of flavor. I used Golden Delicious, Granny Smith, and Honey Crisp apples. Peel, core, and slice about ¼-⅓-inches wide.
- Ground Cinnamon
- Grated Nutmeg – Grate your own or use a pinch of ground nutmeg.
- Flour – All-purpose
- Brown Sugar – Gives caramel undertones to the topping
- Butter – Helps hold the crumble topping together, plus provides delicious flavor.
How to Make an Apple Crisp
- Peel and slice the apples.
- Add sugar, cinnamon, and nutmeg and toss to combine.
- Place in greased baking dish.
- Make crumb topping, spread over apples, and bake as directed.
Fruit crisps, like this Easy Apple Crisp, are super simple and can be made with a variety of seasonal fruits like cherries, peaches, blueberries, raspberries, and, of course, apples. The toppings can also vary, but since my husband only likes his oats for breakfast, I tend to make a simple crumble topping.
- The fruit you use will determine whether an additional thickening agent, like cornstarch, is needed. In this crisp, the apples produce pectin which helps gel the juices, plus some of the flour in the topping will filter down and also act as a thickener.
- The fruit must reach a temperature where it’s bubbling to enable the juices to thicken. If your crisp is watery, it may have been removed from the oven too soon.
- PRO-Tip: When making an apple crisp, use a knife to poke into the fruit to make sure it’s tender before pulling it out of the oven.
- PRO-Tip: Use a variety of apples for the best flavor, usually a tart apple, like a granny smith, and a sweeter softer apple like a Jonagold. In the fall, I love to use popular pie apples like Jonathan and Macintosh as well.
- Peel and slice the apples into 1/2-inch slices. You can certainly leave the peels on and even cube the fruit instead of slicing. But keeping the pieces a decent size will prevent a mushy crisp.
- Add your favorite spices. Think of what you’d add to a pie made with the same fruit. I like using cinnamon and nutmeg in my apple crisp.
- My Apple Crisp Topping is simply sugar, flour, and butter. Oats and nuts can also be included depending on your preference.
- Let your crisp rest for about a half-hour before digging in. The juices will gel, but the crisp will still be warm. Serve your Apple Crumble Recipe with a big scoop of vanilla (or any complementary flavor, like caramel) ice cream.
- PRO-Tip: If you want a gluten-free apple crisp, just substitute a gluten-free flour like Cup4Cup for the all-purpose flour in the recipe.
Frequently Asked Questions
Look for baking apples like Jonathan, Jonagold, Winesap, Granny Smith or Cortland. If you’re lucky enough to live in Minnesota, Michigan, or New York, try Northern Spys, my absolute favorite pie apple.
Using a combination of apples gives a variety of textures and flavors. Apples that bake up mushy are better suited for apple sauce than apple crisp or pie, so avoid those. Pair some sweet apples with tart apples for an exquisite depth of flavor.
An apple crisp can keep at room temperature on the day it is baked. Unfortunately, the apple crisp topping may start to absorb some liquid from the apples after the first day and this will hasten its spoiling.
Make sure to cover the part of the crisp where servings have been removed with plastic wrap, not over the crisp topping. This will minimize the softening of the remaining crumble. It will keep 2-3 more days in the refrigerator. Gently rewarm in the microwave to serve, if desired.
You May Also Like:
- Apple Cobbler with Cake Mix from Sugar Yums
- Slow Cooker Apple Crisp
- Apple Brownies
- Apple Pear Crisp
- How to Make an Apple Rose Tart
- French Apple Tart with Puff Pastry
- More Dessert Recipes
- 6-8 sliced and peeled apples (I use two or 3 different varieties)
- 1 cup sugar
- ½-1 teaspoon cinnamon
- A few grates of fresh nutmeg, optional
- 1 cup flour
- ½ cup brown sugar
- ½ cup butter, at room temperature
- Preheat oven to 350 degrees.
- Gently mix the sliced apples with sugar and spices. Put in a greased 9 x 9-inch baking pan or equivalent casserole dish.
- In another bowl, cut together the topping ingredients with a pastry blender. Sprinkle over fruit.
- Bake 35-45 minutes till the topping is golden and the filling is bubbly. Poke a sharp knife into several apples to make sure they're soft. Serve warm with vanilla ice cream or salted caramel gelato.
Amount Per Serving: Calories: 417Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 127mgCarbohydrates: 69gFiber: 2gSugar: 51gProtein: 2g
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