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, itโs a family favorite.
Iโve made this same apple crisp recipe for years and years. Then I started playing around with different fruit and itโs 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
- Itโs a tried and true recipe thatโs 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.
- Itโs 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 momโs dear friend, Dee McConnell. Dee was one of the gourmet influences in my motherโs life. She was the friend who subscribed to Bon Appetit back in the โ70s and always has something marvelous to share whether via their CFM reunions, bridge club or ladies luncheons.
My momโs recipe box was full of cards in her friendsโ scroll, including this family favorite, an easy apple crisp without oats. Deeโs other memorable contributions to our familyโs menu included egg rolls and wontons and the strawberry pie dessert she wowed us with at my bridal shower.
How to Make an Apple Crisp
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 itโs 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 itโs tender before pulling it out of the oven.
- 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 the best 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 youโd 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
What Are the Best Apples for a Crisp?
Look for baking apples like Jonathan, Jonagold, Winesap, Granny Smith or Cortland. If youโre 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.
How Long Will an Apple Crisp Keep?
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 and this will hasten its spoiling.
I recommend just covering 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 days in the refrigerator. Gently rewarm in the microwave to serve, if desired.
More Apple Desserts Youโll Love:
- Caramel Apple Pie
- Slow Cooker Apple Crisp
- Apple Brownies
- Apple Pear Crisp
- How to Make an Apple Rose Tart
- French Apple Tart with Puff Pastry
- Perfect Apple Pie
- Old Fashioned Apple Cobbler
- More Dessert Recipes
Classic Apple Crisp
A Classic Apple Crisp with a streusel topping
Ingredients
Filling
- 6-8 sliced and peeled apples (I use two or 3 different varieties)
- 1 cup sugar
- 1/2-1 teaspoon cinnamon
- A few grates of fresh nutmeg, optional
Topping:
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup butter, at room temperature
Instructions
- 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 topping is golden and 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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 417Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 127mgCarbohydrates: 69gFiber: 2gSugar: 51gProtein: 2g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed โto taste,โ it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
61 Comments on “Easy Apple Crisp”
I love all with apples Lizzy and this look amazing!
Apple crisps are my all-time favorites. Two of my grandsons are coming to visit in another month for a weekend of skiing, and they’d love this after dinner one of the evenings. Love.
I haven’t made a pure flour crisp in a long time, thanks for the great recipe.
Crisp for the supper…amazing!
A classic and beautiful dish, and always a winner around the dinner table.
This is an absolute favourite in our house too. Classic indeed! The recipe I use was one of the first things I learned to bake in my Home Economics class in the early 1970’s. The sheet is old and splattered now, still with the purple “spirit duplicator” ink printing!!!! Now you know how old I am :).
Those old family recipes are always the best or they wouldn’t have stood the test of time, Liz. Thank you for sharing this apple treasure with us! A true classic!
Hands down my favorite dessert! I’ve not made it in years though so I’m all over this gorgeous crisp! oxox
I never thought of apple crisp as a casserole – great idea! I love crisps and this one looks outstanding.
Welcome back, Liz. No one will ever make Apple Crisp like my Mom’s. At least in my mind. I have always tried (and, come close) but not quite. She got her apples at our local Manchester apple orchard. Remember those days? Dee’s version comes very close to looking like my Mom’s. I don’t know what my Mother would think of that gelato business. It was always plain vanilla at our house.
That sounds fab! Can’t go wrong with a classic dessert sometimes ๐
Apple crisp is the BEST! I wish I had some apples in the fruit bowl…I’d make this for breakfast.
I love a classic apple crisp! I grew up in a region of Nova Scotia that is famous for its apples, so Rosie Beaucoup took advantage. She always served her crisp with a huge dollop of whipped cream. Aaaaaand now I’m hungry.
ahhhh thats so neat Liz!!! ๐ What kind of ice cream did you put with it? It looks just perfect for such a classic dessert! ๐
Sounds like a comforting way to deal with our cold temperatures. All I need is a fork and a blanket to make it a perfect day. ๐
My favorite! WishI had a big piece of your amazing looking apple crisp RIGHT NOW!
Sounds good and a little leaner without the bottom crust:@)
PS-Go Pack!!!
This sounds like the perfect treat for a cold day! Definitely adding this to my arsenal.
I always do love a recipe with a history! Even though I’m terrible at using them properly, I love recipe cards (they have so few specific instruction though–I always spoil them! My aunt thinks it’s hilarious how much clarification I require in the kitchen). I know I’ll be saving this recipe though, Liz, it must be wonderful!
Apple crisp is the best and I love that caramel gelato topping idea – genius!