This easy Apple Crisp recipe comes together in quickly with the help of a super simple topping recipe. Tender, warmly spiced apples are crowned with a crisp and buttery topping loaded with toasty walnuts and oats. Served with a scoop of vanilla ice cream, it’s an irresistible dessert.
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I grew up thinking that if you wanted a delicious apple pie or crisp, you had to use Granny Smith apples. But a few years ago, my friend Beth showed me the error of my ways. She told me that Golden Delicious are wonderful baking apples. I admit that I wasn’t convinced, until this…
In addition to defying gravity, her Dutch Apple Pie (pie crust bottom and crumble top), was absolutely wonderful. And made with Golden Delicious apples. But no matter how good the apples are, it’s really the streusel that makes this dessert so alluring. And this version is the only one you’ll ever need.
Table of Contents
Ingredients You Need to Make Apple Crisp
- Apples: Golden Delicious apples or your favorite variety
- Butter: salted butter or unsalted butter (see recipe note #1)
- Rolled Oats: old-fashioned rolled oats
- Flour: all-purpose white flour
- Brown Sugar: light brown sugar or dark brown sugar for a deeper flavor
- Granulated Sugar: plain white sugar
- Kosher Salt: or half the amount of fine sea salt
- Ground Cinnamon: or a combination of cinnamon and nutmeg
- Walnuts: pecans would also be delicious
The Easiest and Best Streusel Recipe
What makes the streusel recipe so easy is that you simply pour melted butter over the dry ingredients and stir until combined instead of the typical method of cutting cold butter in with a pastry blender. And it tastes better and has a superior texture to any other streusel I’ve tried!
Recipe Options
- There are endless apple varieties; sweet apples, tart apples and everything in between! So feel free to use your favorite apple or a combination.
- If you prefer a tart filling, add a teaspoon or two of lemon juice to the apples along with the sugar and spice.
- Substitute part of the cinnamon in the apples with nutmeg or a more complex apple pie spice that includes spices like cardamom and ginger.
Make Ahead Options + Freezing and Reheating
- Assemble the crisp up to 1 day in advance before baking. Store in the refrigerator, tightly covered.
- Freeze assembled, unbaked crisp OR baked and thawed crisp, covered tightly with 2 layers of aluminum foil, for up to 3 months. Thaw unbaked or baked crisp in refrigerator the night before you plan to bake. For unbaked crisp, bake per recipe instructions. For previously baked crisp, arm, covered, in an oven preheated to 350˚F for 15 to 20 minutes (or until heated through). Uncover and continue to bake 5 to 10 minutes more to crisp topping. Serve warm.
FAQ
Golden Delicious apples are my favorite, but you can use any variety you prefer or a mix of varieties. Do note that some apples are better for baking than others. Gala, Granny Smith, Braeburn, Fuji are all good choices.
Choosing whether or not to peel your apples is a personal preference. Your apples will have a stronger flavor and chewier texture with the peel and a softer texture and milder flavor without it. Leaving the peel also means more nutrition and fiber.
A crumble topping does not include oats.
More Must-Try Dessert Recipes
How to Make Apple Crisp
Make the topping by stirring the dry ingredients and melted butter together in a medium bowl.
Sprinkle cinnamon and sugar over sliced apples and toss well to coat. Spread apple mixture into a buttered baking dish and top with an even layer of streusel. Bake until apples are tender and streusel is golden brown. Serve warm, topped with a scoop of vanilla ice cream if desired.
Ingredients
For the Topping:
- 3/4 cups all-purpose flour
- 3/4 cup old-fashioned oats
- 3/4 cup brown sugar
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup chopped walnuts
- 3/4 cup butter 1 1/2 standard 8-tablespoon cubes of butter (see recipe note #1)
For the Filling
- butter for greasing baking dish
- 6 large Golden Delicious apples
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon (see recipe note #2)
Instructions
- Preheat oven to 350 °F (177 °C).
- Butter a 9 × 13-inch baking dish.
- To Make Topping: Add all topping ingredients to a medium bowl (flour through walnuts) and stir until well combined. Melt butter in a saucepan over medium-low heat and pour over flour mixture; stir well until no dry flour remains.
- For Filling: Peel apples (if desired). With a paring knife, cut into quarters and remove core. Cut quarters in half lengthwise, then slice crosswise into 1/4-inch thick pieces. Transfer apple slices to a medium bowl and sprinkle with sugar and cinnamon; stir to coat evenly. Transfer to prepared baking dish, spreading into an even layer.
- Tip bowl of topping over apples and use a fork to distribute evenly, breaking up any large chunks.
- Bake for 40 to 45 minutes or until apples are tender and topping is crisp and golden brown. Serve warm.
Notes
- If using unsalted butter, add another 1/4 teaspoon fine salt or 1/2 teaspoon kosher salt.
- For a more subtle spice, reduce the cinnamon in the apples to 2 teaspoons.
- Store leftovers tightly covered in the refrigerator for up to 5 days or freeze for up to 3 months.
- This recipe makes ample crisp topping – if you like a thinner layer, reduce the topping ingredients by 1/3.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Well well well!!! There I was doing some research on how “Americans” make Apple Crisp…and look what recipe came up when I googled!!! THANK YOU MARISSA! This looks absolutely amazing!
haha, I love it! And Allie’s crumble recipe is such a keeper! 🙂
Love love love this, Marissa! I am such a sucker for a good crisp. They’re actually so prevalent in France among home cooks. This is the type of baking I adore…effortless, delicious, and perfect for using seasonal produce. This apple version looks delightful, and I can only imagine how good peaches will be! Gorgeous photography as well <3 <3 I love the soft lighting in the photo here…like I've just woken up and stumbled into your kitchen following the warm smell of sugar to find this beauty waiting for me…swoon!!! <3
I love your comments, Beeta! The picture you painted, “…like I’ve just woken up….” – perfect.
I need to try this!! I grew up thinking the same thing about Granny Smith apples because that’s all my mom would use, lol! I love how this makes just 2 servings too…perfect!
Exactly, me too! My mom and my granny…Yes, the two servings helps from overindulging… 🙂
This looks perfect! & I think it’s safe to say I won’t be freezing the extra streusel – cause I’m gonna eat it by the handful – whoops!
Thanks, Megan! Confession: I may have had a spoonful or two straight from the bowl. 😉
This sounds too good to be true and no sugar in the topping? I need to try this one. Mine is from my grandma, with equal parts flour and sugar in the topping. I usually make too much, which we end up eating, so this 2 portion recipe is perfecto Marissa, thanks!
OMG, Kevin thank you! Big boo boo – yes, there is sugar in the topping – I just goofed and left it out!
No worries, I was going to make it tonight. You guys have a great weekend.
Awesome! Let me know how it goes. You and David have a great weekend too!
Apple crisp is my favorite and this one looks wonderful! Love the huge pice of apples! Great reicpe, pinning! Have a nice weekend!
Aww, thanks Mira! xo
Gorgeous crisp! I’ll have to try baking with golden delicious apples, too!
Thank you, Sabrina! You won’t be disappointed…
Marissa this crisp looks divine! I love the idea of using Golden Delicious- I bet they’re sweeter and juicier. I’m so happy you liked the streusel recipe! Thanks so much for the shout out and PS- that pie!!
Thanks for the topping recipe, Allie. It will be the go-to recipe in my house from now on! And I know!! Gravity defying pies are the best. 🙂
I love apple crisp! (we call it ‘crumble’!) Brilliant idea to make it just for two – and I love that you have some topping left for the next time (or rather the next 3 times!) 🙂
I guess the only downside is that it makes it THAT MUCH easier to make dessert. 🙂 But I’m okay with it…
This apple crisp looks amazing and I love how this is a smaller portion size because a lot of the time I find that if I make a big batch of crisp and I’m not serving it to a crowd, it doesn’t keep quite as well as other desserts so leftovers are no fun!
I agree, Medha! The same with cookies, I love to keep dough balls in the freezer and only cook what we’ll eat that night.
Hooray! Apple crisp for two! Apple crisp is one of my favorite desserts, but I dare not make it because I would literally eat the entire thing that night! So I’m loving the smaller portion and that it’s lighten up! Thanks for this my dear! Pinning of course 🙂
I know what you mean, just one more bite. 😉 Thanks, Kathleen.
Oh that is really good to know! We always use Granny Smiths for all baking as they are tart and hold up together but the proof is really in that high apple pie! 😀
The proof is in the pie! 😉 Thanks, Lorraine…
i am the same. i grew up with mum only baking with granny smith’s- that was the one to use:) I don’t actually like eating golden delicious but perhaps they are better baked.
I’m the same, Sherry. For eating apples, we tend to have Honey Crisp or Opal apples…but Golden Delicious are surprisingly…well…delicious when baked! 😉
Since I subscribe to the philosophy, “it is in my fridge therefore I must eat it…all” this limited yummy looking crisp looks custom designed for me and mine. Yay, thank you! And Golden delicious, who knew?!?
Funny, I have that very same philosophy. 🙂 Thanks, sweet Suzanna. xoxo
Hi Marissa! Apple (and rhubarb) crisp is one of my favorite desserts! I never though of Golden Delicious apples as baking apples, like you I always use Granny Smith. A few years back I was buying apples from an older gentleman off the back of his pickup and he recommended Arkansas Black. They made fantastic pies! We are just finishing up an apple pie I made a couple of days ago – I lace it with caramel apple pecan butter which takes it to another level! I will definitely give the Golden Delicious a try!
Caramel apple pecan butter?!?!?! Do you make that? If so, may I please, please have the recipe? 🙂
I’ve never heard of Arkansas Black…I’ll keep an eye out.
Thanks, sweet Dorothy!
Hi Marrisa! I wish I could take credit for the caramel apple pecan butter, but I can’t. My girlfriend in Arkansas sends it to me. I will check the name and who makes it so that possibly you can get it. 🙂 BTW made your cauliflower with anchovie and egg dressing with a grilled rib eye steak tonight…OMG! Gary kept getting into the dressing before it was on the cauliflower. Thank you so much! 🙂
aww, made my day, Dorothy. 🙂
Hi Marissa! I checked on one of my jars and the caramel pecan apple butter is made by Blackberry Hill Farms, Rt. 3, Box 103A, Rich Hill, MO 64779. It does not contain any funky stuff or preservatives and it is SO good! 🙂
Fantastic! Thanks, Dorothy…I’ll see if I can find it online.