Apple Crisp

This easy Apple Crisp features tender cinnamon-spiced apples topped with a buttery oat streusel. Baked until golden and bubbling, it's a simple and cozy dessert that's perfect for fall.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1 15

Course Dessert

Cuisine American

Servings 6 servings

Ingredients

Apple Filling

6 medium apples about 2 lbs / 900g, peeled and sliced
¼ cup 50g brown sugar
1 tablespoon 15g cornstarch
1 teaspoon 5g ground cinnamon
1 tablespoon 15ml lemon juice

Oat Streusel Topping

1 cup 90g old-fashioned rolled oats
¾ cup 95g all-purpose flour
½ cup 100g brown sugar
½ cup 1 stick / 113g unsalted butter, melted
½ teaspoon 2.5g salt

Instructions

Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
Toss sliced apples with brown sugar, cornstarch, cinnamon, and lemon juice.
Spread the apples evenly in the prepared dish.
Combine oats, flour, brown sugar, and salt in a separate bowl.
Add melted butter and stir until the mixture resembles wet sand.
Crumble the topping evenly over the apples.
Bake for approximately 45 minutes, until the topping is deep golden brown and the apple juices are bubbling around the edges.
Let the crisp rest for 15 minutes before serving.

Notes

Use firm apples such as Granny Smith or Honeycrisp.
Peeling the apples is optional.
Don't remove the crisp until the apple juices are actively bubbling.
For a chunkier topping, use cold butter instead of melted butter.
Add pecans, walnuts, cranberries, or blueberries for variations.
Replace butter with solid coconut oil for a dairy-free version.
Store leftovers in the refrigerator for 4–5 days.
Freeze assembled, unbaked apple crisp for up to 3 months.
Reheat in the oven for a crispier topping.