Cinnamon Apple Crisp
This easy Cinnamon Apple Crisp combines tender, cinnamon-spiced apples with a buttery, crunchy oat topping. It's a cozy fall dessert that's simple to prepare and perfect for weeknight desserts, Thanksgiving, potlucks, and holiday gatherings.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
Apple Filling
- 6 –8 medium apples peeled and sliced
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Crisp Topping
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ¾ cup packed brown sugar
- ½ cup cold unsalted butter cubed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Peel, core, and slice the apples into approximately ¼-inch slices. Toss them with the lemon juice to help prevent browning.
Add the apples, granulated sugar, flour, cinnamon, nutmeg, and vanilla to a large bowl. Gently toss until the apples are evenly coated.
In a separate bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt.
Add the cold cubed butter and work it into the topping with a pastry cutter, two forks, or your fingertips until coarse crumbs form.
Spread the apple mixture evenly in the prepared baking dish.
Sprinkle the oat topping evenly over the apples. Don't press it down.
Bake for 45–50 minutes, until the topping is golden brown and the apple juices are bubbling around the edges.
Let the crisp cool for at least 15 minutes before serving.
Use a combination of apples for the best balance of sweet and tart flavors. Granny Smith, Honeycrisp, and Gala are good options.
Avoid Red Delicious apples because they can become too soft during baking.
Keep the butter cold when making the topping for the best crispy texture.
Don't press the topping down over the apples.
Toss apples with lemon juice soon after slicing to help prevent browning.
Store covered at room temperature for up to 2 days.
Refrigerate for up to 5 days.
Freeze for up to 3 months.
For a gluten-free version, use a 1:1 gluten-free baking flour blend and certified gluten-free oats if needed.
For a dairy-free version, replace the butter with plant-based butter.
Add chopped pecans or walnuts, caramel sauce, or berries for variations.
Serving Suggestion: Serve warm with vanilla ice cream, whipped cream, caramel sauce, Greek yogurt, or maple syrup.