This easy homemade apple crisp is the perfect fall dessert! Top it off with a heaping scoop of vanilla ice cream, or enjoy it as is for breakfast. No judgment here.
The way I see it, we’ve got two flavor profiles in the fall: apple and pumpkin. I’m generalizing a bit here, but you get the idea.
And lately, I feel like I’ve only been showing pumpkin love here on The Baker’s Almanac (see Exhibit A here).
So, today I thought I would shift gears and share one of my favorite fall recipes featuring apples: this delicious, comforting apple crisp.
This homemade apple crisp could not be easier to make, and it is absolutely packed with flavor. Bonus points if you serve it with vanilla ice cream and a nice drizzle of caramel!
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Tips for Making This Crisp
Here are a few tips to get a perfect apple crisp every time:
- Make sure to evenly chop the apples. This doesn’t have to be perfect, but try and make the apples the same size! This will help them bake evenly in the oven. Also, keep in mind that the larger the apples are, the longer the crisp will take to bake, so I recommend chopping your apples fairly small.
- Sprinkle the topping evenly over the apple filling. Use your fingers to flake the crumble over the apples until the fruit layer is entirely covered. This ensures that the crisp will bake evenly in the oven and that the apples won’t burst out over the top.
- Let the crisp cool completely before serving. As the crisp cools, it will continue to firm up, making it crunchier and that much more delicious. I know it’s hard, but try to resist digging in until the crisp cools quite a bit.
Common Questions About This Crisp
I can usually tell when my apple crisp is ready because the apple filling starts to bubble up onto the topping. You can also try inserting a paring knife into the apples to see if they are tender.
I haven’t tried this yet, but I think you could definitely make this recipe into bars. I would recommend lining your baking dish with parchment paper before pouring in the filling. Then, after baking, let the pan cool completely before slicing into bars. If you give this a try, let me know how it turns out in the comments below.
Totally up to you! I like to enjoy this crisp both warm or cold, and you can always serve it with ice cream or whipped cream.
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Easy Homemade Apple Crisp
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This easy homemade apple crisp is the perfect fall dessert! Top it off with a heaping scoop of vanilla ice cream, or enjoy it as is for breakfast. No judgment here.
Ingredients
Apple Filling:
- 3 cups (389g) peeled and chopped Granny Smith apples
- 2 teaspoons (5g) cornstarch
- ¼ cup (50g) light brown sugar, packed
- 1 teaspoon (3g) vanilla extract
- 2 teaspoons (7g) lemon juice
- 1 teaspoon (5g) water
Topping:
- 1 cup (105g) old-fashioned oats
- ½ cup (65g) all-purpose flour
- ⅓ cup (65g) light brown sugar, packed
- 1 teaspoon (6g) salt
- 1 teaspoon (2g) ground cinnamon
- 6 tablespoons (85g) unsalted butter, melted
Instructions
- Preheat oven to 350°F (177°C). Lightly spray a 1-quart baking dish with nonstick cooking spray and set aside.
- Prepare the apple filling: Place the chopped apples in a medium bowl and sprinkle cornstarch on top, mixing well to coat evenly. Add the light brown sugar, vanilla extract, lemon juice, and water. Mix well and set the bowl aside.
- Make the topping: In a separate bowl, mix together the old-fashioned oats, all-purpose flour, light brown sugar, salt, and cinnamon. Add in the melted butter and mix well until the entire mixture is evenly moistened and crumbly.
- Assemble the crisp: Pour the apple filling into the prepared baking dish, spreading it so that it evenly coats the bottom of the dish. Crumble the topping on top, spreading it so that it covers the entire apple layer.
- Bake for 35-38 minutes, or until the apple filling starts to bubble up around the edges and the topping is golden brown.
- Remove from oven and let cool before serving. Enjoy with a heaping scoop of vanilla ice cream for maximum satisfaction!
- Stored in an airtight container, this apple crisp will keep fresh for 3-4 days.
Notes
- In the past, I have also had success making this recipe in a 9-inch pie pan.
- If you'd like to use an 8 x 8-inch baking dish instead, I would recommend doubling this recipe.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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