You want a dessert that hits like grandma’s best but takes less effort than finding your mixer? Here it is. This apple crisp turns fresh apples into a bubbling, cinnamon-scented masterpiece with a golden, crunchy top that shatters just right.

No pie crust, no stress, no culinary degree required. If you can slice apples and use an oven, you’re minutes from glory. Warning: neighbors may “happen to stop by.”

Jump to Recipe Card

What Makes This Recipe Awesome

This crisp is built for real life: accessible ingredients, minimal steps, and a texture that slaps—tender apples under a buttery, toasty oat crumble.

The recipe respects the fruit, letting tart-sweet apples shine without becoming mush. The topping? Balanced: not cloying, not sandy—just crisp, golden, and irresistibly nubby.

It scales effortlessly for gatherings, and you can prep it ahead without losing that just-baked magic.

Shopping List – Ingredients

Apples: 6–7 medium fresh apples (about 2 to 2.5 lbs) – mix of tart and sweet like Granny Smith + Honeycrisp
Lemon juice: 1 tablespoon (keeps brightness and prevents browning)
Granulated sugar: 1/4 cup (for the apples)
Brown sugar: 1/2 cup, packed (for the topping)
All-purpose flour: 3/4 cup (divided: 1 tablespoon for apples, rest for topping)
Old-fashioned rolled oats: 3/4 cup
Unsalted butter: 1/2 cup (1 stick), cold and cut into small cubes
Cinnamon: 1.5 teaspoons (divided: 1 teaspoon for apples, 1/2 teaspoon for topping)
Nutmeg: 1/4 teaspoon (optional but recommended)
Salt: 1/4 teaspoon
Vanilla extract: 1 teaspoon (optional, for apples)
Cornstarch: 1 tablespoon (for a lightly thickened filling)
Optional add-ins: 1/2 cup chopped pecans or walnuts; 1/4 cup raisins or dried cranberries
Serve with: Vanilla ice cream or whipped cream (highly encouraged)

Instructions

Preheat and prep. Heat your oven to 350°F (175°C). Lightly butter a 9×9-inch baking dish (or similar 2-quart dish).
Peel and slice apples. Peel (or don’t—your call), core, and slice apples into 1/4-inch thick wedges. Thinner slices cook faster and soften more evenly.
Toss the filling. In a large bowl, combine apples with lemon juice, granulated sugar, 1 tablespoon flour, cornstarch, 1 teaspoon cinnamon, nutmeg, salt (a pinch), and vanilla if using.
Stir until apples are coated and glossy.
Mix the topping. In another bowl, add remaining flour, rolled oats, brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Whisk to break up lumps.
Cut in the butter. Add cold butter cubes to the topping mixture. Use a pastry cutter or your fingers to rub butter into the dry mix until you get pea-sized clumps with some sandy bits.
Aim for crumbly, not paste-like.
Assemble. Spread the apple mixture evenly in the baking dish. Sprinkle the crumble topping evenly over the apples. Don’t pack it down—airy crumbs crisp better.
Add nuts or extras. If using pecans, walnuts, or dried fruit, scatter over the topping now.
Bake. Bake 40–50 minutes, until the topping is deep golden and the apple juices are bubbling around the edges.
If the top browns too fast, tent loosely with foil for the last 10 minutes.
Rest. Let it sit 10–15 minutes before serving so the juices thicken slightly. Yes, it’s hard to wait. Be strong.
Serve. Scoop into bowls and top with vanilla ice cream or a dollop of whipped cream.
Sound of spoons clinking = success.

Storage Tips

Room temp: Cover and keep on the counter for up to 24 hours.
Refrigerator: Store covered for 3–4 days. Reheat at 325°F for 10–15 minutes to re-crisp the topping. Microwave works, but the crisp gets shy.
Freezer: Freeze unbaked (wrapped well) for up to 2 months; bake from frozen at 350°F for 55–65 minutes.
Or freeze baked leftovers up to 2 months and reheat covered, then uncover to crisp.
Make-ahead: Assemble filling and topping separately. Refrigerate both up to 24 hours; combine and bake when ready.

What’s Great About This

Low-lift, high reward: It tastes like pie without the pie stress.
Flexible fruit: Works with any firm apple, or a blend for flavor depth.
Texture magic: Buttery crunch meets jammy apples—no soggy bottom drama.
Forgiving: Slightly overbake? Still amazing.
Slightly under-sweet? Ice cream fixes everything.
Budget-friendly: Everyday pantry staples plus apples. Done.

Common Mistakes to Avoid

Using only soft apples. Stick to firm varieties (Granny Smith, Honeycrisp, Pink Lady).
Soft apples turn mushy and we’re not making applesauce.
Skipping the thickener. A bit of cornstarch prevents a watery filling and keeps the sauce silky.
Warm butter in the topping. Cold butter = crisp, crumbly topping. Warm butter = greasy paste. Big difference.
Overcrowding the dish. Too deep and the apples steam.
Use a wide, shallow dish for better caramelization.
Under-seasoning. Salt is not optional—just a pinch wakes up the sweetness and spices.
Not resting after baking. Those bubbling juices need a minute to set. Patience prevents soupy servings.

Mix It Up

Maple-pecan twist: Swap half the brown sugar for maple syrup and add toasted pecans.
Ginger snap topping: Replace 1/4 cup flour with crushed gingersnaps for a spicy crunch.
Salted caramel: Drizzle 2–3 tablespoons caramel over apples before topping. Finish with flaky salt.
Chef’s kiss, IMO.
Gluten-free: Use certified GF oats and a 1:1 gluten-free flour blend.
Dairy-free: Sub cold coconut oil or vegan butter for the butter. Chill it so it crumbles nicely.
Breakfast mode: Cut the sugar by a third and serve with Greek yogurt. Totally legal.

FAQ

What are the best apples for apple crisp?

A combo is ideal: Granny Smith for tart structure plus Honeycrisp or Pink Lady for sweetness and aroma.

If using only one, go Honeycrisp for balanced flavor or Granny Smith for a classic tart bite.

Do I have to peel the apples?

Nope. Peeled apples give a softer, more classic texture; unpeeled adds color, fiber, and a slightly rustic chew. If your skins are thick, you can compromise and peel half.

Why is my topping not crisp?

Likely warm butter or too much moisture.

Keep butter cold, don’t overwork the crumble, and bake until deep golden. If your kitchen is warm, chill the assembled crisp 10 minutes before baking.

Can I reduce the sugar?

Yes. Cut the granulated sugar in the filling to 2 tablespoons and the brown sugar in the topping to 1/3 cup.

Just note: tarter apples may need a touch more sweetness for balance.

How do I know it’s done?

The edges should bubble steadily and the topping should be golden-brown. A knife should meet tender apples with slight resistance, not crunch. If the top’s done but apples aren’t, tent with foil and keep baking.

Can I make this for a crowd?

Absolutely.

Double the recipe for a 9×13-inch pan and bake 50–60 minutes. It disappears fast—consider that your FYI.

What spices pair well besides cinnamon?

Cardamom, allspice, cloves (easy does it), or ground ginger all play nicely. Start small—1/8 to 1/4 teaspoon—then adjust next time.

Can I add berries or pears?

Yes.

Replace up to one-third of the apples with firm pears or fresh/frozen berries. If using frozen berries, add an extra teaspoon of cornstarch to handle the extra juice.

In Conclusion

This Easy Apple Crisp Recipe With Fresh Apples is your shortcut to a knock-out dessert that feels homey, smells like a holiday, and tastes like you planned it all week. It’s simple, adaptable, and reliably impressive.

Keep apples on hand, and you’ve basically got dessert insurance. Now preheat the oven and go make your kitchen the best-smelling place on the block.

Apple Crisp

This easy apple crisp transforms fresh apples into a delicious dessert with a crunchy oat topping, perfect for gatherings or a cozy night in.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Course Dessert

Cuisine American

Servings 8 servings

Calories 250 kcal

Ingredients

For the Filling

6–7 medium medium fresh apples (about 2 to 2.5 lbs) – mix of tart and sweet like Granny Smith + Honeycrisp Use a combination for a balanced flavor.
1 tablespoon lemon juice Keeps brightness and prevents browning.
1/4 cup granulated sugar For the apples.
1 tablespoon all-purpose flour Helps thicken the filling.
1 tablespoon cornstarch For a lightly thickened filling.
1.5 teaspoons cinnamon Divided: 1 teaspoon for apples.
1/4 teaspoon nutmeg Optional but recommended.
1/4 teaspoon salt Enhances sweetness and spices.
1 teaspoon vanilla extract Optional, for added flavor.

For the Topping

3/4 cup old-fashioned rolled oats
1/2 cup brown sugar, packed For the topping.
3/4 cup all-purpose flour Divided: remaining flour for topping.
1/2 teaspoon cinnamon For the topping.
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes Cold butter leads to a crisp topping.

Optional Add-Ins

1/2 cup chopped pecans or walnuts Add for extra crunch.
1/4 cup raisins or dried cranberries For additional sweetness.

To Serve

Vanilla ice cream or whipped cream Highly encouraged.

Instructions

Preparation

Preheat your oven to 350°F (175°C). Lightly butter a 9×9-inch baking dish (or similar 2-quart dish).
Peel, core, and slice apples into 1/4-inch thick wedges.
In a large bowl, combine apples with lemon juice, granulated sugar, 1 tablespoon flour, cornstarch, 1 teaspoon cinnamon, nutmeg, salt (a pinch), and vanilla if using.
Stir until the apples are coated and glossy.

Making the Topping

In another bowl, mix remaining flour, rolled oats, brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Whisk to break up lumps.
Add cold butter cubes to the topping mixture. Use a pastry cutter or your fingers to rub butter into the dry mix until you get pea-sized clumps with some sandy bits.

Assembly

Spread the apple mixture evenly in the baking dish.
Sprinkle the crumble topping evenly over the apples. Do not pack it down.
If using, scatter pecans, walnuts, or dried fruit over the topping.

Baking

Bake for 40–50 minutes, until the topping is deep golden and the apple juices are bubbling around the edges.
If the top browns too fast, tent loosely with foil for the last 10 minutes.

Serving

Let it sit for 10–15 minutes before serving to allow juices to thicken.
Serve warm, topped with vanilla ice cream or whipped cream.

Notes

Can be made ahead. Store covered at room temperature for up to 24 hours or in the refrigerator for 3-4 days.

Keyword Apple Crisp, Baking, comfort food, Easy Dessert, Fruit Dessert

Printable Recipe Card

Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.