Old Fashioned Easy Apple Crisp

This recipe is everything an old-fashioned apple crisp should be: tender, juicy apples layered under a crisp, golden oat topping that’s buttery, cinnamon-spiced, and perfectly sweet. It’s the kind of dessert your grandma might’ve made (mine sure did), using whatever apples were around and serving it straight from the pan with a scoop of something cold on top.

What I love about this version is how fuss-free it is. You don’t need to peel every apple perfectly, measure things down to the last teaspoon, or chill dough for hours. It’s as casual as dessert gets, and yet it never fails to impress. The topping stays crunchy, the apples stay soft without turning to mush, and the flavor? Just the right balance of tart, sweet, and spice.

It’s a go-to recipe for fall, sure—but it’s also the kind of dessert that works any time you’ve got a few apples on the counter and a craving for something warm and wonderful.

Why You’ll Love This Recipe

It’s ridiculously easy
No dough to roll out, no mixer needed. Just mix, layer, bake, and enjoy.

The topping is everything
Crunchy, buttery, and full of cinnamon and brown sugar. It stays crisp even the next day.

It uses pantry staples
You probably have everything you need already—oats, flour, sugar, cinnamon, butter, and apples.

It’s endlessly adaptable
Use whatever apples you have, or mix in pears or berries. Add nuts, skip nuts, make it your own.

It’s comfort food, plain and simple
Warm apples + crisp topping + melty ice cream? Enough said.

Prep Time and Servings

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Servings: 6 to 8
Calories per serving: 280
Protein: 2g
Carbs: 38g
Fat: 13g

Ingredients

For the apple filling:

• 6 cups apples, peeled and sliced (about 5–6 medium apples)
• 2 tablespoons granulated sugar
• 1 tablespoon flour (helps thicken the filling)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional, but adds warm spice)
• 1 tablespoon lemon juice (brightens the flavor and keeps the apples from browning)

For the crisp topping:

• 3/4 cup rolled oats (old-fashioned, not quick)
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar (light or dark)
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes

Optional add-ins:

• 1/3 cup chopped walnuts or pecans
• A pinch of cloves or allspice for deeper spice
• A splash of vanilla extract in the apple filling

Step-by-Step Instructions

1. Prep the oven and pan

Preheat your oven to 350°F (175°C). Lightly butter or spray a 9×9-inch baking dish or similar-sized pan.

2. Make the apple filling

In a large bowl, toss the sliced apples with sugar, flour, cinnamon, nutmeg, and lemon juice until well coated. Pour the mixture into your prepared baking dish and spread into an even layer.

3. Make the crisp topping

In another bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the mixture until it resembles coarse crumbs. It should clump together a bit when you squeeze it.

Optional: Stir in chopped nuts now if you’re using them.

4. Sprinkle the topping

Evenly distribute the crisp topping over the apples, covering them completely.

5. Bake

Bake uncovered for 40–45 minutes, or until the topping is golden and crisp and the apples are bubbling around the edges. If the top is browning too fast, loosely cover with foil for the last 10 minutes.

6. Cool slightly before serving

Let the crisp cool for about 10–15 minutes before serving. It helps the filling set and makes it easier to scoop.

How to Serve

• Classic style: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Breakfast-friendly: Top with Greek yogurt and a drizzle of honey.
• Holiday-perfect: Add a sprinkle of cinnamon sugar or a drizzle of caramel sauce.
• Make it a sundae: Warm apple crisp + vanilla ice cream + crushed pecans + caramel drizzle = perfection.

Additional Tips

1. Use a mix of apple varieties
Combining tart apples like Granny Smith with sweeter ones like Honeycrisp or Fuji adds great depth of flavor and texture.

2. Don’t skip the lemon juice
It balances the sweetness and helps keep the apples from turning brown.

3. Use cold butter for the topping
Cold butter = a crispier, crunchier topping. Don’t melt it first.

4. Let it rest before serving
This helps the filling thicken slightly and keeps it from sliding apart when scooped.

5. Want it extra crisp?
Add a tablespoon more oats or bake for 5 extra minutes uncovered.

Recipe Variations

Gluten-Free Apple Crisp:
Use gluten-free oats and a gluten-free flour blend in the topping.

Dairy-Free:
Use plant-based butter or coconut oil in place of regular butter.

Maple Apple Crisp:
Swap brown sugar for maple syrup in the filling and topping for extra warm flavor.

Berry Apple Crisp:
Add 1 cup of blueberries, raspberries, or blackberries to the apples.

Nutty Crunch:
Add 1/3 cup chopped pecans or walnuts to the topping for added crunch.

Lower Sugar Option:
Cut back on the sugar in both the filling and topping by 1–2 tablespoons each. The apples and cinnamon still shine through.

Serving Suggestions

• With tea or coffee for a cozy afternoon treat
• As a holiday dessert alongside pumpkin or pecan pie
• With a scoop of cinnamon or caramel swirl ice cream
• Drizzled with warm almond butter or tahini for a unique twist

Storage and Reheating

Refrigerator:
Store leftover apple crisp in an airtight container or covered in the baking dish for up to 4 days.

Freezer:
You can freeze the unbaked or fully baked crisp. Wrap tightly and freeze for up to 2 months. Bake from frozen (add 10–15 minutes) or thaw overnight in the fridge.

To reheat:
Warm individual servings in the microwave for 30–60 seconds or bake the whole dish at 350°F until warmed through and topping is crisp again.

Special Equipment

• 9×9-inch baking dish or similar-sized pan
• Mixing bowls for the filling and topping
• Pastry cutter or fork for cutting in the butter
• Apple peeler/corer/slicer (optional, but a time-saver!)

FAQ Section

What’s the best type of apple for crisp?
A mix of firm apples like Granny Smith, Honeycrisp, Braeburn, and Fuji works best. They hold their shape while softening beautifully.

Do I need to peel the apples?
It’s up to you. Peeled apples give a softer filling. Leaving the skin on adds texture and fiber.

Can I use quick oats instead of rolled oats?
Rolled oats are best for texture, but quick oats will work in a pinch. Avoid steel-cut oats—they won’t cook through properly.

Can I double the recipe?
Yes! Use a 9×13-inch pan and bake for 45–50 minutes.

Is this dessert sweet enough on its own?
Yes! But if you’re serving it without ice cream, you can add an extra tablespoon of brown sugar to the topping if you like it sweeter.

Can I prep this ahead?
Yes. Assemble the crisp (without baking) and refrigerate up to a day ahead. Let it sit at room temp for 20 minutes before baking.

Can I make it vegan?
Yes! Use dairy-free butter and check your sugar to ensure it’s vegan-friendly.

How do I keep the topping from getting soggy?
Bake uncovered, and don’t cover the leftovers unless they’re completely cool. Reheat in the oven to re-crisp.

Can I use frozen apples?
You can, but thaw and drain them first. Otherwise, they’ll release too much moisture during baking.

What’s the difference between a crisp and a crumble?
A crisp usually includes oats in the topping, while a crumble does not. Both are delicious.

Conclusion

If you’re craving something cozy, classic, and full of warm, cinnamon-spiced goodness, this Old Fashioned Easy Apple Crisp is the dessert for you. It’s simple, satisfying, and made for sharing (though we wouldn’t blame you for keeping it all to yourself).

Try it once, and it’ll quickly become a go-to in your kitchen—whether for a casual weeknight dessert or a holiday favorite.

And if you make it, I’d love to hear what you think! Snap a photo, tag me, or drop a comment and let me know how you served it. Bonus points for adding ice cream.

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