Apple Crisp
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Apples bubbling under a crunchy oat-pecan streusel, this rustic apple crisp is the ultimate fall dessert.
This rustic apple crisp recipe with tart apples bubbling away in their juices under a golden brown buttery oat-pecan streusel is a longtime favorite of mine, thanks in part to its irresistibly crisp topping. In fact, it’s one of the very first recipes I shared on this blog many years ago. It tastes wonderful served warm out of the oven, but honestly, I like the cold leftovers with my morning coffee just as much! This crisp is perfect on its own, or you can take it up a notch with a scoop of vanilla ice cream, whipped cream, or even caramel sauce.
“We went apple picking with the grandkids. When we got back we used this recipe. It was a total hit and gone quickly.”
What You’ll Need To Make Apple Crisp
- All-Purpose Flour: Adds structure to the streusel topping, helping it to hold together and bake into a perfect crumbly texture.
- Light Brown Sugar: Provides sweetness and a hint of molasses flavor to the topping. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Granulated Sugar: Sweetens both the apples and the streusel, balancing the tartness of the fruit and adding a lovely caramelization as it bakes.
- Butter: Creates a rich, crumbly texture in the streusel and helps it to crisp up in the oven. The streusel will come together best if the butter is very cold.
- Pecans: Add a nutty crunch to the topping.
- Old-Fashioned Rolled Oats: Contribute to the crisp texture of the streusel, making it more substantial and giving it a rustic feel.
- Baking Apples: For the best results, use tart-sweet apples like Granny Smith, Honeycrisp, Gala, Jonagold, Jonathan, or Golden Delicious. I love using a mix of different varietals for a more balanced and complex flavor.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Preheat the oven to 350°F and set an oven rack in the middle position.
In a food processor, pulse the flour with the brown sugar, ¼ cup of the granulated sugar, and salt until combined, then add the chunks of butter.
Pulse until the mixture resembles coarse meal.
Transfer the crumbs to a bowl and stir in the pecans and oats. Set aside.
Generously butter a shallow 2-quart baking dish. In a medium bowl, toss the apples with the remaining 6 tablespoons granulated sugar. Transfer the apple mixture to the prepared baking dish.
Sprinkle with the oat topping and make sure it’s evenly distributed.
Bake for 40 to 50 minutes, or until the apples are tender when pierced and the topping is toasted. Serve warm with whipped cream or vanilla ice cream, if desired.
Frequently Asked Questions
Anytime you’re baking with apples whether it’s apple pie or applesauce, it’s a good idea to use a blend of tart and sweet baking apples for the best flavor. Granny Smith, Honeycrisp, Gala, Jonagold, Jonathan, and Golden Delicious are all good options—try different varietals and see what combinations you like best.
You could just omit the pecans; the topping will still be deliciously crisp. Or you can substitute walnuts or almonds or a handful of unsalted pumpkin or sunflower seeds.
Sure! The baked apple crisp can be frozen, tightly covered, for up to 3 months. Before serving, thaw overnight in the refrigerator and reheat it, uncovered, in a 300°F oven until heated through and crisp on top.
Video Tutorial
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Apple Crisp
Ingredients
- ¼ cup plus 2 tablespoons all-purpose flour
- ¼ cup plus 2 tablespoons light brown sugar packed
- ½ cup plus 2 tablespoons granulated sugar divided
- Pinch salt
- 6 tablespoons very cold unsalted butter cut into ½-inch dice
- 1 cup chopped pecans
- ½ cup old-fashioned rolled oats
- 2½ pounds tart baking apples (about 5 large), peeled, cored and sliced ¼-inch (6-mm) thick
- Whipped cream or Vanilla ice cream for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position.
- In a food processor, pulse the flour with the brown sugar, ¼ cup (50 g) of the granulated sugar, and salt until combined. Add the butter and pulse until the mixture resembles coarse meal. Transfer the crumbs to a bowl and stir in the pecans and oats. Set aside.
- Generously butter a shallow 2-quart baking dish. In a medium bowl, toss the apples with the remaining 6 tablespoons granulated sugar. Transfer the apple mixture to the prepared baking dish and cover with the oat topping. Bake in the middle of the oven for 40 to 50 minutes, or until the apples are tender when pierced and the topping is toasted. Serve warm with vanilla ice cream if desired.
- Freezer-Friendly Instructions: The baked crisp can be frozen, tightly covered, for up to 3 months. Before serving, thaw overnight in the refrigerator and reheat it, uncovered, in a 300°F (150°C) oven until heated through and crisp on top.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Comments
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This was delicious! The pecans ended up like candied pecans on top.
I wouldn’t change anything. Thanks.
This is the best crisp ever !!! For next time, if baked in morning, how do you reheat it – what temperature and length of time?
Thanks so much.
So glad you like it! I’d reheat it, uncovered, in a 300°F (150°C) oven until heated through and crisp on top.
This is a delicious dessert. I used a combination of Gala and Golden Delicious apples and pecans and sliced almonds. We ate it warm with vanilla ice cream.
Hi Jenn – When you make ahead, do you bake ahead and reheat or store in the fridge uncooked and then bake the day of? Thanks!
Hi Linda, you really can go either way, but I’d go with assembling it ahead and then baking prior to serving. Enjoy!
Thanks for taking the time to reply during such a busy week!
I’ve been cooking your recipes for years now and every single one of them has been fantastic. Thanks for everything you do!
Can quick oats be used?
Hi Karen, I think you could get away with it here. Enjoy!
I will be making this for Rosh Hashanah and will double it to serve 12+. When doubling, how is the baking time adjusted, if at all?
Hi Karen, Will you be using a 9 x 13 baking dish? If so, the bake time should be about the same, but keep a close eye on it. Happy new year!
Thank you!. Yes, 9 x 13. And I assume it’s not quick oats but the original, correct?
Correct!
I substituted a jar of Door County cherry pie filling instead of the apples, as it is a wonderful fruit grown locally in the peninsula. The topping was perfect! I baked it the same amount of time. I offered fresh, homemade whipped cream on the side, but everyone just wanted the simply delicious crisp!
If I double the recipe, what size pan should I use? Also, I would like to make this for Rosh Hashanah using this for apples and honey. Can I substitute honey for the white sugar ?
Hi Joni, if you’d like to double the recipe, you’ll need a 9 x 13″ pan. And you can get away with substituting honey for the white sugar in the filling. Hope everyone enjoys!
Yum and “please make it again” from everyone who has had it.
Hi Jen,
If I prepare this the day before, can I bake it straight out of the fridge or should I room temperature it first? I’m worried if I bring the whole thing to room temperature, the butter in the topping will also be room temperature.
Thanks so much for another great recipe!
Lily
Hi Lily, it’s fine to bake it straight from the fridge. You may need to add on another minute or two as it will be cold. Enjoy!