Apple Crisp
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This is my go-to apple crisp recipe—tart apples bubbling under a buttery oat-pecan topping. Simple, rustic, and so, so good.
This rustic apple crisp, made with tart apples bubbling away in their juices under a crispy, buttery oat-pecan streusel, is a longtime favorite of mine. In fact, it’s one of the very first recipes I shared on this blog many years ago. It’s wonderful warm from the oven, but honestly, I love the cold leftovers with my morning coffee just as much. Serve it plain, or 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
- Flour, Oats & Pecans: These form the base of the streusel topping. The flour holds everything together, the oats give it that classic rustic texture, and the pecans add a buttery crunch.
- Brown & Granulated Sugars: Sweeten both the apples and the topping. The brown sugar brings a hint of molasses, while the granulated sugar helps everything caramelize as it bakes. (Be sure to pack the brown sugar when you measure—it makes a difference.)
- Butter: Cold butter is key. It gives the topping its crumbly texture and helps it bake up golden and crisp instead of greasy or heavy.
- Apples: Go for tart-sweet varieties like Granny Smith, Honeycrisp, Gala, Jonagold, Jonathan, or Golden Delicious—or better yet, use a mix for the best balance of flavor and texture.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Start the streusel topping. In a food processor, combine the flour, brown sugar, ¼ cup of the granulated sugar, and salt, and pulse a few times to mix. Add the butter and pulse again until the mixture looks like coarse crumbs.
Step 2: Finish the topping. Transfer the crumb mixture to a bowl, then stir in the pecans and oats. Set it aside while you prepare the filling.
Step 3: Prepare the filling. Generously butter a shallow 2-quart baking dish. In a medium bowl, toss the apples with the remaining 6 tablespoons of granulated sugar until evenly coated, then pour them into the prepared dish.
Step 4: Add the topping. Sprinkle with the oat topping and make sure it’s evenly distributed over the apples.
Step 5: Bake the crisp. Bake for 40 to 50 minutes, until the apples are tender when pierced with a knife and the topping is golden and crisp. Let it cool for at least 15 minutes before serving—it’s wonderful warm from the oven.
Video Tutorial
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Apple Crisp
Ingredients
- ¼ cup plus 2 tablespoons all-purpose flour
- ¼ cup plus 2 tablespoons (packed) light brown sugar
- ½ cup plus 2 tablespoons granulated sugar, divided
- Pinch salt
- 6 tablespoons very cold unsalted butter, cut into ½-inch (13-mm) 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
- Vanilla ice cream or Whipped 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 (2-L) 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 or whipped cream, if desired.
Notes
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.
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I love all of your recipes! I’d love to try this apple crisp but make it GF. I find GF flour super gritty. Do you think I could sub almond flour for the flour in this recipe?
Hi Martha, So glad you love the recipes! You can definitely make this gluten-free. I don’t think I’d go with almond flour—it won’t crisp up quite right—but a good 1:1 gluten-free flour blend should work well. I like King Arthur, and since the topping also has oats and nuts, any grittiness won’t be as noticeable once it’s baked.
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!