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.
Comments
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Is it ok to not peel the apples?
Hi Merle, I definitely prefer them peeled. Sorry!
Another very nice recipe, Jenn, but I think I would add a sixth apple next time, as there was a LOT of topping for a not-so-large amount of sliced apples. Also, I’m wondering if you think the pecans would toast adequately during the baking process, rather than toasting them before adding them to the oats? I over-toasted mine in advance and set them aside because I didn’t want them to cook any more in the oven and then I forgot to add them at the last minute – doh! I also think the amount of sugar can easily be cut back without compromising taste.
Hi Jenn, Glad you enjoyed. Where do you see the step to toast the pecans before adding them to the topping?
I hosted book club this month and was looking for something warm, seasonal, and delicious. This was perfect! Adding pecans really upgraded this already amazing apple crisp; there is a generous amount of topping, so it achieves a lovely crunch. Not adding a lot of seasonings, really lets the apples take center stage. I used a combination of honey crisp, and granny smith, along with one perfect gala, for a lovely variety of taste and texture. I did offer some local, vanilla ice cream to serve, but it hardly needs it. This one’s a keeper. Thanks, Jennifer!
After making this the first time, I have made it weekly since! The pecan topping is the best I’ve tasted. I followed the recipe exactly as written and it has been perfect every time. It has become our family favorite for this autumn!
What happens if I don’t core the apples? What are the pros and cons?
Hi Sue, You will have seeds in your crisp, which won’t be very pleasant 🙂
This was very good and easy! I made the topping the day before and kept it in a bowl in the fridge. My son and a friend had a race peeling the 10 apples ( I doubled the recipe), it was done in a flash. I also added a little cinnamon to the apples.
This crisp is the best I have had! The pecans in the topping make this dish. Fantastic recipe!
Absolutely delicious dessert and very simple to make. I did add cinnamon when I tossed the apple slices with sugar and it gave a nice flavor. Perfect dessert for the fall. Hubby and teenage girls all loved it.
Delicious!!
This was delicious! I loved the pecans in the topping. Other than adding a dash of cinnamon to the apples (because that’s what my mom always did), I followed exact recipe. Everyone loved it 🙂