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
More Apple Desserts You May Like
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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Hi I love this recipe, never thought about using pecans in it. Suggestion– instead of using a baking dish, you can make individual crisps, just put ingredients in ramekins. It makes it look more personal and elegant. Good luck. serves 6-8.
Love this idea!
Hi Jenn,
Can this be made with Royal Gala apples, or do you need tart ones?
Thanks,
Mary
Hi Mary, I generally like this with more tart apples but Galas will definitely work here. Hope you enjoy!
I made it last night and it was delicious!!
I’d like to make this recipe but have a guest who is dairy-free. What can I substitute for butter?
Hi Beth, I haven’t used coconut oil for this, but I think you could get away with substituting it (in its solid form) for the butter. Please LMK how it turns out if you try it!
Hi! I make a dairy free crisp using a light oil, maple syrup, light olive oil with the oats mixed in. Equal quantities of the oil and maple syrup. Liquid coconut oil would work too.
Really crispy & super tasty too. Worth a try, if too wet add more oats. My first try is always an experiment🙂
Sorry, I forgot, of course, add the flour, cane sugar too & mix with the oils, maple syrup, and a little cinnamon! We prefer it to the butter! Ground almonds added for a nice crunch too.
I use Earth Balance as a non-dairy butter substitute. I’s great as a spread and perfect for sautés or baking … my vegan friends recommended it to me
Hi Jen, I plan to make this tonight and will let you know how it turns out. I am posting now because my husband and I absolutely LOVE your recipes!! Every single one is delicious and easy to make…AND you give the best instructions and pictures!! When we want to make something new, we come to your website first. Now we plan to buy the book. Thank you for sharing your talent with us 🙂
Aww, thank you, Joy. 😊 I hope the crisp turned out well!
I had a few red delicious apples that needed to be used. Made recipe exactly and turned out amazing! Love how it filled the kitchen with such a yummy baked smell. Just came out of the oven and my family loves it!!!! I will definitely make this again!
Hi Jenn! First, let me say that I love your recipes and your cookbook. Everything I’ve made has been amazing. I’d like to make this Apple Crisp for a larger family gathering, if I make it in a 9×13 dish=3 quarts, how long do you suggest I bake it? Thank you!
So glad you like the recipes, Tracey! I think you’d need to bake it for 60 to 70 min, but keep an eye on it.
Thank you for the quick reply! I baked it for 60 minutes and it was perfect!
I can’t wait to try this. I’ll bring to my friends home-they love being my guinea pigs 😊
A question about the pan size: I thought my 7x11x1.5″ rectangular baking dish which is labelled 2 liter/2.2 quarts (the recipe calls for a shallow 2 qt baking dish) would be great for the crisp. However, the apples (they weighed 2.6 lbs before peeling & coring ) alone reached the top of the sides. I thought about leaving a “hump” in the center and then applying the topping. While I know the apples bake down, I decided to take some out and put into another, smaller dish. It worked out fine, but I’d prefer it all in one dish, especially for company. My question: Is “full to the brim” what one should expect, or should I find a larger pan? If the latter, any suggestions? I think 9×13 would be too large. Are you using a 9 or 10″ deep dish pie pan? Thank you. It was delicious, by the way!
Hi Maret, It’s fine to fill the pan to the brim as the apples cook down and settle quite a bit. Also, it helps to arrange the apples so that there aren’t a lot of gaps, similar to how you would when making an apple pie. I believe that pan is 9×2 inches. Hope that helps and glad you enjoyed!
Hi Jenn –
If making this in advance should the crisp be baked before it’s frozen? And when taken out of the freezer should it sit in the fridge overnight or does it go straight from the freezer to the oven? Thanks!
Yes, I’d suggest baking it first and thawing it in the fridge overnight before reheating. Hope you enjoy!
Could I make this without nuts? Would I need to substitute more oats in place of the nuts?
Hi Izzy, Yes and yes. 🙂