Easy Apple Crisp

This quick and easy apple crisp recipe is full of juicy apples, cinnamon, sugar and the best part of all is the amazing oatmeal streusel on top! A scoop of this topped with vanilla ice cream is the ultimate fall dessert that’s so easy.

I love fall time! The brisk autumn air, crispy leaves and of course, apple desserts! My favorite is definitely this easy crisp recipe. My mom made this exact recipe when I was growing up with fresh apples from our apple tree on the farm. I remember coming into the house after school and smelling this delicious apple crisp and digging right in with a scoop of ice cream or whipped cream or caramel sauce on top!

I’ve made Apple Pie before but, I’ll be honest I have never made apple crisp before and I wonder why I haven’t. It’s not hard and I love it. I think it was because it was one of those treats that mom always made so I just let her continue to make it.

Ingredients Needed

• Peel, core and slice the apples.
• Put sliced apples in a 9×13 pan.
• Sprinkle sugar and cinnamon over the apples. Apply a liberal amount of cinnamon. This is one of the best parts!
• Mix the remaining ingredients for the crispy topping. Pat down on top of apples and sugar.
• Bake at 350 degrees for 40-45 minutes until bubbly and golden brown.

What is the difference between a Crisp, Crumble, Brown Betty and Cobbler?

• Crisp and Crumble: These are very similar. Some say a crisp doesn’t have oats, some do – both are delicious, that’s what I know! ?
• Brown Betty: Uses a crumbly topping and often has the topping above and below the fruit – similar to a pie but made with a buttery crumble topping.
• Cobbler: A cobbler is most often topped with a dough or biscuit topping and when it bakes up forms puffy golden pillows on top looking like a cobblestone street, hence the name cobbler!

Expert Tips!

• What kind of apples? We love to use Granny Smith apples in our crisp. They have a tart, sour flavor and crisp texture. They are a great all around baking apple for your fall desserts. Other options are Gala, Honeycrisp and Golden Delicious.
• To Peel or not to Peel? Yes! If you don’t peel the apple it will make for a tougher texture because the skin doesn’t break down when you bake it.
• Slice Apples – Make sure to slice the apples thinly so they become fully tender. We recommend this Johnny Apple Peeler that cores, peels and slices your apples!
• Leftovers – This is best enjoyed fresh in my opinion, but will last a few days if stored in an airtight container at room temperature. The longer it sits the softer the topping becomes.
• Freezer Friendly – Prepare and bake the apple crisp as directed. Cool completely, then cover with a double layer of aluminum foil and slip into a resealable bag. We like to bake it in a disposable pan for easy clean up. When ready to enjoy thaw overnight in the refrigerator then warm up in the oven at 350 degrees F for about 20 minutes or until heated through.

More Apple Desserts

• Nothing says fall like a traditional Apple Pie topped with ice cream!
• Tender, moist Crumb Apple Zucchini Bread is an easy quick bread.
• Mix up your apple pie with a crumb topping!
• Enjoy a bowl of vanilla ice cream topped with Crock Pot Cinnamon Apples.
• For a really easy dessert make my Apple Poke Cake with Dulce de Leche!

Try it and love it? Rate it, please! Seriously though a five-star rating below will make my day!

If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!

Apple Crisp

Julie Evink

Tender, juicy apples topped with streusel make this an easy fall dessert.

5 from 15 votes

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Dessert

Cuisine American

Servings 8 servings

Calories 691 kcal

Ingredients

  

1x2x3x

• 8 c. apples peeled and thinly sliced
• 1 c. sugar
• 1 -2 Tbsp Cinnamon
• 1 c. butter melted
• 1 c. brown sugar
• 1 c. flour
• 1 c. oatmeal
• 1 tsp baking powder

Instructions

 

• Put sliced apples on bottom of 9×13 in pan.
• Sprinkle sugar and cinnamon over the top of the apples. Apply a liberal amount of cinnamon. This is one of the best parts!
• Mix butter, brown sugar, flour, oatmeal and baking powder. Pat down on top of apples and sugar.
• Bake at 350 degrees for 40-45 minutes

Notes

• What kind of apples? We love to use Granny Smith apples in our crisp. They have a tart, sour flavor and crisp texture. They are a great all around baking apple for your fall desserts. Other options are Gala, Honeycrisp and Golden Delicious.
• To Peel or not to Peel? Yes! If you don’t peel the apple it will make for a tougher texture because the skin doesn’t break down when you bake it.
• Slice Apples – Make sure to slice the apples thinly so they become fully tender. We recommend this Johnny Apple Peeler that cores, peels and slices your apples!
• Leftovers – This is best enjoyed fresh in my opinion, but will last a few days if stored in an airtight container at room temperature. The longer it sits the softer the topping becomes.
• Freezer Friendly – Prepare and bake the apple crisp as directed. Cool completely, then cover with a double layer of aluminum foil and slip into a resealable bag. We like to bake it in a disposable pan for easy clean up. When ready to enjoy thaw overnight in the refrigerator then warm up in the oven at 350 degrees F for about 20 minutes or until heated through.

Nutrition

Serving: 1gCalories: 691kcalCarbohydrates: 118gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 64mgSodium: 224mgPotassium: 415mgFiber: 7gSugar: 83gVitamin A: 867IUVitamin C: 11mgCalcium: 80mgIron: 2mg

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