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Apple crisp served with two scoops of vanilla ice cream and caramel sauce and spoon inside bowl
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5 from 70 votes

Easy Apple Crisp

For a quick and cozy treat, try this easy Apple Crisp recipe - the perfect fall dessert made with juicy apples, cinnamon and an oat topping!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 469kcal
Author Yumna Jawad

Ingredients

Apple Filling

  • 6 apples peeled and chopped
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon

Crisp Topping

  • ¾ cup old fashioned oats
  • ¾ cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ cup finely chopped pecans
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter diced cold
  • For Serving
  • Vanilla ice cream

Instructions

  • Preheat oven to 375°F. Grease an 8-inch square baking dish or 7-inch x 11-inch baking dish.
  • Place the apples into the greased baking dish; add the sugar, lemon juice and cinnamon on top, stir and set aside.
  • In a small bowl, combine the oats, flour, brown sugar, pecans, cinnamon and salt. Cut in butter using a fork or your hands until mixture resembles coarse crumbs. Sprinkle the crisp topping mixture over the apple mixture.
  • Bake until the crisp topping is golden brown and the filling is bubbly, about 35-40 minutes. Allow to cool for a few minutes. Serve warm with a scoop of ice cream, if desired.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezer Instructions: After baking the apple crisp, allow it to cool completely, then cover it with two layers of aluminum foil. You can freeze it for up to 3 months. When ready to bake, thaw it overnight in the fridge and warm it at 375°F oven for 15-20 minutes or until heated through.
Make Ahead: You can make the topping ahead of time but add the butter right before baking it for best results.
Substitutes: For best results, follow the recipe as is. However here are some substitutes that will work well:
  • For the flour, you can use almond flour, gluten-free flour or even all purpose flour. I love using oat flour to keep it gluten-free and light. 
  • For the butter, you can use a vegan butter stick or coconut oil
  • For the pecans, you can leave those out completely as I've done in the images or use walnuts or almonds

Nutrition

Calories: 469kcal | Carbohydrates: 68g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 107mg | Potassium: 316mg | Fiber: 7g | Sugar: 41g | Vitamin A: 577IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg