This Easy Apple Crisp is the ideal dessert when you want the comforting flavors of apple pie without fussing with a crust. Quick to prepare, its topping is full of pecans, oats, and buttery richness. Serve it warm with vanilla ice cream or a drizzle of caramel for a cozy treat on a crisp fall day.
I’m ready for fall. After a long, hot season and months of unusual routines, I wanted the cool air, the smell of baking spices, and the simple comforts of the season. I picked up a bag of Granny Smith apples at the store and set out to make my kitchen smell like autumn with this easy apple crisp.
I didn’t want to spend hours making a dessert, so I skipped a homemade pie crust and chose this straightforward crisp instead. It’s simple, comforting, and captures everything I love about fall baking.
Autumn is the best time for apple desserts. Orchard-fresh apples are plentiful, and there’s nothing like the memory of warm apple fritters, donuts, and fresh cider on a crisp day. If you can’t visit an orchard, you can create those memories at home with this Easy Apple Crisp.
Tips for making perfect apple crisp
- Choose a firm, tart baking apple like Granny Smith. They hold their shape and balance the sweetness of the topping.
- Slice apples thin—about 1/8 to 1/4 inch. Thin slices cook evenly and become tender by the time the topping is golden.
- Mix the filling and streusel before slicing the apples. That way the apples won’t have time to brown and you won’t need lemon juice to preserve their color.
This Easy Apple Crisp uses tart Granny Smith apples tossed in a buttery, cinnamon-scented filling and baked beneath a crunchy streusel. The topping combines old-fashioned oats, flour, butter, cinnamon, brown sugar, and chopped pecans for texture and flavor that complements the apples beautifully.
You might also enjoy other apple desserts such as Country Apple Pie, Homemade Apple Dumplings, or Apple Hand Pies.
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Easy Apple Crisp
5 from 3 reviews
- Author: Cindy Gibbs
- Prep Time: 20 minutes
- Cook Time: 40 to 45 minutes
- Total Time: About 1 hour (including prep)
- Yield: 8 servings
- Category: dessert
- Method: bake
- Cuisine: American
Description
This Apple Crisp delivers the flavors of apple pie without the crust. It’s easy to prepare any time of year and pairs wonderfully with ice cream or a drizzle of caramel for a warm, comforting dessert.
Ingredients
STREUSEL TOPPING
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats (not quick oats)
- 1/2 cup light brown sugar, lightly packed
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, diced into small cubes
- 1/3 cup chopped pecans (optional)
APPLE FILLING
- 3 tablespoons unsalted butter, melted
- 4 tablespoons half & half
- 2 tablespoons all-purpose flour
- 1/4 cup light brown sugar, lightly packed
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon cinnamon
- Pinch of salt
- 5 large Granny Smith apples (about 2 to 2 1/2 pounds)
Instructions
Preheat the oven to 375°F (190°C). Butter a 9 x 13-inch baking dish or use a similarly sized casserole dish.
STREUSEL TOPPING
- In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter and work it into the dry ingredients with your fingertips until the mixture is crumbly. Stir in pecans if using. Set aside.
APPLE FILLING
- In a small bowl, whisk together melted butter, half & half, and flour. Add brown sugar, vanilla, cinnamon, and a pinch of salt, stirring until combined.
- Peel and slice the apples into thin slices about 1/8 to 1/4 inch thick so they cook evenly.
- Drizzle the wet filling over the sliced apples and gently toss with two forks to coat. Transfer the apples to the prepared baking dish and spread evenly.
- Sprinkle the streusel topping evenly over the apples.
- Bake for about 40 minutes, until the topping is golden brown and the apples are tender. Let cool for about 10 minutes before serving.
- Serve warm with vanilla ice cream or with additional caramel topping if desired.
Notes
- Slice the apples last to prevent browning. Mixing the filling and topping beforehand means there’s no need for lemon juice to preserve the apple color.