I just made an Apple Crisp Easy Recipe that delivers melting cinnamon apples under the crispiest, most addictive topping you’ll want to serve first.

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I’m obsessed with this simple apple crumble because it tastes like every fall memory I can actually eat. I love the way Honeycrisp apples keep their bite while the topping turns crunchy and unapologetic.

I don’t want froufrou stuff, just crisp fruit and old fashioned rolled oats that make whole kitchen smell like something worth fighting over. This Apple Crisp Easy Recipe is the kind I crave after a day, and the Apple Crumble Simple title fits because it’s honest and loud.

I bite in and know I chose right. Pure dessert joy.

I want seconds before plates are cleared.

Ingredients

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Apples — juicy sweetness and texture, you can peel or not, your call.
Plus lemon juice — keeps apples bright and stops brown spots.
Granulated sugar (filling) — adds straightforward sweetness without weighing things down.
Light brown sugar (filling) — brings that molasses warmth, low-key cozy taste.
Basically cornstarch — thickens apple juices so it’s not a soggy mess.
Cinnamon (filling) — warm spice that makes it feel like fall, classic move.
Nutmeg — tiny hint of nuttiness, almost spicy, very grown-up scent.
Pinch of salt — sharpens sweetness and rounds out flavors, trust it.
Vanilla extract — optional, but it makes everything smell like home.
Old fashioned oats — give the topping chew and rustic, comforting crunch.
All purpose flour — backbone of the crumble, makes it hold together.
Light brown sugar (topping) — chewy, caramel notes for that crisp crust.
Granulated sugar (topping) — adds a little snap and extra sweetness.
Cinnamon (topping) — ties topping and filling together with warm spice.
Salt (topping) — balances sweetness and makes the butter pop.
Cold unsalted butter — makes the crumble flaky and buttery, pure comfort.

Ingredient Quantities

6 medium apples (about 6 cups sliced, use Gala, Honeycrisp or Granny Smith, peeled or unpeeled your call)

2 tablespoons lemon juice

1/3 cup granulated sugar (for the filling)

1/4 cup packed light brown sugar (for the filling)

1 to 2 tablespoons cornstarch (start with 1 for juicier apples, 2 if very soft)

1 teaspoon ground cinnamon (for the filling)

1/4 teaspoon ground nutmeg

pinch of salt

1 teaspoon vanilla extract (optional but nice)

1 cup old fashioned rolled oats (for the crumble topping)

3/4 cup all purpose flour (for the topping)

1/2 cup packed light brown sugar (for the topping)

1/4 cup granulated sugar (for the topping)

1/2 teaspoon ground cinnamon (for the topping)

1/4 teaspoon salt (for the topping)

6 tablespoons cold unsalted butter, cut into small cubes

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 inch baking dish or a similarly sized ovenproof dish with butter or nonstick spray.

2. Peel (or not, your call) and core the apples, then slice them about 1/4 inch thick until you have roughly 6 cups. Toss the slices in a large bowl with 2 tablespoons lemon juice.

3. Add 1/3 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, a pinch of salt, 1 to 2 tablespoons cornstarch (use 1 if you like juicier filling, 2 if apples are very soft), and 1 teaspoon vanilla extract if using. Mix gently until apples are evenly coated.

4. Transfer the apple mixture to the prepared baking dish, spreading into an even layer and pressing down slightly so they sit snug.

5. In a separate bowl combine 1 cup old fashioned rolled oats, 3/4 cup all purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir to blend dry ingredients.

6. Cut 6 tablespoons cold unsalted butter into small cubes and drop into the dry topping. Use a pastry cutter, two forks, or your fingertips to rub the butter into the mixture until it looks like coarse crumbs with pea sized bits of butter still visible. Dont overwork it or the topping gets greasy.

7. Sprinkle the crumble topping evenly over the apples, covering most of the surface but leaving a few gaps so steam can escape.

8. Place the dish on a rimmed baking sheet to catch any drips and bake in the preheated oven for 40 to 50 minutes, or until the topping is golden brown and the filling is bubbly. If the top browns too fast after about 30 minutes tent loosely with foil.

9. Let the crumble cool at least 15 minutes before serving so the filling sets a bit. Serve warm with vanilla ice cream or whipped cream if you want. Leftovers keep covered in the fridge for 3 to 4 days and reheat nicely in a 325°F oven for 15 to 20 minutes.

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×13 inch baking dish or similar ovenproof dish
3. Rimmed baking sheet (to catch drips)
4. Large mixing bowl (for apples)
5. Medium bowl (for crumble topping)
6. Chef’s knife and cutting board (for peeling, coring, slicing)
7. Measuring cups and spoons
8. Pastry cutter or two forks (or your fingertips) plus a rubber spatula or wooden spoon for mixing

FAQ

Q: What oven temp and how long do I bake it?

A: Preheat oven to 350°F. Bake about 40 to 50 minutes until the filling is bubbling and the topping is golden. If apples are extra firm you might need a few more minutes.

Q: Which apples should I use?

A: Gala, Honeycrisp or Granny Smith all work great. Honeycrisp stays juicy, Granny Smith are tart and hold shape, Gala gets sweeter. Use a mix if you like more complex flavor.

Q: How much cornstarch should I use so it isnt soggy?

A: Start with 1 tablespoon for juicier apples, use 2 if your apples are very soft or super ripe. Too much makes the filling thicker and almost jelly like.

Q: Can I make this ahead or freeze it?

A: Yes. You can assemble and refrigerate for up to 24 hours before baking. To freeze, bake first, cool, then freeze for up to 3 months. Reheat from frozen in a 350°F oven about 30 to 40 minutes.

Q: Any quick swaps for the topping if I'm out of butter or flour?

A: For butter you can use cold coconut oil but flavor will change. For flour try 3/4 cup almond flour plus 1/4 cup extra oats, but the texture will be a bit crumblier.

Q: How do I serve it so it tastes best?

A: Let it cool 10 to 15 minutes so the filling sets a bit. Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel. Leftovers are great reheated for 10 minutes in the oven.

Comfort Food SIMPLE APPLE CRUMBLE (APPLE CRISP) Recipe Substitutions and Variations

Apples: try pears (Bosc or Bartlett) for a softer, sweeter bake; or use 4 cups frozen sliced apples if fresh arent available; or mix half apples half tart quince for extra tang.
Cold unsalted butter: swap equal amount coconut oil (solid, chilled) for a dairy free crumble; or use cold vegan butter or margarine if you need non dairy; or use 1/3 cup vegetable shortening for a flakier top.
Old fashioned rolled oats: replace with 1 cup chopped walnuts or pecans for a nutty crunchy topping; or use 1 cup quick oats if thats what you have (slightly finer texture); or sub 1 cup almond flour for a gluten reduced crumble.
Cornstarch: use arrowroot powder or tapioca starch 1:1 for thickening; or use 2 tablespoons all purpose flour as a last resort (may be a bit cloudier and needs a longer bake).

Pro Tips

1) Precook very juicy apples briefly on the stove: toss sliced apples with the sugars, spices, and 1 tablespoon cornstarch in a skillet and cook over medium for 4 to 6 minutes until they start to soften and release liquid. That way you avoid a watery casserole and the filling gets nicely thick without overbaking the topping.

2) Keep the butter for the topping extra cold and work quickly: cube it and cut it into the dry mix with a pastry cutter or two forks until pea sized bits remain. If the butter warms up too much the topping turns greasy instead of crisp. If it does get soft, chill the topping 10 minutes before baking.

3) Mix textures for better flavor: use two apple types, one firm (Granny Smith or Honeycrisp) and one sweeter (Gala), so you get structure and natural sweetness. Also sprinkle a tablespoon of coarse sugar or chopped nuts on top of the crumble for an extra crunch and eye appeal.

4) Prevent burning and ensure even baking: set the dish on a rimmed baking sheet to catch drips, and if the topping is browning before the filling is bubbly, tent loose foil over the top for the last 10 to 15 minutes. Let it rest at least 15 minutes after baking so the juices thicken and slices hold together when served.

Comfort Food SIMPLE APPLE CRUMBLE (APPLE CRISP) Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I just made an Apple Crisp Easy Recipe that delivers melting cinnamon apples under the crispiest, most addictive topping you'll want to serve first.

Servings

servings

Calories

379

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 9×13 inch baking dish or similar ovenproof dish
3. Rimmed baking sheet (to catch drips)
4. Large mixing bowl (for apples)
5. Medium bowl (for crumble topping)
6. Chef’s knife and cutting board (for peeling, coring, slicing)
7. Measuring cups and spoons
8. Pastry cutter or two forks (or your fingertips) plus a rubber spatula or wooden spoon for mixing

Ingredients

6 medium apples (about 6 cups sliced, use Gala, Honeycrisp or Granny Smith, peeled or unpeeled your call)
2 tablespoons lemon juice
1/3 cup granulated sugar (for the filling)
1/4 cup packed light brown sugar (for the filling)
1 to 2 tablespoons cornstarch (start with 1 for juicier apples, 2 if very soft)
1 teaspoon ground cinnamon (for the filling)
1/4 teaspoon ground nutmeg
pinch of salt
1 teaspoon vanilla extract (optional but nice)
1 cup old fashioned rolled oats (for the crumble topping)
3/4 cup all purpose flour (for the topping)
1/2 cup packed light brown sugar (for the topping)
1/4 cup granulated sugar (for the topping)
1/2 teaspoon ground cinnamon (for the topping)
1/4 teaspoon salt (for the topping)
6 tablespoons cold unsalted butter, cut into small cubes

Directions

Preheat oven to 350°F and grease a 9×13 inch baking dish or a similarly sized ovenproof dish with butter or nonstick spray.
Peel (or not, your call) and core the apples, then slice them about 1/4 inch thick until you have roughly 6 cups. Toss the slices in a large bowl with 2 tablespoons lemon juice.
Add 1/3 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, a pinch of salt, 1 to 2 tablespoons cornstarch (use 1 if you like juicier filling, 2 if apples are very soft), and 1 teaspoon vanilla extract if using. Mix gently until apples are evenly coated.
Transfer the apple mixture to the prepared baking dish, spreading into an even layer and pressing down slightly so they sit snug.
In a separate bowl combine 1 cup old fashioned rolled oats, 3/4 cup all purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir to blend dry ingredients.
Cut 6 tablespoons cold unsalted butter into small cubes and drop into the dry topping. Use a pastry cutter, two forks, or your fingertips to rub the butter into the mixture until it looks like coarse crumbs with pea sized bits of butter still visible. Dont overwork it or the topping gets greasy.
Sprinkle the crumble topping evenly over the apples, covering most of the surface but leaving a few gaps so steam can escape.
Place the dish on a rimmed baking sheet to catch any drips and bake in the preheated oven for 40 to 50 minutes, or until the topping is golden brown and the filling is bubbly. If the top browns too fast after about 30 minutes tent loosely with foil.
Let the crumble cool at least 15 minutes before serving so the filling sets a bit. Serve warm with vanilla ice cream or whipped cream if you want. Leftovers keep covered in the fridge for 3 to 4 days and reheat nicely in a 325°F oven for 15 to 20 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.