Easy apple crisp recipe! This simple homemade apple crisp makes a pan of juicy baked apples topped with cinnamon sugar crumble topping.
Originally published 10/3/14. Updated with new photos and tips 9/12/18.
It just wouldn’t be fall without some Apple Crisp. Apple crisp is a sentimental favorite for me because it’s something that my mom always made while apples were in season.
There’s nothing crazy or ground-breaking about this recipe. It’s just total comfort food – warm, baked apples topped with sweet, crisp topping.
Even though it’s simple, it’s also good enough my kids snuck back after dinner and ate all of the leftovers. So, grab some of the fresh, fall apples, and enjoy!
What type of apples are baking apples (what type of apples should I use for apple crisp)?
Some common types of baking apples include Pink Lady, Granny Smith, Honeycrisp, Braeburn, Jonagold, and Gala.
Can I use more than one type of apple?
Absolutely! I like to use at least two different types of baking apples when I make apple crisp and apple pies.
Using more than one type of apple gives the crisp or pie more complex flavor than just using one type of apple.
How to store apple crisp
I store mine, covered, at room temperature. Check out the explanation below to see how to keep it from getting soggy.
How to keep apple crisp from getting soggy
I only cover the cut section. I press the plastic wrap against the cut section of apples without covering the topping.
I’ve found that covering the topping traps too much moisture and leads to a sad, soggy topping the next day.
How long will apple crisp keep?
It will be ok for about 3-4 days at room temperature. However, I think it’s best the first 1-2 days after it’s made.
More apple crisp recipes!
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Classic apple crisp recipe.
Check out the notes above the recipe for tips, notes, and additional information.
- 5 medium baking apples peeled, cored, and cut into 16 wedges each
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 3 tablespoons water
- 2 teaspoons ground cinnamon
- 1/2 teaspoons ground nutmeg
- 1/2 teaspoon allspice
- 1 ½ cups rolled oats
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar packed
- 5 tablespoons salted butter melted (or unsalted butter + 1/4 tsp. salt)
Preheat the oven to 350 F.
In a large bowl, toss together apple wedges and sugar.
Add lemon juice, water, cinnamon, nutmeg, and allspice. Toss to combine.
Pour apples into a 1 ½ quart baking dish.
To make the topping, whisk together oats, flour, and sugars.
Stir in butter until just combined.
Press together to make crumbles, and sprinkle over apples.
Place baking dish on a rimmed baking sheet.
Bake for about 45-55 minutes, or until apples are soft and topping is lightly browned.
*This recipe uses more spices than many other apple crisp recipes. If you prefer a less spiced apple crisp, adjust the spices accordingly.
**Nutrition values are estimates.
Nutrition facts per serving (1serving)