Easy Apple Crisp
Apple crisp has everything people love about apple pie without the pastry. Sliced apples bake in their own cinnamon syrup under a buttery oat and brown sugar crumble that turns golden and crunchy. Put it in the oven as you sit down to eat and it's ready, still warm, for dessert.
Published
- Prep Time
- 20 mins
- Cook Time
- 45 mins
- Cool
- 15 mins
- Total Time
- 1 hr 20 mins
- Servings
- 8 servings
How do you make Easy Apple Crisp?
To make apple crisp, toss 1.1 kg sliced apples with sugar, cinnamon, lemon juice and cornstarch and spread them in a 23 cm (9 inch) deep pie dish or 20 cm (8 inch) square dish. Rub cold butter into oats, flour, brown sugar, cinnamon and salt, scatter it over the apples and bake at 190°C (375°F) for 40-45 minutes, until golden and bubbling.
- Total time
- 1 hr 20 mins
- Calories
- 290 per serving
- Protein
- 3 g
- Yield
- 8 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Apple filling
Oat topping
To serve
Equipment
23 cm (9 inch) deep pie dish or 20 cm (8 inch) square baking dish · Baking sheet · 2 mixing bowls
Quick Directions
Prepare the apples
Heat the oven to 190°C (375°F).
Make the topping
Mix the oats, flour, brown sugar, cinnamon and salt in a bowl.
Bake
Set the dish on a baking sheet to catch drips and bake for 40-45 minutes, until the topping is deep golden, the juices are bubbling thickly at the edges and a knife slides easily into the apples.
Cool slightly and serve
Let the crisp cool for at least 15 minutes so the juices thicken.
Step-by-Step Instructions
Follow these detailed steps to make the perfect easy apple crisp.
Prepare the apples
Heat the oven to 190°C (375°F). Toss the apples with the sugar, lemon juice, cornstarch, cinnamon and nutmeg until evenly coated, then spread them in the baking dish.
Make the topping
Mix the oats, flour, brown sugar, cinnamon and salt in a bowl. Rub in the cold butter with your fingertips until the mixture forms clumps, some the size of peas and some larger. Scatter it evenly over the apples.
Bake
Set the dish on a baking sheet to catch drips and bake for 40-45 minutes, until the topping is deep golden, the juices are bubbling thickly at the edges and a knife slides easily into the apples.
Cool slightly and serve
Let the crisp cool for at least 15 minutes so the juices thicken. Serve warm with vanilla ice cream or whipped cream.
Recipe Tips
- Mix two kinds of apples, such as Granny Smith and Honeycrisp, for the best flavour and texture.
- Keep the butter cold. Warm butter melts into the oats and the topping turns greasy instead of crisp.
- Make the topping up to 3 days ahead and refrigerate, or freeze it for up to 3 months and use it straight from the freezer.
Variations
- Add 50 g (1/2 cup) chopped pecans or walnuts to the topping.
- Swap a quarter of the apples for pears or fresh cranberries.
- For a gluten-free crisp, use certified gluten-free oats and a gluten-free flour blend.
Nutrition (per serving)
| Calories | 290 |
|---|---|
| Protein | 3 g |
| Carbs | 50 g |
| Fat | 9 g |
| Saturated fat | 5.5 g |
| Fibre | 4 g |
| Sugar | 33 g |
| Sodium | 75 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cover and keep at room temperature for up to 1 day, then refrigerate for up to 4 days.
- Freezer
- Freeze the baked, cooled crisp, well wrapped, for up to 3 months.
- Reheat
- Reheat at 175°C (350°F) for 15-20 minutes to re-crisp the topping.
Easy Apple Crisp FAQs
What's the difference between apple crisp and apple crumble?
They're very similar. A crisp topping usually includes oats, which bake up crunchy, while a classic crumble topping is just flour, butter and sugar.
What are the best apples for apple crisp?
Firm apples that hold their shape, such as Granny Smith, Honeycrisp, Northern Spy or Braeburn. Mixing a tart and a sweet variety gives the best result.
Can I make apple crisp ahead?
Yes. Bake it up to 1 day ahead and keep it covered at room temperature, then warm it at 175°C (350°F) for 15-20 minutes before serving.
Why is my apple crisp watery?
It needs to bake until the juices bubble thickly, which is when the cornstarch sets. Letting it rest for 15 minutes before serving also helps the juices thicken.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
