Apple Crisp
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This is my go-to apple crisp recipe—tart apples bubbling under a buttery oat-pecan topping. Simple, rustic, and so, so good.
This rustic apple crisp, made with tart apples bubbling away in their juices under a crispy, buttery oat-pecan streusel, is a longtime favorite of mine. In fact, it’s one of the very first recipes I shared on this blog many years ago. It’s wonderful warm from the oven, but honestly, I love the cold leftovers with my morning coffee just as much. Serve it plain, or take it up a notch with a scoop of vanilla ice cream, whipped cream, or even caramel sauce.
“We went apple picking with the grandkids. When we got back we used this recipe. It was a total hit and gone quickly.”
Crisp vs. Cobbler vs. Crumble vs. Buckle: What’s the Difference?
Crisps, crumbles, cobblers, and buckles are all fruit desserts, but the toppings are what set them apart. A crisp has a buttery oat topping (often with nuts) that bakes up crisp and crunchy. A crumble is similar but traditionally made without oats. Cobbler swaps in a biscuit-dough topping instead—like my apple cobbler—while a buckle is a tender cake with fruit folded into the batter.
What You’ll Need To Make Apple Crisp
- Tart baking apples: Go for tart-sweet varieties like Granny Smith, Honeycrisp, Gala, Jonagold, Jonathan, or Golden Delicious—or better yet, use a mix for the best balance of flavor and texture.
- Granulated and light brown sugars: Granulated sugar sweetens both the apples and the topping, while brown sugar adds moisture and a subtle caramel flavor to the crisp topping.
- All-purpose flour & old-fashioned rolled oats: Together they create a crisp, buttery topping with plenty of texture.
- Ground cinnamon & salt: Cinnamon adds warm spice, while salt balances the sweetness and enhances the flavor.
- Cold unsalted butter: Creates tender, crumbly clusters that bake up crisp and golden.
- Pecans: Add delicious crunch and a rich, nutty flavor. Walnuts work well, too, or omit them for a nut-free crisp.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Make the streusel topping: Combine the flour, sugars, cinnamon and salt, then work in the cold butter until you have coarse, clumpy crumbs. Stir in the oats pecans. You’re looking for a mixture that holds together in small clusters rather than a fine, sandy texture.
Toss the apples and assemble: Toss the sliced apples with the sugar and cinnamon until evenly coated, then spread them in a buttered baking dish. Sprinkle the topping evenly over the apples, making sure it reaches all the way to the edges so every bite gets plenty of crisp topping.
Bake and serve: Bake until the topping is golden brown and the apples are tender when pierced with the tip of a paring knife. If the topping browns before the apples are done, loosely tent the dish with foil to prevent the pecans from over-browning while the apples finish cooking. Let the crisp cool for about 20 minutes before serving so the juices have a chance to thicken, then serve warm with vanilla ice cream or whipped cream.
Frequently Asked Questions
Can I use other fruits? The oat topping works beautifully with other fruits, but the filling isn’t one-size-fits-all. Different fruits require different amounts of sugar, fruit, and sometimes a thickener. For the best results, try one of my fruit-specific recipes, including peach crisp, strawberry rhubarb crisp, or plum crisp.
Can I make apple crisp ahead? Yes, partially. You can make the topping up to 2 days ahead and refrigerate it. The assembled crisp can also be refrigerated for a few hours before baking, but for the best texture, I recommend assembling it just before it goes into the oven.
Note: This apple crisp recipe was updated in August 2026 to skip the food processor in favor of an easier hand-mixing method, and to add cinnamon based on reader feedback.
More Apple Desserts You’ll Love
Apple Crisp
Ingredients
For the Topping
- 6 tablespoons all-purpose flour
- 6 tablespoons (packed) light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 6 tablespoons very cold unsalted butter, cut into ½-inch pieces
- ½ cup old-fashioned rolled oats
- 1 cup chopped pecans
For the Filling
- 2½ pounds tart baking apples (about 5 large), peeled, cored and sliced between ⅛ and ¼-inch thick
- 6 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For Serving
- Vanilla ice cream or Whipped cream (optional)
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position.
- Make the topping: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the butter and, using your fingertips or a pastry blender, work it into the dry ingredients until the mixture forms coarse, clumpy crumbs with some pea-sized pieces of butter remaining. Stir in the oats and pecans. Place the bowl in the fridge until ready to use.
- Make the filling: Generously butter a shallow 2-quart (2-L) baking dish. In a medium bowl, toss the apples with the granulated sugar and cinnamon.
- Assemble and bake: Transfer the apple mixture to the prepared baking dish and cover with the topping. Bake for 40 to 50 minutes, or until the topping is golden brown and the apples are tender when pierced with the tip of a paring knife. If the topping is nicely browned before the apples are tender, loosely tent the dish with foil to prevent the pecans from over-browning and continue baking until the apples are done. Let the crisp cool for at least 20 minutes, then serve warm with vanilla ice cream or whipped cream, if desired.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Yum and “please make it again” from everyone who has had it.
Hi Jen,
If I prepare this the day before, can I bake it straight out of the fridge or should I room temperature it first? I’m worried if I bring the whole thing to room temperature, the butter in the topping will also be room temperature.
Thanks so much for another great recipe!
Lily
Hi Lily, it’s fine to bake it straight from the fridge. You may need to add on another minute or two as it will be cold. Enjoy!
Made this tonight and enjoyed it but would add a thickening agent to the apples next time, as my crisp came out watery.
Making this again tonight and the oven went out! The crisp had been in five minutes or so. I have a backup toaster oven but it took a few minutes to preheat. It got me to wondering why the butter needs to be really cold for a crisp? I know with pie dough it’s to create steam and flakes but, not sure of the purpose in this dish. I like to know the science and why in baking.
Hi Kerrie, The butter should be cold as it helps to create the crunchy, craggy texture you’re looking for in the topping. If the butter is too warm, the topping will spread as it bakes.
Thank you! I had been making another version that called for melted butter but my topping never seemed right. My crisp turned out great last night even with a few minutes out of a hot oven.
How many days in advance can this be made? Thanks!
I’d say a day or 2.
I made this last week for my Bunco group. Everyone loved it and wanted the recipe! This is definitely a new Fall favorite.
This was delicious; I omitted the white sugar and added 4T honey instead.
Absolutely delicious! Made this for a dinner party for a group of 12 friends. Doubled the recipe and assembled the day before. Brought to room temperature before baking. Even after a hearty meal, there wasn’t one bite left! I will definitely be making again for Thanksgiving this year. Thank you, Jen.
This was so tasty! I used the slicing blade on the food processor so it was quick and easy. I also used less of the white sugar, and nutmeg to both the topping and apples. Threw in some dried cranberries with the apples.
Thank you for such a good recipe. Exactly the right amount of pecans, and using the size pan you call for results in a great ratio of apples to crusty top! Delish.
Absolutely delicious!!! I resisted the urge to add spices because I trust your recipes. Topping is to die for. I only used Granny Smith apples because my husband “stole” the Honey Crisps. There was a fair amount of liquid created in the bowl of cut apples and sugar which I poured into the pan. The apples didn’t hold their shape (I cooked it for 45 min until bubbly) – they seem more like applesauce. Is this “normal”???
Hi Deb, glad you liked it, but the texture of the filling definitely should not be like applesauce. Did you make any modifications to the recipe? If not, strangely enough, you may have had a bad batch of apples.
This recipe is absolutely delicious! I have made it twice so far for my family and served it warm with vanilla ice cream. They loved it! And, it’s so much easier than making apple pie! Thank you Jen for creating such delicious recipes for all of us!