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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Did you use Raw Pecans or Roasted? I have raw and not sure to roast before adding to recipe.
On another note-loved your Ratatouille recipe-a huge hit with my restauranteur Beau.
The Secret is cutting and cooking items separately as you’ve stated. Delicious!
Thanks!
No need to toast the pecans Keala – they will get plenty toasted in the oven. And glad to hear you and your boyfriend enjoyed the ratatouille!
Hello! I just started this recipe and completely forgot to peel the apples. They are already cut and ready to be baked. Will I still be able to stick to this recipe? Also, should I bake tonight then reheat tomorrow, or refrigerate and bake tomorrow? Thanks!
Hi Lisa, I think it will be okay – some people like the apple skins for texture. You can bake tonight or tomorrow – it’s the same either way.
I only have a 9×13 baking dish. How should the recipe be modified? Thank you for your help!
Nancy P.
Hi Nancy, I’d double it. Hope you enjoy!
Hi Jenn – could I use walnuts instead of pecans? I just happen to have walnuts on hand. Thanks!
Sure, Mia – walnuts will work. Enjoy!
I made this recipe and must tell you it’s very good.
Hi Jen!
My family is a huge fan of your recipes! Can’t wait for your cookbook.
Can I use quick oats for this recipe?
Thanks! Kristen
Thanks so much, Kristen! 😊 I think you get away with quick oats here, although the topping won’t have quite the same hearty texture. Please lmk how it turns out!
Jen, it was fantastic! Thanks for the quick response. Off to make your Thai Chicken & Rice Noodle Soup now 😁
I just served this for Thanksgiving dessert. Added a little nutmeg to the apples and halved the granulated sugar. Absolutely perfect, but as it cooled a lot of liquid formed at the bottom. Is there a way to prevent this (flour maybe)? I am definitely making it again.
Hi Edi, I never experienced that so I’m wondering if you had particularly juicy apples. That said, it’s fine to add 1 to 2 tablespoons of flour to the apple mixture.
This is a great recipe! I did add a couple tablespoons of lemon juice to the apples. Delicious served warm with a scoop of vanilla ice cream.
Fantastic! And both easier and healthier than traditional pie, with less mess.
I used oat flour, and made it GF!
How do you think it would work to make the crisp and freeze unbaked – then thaw and bake when you want to have it.
Hi Marina, I haven’t tried the crisp this way, but I think it should work. Enjoy!
This was absolutely delicious! I cut way down on the granulated sugar, just because I am trying to cut my sugar down, and served it with greek yogurt and a bit of honey. Such a great sweet treat. I will try this with other fruit as well.
I agree…I also chose to cut back sugar and added fresh Meyer lemon juice.
Is it possible to omit the pecans and maybe add more oats? Also, could I use oat flour instead of regular flour?
Yes, Deena, you can omit the pecans (and no need to add more oats). Hope you enjoy!