The Easiest Apple Crisp Recipe

I’m sharing my Easy Baked Apple Crisp with a surprising gluten free and vegan option and a make ahead method that streamlines fall baking.

I love how something so simple can make the whole kitchen smell like fall, and this is the easiest apple crisp that somehow keeps surprising me. I always grab a bag of Granny Smith apples because I like that tart bite, and the warm hit of cinnamon makes it feel real instead of fussed over.

The oat topping with old-fashioned rolled oats gets crispy in parts and chewy in others, which I swear is the best bit. I’ve even made it ahead for guests and it still stole the show.

Call it my Easy Baked Apple Crisp, the one I keep coming back to.

Ingredients

• Apples add tart sweetness, fiber and natural sugars; theyre filling and slightly tangy.
• Oats bring chewy texture, whole grain fiber, slow carbs and nutty flavor.
• Cold butter makes the topping crisp, adds richness and buttery mouthfeel.
• Brown sugar gives deep caramel sweetness, a bit of moisture and toasty notes.
• Warm spices add cozy aroma, low calories, make it smell like fall.
• Walnuts or pecans add crunch, healthy fats and a toasty, slightly bitter contrast.
• Starch helps juices thicken so filling isnt runny, keeps slices tender.
• Lemon juice brightens flavor, balances sweetness and stops apple browning.

Ingredient Quantities

• 6 cups apples peeled, cored and thinly sliced (about 6 medium, Granny Smith or Honeycrisp)
• 1/3 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or 1 tbsp all-purpose flour if you dont have cornstarch)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1 cup old-fashioned rolled oats (use gluten free oats if needed)
• 3/4 cup all-purpose flour (or 3/4 cup gluten free flour blend or almond flour for GF)
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed (or 6 tbsp coconut oil or vegan butter for vegan)
• 1/2 cup chopped walnuts or pecans, optional
• 1 teaspoon vanilla extract, optional

How to Make this

1. Preheat oven to 350°F and lightly grease an 8×8 or 9×9 baking dish; peel, core and thinly slice about 6 medium apples to make roughly 6 cups.

2. In a big bowl toss the sliced apples with 1/3 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch (or 1 tbsp all-purpose flour if you dont have cornstarch), 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of salt until everything is coated; let sit 5 to 10 minutes so the juices start to come out.

3. Dump the apple mixture into the prepared dish and spread it out evenly, mounding a little in the center so juices dont overflow while baking.

4. Make the topping by mixing 1 cup old-fashioned rolled oats (use gluten free oats if needed), 3/4 cup all-purpose flour (or 3/4 cup gluten free flour blend or almond flour for GF), 1/2 cup packed light brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt in a bowl.

5. Add 6 tablespoons cold cubed unsalted butter (or 6 tbsp coconut oil or vegan butter for vegan) to the dry topping and cut it in with a pastry cutter, two forks, or your fingertips until the mixture is crumbly with pea-sized bits; dont warm the butter up or the topping will be greasy.

6. Fold in 1/2 cup chopped walnuts or pecans if using, and 1 teaspoon vanilla extract if you want that extra flavor boost.

7. Sprinkle and press the topping evenly over the apples so it sticks a bit, then bake in the preheated oven for 40 to 45 minutes or until the topping is golden brown and the filling is bubbling at the edges; if the top is browning too fast loosely tent foil over it.

8. Let the crisp cool for 10 to 15 minutes to thicken the filling a bit before serving so you dont burn your mouth; serve warm with ice cream, yogurt, or whipped coconut cream.

9. Make-ahead and storage tips: you can assemble the crisp a day ahead and refrigerate, or freeze it unbaked for up to 3 months; bake from frozen adding about 10 to 15 minutes. Leftovers keep in the fridge for about 4 days and reheat in a 325°F oven for 10 to 15 minutes or in the microwave for a quick single serving.

10. Hacks and little tips: use a mix of Granny Smith and Honeycrisp for tart and sweet balance, dont over-slice the apples or they get mushy, if your apples are super juicy add an extra 1/2 teaspoon cornstarch, and use cold butter and quick, light handling for the best crumbly topping.

Equipment Needed

1. Oven, preheat to 350°F
2. 8×8 or 9×9 baking dish, lightly greased
3. Large mixing bowl (for the apples) and medium bowl (for the topping)
4. Sharp knife and cutting board for peeling, coring and thinly slicing apples
5. Vegetable peeler or paring knife (if you prefer a peeler)
6. Measuring cups and spoons for sugars, flour, oats, spices and liquids
7. Pastry cutter or two forks (or your fingertips) to cut cold butter into the topping
8. Rubber spatula or wooden spoon to toss apples and spread filling evenly
9. Baking sheet or piece of foil to catch any drips and to tent the crisp if it browns too fast
10. Oven mitts and a cooling rack so it can rest 10 to 15 minutes before serving

FAQ

The Easiest Apple Crisp Recipe Substitutions and Variations

• Apples: swap the 6 cups apples for 6 cups peeled, cored and thinly sliced pears (Bosc or Bartlett), they soften faster so bake 5 to 10 minutes less or toss with 1 tbsp lemon juice to keep them from getting mushy.
• Cornstarch: replace 1 tbsp cornstarch with 1 tbsp tapioca starch for a clearer, glossy filling, or use 2 tbsp all purpose flour if thats what you have, it will thicken fine but looks a bit cloudier.
• Rolled oats: use 1 cup quick oats for a finer, crispier crumble (bakes a bit faster), or swap with 1 cup chopped nuts for extra crunch and less chew.
• Cold butter: use 6 tbsp solid coconut oil or 6 tbsp vegan butter, cut into cubes and worked into the topping the same way; if using melted oil, press mixture into clumps so you still get that crisp texture.

Pro Tips

– Use a mix of tart and sweet apples, and dont slice them paper thin. Aim for about 1/8 to 1/4 inch so you still get some bite after baking, otherwise the filling turns mushy.

– If your apples are extra juicy add another 1/2 teaspoon cornstarch and toss them, then let the bowl sit 5 to 10 minutes so juices come out and the starch can start working. This keeps the filling from getting watery.

– Keep the butter cold and work fast when you make the topping, you want pea sized bits not a greasy paste. If your hands warm the butter chill the bowl for a few minutes then finish, that way the crumble stays crisp.

– You can assemble ahead or freeze unbaked, just add about 10 to 15 minutes to the bake time when baking from frozen. If the top browns too quickly loosely tent with foil, and let the crisp rest 10 to 15 minutes after baking so the filling firms up before serving.