Apple Crisp is one of those classic desserts that is pure comfort food. Baked apples with a buttery crisp topping, caramel sauce, and melty whipped cream…comfort food doesn’t get any better than that!
Nothing says Fall or home for me like a bushel of apples. I grew up in Connecticut and the neighborhood our house was in was extremely close to three separate apple orchards, including my favorite, Roger’s Orchards. Around this time of the year, we’d enjoy a bounty of apples from Roger’s: McIntosh, Ida Reds, Cortland, Empire, Red Delicious, and more. I don’t remember ever not having apples in the house.
Apple crisp is one of my favorite Fall desserts to make because it’s so much easier to make than apple pie and it tastes utterly amazing! Everyone loves this recipe and immediately asks for it after tasting it.
Common Apple Crisp Questions Answered:
Is apple crisp the same as apple crumble?
They two are similar but not the same. The main difference is in their respective toppings. Apple Crumble has more of a streusel topping made from butter, flour, sugar, and sometimes nuts. Apple crisp topping is less dense than a crumble and it typically includes oats.
What are the best apples to use for making apple crisp?
While almost every kind of apple will work when making apple crisp, I think Granny Smith is the best followed by Empire and Honey Crisp. While these are my favorites, really any apple (or combination of apples) will work except for McIntosh. McIntosh is too soft and they’ll have an applesauce-like consistency when cooked.
Cook’s Note – Easy Apple Crisp:
- This easy apple crisp is best served warm or at room temperature. I do not recommend serving it cold.
- Leftover crisp will keep, covered in the refrigerator for about 3 days.
- Leftover crisp can be reheated in the oven at 325 degrees F for about 20-25 minutes.
- I love serving this apple crisp with my Homemade Salted Caramel Sauce. The salted caramel and warm crisp are incredible together.
- I love making my own seasoning blends to save a little money. Check out my recipe for Apple Pie Spice plus 10 ways to use it!
- This is a great, versatile recipe that you can use with other fruit like peaches, pears, nectarines, or plums.
Cook’s Tools – Apple Crisp Recipe:
ONE YEAR AGO: Chicken Marsala Stuffed Shells
TWO YEARS AGO: Honey Mustard Chicken
THREE YEARS AGO: Birthday Cake Ice Cream
- 3 pounds granny smith apples, peeled and cut into 1-inch pieces
- ¼ cup granulated sugar
- 1 Tablespoon lemon juice
- 7 tablespoons cold butter, cut into 14 pieces
- ¾ cup pecans, chopped
- 1/4 cup flour
- 1/4 cup old fashioned oats
- ¼ cup dark brown sugar, packed
- ¼ cup granulated sugar
- 3/4 teaspoon apple pie spice
- ¼ teaspoon salt
- whipped cream
- ice cream
- caramel sauce
- Move oven rack to the lower-middle position and preheat oven to 375 degrees F.
- In a large bowl add the apples, sugar, and lemon juice and toss to combine.
- Pour apple mixture into an 8-inch square baking pan, and make sure the apples are evenly distributed. Set aside.
- Add the butter, pecans, flour, oats, granulated and brown sugar, apple pie spice, and salt into the work bowl of a food processor. Pulse the food processor until the mixture looks like crumbly sand.
- Evenly cover the apples with the topping and bake for 45-50 minutes, or until the toppings deep golden brown and the apple mixture is bubbling. Move apple crisp to a wire rack to cook for at least 15 minutes before serving.
- Serve with whipped cream, vanilla ice cream, and caramel sauce (all optional).
The nutritional information is for 1 serving of the apple crisp recipe. It is not inclusive of the optional toppings.
More delicious Apple recipes:
- Copycat Apple Pie Caramel Apples
- Caramel Apple Cheesecake Bars
- Apple Pie Danish Biscuits
- Deep Dish Apple Pie
- Bacon and Apple Stuffing
- Caramel Apple Cupcakes
- Apple Dump Cake
- Cracker Barrel Fried Apple Copycat Recipe
- Apple Muffins
This Apple Crisp recipe first appeared on FFF on October 27, 2010. I recently updated the pictures for ascetic purposes. Here’s the original photo below.