Apple Crisp
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Apples bubbling under a crunchy oat-pecan streusel, this rustic apple crisp is the ultimate fall dessert.
This rustic apple crisp recipe with tart apples bubbling away in their juices under a golden brown buttery oat-pecan streusel is a longtime favorite of mine, thanks in part to its irresistibly crisp topping. In fact, it’s one of the very first recipes I shared on this blog many years ago. It tastes wonderful served warm out of the oven, but honestly, I like the cold leftovers with my morning coffee just as much! This crisp is perfect on its own, or you can 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.”
What You’ll Need To Make Apple Crisp
- All-Purpose Flour: Adds structure to the streusel topping, helping it to hold together and bake into a perfect crumbly texture.
- Light Brown Sugar: Provides sweetness and a hint of molasses flavor to the topping. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Granulated Sugar: Sweetens both the apples and the streusel, balancing the tartness of the fruit and adding a lovely caramelization as it bakes.
- Butter: Creates a rich, crumbly texture in the streusel and helps it to crisp up in the oven. The streusel will come together best if the butter is very cold.
- Pecans: Add a nutty crunch to the topping.
- Old-Fashioned Rolled Oats: Contribute to the crisp texture of the streusel, making it more substantial and giving it a rustic feel.
- Baking Apples: For the best results, use tart-sweet apples like Granny Smith, Honeycrisp, Gala, Jonagold, Jonathan, or Golden Delicious. I love using a mix of different varietals for a more balanced and complex flavor.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Preheat the oven to 350°F and set an oven rack in the middle position.
In a food processor, pulse the flour with the brown sugar, ¼ cup of the granulated sugar, and salt until combined, then add the chunks of butter.
Pulse until the mixture resembles coarse meal.
Transfer the crumbs to a bowl and stir in the pecans and oats. Set aside.
Generously butter a shallow 2-quart baking dish. In a medium bowl, toss the apples with the remaining 6 tablespoons granulated sugar. Transfer the apple mixture to the prepared baking dish.
Sprinkle with the oat topping and make sure it’s evenly distributed.
Bake for 40 to 50 minutes, or until the apples are tender when pierced and the topping is toasted. Serve warm with whipped cream or vanilla ice cream, if desired.
Frequently Asked Questions
Anytime you’re baking with apples whether it’s apple pie or applesauce, it’s a good idea to use a blend of tart and sweet baking apples for the best flavor. Granny Smith, Honeycrisp, Gala, Jonagold, Jonathan, and Golden Delicious are all good options—try different varietals and see what combinations you like best.
You could just omit the pecans; the topping will still be deliciously crisp. Or you can substitute walnuts or almonds or a handful of unsalted pumpkin or sunflower seeds.
Sure! The baked apple crisp can be frozen, tightly covered, for up to 3 months. Before serving, thaw overnight in the refrigerator and reheat it, uncovered, in a 300°F oven until heated through and crisp on top.
Video Tutorial
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Apple Crisp
Ingredients
- ¼ cup plus 2 tablespoons all-purpose flour
- ¼ cup plus 2 tablespoons light brown sugar packed
- ½ cup plus 2 tablespoons granulated sugar divided
- Pinch salt
- 6 tablespoons very cold unsalted butter cut into ½-inch dice
- 1 cup chopped pecans
- ½ cup old-fashioned rolled oats
- 2½ pounds tart baking apples (about 5 large), peeled, cored and sliced ¼-inch (6-mm) thick
- Whipped cream or Vanilla ice cream for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position.
- In a food processor, pulse the flour with the brown sugar, ¼ cup (50 g) of the granulated sugar, and salt until combined. Add the butter and pulse until the mixture resembles coarse meal. Transfer the crumbs to a bowl and stir in the pecans and oats. Set aside.
- Generously butter a shallow 2-quart baking dish. In a medium bowl, toss the apples with the remaining 6 tablespoons granulated sugar. Transfer the apple mixture to the prepared baking dish and cover with the oat topping. Bake in the middle of the oven for 40 to 50 minutes, or until the apples are tender when pierced and the topping is toasted. Serve warm with vanilla ice cream if desired.
- Freezer-Friendly Instructions: The baked crisp can be frozen, tightly covered, for up to 3 months. Before serving, thaw overnight in the refrigerator and reheat it, uncovered, in a 300°F (150°C) oven until heated through and crisp on top.
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.
Comments
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This was delicious and very straightforward in its making. I added 1t cinnamon as others suggested and cut back a bit on the sugar. I used both Granny Smith and Pink Lady (New Zealand) apples.
I was out of pecans so no nuts in topping and it was still very good.
I, too, added spices – 1 tsp ground cinnamon and 1/2 tsp ground nutmeg. And having no pecans on hand, used walnuts. It’s the BEST apple crisp I’ve ever made. Thank you Jenn! CANNOT wait to try your other recipes.
My husband is allergic to tree nuts – what substitute would work well for the pecans to add a little crunch?
Hi Corey, I think you could just leave out the nuts; the topping will still be deliciously crisp. Or you could try a handful of unsalted pumpkin or sunflower seeds. Hope that helps!
I would like to make this apple crisp recipe for my granddaughters birthday. Could it be made in a 9 x 13 baking dish and if yes, how would the ingredients be adjusted? Thank you from Massachusetts!
Hi Nancy, Yes, this can be made in a 9 x 13-inch baking dish — I’d double all the ingredients. Hope everyone enjoys!
This recipe was delicious, however I was surprised at the lack of spices. So I added cinnamon, ginger and nutmeg. I also used chopped almonds in place of pecans. It was really, really good!
Hey Jenn:
I would like to make this for my friend who’s diabetic. What sugar replacements would you use in this case?
Thanks so much,
Cynthia
Hi Cynthia, I wish I could help but I’ve never worked with sugar substitutes so I can’t say which one would be best. (If it helps at all, I have read plenty of comments from readers who have said they’ve replaced some or all of the sugar in recipes with a substitute like Stevia and Truvia and have had good results.) Hope that helps at least a bit!
As a diabetic, I’ve cooked a lot with sugar substitutes. Splenda happens to be my choice. They make a lighter brown sugar and a granulated sugar substitute, both of which can be used cup for cup in baking recipes.
You can replace sugar in baked good with applesauce, in equal measure. I use unsweetened applesauce successfully in cookies, cobblers, bread, etc. Interestingly enough, it is also a great sub for fats / oils in baked goods.
This was perfect. I used Macintosh apples as that is what I had on hand and it came out fantastic. My husband couldn’t stop raving about it. This is a keeper. I may even use this recipe instead of apple pie for Thanksgiving!
I recently came upon Jenn’s website and I have been trying her recipes. Every one of them has been better than the last. Thank you.
One of the most delicious apple recipes I have found. The family ate it so fast I already need to make another batch.
I made a few mods to this recipe – I was too lazy to unearth the food processor out of the millions of boxes our kitchen stuff is in (post-renovation), so I used a fork and my hands to do the mixing. I also toasted the pecans for about ten minutes at 350º and added a healthy sprinkle of cinnamon to both the apples and to the flour/sugars before adding the butter. It turned out so well, I’ve had it for both breakfast and dessert the past couple of days in a row.
Absolutely outstanding recipe! Everyone loved it!