Apple Crisp

Tested & Perfected Recipes Cookbook Recipe

This post may contain affiliate links. Read my full disclosure policy.

Apples bubbling under a crunchy oat-pecan streusel, this rustic apple crisp is the ultimate fall dessert.

Wooden spoon serving apple crisp.

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.”

Tom

What You’ll Need To Make Apple Crisp

apple crisp ingredients
  • 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.

flour with the brown sugar, ¼ cup of the granulated sugar, salt, and butter in food processor

Pulse until the mixture resembles coarse meal.

mixture with butter blended in

Transfer the crumbs to a bowl and stir in the pecans and oats. Set aside.

topping mixture with oats and pecans mixed in

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.

apples and sugar in baking dish

Sprinkle with the oat topping and make sure it’s evenly distributed.

apples covered with the oat topping

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

What apples are best for apple crisp?

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.

What can I use instead of pecans in streusel?

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.

Can apple crisp be frozen?

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.

White baking dish of apple crisp.

Video Tutorial

You May Also Like

Print

Apple Crisp

Adapted from Food & Wine
Apples bubbling under a crunchy oat-pecan streusel, this rustic apple crisp is the ultimate fall dessert.
Servings: 6
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

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
  • 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

Per serving (6 servings)Calories: 461kcalCarbohydrates: 60gProtein: 4gFat: 24gSaturated Fat: 8gCholesterol: 31mgSodium: 55mgFiber: 8gSugar: 40g

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

  • Is it ok to not peel the apples?

    • Hi Merle, I definitely prefer them peeled. Sorry!

  • 4 stars
    Another very nice recipe, Jenn, but I think I would add a sixth apple next time, as there was a LOT of topping for a not-so-large amount of sliced apples. Also, I’m wondering if you think the pecans would toast adequately during the baking process, rather than toasting them before adding them to the oats? I over-toasted mine in advance and set them aside because I didn’t want them to cook any more in the oven and then I forgot to add them at the last minute – doh! I also think the amount of sugar can easily be cut back without compromising taste.

    • Hi Jenn, Glad you enjoyed. Where do you see the step to toast the pecans before adding them to the topping?

  • 5 stars
    I hosted book club this month and was looking for something warm, seasonal, and delicious. This was perfect! Adding pecans really upgraded this already amazing apple crisp; there is a generous amount of topping, so it achieves a lovely crunch. Not adding a lot of seasonings, really lets the apples take center stage. I used a combination of honey crisp, and granny smith, along with one perfect gala, for a lovely variety of taste and texture. I did offer some local, vanilla ice cream to serve, but it hardly needs it. This one’s a keeper. Thanks, Jennifer!

    • — Connie Berggren
    • Reply
  • 5 stars
    After making this the first time, I have made it weekly since! The pecan topping is the best I’ve tasted. I followed the recipe exactly as written and it has been perfect every time. It has become our family favorite for this autumn!

    • — Paula Fletcher
    • Reply
  • What happens if I don’t core the apples? What are the pros and cons?

    • Hi Sue, You will have seeds in your crisp, which won’t be very pleasant 🙂

  • 5 stars
    This was very good and easy! I made the topping the day before and kept it in a bowl in the fridge. My son and a friend had a race peeling the 10 apples ( I doubled the recipe), it was done in a flash. I also added a little cinnamon to the apples.

  • 5 stars
    This crisp is the best I have had! The pecans in the topping make this dish. Fantastic recipe!

  • 5 stars
    Absolutely delicious dessert and very simple to make. I did add cinnamon when I tossed the apple slices with sugar and it gave a nice flavor. Perfect dessert for the fall. Hubby and teenage girls all loved it.

  • 5 stars
    Delicious!!

  • 5 stars
    This was delicious! I loved the pecans in the topping. Other than adding a dash of cinnamon to the apples (because that’s what my mom always did), I followed exact recipe. Everyone loved it 🙂

Add a Comment

Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it




This site uses Akismet to reduce spam. Learn how your comment data is processed.