Apple Crisp

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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

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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

  • 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? I will be using cinnamon and nutmeg. 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!

  • 4 stars
    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

    • — Kristen Mikulcik
    • Reply
    • 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!

      • 5 stars
        Jen, it was fantastic! Thanks for the quick response. Off to make your Thai Chicken & Rice Noodle Soup now 😁

      • 5 stars
        I just served this for Thanksgiving dessert. Added a little cinnamon and 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.

        • — Edi on November 24, 2022
        • Reply
        • 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.

          • — Jenn on November 29, 2022
          • Reply
  • 5 stars
    This is a great recipe! I did add a couple tablespoons of lemon juice and a quarter teaspoon of cinnamon to the apples. Delicious served warm with a scoop of vanilla ice cream

    • — Valerie Bianchi
    • Reply
  • 5 stars
    Fantastic! And both easier and healthier than traditional pie, with less mess.
    I used oat flour, and made it GF!

    • — Lauren Brimmer
    • Reply
  • 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!

  • 4 stars
    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.

    • 5 stars
      I agree…I also chose to cut back sugar and added fresh Meyer lemon juice, cinnamon, and nutmeg.

      • — Lauren Brimmer
      • Reply
  • 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!

  • 5 stars
    Made this yesterday, as I noticed a lot of apples in the fridge. Quick and easy and very good with a little dollop of whipped cream.
    I like that you omitted the dried cranberries (from the original recipe).

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