Name: Classic Old-Fashioned Apple Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 6–8 apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced; 1/4 cup granulated sugar; 1/2 cup brown sugar; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 tbsp lemon juice; 3/4 cup old-fashioned rolled oats; 1/2 cup all-purpose flour; 1/2 cup unsalted butter, cold and cubed; 1/4 tsp salt

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There’s something comforting and nostalgic about a Classic Old-Fashioned Apple Crisp. It’s the kind of dessert that reminds me of cozy family gatherings, crisp fall evenings, and the irresistible aroma of cinnamon-spiced apples baking in the oven. With a golden, buttery oat topping and tender, juicy apples underneath, this apple crisp is a timeless treat I find myself making again and again.

Why You’ll Love This Recipe

I love how simple and satisfying this dessert is. There’s no need for fancy equipment or hard-to-find ingredients. It’s all about warm, familiar flavors and textures that come together effortlessly. The topping bakes up golden and crisp, perfectly balancing the soft, baked apples beneath. Whether I’m serving it with a scoop of vanilla ice cream or enjoying it warm from the oven, this apple crisp never fails to hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
Granulated sugar
Brown sugar
Ground cinnamon
Ground nutmeg
Lemon juice
Old-fashioned rolled oats
All-purpose flour
Unsalted butter, cold and cubed
Salt

Directions

I preheat the oven to 350°F (175°C).
In a large mixing bowl, I toss the sliced apples with granulated sugar, cinnamon, nutmeg, and lemon juice until evenly coated.
I transfer the apple mixture to a greased baking dish, spreading it out into an even layer.
For the topping, I combine rolled oats, flour, brown sugar, and salt in a separate bowl.
I cut in the cold butter using a pastry cutter or my fingers until the mixture becomes crumbly and resembles coarse crumbs.
I sprinkle the topping evenly over the apples.
I bake it for 40–45 minutes, or until the top is golden and the apples are bubbling underneath.
I let it cool slightly before serving, often with a scoop of ice cream or a drizzle of cream.

Servings and timing

This recipe makes about 6 to 8 servings.
The total time is approximately 1 hour:

Prep time: 15 minutes
Cook time: 45 minutes

Variations

Sometimes I switch up the apples by mixing different varieties for more depth in flavor. I’ve also added chopped pecans or walnuts to the topping for an extra crunch. For a touch of richness, I drizzle a bit of caramel sauce over the top just before serving. If I want a gluten-free version, I simply use a gluten-free flour blend in place of all-purpose flour.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I usually warm individual servings in the microwave for about 30–45 seconds. If I want to keep the topping crisp, I reheat the whole dish in the oven at 350°F (175°C) for about 10–15 minutes.

FAQs

How do I keep the apple crisp topping crunchy?

I make sure to use cold butter when mixing the topping, and I avoid overmixing so it stays crumbly. Baking it until golden helps maintain that crisp texture.

Can I make apple crisp ahead of time?

Yes, I often assemble it a few hours in advance and keep it in the fridge. When I’m ready to bake, I just pop it into the oven. I don’t recommend baking it too far ahead though, as the topping can soften over time.

What are the best apples to use?

I like using firm, tart apples like Granny Smith because they hold their shape well and balance the sweetness. Honeycrisp and Fuji are also great options for added sweetness and texture.

Can I freeze apple crisp?

Yes, I can freeze it before or after baking. If freezing before, I wrap it tightly and freeze for up to 2 months. I bake it straight from the freezer, adding extra time. If it’s already baked, I thaw overnight in the fridge and reheat in the oven.

Why is my apple crisp soggy?

It might be because the apples released too much juice or the topping was too thick. I avoid overloading the dish and sometimes toss the apples with a teaspoon of flour or cornstarch to help absorb excess moisture.

Conclusion

This Classic Old-Fashioned Apple Crisp is a dessert I return to time and again for its comforting flavors, simple preparation, and crowd-pleasing charm. Whether I’m baking it for a holiday table or just because apples are in season, it always brings warmth and joy to the table.