Easy Apple Crisp Recipe (Old-Fashioned Oat Topping)

Apple crisp is the fall dessert I make most, and it’s the one my family asks for by name once the Honeycrisps show up at the market. No pie crust to roll, no chilling, no special pan: sliced apples, a bowl of oat topping, and about 45 minutes in the oven.

The topping is what makes this one. Equal parts oats and flour with brown sugar and melted butter bake into thick, crunchy clusters instead of a sandy crumb, and a mix of tart and sweet apples keeps the filling from collapsing into applesauce. I’ve made it in a 9×13 for a crowd and halved it in an 8×8 for a Tuesday night, and it works both ways.

Everything you need is in the printable card below: exact amounts, the steps in order, and my notes on apples, make-ahead, and storage.

Why this apple crisp works

• Two kinds of apples. Granny Smith brings the tartness and holds its shape; Honeycrisp brings sweetness and juice. Together the filling tastes like apples, not like sugar.
• Melted butter in the topping. Cold butter gives you a fine, sandy crumb. Melted butter clumps the oats and flour into crunchy clusters that stay crisp, which is the whole point of a crisp.
• A little flour in the filling. Two tablespoons is enough to turn the apple juices into a light sauce instead of a puddle at the bottom of the dish.

The best apples for apple crisp

Use firm apples that keep some bite after baking. My go-to mix is half Granny Smith, half Honeycrisp. Braeburn, Jonagold, Pink Lady, and Golden Delicious all work too. Skip Red Delicious and McIntosh; they turn mushy and watery in the oven.

Peel them. The skins go leathery in a crisp and get in the way of the soft filling. Slice about 1/4 inch thick so the apples cook through in the same time the topping needs to brown.

Make-ahead, storage, and reheating

• Make ahead: assemble the whole crisp up to a day in advance, cover, and refrigerate. Bake straight from the fridge and add 5 to 10 minutes.
• Leftovers: cover and refrigerate for up to 4 days. The topping softens a little overnight, so I reheat in a 300°F oven for about 15 minutes to crisp it back up. The microwave works in a pinch but the topping stays soft.
• Freezing: bake, cool completely, wrap well, and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven.

Easy variations

• Nutty topping: stir 1/2 cup chopped pecans or walnuts into the oat mixture.
• Caramel apple crisp: drizzle warm caramel sauce over each serving. If you want to go all in, my caramel apple dump cake is the lazier, gooier cousin of this recipe.
• Gluten-free: swap the all-purpose flour for a 1:1 gluten-free blend and use certified gluten-free oats.
• Apple-pear: replace 2 cups of the apples with firm, ripe pears.
• Smaller batch: halve everything and bake in an 8×8-inch dish for 35 to 40 minutes.

Frequently Asked Questions

What’s the difference between apple crisp and apple crumble?

In the US they’re used almost interchangeably. Strictly speaking, a crisp has oats in the topping and a crumble doesn’t. This recipe is a true crisp: the oats are what give it the crunch.

Why is my topping soggy instead of crisp?

Usually one of three things: the apples were very juicy (add an extra tablespoon of flour to the filling), the crisp came out too early (the filling should be bubbling at the edges, not just hot), or it was covered while still warm and steamed itself soft. Let it rest uncovered.

Can I make this apple crisp ahead of time?

Yes. Assemble it up to a day ahead, keep it covered in the fridge, and bake it fresh when you’re ready to serve. You can also bake it in the morning and rewarm it in a 300°F oven before dessert.

Do I have to peel the apples?

You don’t have to, but I always do. Peeled apples give you the soft, spoonable filling most people expect from a crisp.

What do you serve it with?

Vanilla ice cream on the warm crisp is the classic for a reason. Lightly sweetened whipped cream or a spoonful of plain Greek yogurt at breakfast the next day are both good too.

More apple recipes for fall

• Apple Cider Donut Muffins
• Amish Apple Fritter Bread
• Slow Cooker Cracker Barrel Fried Apples
• Caramel Apple Dump Cake

If you make it, leave a comment and tell me which apples you used. I’m always curious whether anyone else has switched to the Granny Smith and Honeycrisp mix for good.