The Best Apple Crisp Recipe | Old Salt Farm (2024)

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The BEST Apple Crisp with a ridiculous amount of “crisp”! A crumbly oats and brown sugar topping over sliced apples…baked in the oven until warm and bubbly. Easy fall dessert you’ll want to make again and again.

Apple Crisp is a classic recipe that fits marvelously during autumn and winter, and in our house it’s on repeat during those months. Featuring a generous amount of crumbly oat topping over sliced apples and baked to perfection, this simple and easy recipe is a must-try.

When September comes around, I am more than ready to start my fall baking. There is just something about the autumn months that is perfect for whipping up cozy recipes, like my Cinnamon Sugar Bread, and Chocolate Chip Pumpkin Bread. Apple Crisp is another one of our tried and true recipes, and I make it often. You’ll find the crumbly topping is very generous, because let’s face it, it’s the best part! It’s a very easy recipe with just a few steps, and it will make your house smell amazing while baking.

Key Ingredients

Just a few basic pantry ingredients are needed to make this recipe.

• Flour
• Brown Sugar
• Oats – I’ve used both Quick Oats and Regular Oats
• Butter
• Cinnamon
• Nutmeg
• Apples – 2 quarts

Equipment

You need just basic baking equipment for this recipe, including a knife, cutting board, large mixing bowl, and wooden spoon. A pastry blender would also be helpful, although you can use a fork if needed. An apple peeler and corer is nice to have, but also not necessary. Here are a couple of my favorite pieces of equipment in my kitchen that I’ve used to make this recipe:

• White Baking Dish…Oven to Table (with handles!)
• Apple Peeler and Corer
• White mixing bowl with handle
• Wooden spoons

How to make

Preparation

Peeling, coring, and slicing the apples is the main prep work needed for this recipe. I’ve done this by hand, and also used an apple peeler/corer – both work well, just depends on how much time I have.

Once they’re sliced and ready, place them in your baking dish or 10-inch pie plate. (I adore this one with the ruffled edges and designs!)

Tip: You can cut your apples 1-2 days in advance! To keep them from turning brown, soak for about 5 minutes in water and lemon juice to stop the oxidation process. Store in an airtight container in the fridge until ready to use.

Baking instructions

Preheat your oven to 350 degrees.

After you’ve peeled, cored, and sliced your apples, lay them in a buttered 9×13 baking dish or 10-inch pie plate.

In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg, and brown sugar. Cut in the butter until the mixture is crumbly. The butter should be cold, not room temperature. This will ensure that you’ll actually get crumbles, and not a dough. Sometimes I use a fork, and other times a pastry blender. You can also use a food processor or stand mixer, but watch carefully, because the heat from those machines can cause the butter to melt more quickly.

Spread the oatmeal mixture on top of the apples evenly.

Bake for 45-50 minutes, or until apples are tender and topping is lightly browned.

Tip: If you like more apple than crisp, than you might want to consider cutting the topping recipe in half. If you love the crisp part, you don’t need to double it…there is plenty.

How to serve

Our favorite way to serve this is warm out of the oven, topped with vanilla bean ice cream or whipped cream. It’s also really good with just a tablespoon or so of heavy cream, without being whipped.

It does warm up beautifully, so it makes for perfect leftovers or midnight snacks. I’ve often gotten up in the morning and found all of the Apple Crisp has disappeared from the refrigerator!

Storing, freezing, and reheating

After serving, store in the refrigerator for 2-4 days. If it lasts that long!

If you’d like to freeze your Apple Crisp, make sure you let it cool completely. Wrap it securely with several layers of plastic wrap, then follow that with two layers of aluminum foil. I suggest baking it in a foil baking pan instead of glass or ceramic if you plan to freeze it. Freeze for 6-9 months.

My preference is to freeze it before it’s baked, rather than after. This helps the topping stay crumbly and toasty. You can also just make a double batch of the topping only, and freeze the extra to use later.

To reheat or bake a frozen Apple Crisp, remove the plastic wrap and place the foil back on top. Bake in a preheated oven for about 20 minutes, then remove the foil and bake another 30-40 minutes, depending on how cold it was when you put it in. Watch for bubbling apples and golden brown crumble topping for signs it’s ready to come out.

More fall recipes

Easy Baklava Pie| Caramel Pecan Sauce | 15 Cozy Fall Bread Recipes

You’ve made it this far, so now we’re pretty much best friends! If you make this recipe, I’d love for you to leave me a comment below, and a recipe rating. ★ Follow me onInstagram,Pinterest, andFacebook, for even more ideas!

It’s perfect for the fall, butwe love it all winter. Who am I kidding…we love it all year round. It’s wonderful as part of a Thanksgiving menu, to serve to guests, or take to a party or gathering. It’s homey, cozy, and will warm you through…it’s simply irresistible!

*Originally posted 10/28/2014. Updated 2023.