Our easy apple crisp recipe has a deliciously rich history. It debuted in our first Betty Crocker’s Picture Cook Book in 1950. Known also as “Apple Crumble,” this recipe was very similar to today’s recipe, except it didn’t contain oats. It was updated for the 1956 version of the cookbook, adding oats, and is essentially the same recipe we have today.

When the autumn air turns chilly, this is the go-to apple crisp recipe for over 800 of our fans. Fresh and tender, juicy apple slices are perfectly complemented and nestled under a blanket of brown sugar, oats, butter and fall spices. It’s a simple treat that goes from casual family suppers to potlucks or even brunch.

Apple Crisp Ingredients

With just a few basic ingredients, you can create this scrumptious easy apple crisp.

Fresh Apples: Tart or sweet-tart baking apples such as Granny Smith, Golden Delicious or Braeburn, hold their shape during baking while their flavor contrasts perfectly with the sweet streusel topping.

Oats: After testing, we found both quick-cooking and old-fashioned oats perform well in this recipe. They lend a similar crunchy texture to the apple crisp topping and provide that signature nutty brown flavor.

Brown Sugar: Lending a depth of rich, caramel-like flavor, brown sugar is the ideal sweetener. Granulated sugar could be substituted; however, it won’t taste as decadent.

Spices: After testing numerous amounts and combos of spices, we’ve settled on both ground cinnamon and nutmeg to add a warm, sweet, and slightly spicy flavor.

Other Ingredients You’ll Need: All-purpose flour, salted butter (softened), and cream or ice cream to serve with the crisp, if you wish.

Here are the few basic equipment items you’ll need to make the best apple crisp recipe.

8-Inch Square Baking Pan: Our testing confirms that a metal baking pan is preferred. It efficiently conducts heat, providing an evenly baked apple crisp. However, a glass or ceramic baking dish will also work.

Medium Bowl: A medium bowl is the just the right size to mix the streusel topping ingredients without any spilling.

Pastry Blender: This kitchen tool, with its wires or blades, is perfect for mixing crumbly toppings, but a fork will work as well.

Other Equipment You’ll Need: Dry measuring cups, measuring spoons, vegetable peeler, paring knife, and a cutting board.

Let’s get started making our best apple crisp recipe. Refer to the actual recipe for the specific instructions.

The apples can be left unpeeled or remove the skins using a vegetable peeler. Core, then cut the apples into uniform slices (about 1/2-inch thick) so they cook evenly.

Mix the flour, brown sugar, oats, butter and spices until the mixture resembles course crumbs.

Spread the apples in the baking pan and cover with the topping. The pan will be 1/2 to 3/4 full. Bake until the apples are easily pierced with a fork.

Use a large spoon to scoop the warm crisp into a serving bowl. Pour cream over the top or serve with a scoop of ice cream if you wish.

With a small change or two, you can alter the flavor of this easy apple crisp.

Add Nuts: For a nutty crunch, add 1/2 cup chopped walnuts, pecans, or almonds with the oats.

Add Dried Fruit: For added flavor and texture, toss 3/4 cup dried sweetened cranberries, cherries, or blueberries in with the apple slices.

Rhubarb Crisp: Use rhubarb rather than apples to turn this into a spring dessert.

We’ve heard that you like to enhance the recipe. Annieb23 says, “I used…lemon juice and cornstarch in the apples to thicken and this was the most delicious crisp I have ever made!”

Can’t get enough of apple season? Try any of our other tempting apple crisp and cobbler recipes.

Our apple crisp recipe is a classic fall dessert that’s easy enough to make for casual family suppers or fall entertaining—whether it’s brunch, a potluck or the big Thanksgiving spread.

There’s always room for apple crisp as an after-dinner dessert, a cozy afternoon snack, or part of a holiday buffet. Check out our collection of Thanksgiving recipes to find inspiration for your gathering. Or our experts agree the warm and spicy flavor of apple crisp is a nice contrast to mild-flavored main dishes like oven-roasted chicken or a fall favorite, pork chop skillet dinner.

Use these storage and reheating tips to keep apple crisp tasting its best.

Store any remaining apple crisp in the baking pan and cover with plastic wrap or transfer it to a food storage container with a tight-fitting lid. Cover and store in the fridge up to 4 days. The topping will soften slightly over time, as moisture from the apples softens it, but it will still taste delicious.

Freezing apple crisp isn’t recommended as the topping will soften.

Spoon a serving of apple crisp into a microwavable bowl. Cover loosely and microwave on medium (50%) 1 to 2 minutes or until warm. Serve with cream or ice cream.

This recipe has earned rave reviews from over 800 of our fans! Its simplicity and straightforward instructions make it accessible even to novice bakers.

The topping is consistently praised for its perfect texture and flavor—the ideal balance of butter, brown sugar, and spices, without being overly sweet. Its adaptability is another plus, with fans successfully using various apples and even other fruits like rhubarb.

The delicious apple-spice flavor is a standout, especially when served with a dollop of cream or ice cream, as suggested. Many describe it as a cherished family favorite, baked for decades and consistently earning compliments at gatherings. HAVIMAMA shares, “LOVE THIS RECIPE> SOOOO EASY and it always comes out delish”. The enthusiasm from our fans is truly heartwarming!

Frequently Asked Questions What are the best apples for apple crisp?

The best apples for apple crisp are either tart or sweet-tart in flavor to pair with the brown sugar topping. They also should have a crisp texture, so they can hold their shape when baked. Sweet apples, with a soft and mealy texture, do not provide the sweet-tart contrast with the apple crisp topping and breakdown while baking, yielding a mushy dessert.

Tart Baking Apples: Granny Smith and Northern Spy

Sweet-Tart Apples: Braeburn, Golden Delicious, Honeycrisp, McIntosh, Pink Lady

Apples to Avoid for Apple Crisp: Red Delicious, Gala, McIntosh

Crisps and crumbles are very close to being the same dessert. They both are baked desserts that have a crumbly pastry mixture topping and luscious fruit underneath.

The difference is the topping on a crisp will bake with a crisp texture, while a crumble topping bakes up with a softer texture, more like a soft cookie. Many times, a crisp will contain oats, but it doesn’t have to.

The moisture in apples will continue to transfer to the topping as it sits, so the best way to prevent the topping from becoming soggy is to serve the apple crisp right after it is baked. Just give it a chance to cool a little first.