This easy apple crisp has a perfectly tart and soft apple base and crispy oat topping. It's super quick to make and only requires one bowl! It's also full of apple pie flavor and goodness without all the work of working with a pie dough.
It's officially apple szn!!! Which means it's definitely time for apple crisp to wiggle its way into your regular diet.
This apple crisp recipe is adapted from my small batch blueberry crisp. This isn't quite as small of a serving size as my blueberry crisp, but this also doesn't yield quite as many servings as the average crisp recipe you may find off Google. It's the perfect in between portion!
what makes this easy apple crisp so good?
- soft and flavorful apple base
- EXTRA crispy top
- one bowl recipe (the apple base can be mixed right in the baking pan!)
- super easy to whip up (the name probably gave that away!)
- ready in around 1 hour!
best apples for apple crisp
When baking, the apples you choose are very important! You want to look for apples that hold their shape well when cooked and also have the ideal flavor. My favorite apples are always Granny Smith, but some other amazing apple options include Braeburn, Fuji, Golden Delicious, or Honey Crisp.
Absolutely avoid Red Delicious apples!! They turn into a grainy mush when baked.
best oats for apple crisp
Rolled oats are the best oats for baking anything and apple crisp is no different! They may also be labeled "old-fashioned" or "old-fashioned rolled oats". They are the perfect shape and size for absorbing moisture and crisping to perfection!
how to make easy apple crisp
1. Peel, core, and slice apples. It's best to slice your apples about ¼ inch thick - I find that allows them to soften perfectly while still holding their shape.
2. Toss apples with all the apple layer ingredients. You can mix this layer right in the pan you plan on baking the crisp in. Level out the apples into an even layer once you're done, and set aside to prep the topping.
3. Combine oat topping ingredients in a bowl and mash together. The butter pieces should be super fine and the mixture should be crumbly, but sticks together when pinched.
4. Crumble the oat mixture evenly over the apple mix. It's fine if the pan is filled to the very top - this crisp has never bubbled over with me. Although it is still a good idea to place a larger baking sheet underneath it to catch any potential drips as it bakes.
5. Bake the apple crisp until the apples are soft and the top is golden brown and crunchy! You can test the apples by inserting a thin knife or skewer anywhere into the crisp. Your utensil should easily push through the apples. If you like a bit more bite to the apples, feel free to reduce the bake time by 5 minutes and start checking a bit earlier.
best pan for baking apple crisp
Pick a baking pan with high sides that can fit around 8 cups worth of contents. I used a 9 inch round pie plate with 3 inch high sides. You can also use a 9 inch round cake pan or 8 inch square pan with high sides. Just make sure whatever pan it is, that the apple layer fully covers the bottom without any gaps. Avoid using a springform pan as it it's highly prone to leaking.
how to serve apple crisp
Apple crisp is best served fresh and warm for an extra crispy oat topping and gooey apple base! Room temperature is also fine, but I would avoid serving it refrigerated. You can enjoy your apple crisp as is or pair it with a classic scoop of vanilla ice cream and some caramel sauce!
Cover with plastic wrap after it's cooled completely, and apple crisp can be stored at room temperature for up to 3 days or in the fridge for around 5 days.
If your oat topping has sat out for too long and softened, you can reheat your crisp for 5 to 10 minutes in a 350°F oven, or until the top has crisped back up. If you stored the crisp in the fridge, I'd also recommend letting it come up to room temperature and reheating it either way for the best texture and gooey factor.
check out these other apple recipes!
Apple Crisp Recipe
For the apple layer:
- 4 cups (520g) peeled, cored, and sliced Granny Smith apples (about 4 medium apples cut into ¼ inch slices) * see notes
- ⅓ cup (67g) packed brown sugar, light or dark
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
For the crispy oat topping:
- 1 & ½ cups (120g) old-fashioned rolled oats
- ¾ cup (90g) all-purpose flour, spoon and leveled
- ½ cup (100g) packed brown sugar, light or dark
- 1 teaspoon ground cinnamon
- ½ cup (115g) cold unsalted butter, cubed
- Preheat your oven to 350°F.
- Pick a baking pan with high sides that can fit around 8 cups worth of contents. I used a 9 inch round pie plate with 3 inch high sides. You can also use a 9 inch round cake pan or 8 inch square pan with high sides. Just make sure whatever pan it is, that the apple layer fully covers the bottom without any gaps. Avoid using a springform pan as it it's highly prone to leaking.
Make the apple layer:
- You can mix the apple layer right in the pan you plan on baking the crisp in. Combine all of the apple layer ingredients and toss to combine. There should no longer be any visible dry ingredients and you'll have a syrupy mixture on the bottom of your pan.4 cups (520g) peeled, cored, and sliced Granny Smith apples, ⅓ cup (67g) packed brown sugar,, 1 tablespoon freshly squeezed lemon juice, 2 tablespoons cornstarch, 2 teaspoons ground cinnamon
- Press the apple mixture into an even layer in your pan, and set aside to prep the oat topping.
Make the oat topping:
- In a medium bowl, combine oats, flour, sugar, and cinnamon. Mix to roughly combine.1 & ½ cups (120g) old-fashioned rolled oats, ¾ cup (90g) all-purpose flour,, ½ cup (100g) packed brown sugar,, 1 teaspoon ground cinnamon
- Add cubed butter. Using a fork or your fingers, cut the butter into the dry ingredients until you have a fine and crumbly mixture. The oat mix should stick together if you pinch it with your fingers.½ cup (115g) cold unsalted butter,
- Crumble the oat topping over your apple mixture. Place your pan onto a larger baking sheet to catch any drips.
- Bake the apple crisp in the center of your preheated 350°F oven for 45 to 55 minutes. You can test the doneness of the apples by inserting a thin knife or skewer into the crisp. Once the apples are soft and the top is golden brown, it's ready to come out of the oven. If the top is browning too quickly, loosely tent the crisp with aluminum foil to finish baking.
- Cool the apple crisp for about 10 to 15 minutes, or until it reaches your desired temperature for serving. Apple crisp is best served warm, but room temperature is fine too!