Quick Classic Apple Crisp Recipe

I make this Apple Crisp whenever I need something warm and satisfying that fills the whole house with the smell of cinnamon and baked apples. The combination of tender fruit and that buttery, crunchy topping hits the spot every single time.

My version uses simple pantry ingredients and comes together faster than you’d think. The hardest part is slicing the apples, and even that goes quickly once you get into a rhythm.

What makes this Apple Crisp a keeper for years to come

This recipe works with whatever apples I have on hand, whether that’s tart Granny Smiths or sweet Honeycrisps. The oat topping gets crispy around the edges while staying slightly chewy in the center, creating texture that makes every bite interesting.

I love how forgiving this dessert is—you can adjust the sugar based on your apples’ sweetness, add extra cinnamon if you’re feeling it, or even toss in some cranberries for a tart twist. It bakes while you’re eating dinner, so dessert is ready right when you want it.

The recipe makes enough to feed a crowd, and leftovers (if there are any) taste just as good the next morning with coffee. I’ve served this at holiday dinners, potlucks, and regular weeknight meals, and it always disappears fast.

If you’re looking for more apple-forward dishes, my Apple Cranberry Coleslaw brings fresh crunch to any meal, while the Easy Caramel Apple Galette offers a rustic twist on classic apple desserts.

Everything you need for the perfect Apple Crisp

• 10 cups all-purpose apples (peeled, cored, and sliced—I use a mix of Honeycrisp and Granny Smith)
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 3 tablespoons water
• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ cup butter, melted

The Apple Crisp topping ingredients can be mixed ahead and stored in the fridge for up to two days. I sometimes double the topping because my family loves that crunchy layer. If your apples are particularly tart, you might want to add an extra tablespoon or two of white sugar to the filling.

My Method for Apple Crisp

1. Preheat your oven to 350°F and grab a 9×13-inch baking dish. Place the sliced apples in the dish—they should fill it pretty well but don’t worry if they mound up a bit since they’ll cook down.
2. In a small bowl, mix together the white sugar, 1 tablespoon flour, and cinnamon. Sprinkle this mixture evenly over the apples, then drizzle the 3 tablespoons of water over everything. This helps create a light syrup as the apples bake.
3. In a separate bowl, combine the oats, 1 cup flour, brown sugar, baking powder, and baking soda. Pour in the melted butter and use a fork to mix until the mixture looks crumbly and clumpy—this takes about 30 seconds of stirring.
4. Sprinkle the oat topping evenly over the apples, making sure to cover most of the surface. Some apple pieces peeking through are fine and actually look nice when it’s done.
5. Bake for 45 minutes, or until the topping turns golden brown and you can see the apple filling bubbling up around the edges. The kitchen will smell incredible at this point.
6. Let the Apple Crisp cool for at least 10 minutes before serving. This gives the filling time to thicken up slightly and makes it easier to scoop without everything sliding around.

My kitchen secrets for getting this Apple Crisp just right

I always slice my apples about ¼-inch thick so they cook evenly without turning to mush. If you cut them too thin, they’ll break down completely, and if they’re too thick, they won’t soften enough in the baking time.

The melted butter needs to be mixed just until the topping comes together in clumps—overmixing will make it dense instead of crispy. I like to leave some larger chunks because they get extra crunchy and caramelized on top.

Don’t skip the resting time after baking. Those 10 minutes let the filling set up so you get clean scoops instead of a runny mess, and it also prevents anyone from burning their mouth on molten apple filling.

How I love to share this Apple Crisp

I serve this warm with vanilla ice cream that melts into the crevices, creating a sweet cream sauce that mixes with the apple juices. It’s also great with a dollop of whipped cream or even a drizzle of caramel sauce if you’re feeling extra.

This dessert works for everything from casual weeknight dinners to holiday gatherings. I’ve brought it to potlucks in a disposable foil pan, and it travels well as long as you keep it level in the car.