Easy Apple Crisp

A bowl of apple crisp topped with a scoop of vanilla ice cream, featuring baked apple slices and crumbly oat topping.

4 from 1 vote

Sliced Honeycrisp apples tossed with lemon juice and cinnamon and baked under a brown sugar and oat topping until golden and bubbly. It takes 15 minutes to prep and about an hour start to finish, serves 6, and reheats well, so you can bake it ahead.

Prep Time15

Cook Time45

Total Time1

Course: Baked Good, Dessert

Cuisine: American

Keyword: apple crisp, easy apple crisp, old fashioned apple crisp

Servings: servings

Calories: 433kcal

Author: Sara Nelson

Ingredients

6 medium Honeycrisp apples
1 Tablespoon lemon juice
1 teaspoon cinnamon

Topping:

¾ cup all-purpose flour
¾ cup brown sugar
¾ cup old-fashioned oats
1 teaspoon cinnamon
½ cup cold unsalted butter cut into small cubes

Optional Addition:

Vanilla ice cream

Instructions

Preheat Oven: Preheat oven to 375 degrees F (190 degrees C).
Prep Apples: Peel each apple, if desired. Core each apple and cut it into thin slices (about 16 slices per apple). Place all apple slices evenly in an 8×8-inch baking dish.
Season Apples: Add lemon juice and sprinkle cinnamon over apples, then toss until evenly coated.
Make Topping: In a bowl, stir together flour, brown sugar, oats, and cinnamon. Add cold butter cut into small cubes. Use a wooden spoon, pastry cutter, fork, or your fingers to press and break up the butter into the dry ingredients until crumbly and coarse clumps form. Sprinkle the topping evenly over the apples.
Bake: Bake 45 minutes, until the top is golden and the filling is hot and bubbly.
Cool and Serve: Let cool slightly before serving, with vanilla ice cream, if you like.

Video

Notes

Peeling: Peeling gives the apples a softer texture, but you can leave the skins on to save time and add fiber. Both ways bake up well.

Refrigerator Storage: Store leftovers in the refrigerator up to 4 days. Reheat portions quickly in the microwave, or use an air fryer if you prefer it crispier.

Freezer Storage: Allow the crisp to cool completely, then wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Nutrition