What apples do you prefer for this apple crisp recipe?

I like a mix: Granny Smith for tang and structure, Honeycrisp or Gala for gentle sweetness. Blending types keeps the filling lively and prevents a flat flavor. I avoid very soft apples because they collapse. With that balance, the fruit stays tender yet distinct, and the apple crisp recipe delivers bright flavor under a crunchy crown.

Can you make this apple crisp recipe ahead?

Yes. I prep the fruit and mix the topping, then chill the topping so it stays firm. Right before baking, I assemble and slide it into the oven. Leftovers reheat best in a low oven (about 300°F), which brings the crunch back. This rhythm makes the apple crisp recipe easy to weave into busy evenings or holiday schedules.

How do you adapt this apple crisp recipe for gluten-free guests?

I swap the flour for almond flour or a 1:1 gluten-free blend and choose certified gluten-free oats. The apples, butter, sugar, and spices are naturally friendly, so the change is simple. Almond flour adds a faint nuttiness I love, and the apple crisp recipe stays crisp and cozy, just as inviting as the original.

What’s the best way to store and reheat leftovers?

I cover the dish and refrigerate for up to three days. To reheat, I warm portions in the oven so the topping crisps again, or I microwave gently if I’m in a hurry. For longer keeping, I freeze the baked crisp, then reheat from frozen at 350°F until hot and bubbling. The apple crisp recipe tastes like fresh comfort all over again.

Easy Apple Crisp Recipe with Oat Topping

Ingredients

Scale

For the Apple Filling

6 medium apples, peeled, cored, and sliced (about 6 cups; mix tart + sweet)

1 tbsp fresh lemon juice

1/2 cup light brown sugar, packed

1 tsp ground cinnamon

1 tsp vanilla extract (optional)

1 tbsp all-purpose flour (optional, for thicker juices)

Pinch of fine salt

For the Oat Topping

1 cup old-fashioned rolled oats

3/4 cup all-purpose flour

1/2 cup light brown sugar, packed

1/2 cup cold unsalted butter, cubed (1 stick / 113 g)

1/2 tsp ground cinnamon

1/4 tsp fine salt

1/2 cup chopped pecans or walnuts (optional)

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Instructions

Preheat and prepare: Heat the oven to 350°F (175°C). Lightly butter or spray a 9-inch square baking dish. This helps the apples release their juices without sticking, and gives the crisp its glossy, bubbling edges.
Slice the apples: Peel, core, and slice six medium apples into even pieces (about 1/2-inch thick). I like using a mix of tart Granny Smith and sweet Honeycrisp for balance. Place the slices in a large bowl.
Season the filling: Add lemon juice, brown sugar, cinnamon, vanilla (if using), flour (if you want thicker juices), and a pinch of salt. Toss until every slice glistens. Spread the coated apples evenly in the prepared dish so they bake consistently.
Make the topping: In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes. Using your fingertips or a pastry cutter, rub the butter into the mix until you have coarse crumbs. A few larger pieces are fine, they’ll bake into crunchy clusters.
Assemble: Sprinkle the crumbly oat topping evenly over the apples. Don’t press it down; leaving it loose allows the topping to bake airy and crisp. If you’re adding nuts, scatter them in at this stage for extra crunch.
Bake the crisp: Place the dish in the oven and bake for 38–45 minutes. The topping should turn deep golden brown and the apple filling should bubble around the edges. Your kitchen will smell like cinnamon and butter, it’s the best timer I know.
Rest and serve: Let the crisp cool for about 10 minutes before serving. This helps the juices thicken slightly. Spoon into bowls and serve plain, with a scoop of vanilla ice cream, or with softly whipped cream. Leftovers make a lovely breakfast with yogurt.

Notes

Apple mix: Half tart (Granny Smith) and half sweet (Honeycrisp or Gala) keeps flavor balanced.

Gluten-free: Use certified GF oats and replace flour with almond flour or a 1:1 GF blend.

Make-ahead: Store topping in fridge up to 24 hours, assemble and bake when ready.

Storage: Refrigerate up to 3 days; rewarm at 300°F to revive crunch. Freeze baked crisp, reheat from frozen at 350°F until bubbling.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1/8 of recipe
Calories: 320
Sugar: 28g
Sodium: 80mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 3g
Cholesterol: 30mg