Mom's Famous Apple Crisp

ByGaby Dalkin

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There's really nothing more exciting than knowing that Thanksgiving and Christmas are around the corner and I have an excuse to eat Apple Crisp and Mix for breakfast and dessert every day of the week! 

An overhead shot of apple crisp in a green braiser with three scoops of vanilla ice cream on top and a gold serving spoon resting in the bottom right of the braiser. The braiser is on a orange blue and green striped kitchen towel and there is a speckled ceramic bowl of apple crisp and ice cream in the bottom right corner.


 

Why I Love This Recipe

This classic apple crisp has been in the family for years. There are some recipes my mom would make starting at Thanksgiving and ending sometime in the new year, and this apple crisp and corn soufflé are definitely two of them. This is easily my favorite holiday dessert, especially served with a giant scoop of vanilla ice cream on top. The streusel topping is out of this world and it's hard to control myself - because given the opportunity, I'd eat nothing but the streusel bits with ice cream.

If you are looking for a fall cake, my cinnamon apple cake captures this recipe's essence in cake form. But, it will come as no surprise to those of you who frequent my website, that I consider THIS to be a game changing recipe! It's the apple crisp to end all apple crisps! You'll absolutely love it!

Ingredients

Ingredients in individual clear bowls such as sliced apples, cinnamon, oats, dark brown sugar, butter, flour, and vanilla ice cream on a white countertop.
  • Granny Smith Apples
  • Fuji Apples
  • Ground cinnamon
  • Unsalted butter
  • Dark brown sugar
  • Old fashioned oats
  • All purpose flour
  • Vanilla ice cream to serve

    *For a full list of ingredients and instructions please see recipe card below

How to Make Apple Crisp

Ceramic baking dish filled with sliced apples topped with cinnamon on a white countertop

Step 1: Peel, core, quarter and slice the apples into ⅓ inch pieces. Pile the apple slices into decorative baking dish (about 10 inches in diameter) and sprinkle with the cinnamon, making sure to evenly layer the top of the apples.

Clear mixing bowl with oats, flour, dark brown sugar, and cubed butter on a white countertop.

Step 2: In a medium bowl, add the flour, oats, brown sugar, and diced butter.

Clear mixing bowl with combined cubed butter, oats, flour, and dark brown sugar to form streusel topping on a white countertop.

Step 3: Use a pastry cutter or fork to combine the butter, brown sugar, oats and flour until it's crumbly.

Ceramic baking dish of sliced apples and cinnamon topped with streusel topping mixture on a white countertop.

Step 4: Evenly pile the topping over the apples. It's ready to bake!

How to Store Apple Crisp

If this apple crisp isn't demolished in one sitting, you can cover with tin foil and store in the refrigerator.

Tips and Tricks

  • You can make this the evening before or the morning of the day you plan to serve it. Take it through step 4 and then cover the apples and streusel topping with plastic wrap and keep in the fridge until ready to bake. Then just remove the plastic wrap and bake.
  • Always pick a mix of firm apples. This will give you the best taste, especially when combining a tart with a sweet variety.
  • When making the streusel topping, make sure your butter is cold. This will help the topping to stay crumbly and delicious.

FAQs

How long is apple crisp good for?

This recipe will be good for 2-4 days kept in the refrigerator.

Can you freeze cooked apple crisp?

Yes! Cover with aluminum foil and freeze for up to 3 months. When ready to bake, let thaw completely overnight and bake at 350 degrees F for 15-20 minutes.

More Apple Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

An overhead shot of apple crisp in a green braiser with three scoops of vanilla ice cream on top and a gold serving spoon resting in the bottom right of the braiser. The braiser is on a orange blue and green striped kitchen towel.

Apple Crisp

Author: Gaby Dalkin
5 from 28 votes
My mom's famous apple crisp recipe is loaded with baked sliced apples and a crispy oat based topping that you'll love! Bonus points for ice cream
Print Recipe Pin Recipe Review Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 people

Equipment

Ingredients
  

  • 5-6 Granny Smith Apples, peeled and thinly sliced
  • 2-3 Fuji Apples, peeled and thinly sliced
  • 1 tablespoon ground cinnamon
  • 1 ¼ cups unsalted butter
  • 1 cup dark brown sugar
  • ¾ cup old fashioned oats
  • 1 cup all purpose flour
  • Vanilla ice cream to serve

Instructions
 

  • Preheat oven to 350 degrees F.
  • Peel, core, quarter and slice the apples into ⅓ inch pieces. Pile the apple slices into decorative baking dish (about 10 inches in diameter) and sprinkle with the cinnamon, making sure to evenly layer the top of the apples.
  • In a medium bowl, add the flour, oats, brown sugar, and diced butter.
  • Use a pastry cutter or fork to combine the butter, brown sugar, oats and flour until it's crumbly. Evenly pile the topping over the apples.
  • Bake for 55-60 minutes until the top is golden brown and the apples are soft.
  • Remove from the oven and let sit for 10 minutes. Serve with ice cream

Notes

You can make this the evening before or the morning of the day you plan to serve it. Take it through step 4 and then cover the apples and streusel topping with plastic wrap and keep in the fridge until ready to bake. Then just remove the plastic wrap and bake.
Always pick a mix of firm apples. This will give you the best taste, especially when combining a tart with a sweet variety.
When making the streusel topping, make sure your butter is cold. This will help the topping to stay crumbly and delicious.

Nutrition Information

Calories: 530kcal | Carbohydrates: 67g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 14mg | Potassium: 264mg | Fiber: 6g | Sugar: 43g | Vitamin A: 976IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

112 Comments

  6. Hi Gaby,

    i would like to make the apple crisp for Thanksgiving. I will be having a guest who cannot eat cinnamon. May I substitute nutmeg and if so, how much?

    Thanks. Love your blog!

    Reply

    2. Gaby, I need to tell you that I love your recipes! Thank you for helping us cooks that are "still a work in progress," as myself! Also, thank you that your recipes are so easy to print off your website! I really appreciate it since I am not computer techy at all! I wish other websites made it as easy as you do! Happy Thanksgiving & Merry Christmas to you & your family!

  7. Could you use almond flour with this instead of regular flour? I have to do gluten free and wondered if it would change the recipe to much if I switched it out.

    Reply

    1. Haven't tested it that way so I can't say it would work with 100% certainty! But I've heard that subbing regular flour for the GF flour blend works well!

  8. OK Gaby. Don't leave us in suspense! How big ARE those apple slices supposed to be? 🙂

    (BTW This recipe sounds great!)

    Reply

  11. I feel that the oatmeal and apples offset the sugar, so I have no problem eating LOTS of this!!
    I LOVE this dessert1

    Reply

  12. Always a good choice for this time of year - makes we want to get all warm and cozy with a huge plate and a hot toddy.

    Reply
5 from 28 votes (9 ratings without comment)

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