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 â…“ 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 27 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 ÂĽ cups unsalted butter
  • 1 cup dark brown sugar
  • Âľ 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 â…“ 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
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102 Comments

  1. 5 stars
    Everything about this recipe is perfect. I like that you don't add extra sugar to the apples like I've seen in other recipes and the ingredients are basic enough to have on hand. The granny smith apples combined with fuji give the right amount of tart and sweet.

    Reply

    2. 5 stars
      I assemble ahead the night before I want to serve, bake on day of all the time and it still turns out great!

  7. love this recipe. can you make the apple filling ahead of time, refrigerate and make two days later adding the topping then?

    Reply

    1. the apples will get a little oxidized. What I've done in the past is cut the apples the day before and load them into the baking dish. Make the topping, pile it on top and refrigerate overnight max. Then bake the next day!

  8. 5 stars
    Just made this tonight. Verdict: delicious AF! Not too sweet, perfect for dessert and a must for breakfast - obviously.

    Reply

    1. I've used it all - 10 inch baking round, 11x7 baking pan, whatever will fit the apples will work! You want the apples to be about 1 1/2 inches thick

  11. Add me to the apple crisp for breakfast club!
    Anytime is the right time, I love your recipes and thought you could help w this - when I make the apple crisp, so much juice comes from the apples, that more than half of the apple part is in juiceafter cooking. Any solutions?

    Reply

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