Easy Apple Crisp
Easy apple crisp is made with fresh fall apples and a crisp oat topping. Make this dessert ahead of time for your holiday parties!
Who here is ready for some fall baking? I’ve got you covered starting with this easy apple crisp. Not only is it simple to make, it reheats well and is a fall favorite among my friends and family (this pear crisp is a close second!)
Why this recipe works: Apple crisp has a simple, yet flavorful oat topping. You can make it with a food processor or by hand. The dish freezes well and reheats well.
How to make easy apple crisp
- Preheat the oven to 375 F. Grease a ceramic or glass baking dish with butter. Set aside.
- Make the crisp topping: Combine flour, oats, brown sugar, sugar, cinnamon, nutmeg and salt in the bowl of a food processor. Pulse until combined. Add cold butter and pulse until mixture resembles coarse sand. Add pecans (if using) and pulse until nuts are chopped.
- Prepare apple filling: Peel, core and slice apples. Place them in a bowl and toss with sugar, flour, lemon juice and lemon zest. Place apples in prepared pan and sprinkle with crisp topping.
- Bake apple crisp: Bake at 375 F for 40 minutes until juices are bubbling. Let cool for a couple minutes before serving warm.
Don’t have a food processor? You can also make the crisp topping by hand. Whisk together flour, oats, brown sugar, sugar, cinnamon, nutmeg and salt in a bowl. Add cold butter pieces and using a pastry cutter (or two knives) cut the butter into the dry ingredients until crumbly. Stir in coarsely chopped pecans if using.
What apples are best for baking?
A mix of apples is best for apple crisp. Granny Smith, Honey Crisp, Braeburn and Golden Delicious are just a few good examples. For this crisp I used Granny Smith apples and Gala apples. A mixture of apples adds depth of flavor and texture to the crisp. Avoid Red Delicious apples as they will turn mushy and the crisp will be flavorless.
What else to make with apples
If you are in search of more apple recipes, I rounded up a few for you to try.
- Apple crisp bars – slice and serve these bars at your next gathering
- Fresh apple bundt cake – this will serve a crowd and use up the rest of your apples!
- Apple and butternut squash casserole – another great make ahead dish for the holidays
Make ahead tips
Does apple crisp need to be refrigerated?
Apple crisp keeps at room temperature for a few hours, longer than that it is best to store it in the refrigerator. To keep the topping fresh, place a paper towel on top of the crisp before covering it. The paper towel will absorb excess moisture. To keep your apple crisp extra fresh, bake it in the Ello Duraglass 8×8 Baking Dish. It comes with a sturdy airtight lid that snaps shut.
Can you freeze apple crisp?
Yes! You can freeze apple crisp. Let the crisp come to room temperature after baking, then securely cover the dish so it is airtight. Freeze for up to a month. Defrost the crisp in the refrigerator before reheating it in the oven and serving.
Can you reheat apple crisp?
Yes, apple crisp can be reheated at 350° F for 15 minutes or until heated through. If you froze the apple crisp, let it defrost in the refrigerator before reheating for 15 to 20 minutes.
I hope you enjoy this easy apple crisp. Eat it right away or save it for later when you can enjoy it with friends and family. Around the holidays, I suggest trying my cranberry apple crisp for dessert. It has a festive blend of flavors and spices. If you try one of my recipes, be sure to tag @ifyougiveablondeakitchen on social media!
Easy Apple Crisp
- 6 tablespoons (47 g) all-purpose flour
- ½ cup (40 g) rolled oats
- ¼ cup (50 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 5 tablespoons cold, unsalted butter
- ¼ cup pecans, optional
- 4-5 Granny Smith apples, (see notes for types of apples to use)
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon flour
- 1 ½ tablespoons fresh lemon juice, about 1 lemon
- ½ teaspoon grated lemon zest
- Food processor method: In a food processor, place the flour, oats, brown sugar, granulated sugar, cinnamon, nutmeg and salt. Pulse briefly to combine. Add the cold butter pieces and pulse 10 times, about 4 seconds each pulse, until the mixture looks like cornmeal. Add the pecans and pulse about 5 times, each 1 second each, until the nuts are chopped. The mixture will look like wet sand with some clumps. Avoid over-processing.
- Make by hand: Whisk together flour, oats, brown sugar, sugar, cinnamon, nutmeg and salt in a bowl. Add cold butter pieces and using a pastry cutter (or two knives) cut the butter into the dry ingredients until crumbly and resembles coarse, wet sand. Stir in coarsely chopped pecans if using.
- Place the mixture into a bowl and in the refrigerator to chill for 15 minutes while the filing is prepared.
- Adjust oven rack to the middle position. Preheat oven to 375° F.
- Peel, core and cut the apples into slices about ¼-inch thick. Place the apples in a large bowl and toss them with the lemon zest, lemon juice and sugar. Transfer the mixture into an 8×8 baking dish. Sprinkle the chilled topping over the apple mixture evenly.
- Bake for 40 minutes at 375° F. The apple crisp is done when the filling bubbles and the topping is golden brown.
- Serve warm on its own or with vanilla ice cream and caramel. The apple crisp can also be cooled to room temperature, then reheated in the oven before serving (about 10 to 15 minutes at 350 F).
Note: This post was formerly a sponsored post containing this disclaimer: “This post is sponsored by Ello Products. While I was compensated for my time, all opinions are my own.” It has been modified to better serve my readers.