This classic apple crisp is a must for fall!
I know a lot of you are giddy about pumpkin right now, but I’m all about the apples. Apple season is my fave! And there’s no better way to celebrate fall than with a simple, classic dessert like apple crisp.
This recipe is pretty basic— just apples and a simple topping made of oats, flour, sugar, butter, and spices. No embellishments or twists needed, this apple crisp is perfect just the way it is.
I think I’m going to have to bake one every day from now until Thanksgiving, because no candle smells as good as this apple crisp in my oven.
I love to serve this dessert straight out of the oven with a scoop of vanilla ice cream, though whipped cream is also wonderful. And if there’s some leftover the next morning to eat with a little vanilla yogurt, lucky you!
baking tip:The Best Apples for Baking
The best apples to bake with are ones that are tart, firm, and won’t break down in the oven. Granny smith, jonagold, jonathan, gala, honeycrisp, and pink lady/cripps pink are all great varieties to choose from. Stick to one type of apple, or feel free to combine several varieties to get even bigger flavor.
- 4 medium tart apples, peeled and sliced
- 1/3 cup (70 grams) light or dark brown sugar, packed
- 1/4 cup (30 grams) all-purpose flour
- 1/4 cup (25 grams) old-fashioned oats
- 1/4 cup (60 grams) butter, at room temperature
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Whipped cream or ice cream, if desired
- Preheat oven to 375 degrees F. Butter an 8 inch baking dish.
- In a medium bowl, combine the sugar, flour, oats, cinnamon, and nutmeg and stir. Add the butter and cut it into the dry ingredients with a fork or pastry cutter until the mixture is crumbly. Spread the sliced apples into the baking dish and sprinkle evenly with the topping.
- Bake for 20-30 minutes until the topping is golden brown and apples are tender when pierced with a fork. Serve warm with whipped cream or ice cream.
Have you tried this recipe?
Recipe orinigally published October 2010. Photos have been updated.
This recipe first appeared on Completely Delicious in October 2010.
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