Joyful.

Easy Apple Crisp

By Martis Guleryan Updated

In short: Toss sliced apples with sugar, cinnamon, flour and lemon, top with a crumble of flour, oats, brown sugar and melted butter, and bake at 375°F for 40–50 minutes until bubbling and golden. Serves 8.

  • 1 hr 20 min
  • 8 servings
  • Easy
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Warm apple crisp with a golden oat crumble topping in a baking dish with a scoop of melting vanilla ice cream
Illustrative AI-generated photo.

Why you’ll love this recipe

Apple crisp delivers everything people love about apple pie without making or rolling a crust. The filling is lightly sweetened so the apples taste like apples, and the oat topping bakes up crunchy and buttery.

  • No pastry skills needed — just slice, toss and sprinkle.
  • Make-ahead topping keeps in the fridge for days.
  • Flexible fruit — swap in pears or cranberries.

Getting a crisp topping, not a soggy one

Melted butter coats the flour and oats and forms clumps that bake into crunchy clusters. Pack some into larger pieces with your fingers; they stay crisp longer than fine crumbs. Bake long enough that the fruit juices bubble thickly at the edges. Under-baked crisp has watery juices that soak into the topping. Finally, let it rest at least 15 minutes. The juices thicken as they cool slightly, so each scoop holds together.

Ingredient substitutions

Instead ofYou can use
All-purpose flour in the toppingUse a 1:1 gluten-free flour blend and certified gluten-free oats.
ApplesUse half pears or add 1 cup of fresh or frozen cranberries for a tart holiday version.
Melted butterCold cubed butter rubbed into the dry ingredients gives a more crumbly, sandy topping.
A bowl of apple crisp showing soft cinnamon apples under a crunchy oat topping

Easy Apple Crisp

Prep
20 min
Cook
45 min
Cool
15 min
Total
1 hr 20 min

Ingredients

Servings
8 servings

Apple filling

Oat topping

To serve

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Heat the oven

    Heat the oven to 375°F (190°C) and butter a 9-inch square or other 2-quart baking dish.

  2. Step 2: Make the filling

    In a large bowl, toss the sliced apples with the sugar, flour, cinnamon and lemon juice until evenly coated. Spread in the baking dish.

    Tip: A mix of firm-tart and sweet apples, such as Granny Smith with Honeycrisp, gives the best flavor and holds its shape.

  3. Step 3: Make the topping

    In another bowl, stir together the flour, oats, brown sugar, cinnamon and salt. Pour in the melted butter and stir with a fork until the mixture forms moist clumps.

  4. Step 4: Top the apples

    Scatter the topping evenly over the apples, squeezing some into larger clumps for a craggy finish.

  5. Step 5: Bake

    Set the dish on a rimmed sheet pan and bake 40–50 minutes, until the topping is deep golden, the juices are bubbling thickly around the edges and the apples are tender when pierced with a knife.

    Tip: If the topping browns before the apples are tender, cover loosely with foil for the last 10–15 minutes.

  6. Step 6: Cool and serve

    Let the crisp cool at least 15 minutes so the juices thicken. Serve warm with ice cream or whipped cream.

Equipment

Tips for the best results

  • Slice the apples evenly, about ¼ inch thick, so they all turn tender at the same time.
  • Make the topping up to 3 days ahead and refrigerate it in a covered container. Sprinkle it on straight from the fridge.
  • Bake until you see thick bubbles at the edges. That is the sign the juices have thickened and the apples are cooked through.

Storage, reheating and freezing

Refrigerator
Cool, cover and refrigerate within 2 hours for up to 4 days.
Reheating
Reheat in a 350°F oven for 15–20 minutes to re-crisp the topping, or microwave single servings for 30–45 seconds (the topping will soften).
Freezing
Freeze the baked crisp, well wrapped, for up to 3 months, or freeze it unbaked and bake from frozen at 375°F, adding about 20 minutes. Thawed baked crisp has a softer topping.

Frequently asked questions

What are the best apples for apple crisp?

Firm apples that hold their shape, such as Granny Smith, Honeycrisp, Braeburn, Jonagold or Pink Lady. Avoid McIntosh on its own, which turns to sauce.

What is the difference between apple crisp and apple crumble?

In the US, a crisp topping usually includes oats and a crumble does not, though the two names are often used interchangeably.

Do I need to peel the apples?

No, but peeled apples give a softer, more uniform filling. Unpeeled is fine if you like a little texture.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references