This Easy Apple Crisp is the ideal dessert when you crave the flavors of a fall apple pie without the fuss of making a crust. It’s quick to prepare, and the topping is rich with oats, pecans, and butter. Serve it warm with vanilla ice cream and a drizzle of caramel if you like. It’s a comforting treat for any crisp autumn day.
I’m ready for fall more than most. After a long, hot summer full of masks, distancing, and too much sickness, a cool, crisp autumn feels like a fresh start. I swung by the grocery store for Granny Smith apples and set about filling the kitchen with warm, cozy aromas.
I didn’t want to spend hours baking, so I skipped making a pie crust. Instead I chose this Easy Apple Crisp—simple, comforting, and full of classic fall flavor.
Fall is apple season, and it’s the best time to enjoy orchard-fresh fruit. If you can’t visit an orchard for cider and warm fritters, you can still recreate that cozy feeling at home with this Easy Apple Crisp.
Tips for making perfect apple crisp
- Choose a firm, tart baking apple like Granny Smith. They hold their shape and offer a bright flavor that balances the sweet topping.
- Slice apples thinly—about 1/8 to 1/4 inch. Thin slices cook evenly and become tender by the time the crumble turns golden.
- Mix the filling and topping before you peel and slice the apples. This prevents the apple slices from browning and eliminates the need for lemon juice.
This recipe uses tart Granny Smith apples tossed in a buttery cinnamon-sugar filling and topped with a crunchy streusel made from old-fashioned oats, flour, butter, brown sugar, cinnamon, and pecans. The contrast of tender apples and a crisp topping is what makes this dessert irresistible.
You might also enjoy these apple desserts:
Country Apple Pie
Homemade Apple Dumplings
Apple Hand Pies
If you make this recipe, please rate it and leave a comment below — I love hearing your feedback! 🙂
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Easy Apple Crisp
5 from 3 reviews
- Author: Cindy Gibbs
- Prep Time: 20 minutes
- Cook Time: 40 to 45 minutes
- Total Time: About 1 hour
- Yield: 8 servings
- Category: dessert
- Method: bake
- Cuisine: American
Description
This Apple Crisp delivers all the cozy flavors of apple pie without the crust. It’s simple to prepare and perfect for fall—or anytime you want a comforting dessert. Serve warm with vanilla ice cream and a drizzle of caramel for extra indulgence.
Ingredients
STREUSEL TOPPING
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats (do not use quick oats)
- 1/2 cup light brown sugar, lightly packed
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, diced into small cubes
- 1/3 cup chopped pecans (optional)
APPLE FILLING
- 3 tablespoons unsalted butter, melted
- 4 tablespoons half & half
- 2 tablespoons all-purpose flour
- 1/4 cup light brown sugar, lightly packed
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon cinnamon
- Pinch of salt
- 5 large Granny Smith apples (about 2 to 2 1/2 pounds)
Instructions
Preheat the oven to 375°F (190°C). Butter a 9 x 13-inch baking dish and set aside. If needed, an oval casserole or a similar-sized dish will work.
STREUSEL TOPPING
- In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold diced butter and work it into the dry ingredients with your fingers until the mixture is crumbly. Don’t overwork—the butter will melt in the oven. Stir in pecans if using, then set aside.
APPLE FILLING
- In a small bowl, whisk the melted butter, half & half, and flour until smooth. Add the brown sugar, vanilla, cinnamon, and a pinch of salt, and whisk until combined.
- Peel and slice the apples into thin slices, about 1/8 to 1/4 inch thick. Thinner slices cook more quickly and evenly.
- Pour the wet filling mixture over the sliced apples and gently toss with two forks until the apples are coated. Transfer the apples to the prepared baking dish and spread them evenly.
- Evenly sprinkle the streusel topping over the apples, fully covering the surface.
- Bake for about 40 minutes, or until the topping is golden brown and the apples are tender. Remove from the oven and let cool for 10 minutes.
- Serve warm with vanilla ice cream and optional caramel topping.
Notes
- Slice the apples last so they won’t brown before you mix them with the filling; this avoids the need for lemon juice.