Homemade Apple Crisp Recipe

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: people

Calories: 577kcal

Author: Becky Hardin

This old-fashioned apple crisp is perfectly balanced with tart Granny Smith apples, cinnamon-sugar, and a buttery oats and pecan topping.

Preheat oven to 350°F. Spray an 8x8-inch baking pan with nonstick spray. Set aside.
In a large bowl, use a spatula to fold together the apples, sugar, flour, salt, and cinnamon. Pour the apples into the prepared pan.
3 cups sliced Granny Smith apples, ¾ cup granulated sugar, 1 tablespoon all-purpose flour, ¼ teaspoon kosher salt, 1 teaspoon ground cinnamon
Make the topping: In a large bowl, using a spatula, fold the topping ingredients until large crumbles are formed. Spread the topping mixture over the apples.
¾ cup old fashioned oats, ¾ cup all-purpose flour, ¾ cup brown sugar, ½ cup unsalted butter, ½ cup chopped pecans
Bake for 35-40 minutes, checking at around 25 minutes. The crumble is done when the top is a golden brown color and the apples are soft.

*I like to use Granny Smith since they have a naturally tart flavor that balances out the sweetness of the topping. Cortlands will also work well.

Tips:

I prefer to use melted butter to get an evenly mixed crumble topping, but you can use softened butter to create a slightly more uneven result.
You can double the recipe easily. Just use a 9x13-inch baking pan.
For a slightly quicker version, try my Instant Pot apple crisp!

Storage: Store apple crisp in an airtight container in the refrigerator for up to 4 days.