Easy Apple Crisp Recipe

This easy apple crisp recipe is pure comfort in a dish. Tender chunks of baking apples get a splash of fresh lemon, a sprinkle of cinnamon, and a dusting of cornstarch, all topped with a rich, buttery oatmeal crumble. You’ll have it ready in about 15 minutes and it bakes at 350°F for around 50 to 60 minutes in a 9×13″ pan. I’ve included simple swaps so you can make it gluten free or vegan, plus you can prep it ahead of time for an easy, no-stress dessert.

Flavor and Texture Highlights

• This is hands-down the best apple crisp recipe you’ll find! It’s got tender apple chunks with the cozy flavor combo of cinnamon, brown sugar, and a buttery oatmeal topping that crisps just right.
• The mix of Granny Smith and Pink Lady apples creates the perfect tart-and-sweet harmony, making the flavor pop in every bite. Prefer pie? The Best Ever Apple Pie Recipe shows how the same balanced apple profile shines under a flaky crust.
• It’s so simple and quick to put together, and you can even assemble it ahead of time which is a big win when life gets busy.
• Plus, it’s easy to adapt for dietary needs—just tweak a few ingredients to make it gluten free or vegan without sacrificing taste.

This apple crisp recipe has it all: quick prep, everyday ingredients, and that classic fall flavor everyone swoons over. Here are the top reasons you’ll want to keep this one in your recipe box:

• Minimal fuss and fast: About 15 minutes of hands-on time, and 50 to 60 minutes baking. It’s a perfect weeknight or weekend dessert that serves eight from just one simple pan.
• The ideal apple combo: Using both Granny Smith and Pink Lady apples brings a wonderful tart-and-sweet balance, and the apples hold their shape so it never turns mushy.
• Texture you can’t resist: Soft, cinnamon-spiced apples under a nutty and buttery crisp oatmeal topping that’s delightfully crunchy and golden.
• Keeps everyone happy: Whether you need it gluten free or vegan, this recipe covers both easily with straightforward ingredient swaps.
• Stress-free make-ahead: You can assemble it a day before and keep it chilled until baking time—just let it come to room temp first, and you’re good to go.
• Custom fit: Mix in your favorite nuts, change up the spices, or serve it with vanilla ice cream or caramel sauce to really wow the crowd—or, when peaches are in season, the Easy Peach Crisp gives you the same cozy crumble with summer fruit.

In a nutshell, it’s a no-fail, flexible dessert that tastes like home every time — perfect for cozy fall evenings, special dinners, or any time you crave a little apple crisp magic.

What You’ll Need

• 3 pounds apples (I used half Granny Smith and half Pink Lady apples)
• 1/2 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon ground cinnamon (divided)
• 1/2 cup unsalted butter (substitute with melted coconut oil for vegan option)
• 1 cup rolled oats
• 1 cup all purpose flour (substitute with gluten free 1 to 1 flour or almond flour to make gluten free)
• 1/3 cup brown sugar (packed)
• 1/4 teaspoon salt

Prep and Bake Directions

1. Preheat oven to 350°F and spray a 13×9-inch baking dish with cooking spray.
2. Peel the apples using a vegetable peeler.
3. Stand each apple upright and cut both sides around the core to remove it.
4. Lay apple pieces flat and chop into roughly 1-inch chunks.
5. In a large bowl, combine the apples, granulated sugar, 1 tablespoon fresh lemon juice, 1 tablespoon cornstarch, and 2 teaspoons ground cinnamon; stir until combined.
6. Spread the apple mixture evenly in the prepared baking dish.
7. Melt 1/2 cup unsalted butter in a medium bowl in the microwave for 40 to 60 seconds until melted.
8. Add 1 cup rolled oats, 1 cup all-purpose flour, 1/3 cup packed brown sugar, the remaining 1 teaspoon ground cinnamon, and 1/4 teaspoon salt to the melted butter; stir until the crumble topping is fully combined.
9. Sprinkle the crumble topping evenly over the apple filling.
10. If assembling ahead, refrigerate the assembled crisp and bring it to room temperature 30 to 45 minutes before baking.

11. Bake at 350°F for 50 to 60 minutes until the topping is golden brown and the apples are tender; if the topping browns too quickly, loosely tent with foil.

    

12. Remove from oven and let cool on a wire rack at least 15 minutes before serving.

Tips for Best Results

• Mix tart and sweet baking apples—like Granny Smith paired with Pink Lady—for a nicely balanced filling that holds up well during baking.
• Cut the apples into about 1-inch pieces for even cooking, then toss them with lemon juice right away to keep that bright color and stop browning.
• The tablespoon of cornstarch in the recipe usually thickens the filling pretty well; if your apples are super juicy or you’re adding extra fruit, add a little more—about 1½ to 2 tablespoons.
• Don’t use steel cut oats—they won’t melt nicely in the topping. Rolled oats are best—the same kind you’d use for Peach Cobbler Overnight Oats—but quick oats work okay if that’s what you have.
• If your crumble topping starts to get too brown before the apples are done, loosely tent some foil over the dish after 30 minutes of baking.
• Making this ahead? Refrigerate it after assembling, then bring it out to warm up at room temp for 30 to 45 minutes before popping it in the oven. This helps it bake evenly.
• Let your apple crisp rest for at least 15 minutes after baking to let that filling set and thicken up. To reheat, warm it gently in the oven at 300°F to keep the topping crispy. Microwave reheats can make the topping soggy.
• To keep things vegan, swap the butter for melted coconut oil. For gluten free, just use a 1:1 gluten free flour blend and certified gluten free oats.

Variations and Mix-Ins

• Sprinkle in half a cup of chopped walnuts or pecans in the topping for some extra crunch and flavor.
• Try swapping or mixing the apples with firmer pears, or apples like Jonagold, Braeburn, or Honeycrisp for a different twist on sweetness and texture. If your fruit is juicier, bump the cornstarch up a bit (see how to thicken a juicy cherry filling for the technique).
• For a spice update, replace or add to the cinnamon with 1/4 to 1/2 teaspoon of nutmeg, ground cardamom, or my Homemade Chai Spice for cozy depth.
• To go refined sugar free, swap granulated and brown sugar with coconut sugar 1:1, or add a touch of maple syrup to the fruit filling (reduce the other liquids slightly to balance).
• Serve your warm apple crisp topped with vanilla ice cream, whipped cream, or a drizzle of caramel sauce for a classic indulgence everyone will love.

Storage and Leftover Tips

• You can make this apple crisp ahead and keep it in the fridge until 30 to 45 minutes before baking. Just bring it to room temperature to ensure even baking.
• Store any leftovers in an airtight container. It stays good at room temp for up to two days, or refrigerated for five days. Keep in mind, the topping will soften in the fridge—reheat in a 350°F oven to re-crisp, and serve warm with a scoop of homemade no-churn roasted peach ice cream.
• Make gluten free by swapping all-purpose flour for a gluten free 1:1 flour blend or almond flour.
• Give it a new twist by adding chopped walnuts or pecans to the topping, or spice things up with my Homemade Chai Spice instead of cinnamon!

Answers to Common Questions

What apples are best for apple crisp?

Baking apples are the way to go since they hold their texture well. Think Granny Smith, Pink Lady, Jonagold, Braeburn, Honeycrisp, or Golden Delicious. I love combining Granny Smith and Pink Lady to get that perfect tart yet sweet flavor.

Can I make this recipe gluten free?

Absolutely! Just swap the all-purpose flour with a gluten free 1:1 flour blend or almond flour, and use certified gluten free oats to keep the topping just right.

Can apple crisp sit out overnight?

Yes, it’s safe to store apple crisp covered at room temperature for up to two days. If you refrigerate it, it should last 4-5 days, but do note that the crumble topping tends to get soft after refrigeration.

How do you reheat apple crisp?

You can warm your crisp gently in the oven for the best texture, or quickly in the microwave if you’re in a rush—though the microwave might soften the crumb topping a bit.