Apple Crisp Dessert


So, what is this Apple Crisp Dessert all about then? Well, as the name suggests it’s a dessert (or after dinner treat if you’re so inclined), and a deliciously easy one at that. The layers of apple filling and crumbly pastry are topped with a creamy mascarpone topping for added indulgence. It really does hit the spot when you need a quick dessert fix!

Apple Crisp Dessert


  • 8 apples, peeled and sliced (4 Granny Smiths and 4 others)
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 cup water


  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup butter, melted

After undergoing knee replacement surgery, Dylan Dreyer made a delectable apple crisp to welcome TODAY’s Al Roker back. She offers her simple recipe for this warming fall dessert here. For the ideal finishing touch, serve the dish warm with a serving of vanilla ice cream.


  1. Achieve a 350°F oven temperature.

2. The apples should be put in a 9 by 13-inch pan.

3. Combine the sugar, flour, and cinnamon in a small bowl. Over the apples, scatter the mixture. Over the apples, pour the water.

FOR THE TOPPING: In a medium bowl, combine the oats, 1 cup flour, brown sugar, baking powder and soda, and melted butter. Evenly crumble the topping over the apples. Bake for 45 minutes. Serve.

Apple Crisp

A warm apple crisp cooked with loads of apples and the tastiest cinnamon oat streusel topping is the epitome of autumn. It may even be prepared in a slow cooker and is quick and simple to put together.

Apple crisp on a plate with a scoop of ice cream and caramel syrup drizzled on top.

Pies, Cobblers, Crumbles, and Crisps

My all-time favorite dessert is cooked fruit desserts like pies, cobblers, crumbles, and crisps. Galettes, buckles, grunts, and slumps are other desserts that are less well known yet are nevertheless sweets. Even though I adore cookies and cake, nothing compares to a warm fruit dessert that has been cooked and topped with a generous amount of streusel and crumbled ice cream.

Apple crisp is a terrific dessert for novice bakers to make because there is no need to worry about complicated crusts or decorating methods. And everything seems a little bit easier and brighter as your kitchen begins to fill with the delicious aroma of baked apples, cinnamon, and oats.

With apple crisp, you don’t have to be concerned about a soggy bottom crust, unlike with pies where you run the danger of the filling not setting up. If you need any more persuasion, consider the fact that you don’t have to wait for the apple crisp to cool and the filling to firm up for an hour or more.

Apple Crisp in a 9x13-inch baking dish with a large serving spoon and a couple servings removed.

Apple crisp with a whole lot of topping

There’s something about a ton of crumbly streusel that simply makes my heart happy. When there is too much fruit and only a light dusting of the crisp component of the dessert, I am always let down.

This apple crisp recipe is the finest I’ve ever tried since it has the perfect ratio of fruit to crisp, so every bite should contain a little bit of both!

We topped it with a generous scoop of vanilla ice cream and drizzled caramel sauce before serving.

Let’s make apple crisp!

Start by peeling, coring, and slicing a bunch of apples for your fruit filling. The longest phase of the process, but it’s manageable if you have some aid. Additionally, while you wait for the apple crisp to bake, the apple skins are a tasty snack.

For even baking in the oven, I prefer to slice my apples thinly. Your apple crisp won’t turn out as consistently if you slice some exceedingly thin and leave others thick.

Sliced apples are combined with sugar, cinnamon, and lemon juice before being placed in a 9×13-inch baking dish. This recipe is simple to double, but we always make the whole amount because everyone always requests seconds. If I’m being really honest, it makes for a fairly tasty breakfast the next morning.

Oats, flour, brown sugar, cinnamon, and butter are combined with the topping ingredients in a sizable basin. Spread this streusel-like topping over the spiced apples after chopping the butter into the remaining ingredients with a pastry cutter until they resemble crumbs.

When the apples are soft and the crisp topping has golden, place the apple crisp in the oven and bake for 35 to 40 minutes.

What apples bake the best?

Our top selections for apple crisp include Granny Smith, honeycrisp, envy, braeburn, pippin, golden delicious, and pink lady. For the finest flavor, I frequently mix up the apple varieties I use.

In my opinion, baking works best with tart, crisp apples since they retain their shape and don’t simply turn to mush in the oven. Plus, I adore the contrast between already sweet apples and acidic apples that have been lightly sweetened with sugar.

A scoop of homemade apple crisp on a dessert plate in front of the rest of the apple crisp in the pan.

I do not like baking with gala or red delicious apples as they tend to have less flavor and break apart more in the heat of the oven.

Slow Cooker Apple Crisp

This recipe is simple to prepare in a slow cooker. This strategy offers two benefits: First of all, it frees up your oven in the event that you plan to make apple crisp for Thanksgiving (brainy), or if you simply don’t want to heat up the kitchen or occupy oven space. Second, you might take pleasure in the aroma of apples that are baking gradually. Which is a benefit of baking apple crisp, among others.

Simply make the apple filling layer according to the same instructions, then top with the crisp topping. After that, before covering the slow cooker with the lid, spread a few paper towels or a kitchen towel over the top. The paper towels will absorb the moisture while the apple crisp cooks, which would otherwise condense on the lid and fall back onto the crisp portion of the dessert.

LOW for 3–4 hours or HIGH for 2 hours.

A quick warning, though: using a towel with your slow cooker could potentially be a fire hazard. Although I have never had a problem with this method, I want you to be aware of the possibility so you may periodically check your paper towel layer to make sure it isn’t too hot and dry.

Variations and substitutions

  • Including nuts: Adding chopped walnuts or pecans to your crisp topping is a truly fantastic choice. It enhances the warm, spicy apples underneath by adding a new flavor depth and crunch.
  • Apple-cranberry (or other fruit): One of my favorite ways to spice up the flavor of this dish is to mix in a couple handfuls of fresh or frozen cranberries with the apple filling. Blackberries, raspberries, or rhubarb are some other fruits that go well with apples. Or make an apple-pear crisp by cutting the amount of apples in half and substituting thinly sliced pears.
  • Version that is gluten-free: Making this dessert gluten-free is simple. All you need is a 1-to-1 substitute for the flour and gluten-free oats. Check the oats’ labels carefully because some of them truly do contain gluten.

Easy Apple Crisp Recipe

Old-fashioned apple crisp: so comforting! This easy recipe has tons of softly spiced apples and a crunchy, buttery crumble topping. It’s the best!
Easy Apple Crisp Recipe

One of the most cherished fall recipes I can think of is apple crisp, which I’m offering today. Am I correct?

Could anything be cozier and more reassuring than a warm bowl of traditional apple crisp? In my opinion, no.

Desserts with apples are my personal favorite throughout this season. Apples that are soft and sweet and covered with butter, sugar, and cinnamon. YUM! I’ve posted my recipe for apple turnover, a fantastic Jewish apple cake, and a killer homemade apple butter just in the last few weeks. You you need more evidence that I adore apples? Click here to view ALL of this website’s apple recipes: Baking a Moment Apple Recipes.

However, we are keeping things very easy and basic for today’s meal. You’re going to enjoy apple crisp, one of the simplest fall dessert recipes ever!

Best Apple Crisp Recipe


One of the very best things about fall is apple crisp. If you’ve gone apple picking, it’s an excellent way to use up your haul and it fills the whole house with a wonderful aroma. Who really needs scented candles?

But the fact that it’s so simple to create is what I like best about it. Let’s be honest, as much as I enjoy baking pies. It was made with love! Pie crust can be difficult to make and is not something you can make on the spur of the moment.

On the other hand, making fruit crisps is simple as pie. All that is required is to place the cooked apples in a baking dish, add the topping, and bake. Ta-dah!

It’s possible that “apple crumble” is a term you’re more accustomed to if you’re not from the US. Different name, same thing

However, it is not the same as a pie or a cobbler. Cobblers typically feature a topping that is more cake-like or biscuit-like. See what I mean by trying this recipe for Peach Cobbler. There will also be a flaky pastry crust on a pie.


It’s very simple to make this apple crisp dish. The apples only need to be cooked, then baked with a cinnamony crumb topping. Simple yet effective.

beginning with the apples They only need to be peeled, cored, and sliced into eighths.

To balance the flavors, add brown sugar, cornstarch, cinnamon, and a sprinkle of salt to a large pot along with some melted butter.

In order to prevent your filling from becoming overly runny, the cornstarch will aid to thicken the juices.

Once you’ve added the lemon juice, toss everything together so that every apple slice is covered in the delectable concoction.

The apples should be simmering with water until tender. You can adjust their firmness or softness as desired. I prefer them soft on the exterior with a slight bite in the middle. On my stovetop, this takes around 20 minutes.

Spread the apples out evenly in a 2-quart baking dish after moving them there.

You can now begin working on the crumb topping. Simple ingredients include flour, sugar, cinnamon, and melted butter. Then, pile it on top of the apple filling after stirring everything together with a fork until it resembles crumbles.

For the topping and filling shown in these images and the accompanying movie, I used brown sugar. But you may instead use white sugar that has been ground. If you do, your apple crisp’s color will obviously just be a little paler.

Additionally, you can choose to add nuts and/or oats to your crisp topping to make it more unique. Quick oats or old-fashioned oats both have a really beautiful texture. Pecans or walnuts would also make a wonderful addition. (If you wish to use oats, you might need to increase the amount of butter in the streusel mixture by one or two tablespoons.)


This recipe is almost impenetrable! Actually, you can use any type of apple you prefer. Everything is up to personal preference.

Granny Smith apples are my go-to choice since they’re so firm and keep their shape during baking without becoming mushy. And I adore their sharp, strongly apple-like flavor.

However, other suitable options include Braeburn, Gala, Honeycrisp, or Cortland.


You can eat this dish either warm or cold. I enjoy it when it’s warm. This dish is pure comfort.

A sprinkle of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream are some things I adore to add. And this apple crisp will definitely be elevated to a whole new level with my favorite salted caramel sauce!


Absolutely, you may prepare both halves of this dish in advance. Both the cooked apples and the crumble topping can be stored in the refrigerator. Just arrange everything in the baking dish and reheat it in the oven when you’re ready to serve.

Or you may completely build it and simply store it in the refrigerator.


This dish keeps well in the fridge for up to a week and for about a day at room temperature when lightly covered.

In a low oven set to 170 degrees Fahrenheit or in a microwave, it can be gradually rewarmed.

It can also be frozen, though there’s a chance the crumb topping will get a little mushy. In the refrigerator, thaw it, then reheat as described above.

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