Apple Crunch Topping


This Apple Crunch Topping is a great way to top your pies or other desserts. It isn’t super sweet and just the perfect amount of crunch! With it’s crunchy texture and delightfully sweet taste, this Apple Crunch Topping is absolutely mouthwatering. When paired with other dessert toppings, it creates a beautiful display for the whole family to enjoy. Bonus: Kids love helping in the kitchen!


  •  Prep Time: 15 minutes
  •  Cook Time: 30 minutes
  •  Total Time: 45 minutes
  •  Yield: 6-8 servings 1x
  •  Category: dessert
  •  Method: baked
  •  Cuisine: American


This delightful variation on the traditional American apple crisp recipe uses brown butter. The ideal autumnal dessert is this brown butter apple crisp!




  • ¼ cup brown sugar (light or dark is fine)
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 tablespoon corn starch
  • 6 large baking apples, cored and sliced*


  • 1 cup all purpose flour
  • 1 cup rolled oats
  • ¾ cup brown sugar (light or dark is fine)
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter



  1. Set the oven’s temperature to 350.
  2. Combine the brown sugar, corn starch, salt, and cinnamon in a medium basin. Mix in the apple slices until well coated.
  3. Combine the flour, oats, brown sugar, cinnamon, and salt in a separate bowl.
  4. Over medium-high heat, place a 10-inch cast iron pan or similar deep, oven-safe skillet. Add the butter and stir until it melts and starts to froth. To get the butter to turn golden brown and smell nutty, swirl the melted butter around the pan while keeping a close eye on it. Don’t let the butter burn, please.
  5. Once it’s off the heat, pour the browned butter into the flour mixture right away, making sure to incorporate all of the browned pieces from the pan’s bottom.
  6. Mix until the butter is completely mixed and beginning to clump. Spread it out evenly over the apples after sprinkling.
  7. Bake for about 30 minutes, or until the filling is bubbling and the top has attractively browned. Serve warm and with vanilla ice cream, if possible.


  • *Rome, Granny Smith, Honey Crisp, or Pink Lady apples are good choices. You can choose to peel them, but I prefer to keep the skin on.

Juicy tart apples covered in a sweet, crispy oat and nut filled topping.

Apple Crisp is one of the most adored fall sweets thanks to this amazing fusion of flavors and textures. You can create this amazing, age-old treat if you can peel an apple.

Our fruit crisp recipe is simple to create, just like many others. However, by adding 1/2 cup apple cider to the fresh apple mixture, we’ve advanced the straightforward combo.

We’ve produced a deeply flavorful, juicy basis for the sweet streusel topping by boiling the apples in cider. You’ll want to cook this delicious dessert time and time again!

Where is the origin of Apple Crisp?

The first recipe for crisps was created in Britain and appeared in a cookbook for the first time in 1924. Wikipedia claims that during World War II, when food restrictions made it impossible to find the components for the more complex apple pie, this delicacy gained even more popularity.

Over the pond, we refer to this as a crisp instead of what the British call an apple crumble. All we have to do is stand out!

Overview: Ingredients for Apple Crisp recipe

For the Apple Crisp topping:

  • All-purpose flour
  • Old-fashioned oats for loads of texture and chewiness.
  • Light brown sugar
  • Granulated sugar
  • Chopped nuts such as walnuts, pecans or almonds. This ingredient is optional but highly recommended!
  • Ground cinnamon
  • Salt
  • Unsalted butter for binding the crisp topping together.
  • Vanilla extract for flavor.

For the apple mixture:

  • Apples, peeled, cored and sliced or chopped
  • Lemon juice
  • Apple cider to create more juice and add intense apple flavor. If you don’t have apple cider (not vinegar!) you can use water.
  • Vanilla extract for flavor.
  • Granulated sugar
  • Cornstarch, all-purpose flour or Minute Tapioca for thickening the sauce. We’ve made this recipe with each of these ingredients but prefer cornstarch. It thickens the apple juices perfectly, creating a smooth, silky sauce.
  • Ground cinnamon
  • Salt
  • Dried cranberries or raisins. This ingredient is also optional, but highly recommended. Tart chewy cranberries plump up when baked in all the juices adding a pop of flavor that’s sublime.
A pan filled with diced apples

Overview: How to make Apple Crisp

First, prepare the apple crisp topping:

  1. Combine flour, oats, sugar, cinnamon, salt and nuts. Pour the melted butter and vanilla over the oat mixture and stir to combine. Refrigerate while preparing the apples.

Next, prepare the apple mixture:

  1. Apples should be peeled, cored, chopped, or sliced, then added to a big bowl. Pour over the apples the mixture of lemon juice, apple cider, and vanilla.
  2. The dry ingredients should be combined, then poured over the apples. Coat by tossing.
  3. After adding the dried cranberries, pour the apples onto the baking dish that has been prepared.
  4. Overlay the apples with the cooled crumbly topping, leaving some chunks in huge clumps.
  5. Bake until the liquids are bubbling and the topping is golden brown.

To serve a fresh fruit crisp:

Before serving, allow it cool somewhat. Top with vanilla ice cream, whipped cream, or a few drops of heavy cream after scooping into bowls.

The ideal size baking pan for a crisp

For this dessert, you can use any casserole dish that can accommodate the apple mixture, such as a square baking pan or an oven-proof skillet.

As with our peach crisp, use a 9-by-9-inch baking sheet to completely cover the apples. You’ll have some apples peeking through if you use the 13 by 9-inch pan as displayed above.

Again, this recipe is so simple and forgiving that it’s difficult to make a mistake. If the apple mixture is too thick to fit in the pan, bake it on a cookie sheet lined with foil to catch any juices that may spill.

Best apples for baking

I often say that the best baking apples are the ones that you already have on hand. However, if you’re going to the store anyway, here’s a few of our favorites:

  • Granny Smith
  • Golden Delicious
  • Braeburn
  • Jonagold
  • Empire
  • Cortland

Additionally, Honey Crisp and Winesap variants are popular among bakers.

It’s okay to utilize a range of mouthwatering apples or just one; either way is OK! We always use at least a couple Granny Smith apples in our recipes because they bake up into tender, tangy pillows of delight while maintaining their shape.

How to store Apple Crisp

If there are any leftovers, wrap them in plastic wrap and store them at room temperature for up to two days. Refrigerate and seal in an airtight container for longer storage.

Microwave each serve for 30 second intervals at 50% power to rewarm it and remove the chill.

Whether served warm, at room temperature, or even cold straight from the refrigerator, this apple pie is really wonderful. We have extensively tested this. Pinky shake, I swear!

Can Apple Crisp be frozen?

It’s best consumed the day it’s created, much like any dessert made with fresh fruit. If you wish to smuggle a bowl or two into the freezer, be sure the container is airtight and well packed.

When taken out of the freezer to defrost, it should be refrigerated as it will only last for around two months.

The flavors are still fantastic even though the crisp won’t be as crispy as when it was freshly baked. Despite this, the oats, cranberries, and nuts give it a satisfying chewiness.

Almost any fruit or berry can be used to make rustic crisps and crumbles. The fresh fruit mixture can vary from recipe to recipe even if the topping ingredients may essentially be the same.

Classic Apple Crisp with Oat Crumb Topping

apple crisp in a casserole dish with bowls nearby


My Classic Apple Crisp, in my opinion, would win by a landslide if Fall had to choose an MVP dessert. It is buttery, sweet, and loaded with warming spices that seem to beckon fall. During the fall, we always seem to have apples on hand; I enjoy being able to whip up a crisp on the spur of the moment. Usually around this time of year, I prepare a large quantity of my oat crumble and store it in the freezer for quick desserts. It comes together quickly and makes an amazing dessert.


Make your crisp or crumble in advance as an autumn dessert insurance policy. Put it in your freezer and prepare an apple crisp whenever the mood strikes. The majority of the components for this delectable treat may be found in your pantry; common pantry staples include oats, almonds, sugar, and spices. Add some butter, and you can start cooking. The dish is easy to make; just combine all the ingredients and chop in chunks of butter that resemble peas. My preference is to keep mine in flat, resealable freezer bags. Packing them too closely will cause them to clump together too much. They require some space.

Under my oat crumble, you can put any fresh or frozen fruit. Depending on the fruit, I’ll sweeten it with a little sugar, mix in a little flour and cinnamon for flavor, and then cook it till it’s sticky.


Given how absurdly easy it is to make and how it maintains the dish’s star ingredient—fresh fall apples—at the forefront, apple crisp is perhaps my favorite fall dessert. With a scoop of cold vanilla ice cream on top, it is warm, cozy, sweet, and absolutely amazing. Therefore, you’re going to adore this Easy Apple Crisp if you’re looking for a warm and comforting dessert for these fall evenings.

Overhead view of a bowl of apple crisp with ice cream


When it comes to desserts, apple crisp is as simple as simple gets. It consists just of apples that have been seasoned with a cozy blend of spices, covered with a chewy and sweet oat coating, and baked until the apples are incredibly delicate. It’s like apple pie for those who don’t feel like making pie crust, in a way. And a dollop of handmade whipped cream or vanilla ice cream is the icing on the cake!


For apple crisp, I favor a Gala or Fuji apple because they are sweet and juicy, but practically any apple would do. You might wish to add additional sugar to the apple seasoning mixture if you have a tarter apple, such as a Granny Smith or Braeburn. But the most crucial aspect to consider when picking apples is whether or not they are juicy. If the apples are not crisp and juicy, the crisp will be a little bit more on the dry side than pleasantly saucy. Here is a really nice chart that displays apples based on how sweet they are.

Can I cut back on the sugar?

Both the topping and the contents of this apple crisp heavily rely on sugar. The sugar in the filling aids in drawing out the apple juices to give it that beautiful saucy consistency. Sugar aids in the crystallization of the crumble and contributes to the topping’s crunch. Therefore, if you decide to cut back on the sugar, keep in mind that doing so will have an impact on the dish’s texture in addition to its sweetness.


To prevent condensation, let your apple crisp cool before covering it with plastic wrap and storing it in the fridge. The refrigerator has a four-day shelf life for apple crisp. The crumble topping won’t stay crispy as it chills since it keeps absorbing moisture from the apples, but it is still quite tasty nonetheless!


This Easy Apple Crisp is a simple dessert that is warm, cozy, and sweet. It’s the perfect dessert for chilly fall evenings.

 Prep Time: 15 mins

 Cook Time: 45 mins

 Total Time: 1 hr




  • 2 lbs. apples ($1.33)
  • 3 Tbsp sugar ($0.04)
  • 1 tsp cinnamon ($0.05)
  • 1 Tbsp all-purpose flour ($0.01)
  • 1/4 tsp ground ginger ($0.02)
  • 1/8 tsp ground cloves ($0.01)
  • 1/2 tsp vanilla extract ($0.14)


  • 1/4 cup all-purpose flour ($0.03)
  • 1/3 cup rolled oats ($0.06)
  • 1/2 cup brown sugar ($0.32)
  • 1/4 cup butter, room temperature ($0.44)
  • 1/8 tsp salt ($0.01)
  • 1/4 tsp cinnamon ($0.02)


  • 350°F for the oven’s temperature. Apple slices should be 1/4 to 1/2 inch wide after being cored (peel, if desired). Put the apple slices in a big bowl.
  • To season the apples, mix the sugar, flour, cinnamon, ginger, and cloves in a small bowl. The sliced apples should be covered with the mixture, then add the vanilla extract. Spices should be distributed evenly over the apples after stirring.
  • Make the oat topping next. Combine the flour, oats, brown sugar, salt, and cinnamon in a medium bowl. Utilizing your hands, incorporate the butter pieces into the oat mixture until it resembles damp crumble.
  • The oat mixture is crumbly, so sprinkle it over the seasoned apples. Bake for 45 minutes after being transferred to the oven. Serve hot and top with whipped cream or ice cream!

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