Easy Apple Crisp

Apple Crisp Ingredients

Super simple seasonal ingredients are the base for this dessert:

• Apples – Use firm apples that bake well, such as Honeycrisp, Granny Smith, Pink Lady, or Braeburn. A mixture gives the filling a balance of sweet and tart flavors.
• Lemon juice and lemon zest – Brighten the apples. Finely grate just the yellow part of the peel for the zest.
• Cornstarch – Thickens the juices as the filling bubbles in the oven.
• Granulated sugar – Sweetens the apple filling.
• Kosher salt – Seasons the entire recipe.
• Calvados – Apple brandy adds another layer of apple flavor. It’s optional, so you can leave it out if you don’t want to add the alcohol.
• All-purpose flour and rolled oats – Form the base of the streusel.
• Pecans – Add crunch and a nutty flavor. Make sure to let them cool after toasting.
• Light brown sugar – Gives the topping sweetness and a light molasses flavor.
• Ground cinnamon and ground allspice – Add seasonal flavor to the recipe.
• Unsalted butter – Binds the topping into buttery crumbs as you work it into the dry ingredients.

The full amount of each ingredient can be found in the recipe card below.

How to Make Apple Crisp

Step 1: Prepare the filling – Toss the sliced apples with the sugar, cornstarch, salt, cinnamon, lemon zest, and lemon juice until evenly coated. Stir in the Calvados, if using. Transfer the apples and all the juices to a greased 9 x 9-inch baking dish and spread evenly.

Step 2: Make the streusel – Stir together the flour, oats, cooled toasted pecans, brown sugar, cinnamon, allspice, and salt. Add the cold, cubed butter and work it into the mixture with your fingers or a pastry cutter until the butter pieces are no larger than peas. The topping should hold together when squeezed, then crumble apart. Sprinkle evenly over the apples, leaving a mixture of larger and smaller crumbs.

Step 3: Bake until bubbling – Bake in a preheated 350°F oven for 55-75 minutes, until the topping is toasted, the apples are tender, and the filling bubbles throughout. If the topping browns before the apples are ready, loosely cover with foil and continue baking. Let the crisp cool for 30-40 minutes, until just warm, so the filling can thicken before serving.

Recipe Tips

• Choose apples that hold their shape – Firm baking apples give you tender pieces in the finished crisp. Slice them evenly so they cook at a similar rate.
• Toast the pecans before mixing – Some of the nuts will work their way down into the apple filling as it bakes. Toasting them first brings out their flavor. Let them cool before adding them to the mixture.
• Give the topping a squeeze – The streusel topping is ready when a handful holds together when pressed, then crumbles apart. Leave some larger crumbs for a topping with plenty of texture.
• Look for bubbling throughout – A browned topping is only part of the picture. The filling should bubble throughout, and the apples should be tender before the crisp comes out of the oven.
• Let it cool before serving – Super important! Give the crisp 30-40 minutes to cool so the apple juices can thicken slightly.

Variation & Substitutions

You can alter this dish in many ways. Flavors can vary, but the result will still be delicious.

• Calvados can be replaced with regular brandy, vanilla extract, or omitted entirely for an alcohol-free dish.
• Drizzle a caramel sauce over the top to add sweetness and a creamy texture that complements the apples.
• Walnuts or almonds can be used instead of pecans for a slightly different, nuttier flavor.

Frequently Asked Questions

More Fall Recipes

• Applesauce cake with caramel frosting
• Pumpkin coffee cake with cheesecake swirl
• Pumpkin spice donuts
• Poached pears
• Apple dumpling rolls
• Pumpkin applesauce cake
• Pumpkin bars