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Why I Love to Make This Easy Apple Crisp
Whenever a new season of fruit arrives, crisp is the first thing I make. And why is that? Well, a crisp is really the best way to enjoy seasonal fruit quickly. So what makes it so quick to make? It’s all about the filling.
When you break it down, the filling of an apple crisp is nearly identical to that of an apple pie: sliced apples, sugar, spices, and some cornstarch to thicken it all. The difference between the two is that instead of rolling out a crust, the filling is poured into a baking dish and topped with a streusel topping.
I’ll admit: there are numerous ways to make a crisp, but in my book, a simple recipe is the best way to truly taste the apples.
Are crisps, cumbles and cobblers all the same?
Each of these fruit desserts is distinctively different. Let’s run through each of them:
- Cobblers have a biscuit topping.
- Crumbles can be similar to a crisp but should not contain oats.
- Crisps will always have oats in the streusel topping and usually bake with a slightly crisper streusel.
This crisp has one variation with the addition of toasted pecans. And while it may seem like an optional step, the pecans need to be toasted first and then chopped. They provide a perfect texture and flavor to the topping while keeping the traditional oat lovers happy as well.
Do the Apples Need To Be Peeled?
I win some friends and lose some friends over the issue of peeling. I’m team “leave on the peel.” No matter what I’m cooking or roasting, if the texture of the peel does not impede on the dish, I leave it on.
Here’s the great thing: no matter what team you’re on, this crisp will be perfect whether you peel the apples or not. I know plenty of people who prefer no peels on their baked crisps, and I completely understand. I opt to leave them on (less work for me!) and once baked, hardly notice that they’re even there.
The baking time on this is long. Like a pie, the crisp needs to be bubbling throughout to make sure that the added cornstarch is fully activated. In that baking time, the apples become soft along with the peels. Whether you peel or not, either choice is correct.
In doubt about what type of apple to use? Make sure to check out my guide for the best baking apples.
Follow These Tips
Serving
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage
Store covered in the fridge for up to 4 days. Alternatively, freeze baked crisp in portions for up to 2 months.
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
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Easy Apple Crisp
Ingredients
For the filling
- 3 lb crisp baking apples (preferably a mixture such as Honeycrisp, Granny Smith, Pink Lady, or Braeburn; 4-6 medium apples) cut in quarters, core removed, and sliced into ¼-inch pieces
- 1 tbsp fresh lemon juice
- 2 tsp lemon zest
- 1 ½ tbsp cornstarch
- 1 tsp kosher salt
- ¼ cup granulated sugar
- 2 tbsp Calvados (apple brandy) (optional)
- 1 tsp ground cinnamon
For the streusel
- ¾ cup all-purpose flour
- ¾ cup rolled oats
- ¾ cup pecans toasted and chopped
- ½ cup light brown sugar
- 1 ½ tsp ground cinnamon
- ½ tsp allspice
- 1 tsp kosher salt
- 12 tbsp (1 ½ sticks) unsalted butter cut into ½-inch cubes
Instructions
For the apple filling
- Preheat oven to 350°F. Grease a 9 x 9-inch baking dish and set it aside.
- In a large bowl, combine the prepared apples, lemon zest, lemon juice, cornstarch, salt, sugar, and Calvados. Stir to combine and dissolve cornstarch. Pour into the prepared baking dish and sprinkle with the cinnamon.3 lb crisp baking apples (preferably a mixture such as Honeycrisp, Granny Smith, Pink Lady, or Braeburn; 4-6 medium apples), 1 tbsp fresh lemon juice, 2 tsp lemon zest, 1 ½ tbsp cornstarch, 1 tsp kosher salt, ¼ cup granulated sugar, 2 tbsp Calvados (apple brandy) (optional), 1 tsp ground cinnamon
For the streusel
- In a large bowl, combine the flour, oats, pecans, brown sugar, cinnamon, allspice, and salt. Stir to combine, then add in the pieces of butter. Coat the pieces with the dry mixture. Use thumb and forefinger to work the butter into the mixture until the pieces of butter are no bigger than the size of a pea and the consistency is like wet sand.¾ cup all-purpose flour, ¾ cup rolled oats, ¾ cup pecans, ½ cup light brown sugar, 1 ½ tsp ground cinnamon, ½ tsp allspice, 1 tsp kosher salt, 12 tbsp (1 ½ sticks) unsalted butter
- Sprinkle all of the streusel over the apple filling and bake in the preheated oven until the filling is bubbling throughout and the streusel is toasted, 55-75 minutes.
- Remove from the oven and let cool to just warm before serving, 30-40 minutes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
After preparing a multitude of apple recipes this season I decided to make this apple crisp with my last remaining apples. Had I made this first this would have been the “only” apple recipe I would have baked. It’s that good!
Overall the end product was good. I felt that the lemon juice or rind was over powering. The 55 minutes was not enough so, I added another 15 minutes which was to much. I would definitely make this apple crisp again next time, I will uses 1/2 lemon, less lemon zest and reduce the baking time to 65 minutes.Thank you Kaleb!
I have a family member that is allergic to nuts. Can you recommend another ingredients to replace the pecan in your apple crisp. Also, I love your videos. You make everything so interesting and really brighten up my day.
Kaleb – just made this recipe. The toasted pecans really add to the overall flavor of the crisp! Love this one!
Love ❤️ your recipes, have a hard time finding your full recipes
I didn’t have nuts for my apple crisp. Gave hubby a choice, either walnuts or pecans. He came home with macadamia nuts. Honestly he’s dense sometimes. So I dug around and found coconut Ina pouch. I toasted it. Will my streusel taste like crap? Or should I have chopped and toasted the macadamia nuts. It sure looks delish. 6 big apples was almost too many..honey crisp qpples…omg I’m drooling thinkin about dessert tonight.
I love your recipes! I enjoy making your dishes! This week alone I have made the black bean and squash chili, the easy apple crisp and the squash and apple pork dish! They were all awesome! Thank you for helping me try new things! It’s the first time I have ever cooked with squash!
Have you ever had smoked apple crisp? One of the best and most unusual desserts I have ever had. Over the top!
Hi Kaleb,
I just printed off your Easy Apple Crisp recipe and noticed you forgot to list the lemon peel in the instruction paragraph. (So not a big deal) It’s listed in the ingredients but not listed again to add in to the filling instructions. Just thought you may want to edit that recipe when you get a chance. I so enjoy watching you. When you’re not on, my day is just okay. Wishing you enjoy all the work you put into allowing your followers to have a happy day. Would luv to meet your Mom someday. I have three boys (27-32) and have a wonderful relationship with them like your Mom does with you. Not every family has that gift. Hope your speaking engagement goes well tonight and you enjoy a trip down memory lane. Take care and thank you for sharing your time and talents with your followers. 😋
I’m so happy that I found you on Facebook!!