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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!
Though retired (I know I am one of the lucky ones : ) you continue to inspire me. There is nothing you can’t seem to do – your open-mindedness and laid-back approach in what seems everyday tasks is so refreshing no matter. We won’t even mention how you always make me laugh, but okay I HAD to say it – thank you!
Sincerely,
Pat
Love all your recipes so far love love love thank you 🥰💕
Thank you for sharing your creativity your kindness and your hospitality. You are talented as well as warm and welcoming.
I love your videos, keep up the great wor
Kaleb, you are such a cool guy! I love watching and learning so much from you the last couple of years. I’m so glad I found you! I share you ideas and recipes. Thank you so much for allowing me to have a fun, creative space to hang out!
Taste was delicious! I recently discovered you and love the spin you give on everthing. I’m 72 years and had 6 kids so I’m a very exlerieced cook. I like my own cooking but now not catering to everyone elses tastes Im enjoying some new things thanks to you.
I had a problem but I think it was the apples. I used organic honey crisp and they rendered no juices
I made one change by not adding cornstarch because I ran out. i notmally don’t make changes but I’ve made crisps before without any. My guess it was the apples.What do you think?
Two other flavor crisps you may want to try. One had walnuts and freah ginger that I had at little diner in Iowa. The other I was in Hong Kong with honey and sesame seeds. It was like a fried batter then honey coated with a few white seeds. Too sweet and I like to make a little healthier.
I have made this recipe many times, as written and it is delicious! Today, I was out of lemons, and so I used orange peel and fresh orange juice. I loved it equally as well as I did with the lemons!
Another winner! I’ve tried several of your recipes and they have all been delicious!
This crisp is wonderful! I love the addition of the lemon and the toasted pecans. I used apple cider instead of the brandy. I used a combination of Granny Smiths, Yellow Delicious & Honey Crisp. I put it all in a 7 x 11 baking dish. The crunchy topping is yummy. Just a perfect recipe.
Thanks again, Kaleb.
I am pretty old–72–and I have made a lot of apple crisps, but this, to me, is the best. The back notes of lemon and Calvados, in addition to the allspice in the topping, make for a delightful crisp. My only complaint is that I can’t stop eating it. Thank you for sharing your recipes! I hope Kip is doing better!!
Your cooking videos are fun to watch n your fun personality makes it great n happy n funny and my favorite videos are when you teach us gardening. Thanks for sharing ⭐️