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Easy Apple Crisp Recipe

Emily
This easy apple crisp recipe is tender cinnamon apples under a buttery, golden oat topping — all the cozy flavor of apple pie without rolling a crust. It works because a quick toss of sugar, lemon, and spice softens the fruit in the oven while the streusel crisps into crunchy clusters.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings

Ingredients
  

Ingredients

  • 6 medium apples (about 2½ lb / 1.1 kg), peeled and sliced ¼-inch thick Honeycrisp, Granny Smith, or a mix
  • ⅓ cup (65 g) granulated sugar
  • 2 tablespoon packed light brown sugar
  • 1 tablespoon all-purpose flour or 1½ tsp cornstarch
  • 1 tablespoon fresh lemon juice
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup (90 g) old-fashioned rolled oats
  • ¾ cup (95 g) all-purpose flour
  • ½ cup (100 g) packed light brown sugar
  • ¼ cup (50 g) granulated sugar
  • ½ tsp ground cinnamon
  • ¼ tsp kosher salt
  • ½ cup (113 g) cold unsalted butter, cubed
  • ½ cup (60 g) chopped pecans or walnuts optional

Instructions
 

Instructions

  • Preheat and prep the dish. Heat the oven to 350°F (175°C). Lightly butter a 9×9-inch baking dish (or similar 2-quart dish).
  • Toss the apples. In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla. Toss until every slice looks lightly coated and glossy. Spread evenly in the baking dish.
  • Make the topping. In the same bowl (wipe if sticky), stir oats, flour, both sugars, cinnamon, and salt. Add cold butter cubes. Pinch and rub with your fingertips until the mixture looks like damp crumbs with some pea-sized butter bits. Stir in nuts if using.
  • Top the fruit. Scatter the oat mixture evenly over the apples. Don’t pack it down — loose clumps bake up crispier.
  • Bake. Bake 40–45 minutes, until the topping is deep golden and the apple juices bubble thickly around the edges. If the top browns too fast, tent loosely with foil for the last 10 minutes.
  • Rest and serve. Let the crisp sit 10–15 minutes so the juices thicken. Scoop into bowls and serve warm.