Old-Fashioned Apple Crisp

Warm, buttery, and full of sweet cinnamon-spiced apples, this Old-Fashioned Apple Crisp is the ultimate fall and holiday dessert. It’s quick, easy, and absolutely irresistible with a scoop of vanilla ice cream on top.

Course Dessert

Cuisine American

Keyword apple crisp, apple crisp with oats, old fashioned apple crisp

Prep Time 15

Cook Time 45

Servings 8

Ingredients

For the Apple Filling

6 Large Granny Smith Apples, peeled and chopped into pieces
1/2 Cup Light Brown Sugar, packed
1/4 Cup All Purpose Flour
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Salt

For the Topping

3/4 Cup All Purpose Flour, spooned and leveled
3/4 Cup Light Brown Sugar, packed
1 tsp Ground Cinnamon
1 Stick (8 tbsp) Cold Unsalted Butter, cut into small pieces
1 Cup Old Fashioned Whole Rolled Oats

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking dish.
In the baking dish, mix apples with brown sugar, flour, cinnamon, nutmeg, and salt.
In a separate bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly, then stir in the oats.
Sprinkle topping evenly over apples.
Bake 45 minutes, until topping is golden and the juices bubble around the edges.
Cool briefly and serve warm with ice cream and caramel drizzle.

Notes

Oats: Use old-fashioned rolled oats for the crispiest topping. Quick oats will work, but the texture will be softer.
Flour: Spoon and level your flour — using too much can make the topping dry.
Smaller batch: You can halve the recipe and bake it in a 9-inch square pan.
Make-ahead: Assemble the crisp, cover tightly, and refrigerate for up to 24 hours before baking.
Freezing (unbaked): Wrap tightly with foil and freeze for up to 3 months. Bake straight from frozen, adding about 10–15 minutes to the bake time.
Freezing (baked): Cool completely, cover tightly, and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.
Optional addition: Chopped pecans add an amazing crunch and flavor!