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A classic Fall dessert with tender, cinnamon-spiced apples beneath a buttery, crispy oat topping, reminiscent of Grandma’s recipe. Perfect served warm with vanilla ice cream and salted caramel drizzle.

Ingredients

Scale
  • 6 golden delicious apples, peeled and chopped (other varieties like Granny Smith or Fuji can be used, can also be sliced)
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon ground cinnamon (for apple mixture)
  • 1 1/2 teaspoons lemon juice
  • 1 cup light brown sugar
  • 3/4 cup old fashioned oats
  • 3/4 cup all-purpose flour (plus 1–2 tablespoons for thickening if apples are very juicy)
  • 1 teaspoon ground cinnamon (for topping)
  • Pinch of kosher salt
  • 1/2 cup cold unsalted butter, diced into small cubes

Instructions

  1. Preheat oven to 350°F (175°C) and butter or spray an 8×8-inch baking dish.
  2. Peel apples if desired, then chop or slice about 6 apples (6–7 cups).
  3. In a bowl, toss apples with 2 tablespoons granulated sugar, 3/4 teaspoon ground cinnamon, and 1 1/2 teaspoons lemon juice until evenly coated.
  4. If apples are very juicy, toss them with 1–2 tablespoons flour or 1 tablespoon cornstarch to help thicken the filling.
  5. Transfer the apple mixture to the prepared baking dish.
  6. In a separate bowl, combine 1 cup light brown sugar, 3/4 cup old-fashioned oats, 3/4 cup all-purpose flour, 1 teaspoon ground cinnamon, and a pinch of kosher salt.
  7. Add 1/2 cup cold unsalted butter cut into small cubes and cut into the dry mixture with a pastry cutter, two forks, or fingers until mixture resembles pea-sized crumbs with small butter bits remaining.
  8. Sprinkle the topping evenly over the apples and gently pat to level.
  9. Bake for 40–50 minutes at 350°F until the topping is golden brown and apples are bubbling around the edges, tent loosely with foil if topping browns too quickly.
  10. Remove from the oven and let rest 10–15 minutes to allow juices to thicken.

Notes

Apple variety can be chosen based on preference; sweeter apples need less added sugar, tart apples balance the sweetness., Peeling apples is optional; peel for smoother texture or for kids’ preference, or leave skins on for added texture and time savings (wash thoroughly)., To prevent soggy bottoms, toss very juicy apples with flour or cornstarch and allow crisp to rest after baking., Old-fashioned oats provide a chewier, crunchier topping compared to quick oats., Ensure butter is cold when incorporating into dry ingredients to create crispy topping., Watch baking time starting at 35 minutes; topping should be golden and apples bubbling., Add-ins like 1/2 cup chopped pecans or walnuts, a pinch of nutmeg or cardamom, or 1 cup fresh/frozen berries can be included for variations., To make gluten-free, substitute with 1:1 gluten-free flour blend and certified gluten-free oats., Serve warm with vanilla ice cream and drizzle homemade browned butter salted caramel for best flavor., Apple crisp can be made ahead, refrigerated for 3-4 days, frozen baked up to 2-3 months, or frozen unbaked and baked later with slightly longer baking time., Reheating is best in oven at 350°F for 15-25 minutes; microwave works for quick single servings but may soften topping.

Nutrition

Find it online: https://gingerbaking.com/old-fashioned-easy-apple-crisp/