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Apple Crisp | Autumn Bliss

apple crisp made with juicy fall apples and served with ice cream for dessert

Apple Crisp is such a clas­sic autumn dessert. When I bake it and see my fam­i­ly’s enthu­si­asm, I feel bad that I haven’t made it in so long. But, it real­ly is a fall clas­sic. Apples are at their crisp, juicy peak and the cool­ing weath­er nat­u­ral­ly inspires more bak­ing. The warm aro­mas of brown sug­ar, cin­na­mon and nut­meg enve­lope you as they fill the house and you are car­ried away to your cozi­est thoughts and mem­o­ries. It’s one of our favorite fall recipes!

apple crisp made with juicy fall apples for dessert

The apples are sliced thick so they retain their shape and some firm­ness, even though they have soft­ened. It gives the most sat­is­fy­ing and tooth­some bite, against the crisp, crunch of the streusel top­ping. My streusel con­tains pecans and oats that toast in the oven as the apple crisp bakes. Pure heav­en! Serve apple crisp with vanil­la ice cream and you will be trans­port­ed to your best com­fort food memories! 

Imag­ine snug­gling up in a com­fy blan­ket in your favorite chair on an autumn evening. There’s a wood fire crack­ling in the fire­place, plus the laugh­ter and con­ver­sa­tion of fam­i­ly and friends around you. Smell the cozy, wel­com­ing aro­mas of the fire, the apples, toasty pecans and warm spices fill­ing the house. That, my friend, is this apple crisp. Bliss!

apple crisp made with juicy fall apples and served with ice cream for dessert

Making the the Apple Filling

I like to choose a mix of apple vari­eties when I make apple crisp. It gives a great bal­ance of tart and sweet, so the fin­ished dessert isn’t over­whelm­ing­ly sweet. This time I used about 60% Granny Smith and 40% Gala. I have also used Brae­burn, Pink Lady, Hon­ey Crisp and Wine­sap with equal success.

Use the vari­eties your fam­i­ly loves most, but choose good bak­ing apples. Choose apples that won’t turn to mush as they bake. Also, use a high­er per­cent­age of tart apples. The recipe has plen­ty of sug­ar, so the sweet­ness does­n’t need to be most­ly from the apples.

Peel, core and slice the apples into ½”- ¾” slices. Toss them with the lemon juice and zest. 

Mix togeth­er the flour, sug­ars, cin­na­mon and nut­meg. Pour it over the apple slices and toss them all togeth­er until each slice is coated.

Spread the pre­pared apple slices into an ungreased *9x13 pan. Be sure to spread them in an even layer.

apple slices tossed in flour, sugars, cinnamon and nutmeg

Making the Streusel Topping

The streusel top­ping real­ly makes this recipe. It adds that crispy, sweet tex­ture and warm fall fla­vors that are per­fect against the ten­der, apple fill­ing. Years ago, one of our daugh­ters asked to have this streusel in her Christ­mas stock­ing! That’s how yum­my it is!

Mix all the ingre­di­ents for the streusel, except the but­ter. Then, add the soft­ened but­ter and stir to even­ly dis­trib­ute it. You’ll end up with a crumbly, almost sandy mix­ture that has a few stray, small lumps of but­ter in it. That’s perfect.

Spread the top­ping in an even lay­er over the pre­pared apples.

streusel topping spread over apples

Bake the apple crisp for 45–55 min­utes at 375°. The streusel top will be crisp and gold­en brown. The apples will be ten­der and the fill­ing bub­bly around the edges of the pan, when the dish is done.

Make It Ahead or Freeze Apple Crisp

If you want to make your apple crisp the day before, but still serve it pip­ing hot from the oven with ice cream, you can do it. Prep the recipe right up to the point of bak­ing. Instead of bak­ing, cov­er the crisp with foil and pop it in the fridge. It will keep beau­ti­ful­ly up to 24 hours. Bake and serve it, as usual.

You can also freeze this deli­cious dessert for up to 3 months. Again, pre­pare the recipe through cov­er­ing the apples with the streusel top­ping. Seal the dish in a dou­ble lay­er of heavy-duty foil. Voila! It’s ready to freeze. To bake from frozen, lay a sheet of foil loose­ly over the unwrapped apple crisp. Bake as usu­al. After the first 20 min­utes in the oven, remove the foil and con­tin­ue bak­ing until the streusel is crisp, apples are ten­der and the fill­ing is bub­bling around the edges.

See! So, easy. Enjoy, my friend!

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apple crisp

Apple Crisp

  • Author: Glen­da Embree
  • Total Time: 1 hour 15 minutes
  • Yield: 12 serv­ings 1x


This recipe will be one you go to time and time again when look­ing for a sim­ple, scrump­tious and warm­ing dessert that will sat­is­fy fam­i­ly and friends.  It’s a warm hug on a cool fall evening!




  • 8 cups apple slices; (apples peeled, cored and cut into ½”- ¾” slices)
  • 3 Table­spoons flour
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1 Table­spoon cinnamon
  • ¼ tea­spoon nutmeg
  • 1 small lemon, zest and juice (about 2 Table­spoons juice)


  • 1 cup all-pur­pose flour 
  • ¾ cup gran­u­lat­ed sugar 
  • ¾ cup light brown sug­ar, packed
  • 1 tsp cinnamon
  • 1 tsp  salt 
  • 1 ½ cups oatmeal 
  • 1 cup chopped pecans
  • 1 cup soft­ened butter


  1. Peel, core and slice the apples.  Slices should be ½”- ¾” thick.
  2. Toss the apple slices with the lemon juice and zest.
  3. Mix flour, sug­ars, cin­na­mon and nut­meg.  Pour the mix­ture over the apples and toss until all the slices are even­ly coated.
  4. Pour the coat­ed apples into an ungreased, 9x13 bak­ing pan.
  5. Mix the top­ping by stir­ring all the ingre­di­ents, except the but­ter, togeth­er in a bowl.
  6. Add the soft­ened but­ter and mix until the but­ter is even­ly dis­trib­uted.  There will be very small clumps of but­ter vis­i­ble through­out.  That’s fine.  The mix­ture will feel very crumbly and be stud­ded with the chopped pecans.
  7. Sprin­kle the top­ping even­ly over the pre­pared apples.
  8. Bake the apple crisp at 375° for 45–55 min­utes, until apple slices are ten­der and the fill­ing is bub­bly.  The top­ping will be crisp and light­ly browned.
  9. Serve warm or cold. (We love it with vanil­la ice cream.)


I like to mix the apples.  I use at least 50% Granny Smith and then 1 or two oth­er firm, bak­ing vari­eties, i.e.  Hon­ey Crisp, Gala, Pink Lady, Brae­burn or Winesap. 

This recipe can be made ahead by com­plet­ing the recipe up through adding the top­ping over the apples.  Cov­er with foil and keep in the fridge up to 24 hours, before baking.

This recipe can also be frozen, eas­i­ly.  Pre­pare every­thing up to the point of being ready to bake.  Once the top­ping is even­ly dis­trib­uted, cov­er with a dou­ble lay­er of heavy-duty foil.  It can be frozen for up to 3 months.  To bake from frozen, lay a sheet of foil loose­ly over the top of the apple crisp and bake as usu­al.  That will keep it from over-brown­ing as it thaws.  After 20 min­utes, remove the foil and allow the crisp to fin­ish baking.

  • Prep Time: 30
  • Cook Time: 45
  • Cat­e­go­ry: Dessert
  • Method: Baked
  • Cui­sine: Amer­i­can

More Desserts to Try

Per­fect Home­made Apple Pie

homemade apple pie

Pota­to Chip Cookies

Choco­late Cake

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