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homemade apple crisp with a scoop of vanilla ice cream on a white plate. Plate is sitting on brown burlap fabric

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 1/2”- 3/4” slices)
  • 3 Tablespoons flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 Tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 small lemon, zest and juice (about 2 Tablespoons juice)


  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 1/2 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, 9×13 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