5.0 from 768 votes
Easy Apple Crisp
For a quick and cozy treat, try this easy Apple Crisp recipe - the perfect fall dessert made with juicy apples, cinnamon and an oat topping!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 servings
Calories: 469 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Apple Filling
- 6 apples peeled and chopped
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
Crisp Topping
- ¾ cup rolled oats
- ¾ cup all-purpose flour
- ½ cup light brown sugar packed
- ½ cup Finely chopped pecans
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter diced cold
- vanilla ice cream for serving
Instructions
- Preheat oven to 375°F. Grease an 8-inch square baking dish or 7-inch x 11-inch baking dish.
- Place the apples into the greased baking dish; add the sugar, lemon juice and cinnamon on top, stir and set aside.
- In a small bowl, combine the oats, flour, brown sugar, pecans, cinnamon and salt. Cut in butter using a fork or your hands until mixture resembles coarse crumbs. Sprinkle the crisp topping mixture over the apple mixture.
- Bake until the crisp topping is golden brown and the filling is bubbly, about 35-40 minutes. Allow to cool for a few minutes. Serve warm with a scoop of ice cream, if desired.
Cup of Yum
Notes
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
- Freezer Instructions: After baking the apple crisp, allow it to cool completely, then cover it with two layers of aluminum foil. You can freeze it for up to 3 months. When ready to bake, thaw it overnight in the fridge and warm it at 375°F oven for 15-20 minutes or until heated through.
- Make Ahead: You can make the topping ahead of time but add the butter right before baking it for best results.
- Substitutes: For best results, follow the recipe as is. However here are some substitutes that will work well:
- For the flour, you can use almond flour, gluten-free flour or even all purpose flour. I love using oat flour to keep it gluten-free and light.
- For the butter, you can use a vegan butter stick or coconut oil
- For the pecans, you can leave those out completely as I've done in the images or use walnuts or almonds
Nutrition Information
Calories
469kcal
(23%)
Carbohydrates
68g
(23%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
107mg
(4%)
Potassium
316mg
(9%)
Fiber
7g
(28%)
Sugar
41g
(82%)
Vitamin A
577IU
(12%)
Vitamin C
9mg
(10%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 469
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 68g | 23% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 107mg | 4% |
| Potassium | 316mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 41g | 82% |
| Vitamin A | 577IU | 12% |
| Vitamin C | 9mg | 10% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.