Description

This easy apple crisp (apple crumble) recipe is made with a warm cinnamon apple filling and an irresistible buttery crunchy crumble topping. Plus this no-fuss version takes less than 20 minutes to prep — no apple peeling required!

Ingredients

Scale

Apple Filling Ingredients:

8 medium Granny Smith apples*, cored and thinly sliced (peeled or unpeeled)
1/4 cup fresh lemon juice
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon

Crisp Topping Ingredients:

1 cup old-fashioned oats
1 cup all-purpose flour
2/3 cup packed brown sugar
1/2 cup chopped pecans (optional)
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
1/2 cup melted butter

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Instructions

Prep. Heat the oven to 350°F. Grease a 9 x 13-inch baking dish with cooking spray or butter.
Make the filling. In a large mixing bowl, toss together the apples and lemon juice until evenly combined. Add in the brown sugar, flour and cinnamon, then toss until evenly combined. Transfer the apples to the prepared baking dish and spread out in an even layer.
Make the topping. In the same mixing bowl, stir together the oats, flour, brown sugar, pecans, cinnamon and salt until combined. Drizzle the melted butter over the mixture, then briefly toss until combined. (Try not to overmix — you want the topping to be clumpy.) Sprinkle the mixture evenly over the apple filling.
Bake. Bake for 40-50 minutes, or until the apple filling is bubbly and the topping is nice and crisp.* Transfer to a wire baking rack.
Serve. Serve warm, topped with vanilla ice cream and caramel sauce if you’d like.

Notes

*Apples: Feel free to use a 50/50 blend of Granny Smith and Honey Crisp apples if you would like a sweeter filling.

*Crisp Topping: If the topping starts to get too toasty near the end of baking, just gently lay a sheet of foil on top of the baking dish and continue baking until the filling is bubbly.

*Storage: Any leftover apple crisp can be refrigerated in a sealed container for up to 3 days or frozen for up to 3 months.