This easy Old Fashioned Apple Crisp (aka Apple Crumble) combines tender, warmly spiced apples with a buttery brown sugar oat streusel that's crisp, nutty, and downright irresistible. It's everything you love about apple pie without the fuss of making a crust, with optional boiled apple cider for an extra boost of apple flavor. Serve it warm with vanilla ice cream for a cozy fall dessert that's hard to resist!
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Quick Recipe Summary ✨
Old Fashioned Apple Crisp (Apple Crumble): Tender, warmly spiced apples topped with a buttery brown sugar streusel made with oats and optional pecans or walnuts.
Easy alternative to apple pie: No pie dough required - just prepare the apple filling, add the crumbly oat topping, and bake until golden and bubbling.
Make it your own: Mix sweet and tart apples, adjust the brown sugar to their sweetness, and use rum, bourbon, apple cider, or apple juice in the filling. Optional boiled apple cider gives the apple flavor an extra boost.
Active Time: About 20 minutes • Bake Time: 55 to 75 minutes • Cooling Time: At least 20 minutes • Total Time: About 1 hour 35 minutes to 1 hour 55 minutes
Difficulty Level: ⭐ Easy. Simple apple filling and streusel topping, with no pastry dough to make.
Yield: 12 servings • Make-ahead: Assemble up to 1 day ahead and refrigerate before baking.
👉 Follow the detailed instructions and troubleshooting tips below for an apple crisp with tender spiced apples and a crisp, buttery oat topping every time!
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Why this recipe works
- Sweet + tart apples: A mix gives the filling a more balanced apple flavor
- Adjustable sweetness: Use more or less brown sugar depending on your apples
- Thickened apple juices: A little flour keeps the filling from becoming runny
- Crumbly streusel: Cold butter creates buttery clusters as the topping bakes
- Extra crunch: Optional pecans or walnuts add texture against the tender apples
There's a nip in the air, and the trees are putting on a color show. Fall is here.
Among all the pumpkin spice goodies that pop up this time of year (like Sourdough Pumpkin Cake), desserts featuring apples are especially popular in the fall when apples are at their peak.
Apple pies may be the most popular apple dessert there is, especially at Thanksgiving time, followed by apple tarts. But let's not overlook the easy Apple Crisp recipe (known as Apple Crumble in the UK). It's a cinch to make and just as tasty!
My apple crisp has an intense apple flavor that's sweet and spicy, contrasting nicely with the crunchy, buttery topping. Serve it with a scoop of vanilla ice cream or sweetened whipped cream to make it extra special.
I like to go a little further though. Just for funsies (and definitely not because it's sitting in my refrigerator calling out to me), I add a drizzle of Salted Caramel Sauce for a delicious caramel apple crisp. Apple crumble with English Toffee Sauce or Butterscotch Sauce are other simple options.
So when apple season rolls around and you want all those warm, spiced apple flavors without making a pie, this old fashioned apple crisp is just the thing. Whether you call it a crisp or a crumble, serve it warm and dig in!
Apple crisp vs. apple crumble
Apple crisp and apple crumble are very similar baked fruit desserts, and the names are sometimes used interchangeably. The main difference is traditionally in the topping - an American apple crisp usually contains oats and sometimes nuts, while a British apple crumble more commonly has a simple flour, butter, and sugar topping.
Here's a quick at-a-glance guide:
| Apple Crisp | Apple Crumble | |
| Common in | US and Canada | UK |
| Fruit filling | Baked, spiced apples | Baked, spiced apples |
| Topping | Flour, butter, sugar, and usually oats | Flour, butter, and sugar |
| Nuts | Sometimes included | Less common |
| Texture | Crisp and crunchy | Crumbly and biscuit-like |
This recipe is an American-style apple crisp because the streusel contains oats and optional nuts. But call it apple crisp or apple crumble - either way, it's especially good served warm with custard or vanilla ice cream.
Recipe Ingredients
You'll need the following ingredients to make this apple crisp recipe:
Ingredient Notes
Apples: A good combination of sweet and tart apples work best. Buy about 4 to 5 apples, or enough to yield two pounds of peeled, cored and sliced apples (about nine cups when you're done). See the FAQs below for tips on the best apples to use.
Boiled apple cider: To really boost the overall apple flavor, I highly recommend using boiled apple cider in the filling. You can buy boiled apple cider, but it's really easy to make it yourself - all you need is fresh unfiltered apple cider and some time. See my step-by-step guide to making boiled apple cider for the full method.
The intense apple flavor you'll get cannot be overemphasized - it elevates every apple dish it's used in! From this pretty lattice-topped apple pie to an apple honey babka, boiled cider takes the flavor over the top.
Apple spice mix: Making your own apple pie spice mix blend of cinnamon, nutmeg, ginger, allspice, and cardamom gives the filling complex spice notes. If you prefer, you can use 1½ teaspoons of store bought apple pie spice instead.
Flavorful liquid: Get creative with the liquid in the filling, just be sure to choose something that will complement the apples and cinnamon. Rum gives a sweet and spicy kick, and the alcohol cooks out while baking. You can also use bourbon, hard or straight apple cider, or just apple juice. You can even use water in a pinch.
Brown sugar: The amount of brown sugar you'll use in the filling will depend on the sweetness/tartness of your apples. It's also used to sweeten the streusel topping.
Streusel topping: There are many variations to streusel toppings, the most basic being a crumbly sweetened flour and butter mixture flavored with spices or extracts.
I like to include pecans or walnuts in the apple crumble topping because they add extra texture and crunch to the buttery oats. Using nuts is optional, but they're such a good addition.
See the recipe card for a full list of ingredients and measurements.
How to make an easy apple crisp
Step 1: Prepare the apples
Peel and core the apples. Cut the peeled apples into ¼-inch thick slices and place them in a large mixing bowl, stirring to separate them (photo 1).
How to peel and slice apples
Peeling and slicing the apples can be a chore, but it doesn't have to be. I have two different methods to peel and slice apples:
Method 1: If you have an apple peeler/corer/slicer, you can prep the apples in a single step. Plus, apple spirals are fun! You only have to slice the spiral into pieces, and you're done.
Method 2: A serrated peeler will make quick work of peeling the apples, and a melon baller is a good way to scoop out the core.
Using a mandolin slicer speeds up the slicing and ensures uniform pieces. Just be careful with the sharp blade, and make sure you use the food guard! I definitely use the food guard on the mandolin - I want to keep all my fingers!
Step 2: Make the filling
Mix in the brown sugar, rum, flour, melted butter, boiled cider, cinnamon, nutmeg, ginger, and salt onto the apples. Stir well, making sure the apples are all coated with the sugar mixture. Transfer the apples to a 9- x 9-inch baking pan sprayed with baking spray (photo 2).
Step 3: Make the streusel
Making the apple crisp oat topping is really easy, and adds a crunchy, buttery counterpoint to the rich, spicy apples.
You can use quick-cooking rolled oats or old-fashioned rolled oats for this streusel recipe. If you are using the latter, run them through a couple of pulses in a small food processor to break them up a bit (photo 3).
Stir together the flour, sugar, rolled oats, cinnamon, baking powder, and salt (photo 4).
Cut the cold butter into the flour mixture with a pastry blender until the mixture is unevenly crumbly, like if you were making scones or pie crust. You might even use your hands towards the end of this process. Toss in the nuts, if using (photo 5).
Sprinkle the streusel evenly over the apple slices in the baking pan (photo 6).
Step 4: Bake the apple crisp
Set the pan on a half sheet baking pan that's been lined with a Silpat silicone mat, parchment paper, or aluminum foil (to catch any drips).
Bake the crisp at 350˚F for 55 to 75 minutes, or until it's bubbling and the streusel is golden brown (photo 7).
Remove the crisp from the oven, and allow it to cool for at least 20 minutes before serving. If you serve the crisp hot or warm, it may be soft. If you wait until it's completely cool, it'll firm up nicely.
Storage and make-ahead instructions
Storage instructions: Store the baked apple crisp in the refrigerator, cooled completely and covered tightly, for up to 3 days. For the crispiest topping, reheat the pan uncovered at 300°F for about 10 minutes. You can also microwave individual portions, although the topping will be softer.
Make-ahead instructions: Unbaked apple crisp (with the topping) can be made a day ahead, and stored in the refrigerator, covered tightly. Much longer than that and the topping will get too soggy.
How to make a small batch apple crisp
If you're baking for a smaller group or just want a small batch apple crisp, you can scale the recipe down to make an apple crisp (like I did with my dairy-free Mixed Berry Crisp). Here's how:
- For the filling: Use 1 to 2 apples and half the amounts of the spices. Leave the liquid the same, just let it cook down.
- For the topping: Use 2 tablespoons each of flour, brown sugar, rolled oats, butter, and nuts; ½ teaspoon cinnamon, ¼ teaspoon baking powder, and a pinch of salt.
- Bake the apple crisp in a 6½-inch cast-iron skillet at 350˚F for 10 to 12 minutes.
Troubleshooting tips
Here are some issues you might encounter when making an apple crisp:
- Filling is watery: Make sure the juices are bubbling before removing the crisp from the oven, then let it cool for at least 20 minutes so the filling can thicken.
- Apples are still firm: Keep baking until a knife easily slips into the apples. Different apple varieties can take longer to soften.
- Apples turned mushy: Choose firm baking apples and slice them about ¼-inch thick so they soften without disappearing into applesauce.
- Streusel is dry or powdery: Work the cold butter into the dry ingredients until you have uneven crumbs and small buttery clumps rather than loose flour.
- Topping isn't crisp: Bake until the streusel is golden brown, then let the crisp cool uncovered so trapped steam doesn't soften the topping. For leftovers, reheat the crisp uncovered in the oven rather than the microwave to help restore the crunch.
Questions asked and answered
Here are some questions you might have...
The best apples for apple crisp are firm baking apples that hold their shape, ideally using a mix of sweet and tart varieties for balanced flavor. I like Honeycrisp with Granny Smith, but Golden Delicious, Jonathan, Jonagold, and Cortland are also good choices. Mix and match the varieties based on how sweet or tart you like your filling.
Sure! Just spray eight 8-ounce ramekins or oven-safe bowls with baking spray, and proceed with the recipe as directed. Bake the individual crisps for 45 to 55 minutes.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
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Recipe
Old Fashioned Apple Crisp (Apple Crumble)
Equipment
Ingredients
For the filling
- 3 pounds apples, peeled, cored, and sliced, about 4 to 5 medium or large apples, see Recipe Notes
- ¼ to ¾ cup brown sugar, light or dark, see Recipe Notes
- ¼ cup rum, apple cider, or juice, see Recipe Notes
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
- 2 tablespoons boiled apple cider, optional, see Recipe Notes
- 1½ teaspoons apple spice mix, see Recipe Notes
- ¼ teaspoon kosher salt
For the streusel topping
- ¾ cup all-purpose flour
- ⅔ cup brown sugar, light or dark
- ½ cup rolled oats, quick-cooking or old-fashioned
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, cold, sliced
- ½ cup pecans or walnuts, chopped, optional
To finish
- vanilla ice cream, optional
- salted caramel sauce, optional
Instructions
- Preheat the oven to 350 °F. Spray a 9- x 9-inch baking pan with baking spray.
- Make the filling: Peel, core, and slice 3 pounds apples, into ¼-inch thick wedges (see the Recipe Notes for tips on the best way to do this step). Place the apple slices in a large mixing bowl and stir to separate them.
- Mix in ¼ to ¾ cup brown sugar, ¼ cup rum or cider, 3 tablespoons all-purpose flour, 2 tablespoons unsalted butter (melted), 2 tablespoons boiled apple cider, 1½ teaspoons apple spice mix and ¼ teaspoon kosher salt onto the apples. Stir well, making sure all the apples are all coated with the sugar mixture. Transfer the apples to the prepared baking pan. Set aside as you prepare the streusel.
- Make the streusel: If you're using old-fashioned rolled oats, coarsely chop them in a small food processor (to mimic quick cooking oats).
- In a medium bowl, stir together ¾ cup all-purpose flour, ⅔ cup brown sugar, ½ cup rolled oats, 1 teaspoon ground cinnamon, ¾ teaspoon baking powder, and ¼ teaspoon kosher salt.
- Cut ½ cup unsalted butter into the flour mixture with a pastry blender until the mixture is unevenly crumbly. You might even use your hands towards the end of this process. Toss in ½ cup pecans or walnuts, if using.
- Sprinkle the streusel evenly over the apples slices in the baking pan.
- Set the pan on a half sheet baking pan that's been lined with a Silpat silicone mat, parchment paper, or aluminum foil to catch any drips. Bake the crisp for 55 to 75 minutes, or until it's bubbling and the streusel is golden brown.
- Remove the crisp from the oven, and allow it to cool for at least 20 minutes before serving. If you serve the crisp hot or warm, it may be soft. If you wait until it's completely cool, it'll firm up nicely.
- Apple crisp is best served warmed. Even better, serve it with a scoop of vanilla ice cream and a drizzle of salted caramel sauce. Enjoy!
- Storage instructions: Store the baked apple crisp in the refrigerator, cooled completely and covered tightly, for up to 3 days. For the crispiest topping, reheat the pan uncovered at 300°F for about 10 minutes. You can also microwave individual portions, although the topping will be softer.
- Make-ahead instructions: Unbaked apple crisp (with the topping) can be made a day ahead, and stored in the refrigerator, covered tightly. Much longer than that and the topping will get too soggy.
Notes
- 4 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- ½ teaspoon ginger
- ½ teaspoon allspice or cloves
- ½ teaspoon cardamom
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