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–+ servings
Apple Crisp in a glass bowl topped with vanilla ice cream with apple halves behind.

Old Fashioned Apple Crisp (Apple Crumble)

By Tammy Spencer
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!
5 from 3 votes
Prep Time20 minutes
Cook Time1 hour 5 minutes
Cooling Time20 minutes
Total Time1 hour 45 minutes
Servings: 12 servings
Calories: 309kcal

Special Equipment

Ingredients

For the filling

  • 3 pounds (1 kilogram) apples, peeled, cored, and sliced, about 4 to 5 medium or large apples, see Recipe Notes
  • ¼ to ¾ cup (55 grams) brown sugar, light or dark, see Recipe Notes
  • ¼ cup (60 grams) rum, apple cider, or juice, see Recipe Notes
  • 3 tablespoons (21 grams) all-purpose flour
  • 2 tablespoons (30 grams) unsalted butter, melted
  • 2 tablespoons (45 grams) boiled apple cider, optional, see Recipe Notes
  • 1½ teaspoons apple spice mix, see Recipe Notes
  • ¼ teaspoon (¼ teaspoon) kosher salt

For the streusel topping

  • ¾ cup (90 grams) all-purpose flour
  • ⅔ cup (133 grams) brown sugar, light or dark
  • ½ cup (50 grams) rolled oats, quick-cooking or old-fashioned
  • 1 teaspoon (1 teaspoon) ground cinnamon
  • ¾ teaspoon (¾ teaspoon) baking powder
  • ¼ teaspoon (¼ teaspoon) kosher salt
  • ½ cup (114 grams) unsalted butter, cold, sliced
  • ½ cup (59 grams) pecans or walnuts, chopped, optional

To finish

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.

Recipe Notes

Buy enough apples to yield 2 pounds peeled, cored, and sliced apples (about 9 cups when you're done).
If you have an apple peeler/corer/slicer, you can prep the apples in a single step. Otherwise, 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 insures uniform pieces. Just be careful with the sharp blade, and make sure you use the food guard!
The amount of brown sugar you'll use in the filling will depend on the sweetness/tartness of your apples. I use Honeycrisp and Granny Smith apples (which are sweet and tart, respectively), so I split the difference and use ½ cup of brown sugar.
Get creative with the liquid in the filling, just being sure to choose something that will complement the apples and cinnamon. You can use rum, bourbon, hard or straight apple cider (the alcohol cooks out from baking), or just apple juice or water.
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.
It's easy to make your own homemade apple spice mix. Just whisk together the following ingredients (alter the spices and amounts to your preference). Makes about 2 tablespoons:
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon allspice or cloves
  • ½ teaspoon cardamom
To make individual Apple Crisps: Spray eight 8-ounce ramekins with baking spray, and proceed with the recipe as directed. Bake the individual crisps for 45 to 55 minutes.
To make an Apple Crisp for Two: 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 in a 6½-inch cast-iron skillet for 10 to 12 minutes.

Nutrition

Serving: 1serving | Calories: 309kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 139mg | Potassium: 219mg | Fiber: 4g | Sugar: 31g | Vitamin A: 371IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 1mg