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Old-Fashioned Apple Crisp

This Old-Fashioned Apple Crisp features tender Granny Smith apples coated with brown sugar, cinnamon, nutmeg, and vanilla, then covered with a buttery oat crumble. It is a warm and comforting dessert that is especially delicious served with vanilla ice cream.
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Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Apple Filling
  • 10 cups Granny Smith apples peeled, cored, sliced 1/8-inch thick, then cut in half
  • 1/2 cup light brown sugar tightly packed
  • 1/3 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
Crisp Topping
  • 1 1/3 cups quick-cooking oats
  • 1 1/3 cups all-purpose flour
  • 1 cup light brown sugar tightly packed
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup unsalted butter melted
Optional for Serving
  • vanilla ice cream for serving
  • whipped cream for serving
  • caramel sauce for drizzling, if desired

Equipment

  • 9×13-inch baking dish
  • Nonstick baking spray
  • Very large mixing bowl
  • Large mixing bowl
  • Rubber spatula or large spoon
  • Apple peeler or vegetable peeler
  • Apple corer
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

Prepare the Oven and Baking Dish
  1. Preheat the oven to 350°F (175°C).
  2. Lightly coat a 9×13-inch baking dish with nonstick baking spray and set aside.
Prepare the Apple Filling
  1. Peel and core the Granny Smith apples. Slice them approximately 1/8 inch thick, then cut the slices in half.
  2. Place the sliced apples in a very large mixing bowl.
  3. Add the light brown sugar, all-purpose flour, granulated sugar, cinnamon, nutmeg, and vanilla extract.
  4. Gently fold the ingredients together until every apple slice is evenly coated with the sugar and spice mixture.
  5. Transfer the apple filling to the prepared baking dish and spread it into an even layer. Do not pack the apples too tightly.
Prepare the Crisp Topping
  1. In a large mixing bowl, combine the quick-cooking oats, all-purpose flour, light brown sugar, cinnamon, salt, and baking powder.
  2. Pour the melted butter over the oat mixture.
  3. Stir until the butter is evenly incorporated and no dry pockets of flour remain. The mixture should form moist crumbs and small clusters.
  4. Evenly distribute the crisp topping over the entire apple filling.
Bake the Apple Crisp
  1. Bake uncovered for 40–45 minutes, or until the topping is golden brown and the apple juices are bubbling around the edges.
  2. If the topping begins to brown too quickly, loosely cover the baking dish with aluminum foil for the remaining baking time.
Cool and Serve
  1. Remove the apple crisp from the oven and let it cool on the counter for at least 5 minutes. This allows the filling to set slightly and the juices to thicken.
  2. Spoon the warm apple crisp into serving bowls and serve plain or with vanilla ice cream, whipped cream, or caramel sauce.

Notes

  • Apple preparation: Slice the apples to a consistent thickness so they soften evenly during baking.
  • Best apples: Granny Smith apples provide a tart flavor and hold their shape well. A combination of Granny Smith and Honeycrisp apples may also be used.
  • Do not pack the filling: Spread the apples evenly without pressing them firmly into the dish. This allows heat and juices to move through the filling.
  • Topping texture: Mix the melted butter thoroughly into the oat mixture until no dry flour remains.
  • Doneness: The apple crisp is ready when the topping is golden and the filling is visibly bubbling around the sides.
  • Cooling: Let the crisp rest for at least 5 minutes so the apple juices can thicken slightly before serving.
  • Storage: Cover and refrigerate cooled leftovers for up to 4 days.
  • Reheating: Reheat individual portions in the microwave or warm the baking dish in a 350°F oven until heated through.
  • Serving: Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.