Yes, you can make something easy and delicious with just 3 apples. This small batch apple crisp is for you.
Beginner-friendly and made with simple pantry ingredients, it delivers all the cozy flavors of a classic apple crisp—warm cinnamon apples and a buttery crumble topping—scaled for two or a few.
Jump To (scroll for more)
Featured Comment by Terry:
⭐⭐⭐⭐⭐ "It's a wonderful recipe and tastes just like my Grandmother's and Mother's when they made it."
🧡 Why You’ll Love This Apple Crisp
- Flexible batch size – Make it just for two, or double it for a crowd. It scales easily and fits a variety of pans.
- Only 3 apples needed – A smart way to use up what’s left in the fruit bowl.
- Pantry ingredients – No oats, no extras—just butter, flour, sugar, cinnamon, and salt.
- Beginner-friendly – No peeling required (unless you want), no special tools.
- Cozy and classic – Warm cinnamon apples with a buttery crumb topping—comfort food at its best.
🍎Ingredients
Here’s what you’ll need—just pantry staples and a few apples:
- Apples (2 to 3 total) – About 2½ to 3 cups sliced. Granny Smith is a top choice, but most others will work—see the Best Apples section below.
- All-purpose flour – Forms the crumb topping.
- Sugar – White sugar is standard, but brown sugar is a nice alternative if you want a deeper, molasses-like flavor.
- Cinnamon – Adds that warm, classic flavor.
- Salt – Just a pinch to balance things out.
- Butter – Cold, salted butter is fine and gives the best crumb texture.
👨🍳Quick Overview: Making Apple Crisp
1. Preparing apples and topping
Peel (optional) and slice or cube 2½ to 3 cups of apples. Sprinkle with a bit of cinnamon.
✅ Pro Tip: You’ll need about 2 large or 3 medium apples to get 2½ to 3 cups.
2. Prepare the topping
In a bowl, combine flour, sugar, cinnamon, and salt. Cut in cold butter until the mixture is crumbly.
3. Assemble
Spread the apples in a buttered 8x8 baking dish (or similar size). Top evenly with the crumb mixture.
4. Bake
Bake at 375°F for about 40 minutes, until golden brown and bubbling. Let it cool slightly before serving.
👇For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
🍏 The Best Apples to Use for Apple Crisp
This recipe is a great way to use up extra apples—especially if they’re a little soft, overripe, or just hanging out too long in the fruit bowl.
Use what you have and love, but firmer, slightly tart apples work best. They hold their shape and balance the sweetness of the topping.
Best apples for apple crisp:
- Granny Smith – Tart, firm, and classic.
- Honeycrisp and Ida Red – Great flavor and texture.
- Pink Lady, Braeburn, or Fuji – All solid choices if that’s what’s on hand.
Try to avoid Red Delicious and Macintosh—they soften too much when baked.
✅Pro Tip: Adjust the sugar according to the tartness or sweetness of your apples.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
↕️ How to Scale This Recipe (For Two or a Crowd)
This recipe is easy to adjust—make a half batch for two, or double it to feed a group.
- A half recipe fits in:
- Two 8–10 oz ramekins (about 4 inches wide)
- A 5-inch square
- 6-inch round baking dish
- Bake for about 20 to 25 minutes
- A full recipe fits in:
- 8x8 square
- 6x9 oblong
- 9-inch round
- Bake for about 40 minutes
- A double batch fits in:
- A standard 9x13 cake or casserole dish
- Bake for about 50 to 60 minutes
No matter the size, bake until the top is browned, the filling is bubbling, and the apples are tender.
✅ Pro Tip: Use the serving # to scale your amounts—the written instructions below in the card don’t adjust when you change servings.
📋 More Easy Apple Recipes
If you’ve got extra apples, try one of these simple favorites:
- Apple Cinnamon Muffins – Moist, fluffy, and great for breakfast or snacks
- Easy Apple Crumb Pie – Classic flavor with a sweet crumb topping
- Crock Pot Apple Cobbler – Set it and forget it—warm and cozy
- Apple Bread – Soft, spiced quick bread loaded with apple flavor
🍽️ Serving Apple Crisp
Apple crisp isn’t just dessert—it makes a cozy snack or even a sweet brunch side. A double batch is great for potlucks or bring-a-dish gatherings.
Like apple pie, it’s best served warm with a scoop of vanilla ice cream. Or try a drizzle of caramel sauce for a sweet finish.
❄️How to store leftover apple crisp
- Refrigerate: 3–4 days, tightly covered.
- Freeze: Up to 3 months, wrapped in plastic and foil. Thaw before reheating.
Reheat briefly in a microwave.
❓FAQs
Nope—totally up to you. I usually peel them (and that’s what you'll see in the photos), but leaving the skin on is fine too.
Yes, just swap the all-purpose flour for a gluten-free blend. Everything else stays the same.
If you prep your apples early, toss them with about ½ teaspoon of lemon juice to slow browning.
•Cobblers have a biscuit or cake-like topping.
•Crisps usually have a buttery crumb topping—no oats.
•Crumbles are often made with oats in the topping.
Honestly, many people use 'crumble' and 'crisp' interchangeably. In my world, this is crisp—but you can call it what you want.
Want more? Check out these related recipes:
•Crock Pot Apple Crisp
•Apple Berry Crumble
•Berry Crisp for Two.
📖The Recipe Card with Step-by-Step Instructions
Small Batch Apple Crisp (Only 3 Apples Needed)
Video Slideshow
Ingredients
- 2½ to 3 cups apples - sliced about 2 large or 3 medium
- 1 cup flour
- ¾ to 1 cup sugar - depending on the sweetness of the apples
- 1 teaspoon cinnamon - divided
- ¼ teaspoon salt
- 1 stick butter - ½ cup
Step-by-Step Instructions
Prepare
- Preheat the oven to 375°F.
- Butter an 8-inch square baking dish or a similar-sized pan.
Prepare the apples
- Peel (optional) and cube or slice 2½ to 3 cups of apples—about two larger or three medium apples. Use Granny Smith, Ida Red, or other firm varieties, but avoid Red Delicious and Macintosh apples. Sprinkle with ½ teaspoon of cinnamon.
Prepare the topping
- In a medium bowl, combine 1 cup of flour, sugar (use ¾ cup for sweet apples, up to 1 cup for tart ones), ½ teaspoon of cinnamon, and ¼ teaspoon of salt. Cut in 8 tablespoons of cold butter using a fork or pie crust cutter.
Assemble
- Spread the apples evenly in the prepared dish. Top with the crumble mixture.
Bake
- Bake for about 40 minutes until golden brown and bubbly. Let cool slightly before serving.
Recipe Notes
Pro Tips
- This fits nicely in an 8x8 pan, but a 9X6 or 9-inch round will work. A 9x9 will be thinner and not suggested.
- This is an easy recipe to adjust up or down. A double recipe fits nicely in a standard 9 by 13 cake or casserole pan. Various pan sizes are discussed in the post.
- Granny Smith or Ida Red apples are recommended. You can use the apples you love, but I suggest avoiding Red Delicious and Macintosh.
- Reduce the sugar to ¾ cup if the apples are particularly sweet.
- Brown sugar may be used for a slightly different flavor. Or use a mixture.
- The amount of apple slices can vary slightly up or down.
- A bit of cooling before serving helps it hold together.
- Store refrigerated airtight for 4 days. Or freeze for up to 3 months.
- Reheats nicely in the microwave.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Publisher Note: Originally Published October 25, 2014, It is a great simple recipe. It was updated with expanded options, refreshed photos, and a table of contents to help navigation.
Bobbie says
Perfect!! I didn't change a thing. I prefer the flour vs oatmeal in a crisp topping. The recipe did state what type of butter, so I use salted. I will make this again!!
Dan Mikesell AKA DrDan says
Hi Bobbie,
Welcome to the blog. On my blog, salt means salted butter. Most home cooks don't stock unsalted butter. If you have unsalted, you can always add a pinch of salt. Unsalted becomes important when butter is a primary ingredient, like butter cookies. Otherwise, use what you have.
Thanks for the note and rating.
Dan
Terry Getchell says
Dr. Dan, You suggest to NOT use Macintosh but not why. I've had this apple crisp for 60 years and it was ALWAYS made with Macintosh apples. Is it because they break down that you don't suggest them? I was born and raised in the north and for that reason I assume it's why I like the soft apples in this crisp. It's an wonderful recipe and tastes just like my Grandmother's and Mother's when they made it.
Dan Mikesell AKA DrDan says
Hi Terry,
Macintosh apples, somewhat like red delicious apples, will breakdown rapidly during cooking although more so with the red delicious apples (not the golden). So it is a texture thing with Macs. Having said that, my favorite apples are cortlands which are similar to macintosh but just a little firmer and hold up well during cooking—but are harder to find.
Have said all that, use what you love, you love macs, use them.
Dan
Karen says
Way too sweet! Only used 3/4 c sugar. Stitch sweet.
Brenda M. says
I made this Apple Crisp today! Followed the recipe except used half brown sugar. It was so easy and turned out perfect! So yummy!