Great old-fashioned apple crisp is quick and easy with this classic recipe. A smaller recipe, but it is easily doubled for larger households.
It was apple season here in Michigan, and we all need easy apple recipes. This classic apple crisp is an old-fashioned favorite. I think of it as almost apple pie, but easier.
A couple of apples, five common pantry ingredients, and less than one hour will get you an old-fashioned apple crisp that would make grandma proud. Use it as your everyday "pass a dish recipe," take it to friends, or make the family smile.
This smaller recipe is based on Allrecipes.com Apple Crisp - Perfect and Easy with a few changes.
♨️How to make this recipe
- Prepare apples by cutting into cubes or slices and peeling them if you want.
- Prepare the topping with flour, sugar, butter, and cinnamon.
- Pour apples into a prepared baking pan and top with all the topping.
- Bake at 375°until golden brown—about 40 minutes.
🍎What Apples to Use?
Use the apples you have and love. Apples that are firmer and tarter are the best choice here. If you are buying apples just for this recipe, green Granny Smith apples are suggested, but some other good options are Honeycrisp and Ida Red.
I generally have other apples around and use them. The apples I would typically not use would be Red Delicious or Macintosh.
You may want to adjust the sugar for the sweetness of the apples, especially if using tart or very sweet apples.
This recipe will use about 3 cups of sliced apples. It can be a bit more or less. That will be about two large or three medium apples. They can be peeled or not.
If the apples are set after preparation, they can turn brown with oxygenation. Coat with ½ teaspoon of lemon juice will help prevent this.
👨🍳Adjusting the Size
This small recipe fits nicely in an 8 by 8 inches baking pan. You can also use a 6 by 9 oblong baking dish or 9 inches round.
This recipe doubles easily and fits nicely in a 9 by 13 standard cake or casserole pan. You can even make it smaller if you have the correct pan.
The nine servings I state for this recipe are a bit arbitrary, so that is a soft number depending on how you want to use this.
♨️What are Cobblers, Crumbles, and Crisps?
Cobblers are easy; they have a biscuit or cake-like topping.
Crumbles and crisps are frequently used interchangeably. But some feel that the differentiating factor is crumbles have oats in the topping, and crisps do not. This seems to be not widely accepted; almost nobody follows that differentiation.
So, in my world, this is a crisp. But call it a crumble if you want.
No, it is more of a matter of personal taste. I have always had peeled apples, so you will see that in the images but entirely your option.
Like apple pie, a scoop of vanilla ice cream is the traditional topping. But a drizzle of caramel sauce is a good addition.
After cooking, refrigerate for 3-4 days, covered tightly. Reheat briefly in a microwave.
Apple crisp can freeze for about three months when sealed tightly—I suggest plastic wrap, then a layer of aluminum foil. If you freeze it, thaw it before reheating.
Yes, use gluten-free flour.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat the oven to 375°.
Peel(optional) and cube or slice 2 ½ to 3 cups of apples. That will be two larger apples or three smaller ones. Avoid Red Delicious and Macintosh apples. Granny Smith apples are commonly recommended.
Prep an 8-inch square baking dish with a butter coat.
In a medium bowl, combine one cup flour with 1 cup sugar but adjust the sugar down to ¾ cup if your apples are very sweet. Add ½ teaspoon cinnamon and ¼ teaspoon salt. Mix well. Cut 8 tablespoons of cold butter into dry ingredients with a fork or pie crust cutter.
Spread the prepared apples in the dish. Spread topping mixtcre over apples.
Bake for about 40 minutes until golden brown. Allow to cool some before serving.
Small Apple Crisp—Quick & Easy
- 2½ to 3 cups apples - sliced about 2 large or 3 medium
- 1 cup flour
- ¾ cup sugar - up to 1 cup depending on sweetness of apples
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 stick butter - ½ cup
- Preheat the oven to 375°.
- Peel(optional) and cube or slice 2 ½ to 3 cups of apples. That will be two larger apples or three smaller ones. Avoid Red Delicious and Macintosh apples. Granny Smith apples are commonly recommended.
- Prep an 8-inch square baking dish with a butter coat.
- In a medium bowl, combine one cup flour with 1 cup sugar but adjust the sugar down to ¾ cup if your apples are very sweet. Add ½ teaspoon cinnamon and ¼ teaspoon salt. Mix well. Cut 8 tablespoons of cold butter into dry ingredients with a fork or pie crust cutter.
- Spread the prepared apples in the dish. Spread topping mixtcre over apples.
- Bake for about 40 minutes until golden brown. Allow to cool some before serving.
Your Own Private Notes
- This fits nicely in an 8x8 pan but 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.
- Use the apples you love, but I suggest not to use Red Delicious or Macintosh. Granny Smith is suggested.
- Cut the sugar down to ¾ cup if the apples are very sweet. Brown sugar may be used for a slightly different flavor.
- The amount of apple slices can vary up or down some.
- A bit of cooling before serving helps it hold together.
- Store refrigerated airtight for 3-4 days. Or freeze for up to 3 months.
- Reheats nicely in the microwave.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Publisher Note: Originally Published October 25, 2014, It is a great simple recipe. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Way too sweet! Only used 3/4 c sugar. Stitch sweet.
I made this Apple Crisp today! Followed the recipe except used half brown sugar. It was so easy and turned out perfect! So yummy!
This is the nearest crumble - I'm English - Ive managed to make after a lifetime of trying to make it like my mum's. I think it's the high sugar content, as well as oven temp and cooking time, that makes it crispy rather than the dry, floury results Ive had all these years. It is simple and delicious and good not to have oats. Thanks so much for this recipe. Highly recommended .
I’m going to try this but leave the peels on. Can’t wait to taste it.
Perfect desert for the first day of fall!!
Quick to make and very tasty !
Made with 1/2 cup brown sugar and used 2 apples and 1 pear, so as not to have them spoil. Otherwise,followed the recipe. My grandson, daughter and I all enjoyed it very much, warm from the oven and topped with Bryer's vanilla ice cream! Despite my reduction in sugar, I found it to be quite sweet. Very easy, quick and delicious dessert. Thanks for sharing.
This is the best apple crisp I have ever had, and it is so easy to make!
Welcome to the blog.
It is a great fall treat.
Thanks for the note.
I used three large ambrosia apples that were so crisp and tart I almost wanted to eat them plain. I gave them a squeeze of lemon in the pan. I used brown sugar and added nutmeg and a packet of quakers instant apples and cinnamon oats. I have about 8 mins left and I think I may pull it out a wee bit early for the sake of the apples remaining crisp to my liking. My house smells like fall and I can’t wait to serve this with a scoop of vanilla ice cream! Thank you for a sweet baking afternoon!
Welcome to the blog.
I was doing an apple recipe yesterday and ate one of the apples but it was the extra backup one.
Hope it turned out well.
Thanks for the note.
Thanks for the recipe. This turns out almost perfect! (I cut it down to a smaller dish and by the time the crumble was browned the apples got a little too soft. I’ll definitely shorten the baking time next round, but otherwise this is perfect!
Welcome to the blog.
Hopefully it works better for you next time.
Thanks for the note.
Just made this using Organic Coconut Flour. I also use Coconut Oil to spread over the dish instead of Butter. Tastes so delicious! I'll be making this again with a few adjustment on Soft Brown Sugar, using only 1/2 cup instead of 1 Cup.
Thanks for sharing this recipe, I used Red Gala Apples, they came out great!!!
This is how we always make Apple Crumble, UK method, Crumble has no oats, crisp does, never had that til I moved to Canada. Best apples in Canada are honey crisp (pricey), grannies, and Braeburn. I'm going to make your green bean casserole for a potluck tomorrow.
The difference between a crumble and crisp seems to vary a lot by geography. In Iowa, all of it was a crisp if I remember correctly.
You will love the green bean casserole.
Thanks for the note and happy holidays.
Hello DrDan..! am also reads your posts but this is one of my favorite recipe. and your apple crisp looks so yummy and delicious, i can't wait make this recipe. Thanks for sharing....!
Love the simplisity of that recipe ! I used oat flour and plain flour ! It was perfect ! I had a lot of apple and my recipe ti was for 4 no two lol I had to use a lot of more flour once I realised my crumble was to wet, so I grabed my hand mixer and finished adding the flours until the consistence that I wanted !! It was fun in the kitchen Thanks
I like simple food the best. It is fun to play in the kitchen. I call it organic chemistry lab without the explosions.
Thanks for the note.
Hi there, I love apple crumble, its one of my old favourites, so I was excited to try this quick n easy recipe for a family lunch. I doubled the recipe and it was just lovely. I served it with whipped fresh cream.
This is close to the recipe I got from my mom years ago except I think it uses part white sugar, part brown. Its so good. To make it even better, I would suggest skipping the ice cream and making a basic vanilla sauce to go over the top. Sooo good.
I am laughing to myself here. I made apple crisp tonight and dh brought me in a dish as I was on the puter. I made it like you did except I used 1/2 cup flour and 1/2 cup of oatmeal. It is really good also.
This looks delicious! I will be making it this week now that Honeycrisp apples have shown up in my local supermarket. They really are a great tasting apple for pies and crisps like your recipe. Their flavor is my favorite. I had a cooking teacher once tell us that the Honeycrisp was the favorite of pastry/pie chefs because it was the perfect balance of sweet/tart/wine flavor. I think she was right although I do use them for applesauce, too!
I did use honey crisp. I got them at the farmers market last week (really fresh in Michigan) and had a full basket. I needed something to do with the apples without going shopping again.
Thanks for the note and rating.
For something else to do with the apples, have you ever tried making an applesauce that combines both apples and ripe pears? Its really good and freezes well. Also, if you have a large selection of Spanish foods at your grocery, there is a product called raw sugar cane (Goya Panela brown sugar cane Piloncillo) that is awesome to use with cooked fruits. It is a solid block that has to be chopped or grated and the flavor is a strong brown sugar taste. Amazon has it but they charge a fortune for shipping. Good luck!
This looks delicious delicious and I think I'll make it tonight.
Thanks for the note. I'm sure you will love it.