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This post may contain affiliate links. Read my full disclosure policy. This is my go-to apple crisp recipe—tart apples bubbling under a buttery oat-pecan topping. Simple, rustic, and so, so good.
This rustic apple crisp, made with tart apples bubbling away in their juices under a crispy, buttery oat-pecan streusel, is a longtime favorite of mine. In fact, it’s one of the very first recipes I shared on this blog many years ago. It’s wonderful warm from the oven, but honestly, I love the cold leftovers with my morning coffee just as much. Serve it plain, or take it up a notch with a scoop of vanilla ice cream, whipped cream, or even caramel sauce.
“We went apple picking with the grandkids. When we got back we used this recipe. It was a total hit and gone quickly.” Tom
What You’ll Need To Make Apple Crisp
Flour, Oats & Pecans: These form the base of the streusel topping. The flour holds everything together, the oats give it that classic rustic texture, and the pecans add a buttery crunch. Brown & Granulated Sugars: Sweeten both the apples and the topping. The brown sugar brings a hint of molasses, while the granulated sugar helps everything caramelize as it bakes. (Be sure to pack the brown sugar when you measure—it makes a difference.) Butter: Cold butter is key. It gives the topping its crumbly texture and helps it bake up golden and crisp instead of greasy or heavy. Apples: Go for tart-sweet varieties like Granny Smith, Honeycrisp, Gala, Jonagold, Jonathan, or Golden Delicious—or better yet, use a mix for the best balance of flavor and texture. Step-By-Step Instructions
Step 1: Start the streusel topping. In a food processor, combine the flour, brown sugar, ¼ cup of the granulated sugar, and salt, and pulse a few times to mix. Add the butter and pulse again until the mixture looks like coarse crumbs.
Step 2: Finish the topping. Transfer the crumb mixture to a bowl, then stir in the pecans and oats. Set it aside while you prepare the filling.
Step 3: Prepare the filling. Generously butter a shallow 2-quart baking dish. In a medium bowl, toss the apples with the remaining 6 tablespoons of granulated sugar until evenly coated, then pour them into the prepared dish.
Step 4: Add the topping. Sprinkle with the oat topping and make sure it’s evenly distributed over the apples.
Step 5: Bake the crisp. Bake for 40 to 50 minutes, until the apples are tender when pierced with a knife and the topping is golden and crisp. Let it cool for at least 15 minutes before serving—it’s wonderful warm from the oven.
Print Apple Crisp
By Jennifer Segal Adapted from Food & Wine Warm, cozy, and full of fall flavor, this apple crisp has the perfect balance of sweet apples and crunchy topping. Servings: 6 Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Ingredients US CustomaryMetric Instructions Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. In a food processor, pulse the flour with the brown sugar, ¼ cup (50 g) of the granulated sugar, and salt until combined. Add the butter and pulse until the mixture resembles coarse meal. Transfer the crumbs to a bowl and stir in the pecans and oats. Set aside. Generously butter a shallow 2-quart (2-L) baking dish. In a medium bowl, toss the apples with the remaining 6 tablespoons granulated sugar. Transfer the apple mixture to the prepared baking dish and cover with the oat topping. Bake in the middle of the oven for 40 to 50 minutes, or until the apples are tender when pierced and the topping is toasted. Serve warm with vanilla ice cream or whipped cream, if desired. Notes Storage: Apple crisp will keep, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm it in a 350°F oven until the topping is crisp and the filling is heated through, about 15 minutes. It’s also surprisingly delicious cold or at room temperature.
Nutrition Information Per serving (6 servings)Calories: 461kcalCarbohydrates: 60gProtein: 4gFat: 24gSaturated Fat: 8gCholesterol: 31mgSodium: 55mgFiber: 8gSugar: 40g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Comments
I couldn’t find my recipe and decided to try this one. Hugh disappointment for the reasons below : – Who makes apple crisps without any spices? – Way too much sugar. I didn’t add the granulated sugar and it was still too sweet. – The food processor is over complicating a simple an easy classic. I started with the food processor and then took it out and did it with my hands.
— Jasmine Shariff on December 12, 2025
One of my Thanksgiving guests is allergic to tree nuts. What do you think about skipping the pecans?
— Lisa on November 13, 2025
Can coconut sugar be used in place of granulated sugar? Also, what about wheat flour instead of white?
— Cherry B on November 9, 2025 (责任编辑：) |
