Classic Apple Crisp

Recipe by PJ Hamel

This is a classic apple crisp recipe, perfect for after you've filled a couple of totes of apples at the orchard. While this version may seem daunting, with a fairly long list of ingredients, many are simply optional enhancements. Basically, you're looking at apples, sugar, thickener, and a touch of spice in the filling; and flour, sugar, butter, oats, and cinnamon in the topping. 

15 mins
55 mins to 1 hr 5 mins
1 hr 10 mins
one 9" square crisp
Classic Apple Crisp


Prevent your screen from going dark as you follow along.
  1. Preheat your oven to 350°F. Grease a 9" square pan, or similar-size casserole pan.

  2. Slice the apples about 1/4" thick. Toss them with the remaining filling ingredients, and spread evenly them in the pan.

  3. To make the topping, whisk together the flour, oats, salt, sugar, cinnamon, and baking powder.

  4. Add the cold butter, working it in to make an unevenly crumbly mixture. Stir in the nuts, if you're using them.

  5. Spread the topping over the apples in the pan.

  6. Set the pan on a parchment- or foil-lined baking sheet to catch any potential drips. 

  7. Bake the apple crisp for about 60 minutes, till it's bubbling and the top is golden brown.

  8. Remove the apple crisp from the oven, and allow it to cool for at least 20 minutes before serving. If you serve the apple crisp hot/warm, it may be quite soft. If you wait till it's completely cool, it'll firm up nicely. A good compromise is to wait for it to cool completely, then reheat individual portions briefly in the microwave. Vanilla ice cream is a tasty accompaniment.

Tips from our Bakers

  • Join King Arthur baking instructor, Libby Treadway and her son as they bake a gluten-free version of Classic Apple Crisp together from start to finish. Watch Baking Apple Crisp with Kids now.

  • To make individual crisps, grease eight 8-ounce capacity baking dishes, and proceed with the recipe accordingly, baking the smaller crisps for 45 to 55 minutes.
  • So many apples to choose from… which variety is best for pie? For great results, pick a combination: see the details in our blog post, The very best pie apples.