My easy apple crisp recipe with oatmeal in the crust has been in my family for years! The apples stay firm, perfectly sweet and the crust is just pure heaven.
Apple crisp has been one of my favorite desserts since I was a little girl. The basis of this recipe is actually my mom’s that I have fine tuned over the years until it is just what I love in a good crisp – firm fruit, a buttery crunchy crust, and the filling with the perfect mix of cinnamon and fresh lemon.
Best Apples for Apple Crisp?
For the perfect apple crisp filling, you need a combination of both firm, tart apples and sweet apple that will break down a bit when baked. Green Granny Smith apples stay nice and firm with their natural tart flavor, then also use Macintosh apples for their sweetness and ability to soften when baked. The combination is apple crisp perfection!
Can Apple Crisp Be Frozen?
Yes, you can freeze your apple crisp either before you bake it or after! Either way, keep the crisp in the baking dish and cover it tightly with plastic wrap. To bake a frozen apple crisp, simply reduce the baking temperature by 50 degrees and bake it about 20 minutes longer. If your frozen crisp is already baked, just bring it back to room temperature to serve, or you can reheat it in a warm 250 degree oven as well.
Does Apple Crisp Need to Be Refrigerated?
Technically, there is nothing in a baked apple crisp that isn’t stable at room temperature. Just like an apple pie, leftovers are just fine being covered and kept on the counter. You can eat those leftovers at room temperature or reheat them in the microwave.
You can make this amazing easy apple crisp recipe in a standard 9×13 inch baking dish or try out these adorable mini skillets for something fun!
Looking for another great apple recipe? Jump over and grab my fabulous Pear and Apple Salad with Poppy Seed Dressing recipe!
Want to save this recipe for later? Pin It to your favorite recipe board so you don’t lose track of it!Print
An easy apple crisp recipe that is the classic old fashioned type your grandma used to make!
3 large Granny Smith apples, peeled and sliced 1/4″ thick
3 large Macintosh apples, peeled and sliced 1/4″ thick
2/3 C brown sugar
1 tsp ground cinnamon
1 Tb fresh lemon juice
1/4 C salted butter, cut into small pieces
1 C flour
1 C oats
1 C brown sugar
1/4 tsp baking soda
1/4 tsp salt
1/2 C salted butter
1/2 C chopped pecans
Preheat oven to 350 degrees and grease a 9×13 baking dish, or small individual serving dishes.
In a large bowl, combine the apple slices, brown sugar, cinnamon, and fresh lemon juice until apples are evenly coated. Pour into your baking dish(es) and dot the top of the apples with the small pieces of butter.
In a medium bowl, combine the flour, oats, brown sugar, baking soda, and salt. Cut in the butter until the mixture is crumbly and the pieces of butter are around pea size. Add the chopped pecans, then evenly sprinkle the topping over the apples.
Bake uncovered for 45 minutes. Serve when still warm with a scoop of ice cream or whipped cream.
You can store your apple crisp on the counter, covered, for 5-6 days.
- Serving Size: 1/12th
- Calories: 343
- Sugar: 38 g
- Sodium: 166 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 31 mg
Keywords: easy apple crisp recipe