Simple Apple Crisp

5 from 1 review

A simple, classic apple crisp never goes out of style. With large flaked oats, cinnamon, butter and brown sugar this will be your fall favourite dessert for years to come.


Units Scale


  • 56 large Pink Lady apples (Cortland or Mcintosh)
  • Fresh lemon juice to keep apples from browning
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 Tablespoon all-purpose flour (optional – to thicken juices)


  • 1 1/2 cups large flaked oats
  • 1/2 cup chopped pecans
  • 4 Tablespoons all-purpose flour
  • 3 Tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 Tablespoons unsalted butter, at room temperature


  1. Preheat oven to 375˚F.
  2. Peel, core and slice apples into the same size slices for even baking. Add apple slices to a large bowl and continue to lightly cover the apples in lemon juice as you go (to keep apples from browning).
  3. Mix apples, sugar, cinnamon, cloves (and flour if using) together, coating all the apples. Set aside.
  4. In a separate bowl, add oats, chopped pecans, flour, sugar, cinnamon and salt together and stir to combine. Add butter and rub together with your fingers until the mixture comes together in large crumbs.
  5. In a large deep dish pie plate (or a 8 x 8″ baking dish), add apples and juices. Top with oat topping and crumble evenly over the apple mixture.
  6. Bake in the middle of the oven for 30 minutes or until the apples are soft when pierced with a fork.
  7. Let crisp rest for 5-10 minutes and enjoy warm.


Cover when cool and refrigerate for up to 3 days. Reheat as needed or enjoy at room temperature. 

You can easily make this apple crisp gluten free. Sub the all-purpose flour for cornstarch to thicken the apple mixture and use your favourite gluten free flour for your crumble.


Keywords: Apple Crisp, Apple Crumble, Fall Baking, Dessert

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