There’s something timeless about a warm apple crisp, especially when it’s topped with melting vanilla ice cream. This recipe delivers tender, spiced apples under a golden, buttery topping that’s crunchy in all the right ways. It’s an easy dessert to put together, making it perfect for weeknights, family dinners, or when you want something cozy without much fuss.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
I love using a mix of Granny Smith and Honeycrisp apples because you get just the right balance of tart and sweet, and the hint of cinnamon, nutmeg, and allspice makes the whole house smell like fall. A crisp topping made with oats and brown sugar bakes up crunchy and caramelized, and when you serve it with a scoop of vanilla ice cream and a drizzle of caramel sauce, it’s absolutely irresistible.
This apple crisp is also a practical dessert; it reheats beautifully, can be doubled for a crowd, and even freezes well. It’s one of those recipes you’ll find yourself making again and again.
Ingredients
For the Filling:
- Apples – I like using Granny Smith apples and Honeycrisp. The combination is terrific in this Apple Crisp recipe.
- Granulated sugar – White sugar.
- Light brown sugar – Don’t pack the sugar. There’s plenty of sweet in this recipe.
- Ground cinnamon – I buy fresh spices yearly to ensure they have the best flavor possible.
- Ground nutmeg
- Ground allspice
- Fresh lemon juice – It can be from a lemon or from a bottle.
- Cornstarch
For the Topping:
- Old-fashioned oats – Not quick oats. You need the old fashioned big-flake oats for the best crisp topping.
- All-purpose flour
- Light brown sugar – Don’t pack it in.
- Granulated sugar
- Ground cinnamon
- Salt
- Unsalted butter – That’s one stick. Just cut it into tablespoon slices. If you use salted butter, skip the additional ¼ teaspoon of salt.
- Pecans or walnuts – Optional but toasted nuts add such a great crunch and flavor.
To Serve:
- Vanilla ice cream
- Caramel sauce
How to Make Apple Crisp with Vanilla Ice Cream
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and use a digital oven thermometer to make sure the temperature is accurate. Ovens can be off by quite a bit, and that little gadget keeps my bakes consistent. Lightly spray a 9×9-inch baking dish with nonstick cooking spray or butter it well so nothing sticks.
Prepare the apples by peeling, coring, and slicing them thinly. I love using an apple peeler-corer-slicer here; it saves a ton of time and keeps the slices nice and even. Place the slices in a large mixing bowl.
Mix the filling by adding the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and cornstarch to the apples. Use a silicone mixing spoon to toss everything together gently so the slices stay intact. Transfer the mixture into your greased baking dish and spread it out evenly with a silicone spatula.
Make the topping in a medium mixing bowl. Add the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Drop in the cold butter cubes and use a pastry blender to cut the butter into the dry ingredients until you see coarse, pea-sized crumbs. If you’d like extra crunch, stir in the chopped nuts with a silicone spatula.
Top the apples by scattering the crumb mixture evenly over them. I like to use a flexible bench scraper to help lift and spread the topping without compacting it too much.
Bake the crisp in the preheated oven for 35–40 minutes, until the top is golden brown and the apples are tender when pierced with the tip of a paring knife. A bubbling edge is a sure sign it’s ready. Cool the crisp on a wire cooling rack for 5–10 minutes. This helps the juices settle so every spoonful holds together.
Serve the crisp warm in small bowls. Add a scoop of vanilla ice cream and drizzle with caramel sauce for that classic finishing touch.
Chef Jenn’s Tips
- A mix of tart and sweet apples gives the best flavor and texture.
- Fresh lemon juice keeps the apples from browning and brightens the flavor.
- Keep the butter cold so the topping bakes up crisp and crumbly.
- Double the recipe and use a 9×13 dish when serving a crowd.
Recommended
Make It a Meal
This dessert pairs beautifully with hearty dinners like roast chicken, pork chops, or beef stew. It’s the kind of sweet finish that makes any meal feel complete. Add a drizzle of caramel and a scoop of ice cream, and you’ve got a restaurant-worthy treat at home.
Storage
Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven at 325°F until warmed through. You can also freeze apple crisp (before or after baking) for up to 3 months; just thaw in the fridge and bake or reheat until bubbly.
Apple Crisp with Ice Cream
Ingredients
For the Filling:
- 6 medium apples peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
For the Topping:
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1/2 cup pecans or walnuts chopped
To Serve:
- Vanilla ice cream
- Caramel sauce
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×9-inch baking dish. 8×8 will also work.
- Combine the apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and cornstarch in a large bowl. Toss until evenly coated and spread into the baking dish.
- Mix the topping by combining the oats, flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Add the butter cubes and work them in with a pastry cutter or your fingers until coarse crumbs form. Stir in the nuts if using.
- Sprinkle the topping evenly over the apple mixture.
- Bake the crisp for 35–40 minutes, until the topping is golden and the apples are tender when pierced with a fork.
- Cool the crisp for 5–10 minutes to allow the juices to settle.
- Serve the crisp toopped with vanilla ice cream and caramel sauce if desired.
Notes
Chef Jenn’s Tips
- A mix of tart and sweet apples gives the best flavor and texture.
- Fresh lemon juice keeps the apples from browning and brightens the flavor.
- Keep the butter cold so the topping bakes up crisp and crumbly.
- Double the recipe and use a 9×13 dish when serving a crowd.