Warm, nostalgic, and brimming with flavor, this classic apple crisp is my go-to dessert when I’m craving something cozy and homemade. With tender cinnamon-spiced apples and a crunchy oat topping, it strikes the perfect balance between sweet and wholesome. Best of all, it’s naturally sweetened and fits beautifully into any holiday spread or casual fall evening.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 medium apples, peeled and sliced (Granny Smith or Honeycrisp work well)
1 tablespoon lemon juice
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup maple syrup or honey
1 tablespoon cornstarch or arrowroot starch
1/2 teaspoon pure vanilla extract
For the Crisp Topping:
3/4 cup rolled oats
1/2 cup almond flour (or all-purpose flour)
1/3 cup coconut sugar or brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup coconut oil or vegan butter, melted
1/4 cup chopped pecans or walnuts (optional)
Directions
I preheat the oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
In a large bowl, I toss the sliced apples with lemon juice, cinnamon, nutmeg, maple syrup, cornstarch, and vanilla until everything is evenly coated.
I transfer the apple mixture to the prepared dish and spread it out.
In another bowl, I stir together the oats, almond flour, coconut sugar, cinnamon, and salt. Then I mix in the melted coconut oil until crumbly and fold in the nuts if I’m using them.
I sprinkle the oat topping over the apples.
Next I bake it for 40 to 45 minutes, until the top is golden and the apples are soft and bubbling.
I let it cool for 10 minutes before serving. It’s amazing warm with a scoop of vanilla ice cream or a spoonful of dairy-free yogurt.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Calories: 215 kcal per serving
Variations
I sometimes like to add fresh cranberries or a handful of raisins to the apple mix for an extra burst of flavor. Swapping the pecans with sliced almonds gives it a different texture, and if I’m feeling indulgent, I mix in a few tablespoons of almond butter into the topping. Want it extra spiced? A pinch of ground cloves or ginger takes it to a new level. And when I have pears on hand, I mix them with apples for a subtle twist.
Storage/Reheating
I store leftover apple crisp in an airtight container in the fridge for up to 4 days. To reheat, I pop a portion in the microwave for about 30–45 seconds, or I reheat the whole dish in the oven at 325°F (165°C) for 10–15 minutes to keep the topping crisp.
FAQs
How do I keep the topping from getting soggy?
I make sure the crisp cools slightly before covering and refrigerating it. Reheating in the oven instead of the microwave helps keep the topping crunchy.
Can I make this recipe ahead of time?
Yes, I often prepare the apple filling and topping separately and refrigerate them. When I’m ready to bake, I assemble everything fresh and pop it in the oven.
What are the best apples to use?
I like Granny Smith for their tartness and firmness, or Honeycrisp for a sweeter flavor. Mixing both works beautifully too.
Is this recipe freezer-friendly?
Absolutely. I let it cool completely, cover tightly, and freeze it for up to 2 months. To reheat, I thaw it overnight and warm it in the oven until heated through.
Can I use quick oats instead of rolled oats?
I prefer rolled oats for texture, but quick oats will work in a pinch. The topping may be slightly softer.
Conclusion
This classic apple crisp brings all the warmth and flavor of fall into one easy, nourishing dessert. Whether I’m baking for a family dinner or just treating myself to a comforting dish, I always come back to this recipe. It’s simple, adaptable, and irresistibly delicious—just the way a crisp should be.
Recipe:
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Apple Crisp
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Gluten Free
Description
A cozy and naturally sweetened apple crisp made with tender cinnamon-spiced apples and a crunchy oat topping. This gluten-free and optionally dairy-free dessert is perfect for fall or any comforting occasion.
Ingredients
6 medium apples, peeled and sliced (Granny Smith or Honeycrisp)
1 tablespoon lemon juice
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup maple syrup or honey
1 tablespoon cornstarch or arrowroot starch
1/2 teaspoon pure vanilla extract
For the Crisp Topping:
3/4 cup rolled oats
1/2 cup almond flour (or all-purpose flour)
1/3 cup coconut sugar or brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup coconut oil or vegan butter, melted
1/4 cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
- In a large bowl, toss the sliced apples with lemon juice, cinnamon, nutmeg, maple syrup, cornstarch, and vanilla until evenly coated.
- Transfer the apple mixture to the prepared baking dish and spread it out evenly.
- In a separate bowl, mix the oats, almond flour, coconut sugar, cinnamon, and salt.
- Stir in the melted coconut oil until the mixture is crumbly. Fold in the nuts if using.
- Sprinkle the topping evenly over the apple mixture.
- Bake for 40 to 45 minutes, or until the top is golden and the apples are soft and bubbling.
- Let cool for 10 minutes before serving. Serve warm, optionally with vanilla ice cream or dairy-free yogurt.
Notes
Add fresh cranberries or raisins to the apple filling for extra flavor.
Swap pecans for sliced almonds for a different texture.
Add almond butter to the topping for richness.
A pinch of ground cloves or ginger adds extra spice.
Mix pears with apples for a flavor twist.
Store in the fridge for up to 4 days; reheat in oven for crisp topping.
Freezer-friendly for up to 2 months—thaw and reheat in oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 18g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
