Nothing says fall like tender chunks of apple, warm cinnamon and a buttery oatmeal crumble. This Apple Crisp Recipe brings all the flavors of the season and includes easy gluten-free and vegan options. It’s simple to prepare and can be assembled ahead of time.
My blog recently celebrated its 8th anniversary, and I’m still passionate about sharing tested, approachable recipes. This Apple Crisp was one of the first recipes I published and remains a family favorite. I like to use a mix of Granny Smith and Pink Lady apples for a balanced tart-sweet filling, brightened with lemon and thickened slightly with cornstarch. The oat-based crumble is buttery with brown sugar and cinnamon for that classic autumn aroma.
This recipe is forgiving, easy to double or halve, and adapts well to dietary swaps—use gluten-free 1-to-1 flour or almond flour to make it gluten-free, and replace the butter with coconut oil for a dairy-free, vegan version.
Why you’ll love this recipe:
- Tender apple pieces tossed with warm cinnamon and brown sugar under a golden, buttery oat crumble.
- Uses a blend of baking apples for the best texture—holds shape while becoming tender and saucy.
- Quick to prep (about 15 minutes) and can be assembled a day ahead.
- Easy to adapt for gluten-free or vegan diets without changing the classic flavor.
Recipe ingredients
This easy apple crisp uses everyday pantry ingredients.
- Apples: 3 pounds total. Baking apples hold their shape best—Granny Smith and Pink Lady are recommended; Jonagold, Braeburn, Honeycrisp, or Golden Delicious also work.
- Unsalted butter: 1/2 cup. Substitute melted coconut oil for a dairy-free, vegan option.
- All-purpose flour: 1 cup. Swap with gluten-free 1-to-1 flour or almond flour to make the topping gluten-free.
- Rolled oats: 1 cup. Quick oats may be used in a pinch; do not use steel-cut oats. Use certified gluten-free oats if needed.
- Granulated sugar: 1/2 cup.
- Brown sugar: 1/3 cup, packed.
- Cornstarch: 1 tablespoon to thicken the filling.
- Cinnamon: 1 tablespoon ground, divided (2 tsp for filling, 1 tsp for topping).
- Fresh lemon juice: 1 tablespoon to brighten flavor and prevent browning.
- Salt: 1/4 teaspoon.
See the recipe section below for exact measurements and step-by-step instructions.
How to make this recipe
Hands-on prep takes about 15 minutes. The crisp bakes until bubbling and golden, and needs a short rest before serving.
Prep the apples:
- Peel the apples with a vegetable peeler.
- Stand each apple upright and cut away the sides around the core.
- Slice those pieces into roughly 1-inch chunks.
Prepare the filling
In a large bowl combine the apple chunks, granulated sugar, lemon juice, cornstarch and 2 teaspoons ground cinnamon. Toss until the apples are evenly coated. Grease a 9×13-inch baking dish and spread the filling in an even layer.
Prepare the crumble
Melt the butter, then stir in the rolled oats, flour, brown sugar, the remaining 1 teaspoon cinnamon and salt until crumbly and combined. If making vegan, use melted coconut oil in place of butter.
Bake the apple crisp
Scatter the crumble evenly over the apple filling. Bake at 350°F (175°C) for 50–60 minutes, until the filling is bubbly and the topping is golden. If the topping browns too quickly, tent loosely with foil after about 30 minutes. Let cool on a wire rack for at least 15 minutes before serving warm.
Recipe FAQs
Use baking apples that hold their shape. Good choices include Granny Smith, Pink Lady, Jonagold, Braeburn, Honeycrisp and Golden Delicious. Mixing tart and sweet apples gives the best balance.
Yes. Replace the all-purpose flour with a gluten-free 1-to-1 flour or almond flour and use certified gluten-free oats.
Store covered at room temperature up to 2 days, or refrigerate for 4–5 days. The crumble topping will become softer in the fridge.
Reheat gently in the oven until warmed through for best texture, or use short bursts in the microwave if you’re in a hurry.
Recipe notes
- Assemble the crisp ahead of time and refrigerate until 30–45 minutes before baking. Bring to room temperature for more even baking.
- Leftovers keep up to 2 days at room temperature or up to 5 days refrigerated; the topping will soften in the fridge.
- Substitute coconut sugar for granulated and brown sugars to make the crisp refined-sugar free.
- Add chopped walnuts or pecans to the topping for extra crunch, or swap cinnamon for a chai-spice blend for a different flavor profile.
Easy Apple Crisp Recipe
Servings: 8
Prep time: 15 mins | Cook time: 50 mins | Total time: 1 hr 5 mins
Ingredients
- 3 pounds apples (about half Granny Smith, half Pink Lady)
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon ground cinnamon, divided
- 1/2 cup unsalted butter (or melted coconut oil for vegan)
- 1 cup rolled oats
- 1 cup all-purpose flour (or gluten-free 1-to-1 or almond flour)
- 1/3 cup packed brown sugar
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch baking dish.
- Peel and chop apples into 1-inch chunks.
- In a large bowl combine apples, granulated sugar, lemon juice, cornstarch and 2 teaspoons cinnamon. Toss to coat and spread into the prepared dish.
- In a medium bowl melt the butter. Stir in oats, flour, brown sugar, remaining 1 teaspoon cinnamon and salt until crumbly.
- Sprinkle the crumble evenly over the apples. Bake 50–60 minutes until bubbly and golden. Tent with foil if the topping browns too quickly. Cool at least 15 minutes before serving.
Notes
- To make gluten-free: use gluten-free flour and certified gluten-free oats.
- For vegan: replace butter with coconut oil and ensure sugars meet your dietary needs.
- Serve warm with ice cream or whipped cream, if desired.
Nutrition (estimate per serving)
Calories: 375 kcal; Carbohydrates: 65 g; Protein: 4 g; Fat: 13 g; Fiber: 6 g; Sugar: 39 g.
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made.