There’s really nothing more exciting than knowing that Christmas is around the corner and I have an excuse to eat Apple Crisp for breakfast and dessert every day of the week! 
This classic apple crisp has been in the fam for years. My mom makes it for all special occasions starting at Thanksgiving and ending sometime in the new year and it’s easily my favorite holiday dessert. Especially served with a giant scoop of vanilla ice cream on top. The streusel topping is out of this world and it’s hard to control myself – because given the opportunity, I’d eat nothing but the streusel bits with ice cream. Like many things that I eat, I consider it a game changer.
Apple Crisp
My mom's famous apple crisp recipe is loaded with baked sliced apples and a crispy oat based topping that you'll love! Bonus points for ice cream
Ingredients
- 5-6 Granny Smith Apples
- 2-3 Fuji Apples
- 1 tablespoon ground cinnamon
- 1 1/4 cups unsalted butter
- 1 cup dark brown sugar
- 3/4 cup old fashion oats
- 1 cup all purpose flour
- Vanilla ice cream to serve
Instructions
- Preheat oven to 350 degrees F.
- Peel, core, quarter and slice the apples into 1/3 inch pieces. Pile the apple slices into decorative baking dish (about 10 inches in diameter) and sprinkle with the cinnamon, making sure to evenly layer the top of the apples.
- Use a pastry cutter or fork to combine the butter, brown sugar, oats and flour and sprinkle on top of the apples.
- Bake for 55-60 minutes until the top is golden brown.
- Serve with ice cream
Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Gena Sigala // Recipe by What’s Gaby Cooking
The website and the apple crisp look fabulous! That’s my kind of breakfast!
LOVE the new site!
LOVE IT!! LOVE IT!! I am so glad the switch went ok, can you help me now? ha! Apple crisp is my favorite too!
Great new look! And the apple crisp looks good too. I personally think it’s the perfect breakfast go to. Maybe today would be a good day to make some here?
Looks great! I used the Thesis theme on my new blog too!
Love the new look! Not to mention this crisp!
Congrats on the move! Oh, and I love apple crisp. That was my craving last week. Yum, yum. 🙂
So I am sitting at work, about an hour away from lunch and I am officialy craving apple pie. This looks amazing!!!!
Gaby,
I tried the pumpkin cheesecake over the weekend at a little dinner we had here. It got 6 thumbs up!!
I’ve made a banana crisp but not an apple one…yet! Thanks for sharing your recipe. Oh, and congrats on a successful move!
~ingrid
The crisp looks beautiful! And congrats on moving to WordPress, hehe…I love them too!!
The apple crisp is awesome…..keep it up Jane culkin
I love all the fall desserts you have…….great Job Jane Culkin
Apple Brown Betty was ALWAYS my favorite as a kid. Yours sounds just yummy. I’ll check into your website further cuz I would really like to get regular emails from you like I do another cooking/recipe website…
apple crisp has to be one of my favorites 🙂
You can’t beat a classic apple crisp with a scoop of ice cream!
I love apple crisp, and yours looks pretty perfect! 😀
One of the all time great classics!
Always a good choice for this time of year – makes we want to get all warm and cozy with a huge plate and a hot toddy.
I feel that the oatmeal and apples offset the sugar, so I have no problem eating LOTS of this!!
I LOVE this dessert1
Apple Crispy is my favorite thing EVER. We have this dessert all of the time and it never gets old!
What a gorgeous crisp! Looks fantastic!
OK Gaby. Don’t leave us in suspense! How big ARE those apple slices supposed to be? 🙂
(BTW This recipe sounds great!)
oh sorry!!! it always makes my fractions funky when it formats my recipes!! Updated 🙂
Thanks! Not that we couldn’t have guessed of course. But it’s more fun to give you grief. LOL
Could you use almond flour with this instead of regular flour? I have to do gluten free and wondered if it would change the recipe to much if I switched it out.
Haven’t tested it that way so I can’t say it would work with 100% certainty! But I’ve heard that subbing regular flour for the GF flour blend works well!
Hi Gaby,
i would like to make the apple crisp for Thanksgiving. I will be having a guest who cannot eat cinnamon. May I substitute nutmeg and if so, how much?
Thanks. Love your blog!
I’d just leave out the cinnamon entirely and use a bit of vanilla
Gaby, I need to tell you that I love your recipes! Thank you for helping us cooks that are “still a work in progress,” as myself! Also, thank you that your recipes are so easy to print off your website! I really appreciate it since I am not computer techy at all! I wish other websites made it as easy as you do! Happy Thanksgiving & Merry Christmas to you & your family!
Thank you so much Laurie! xoxo
My most favorite dessert ever! The apples make me feel like I am eating something semi-healthy!!!
Oh I’m totally guilty of picking all the topping off of a crisp. Lol. This looks fantastic!
I could do some damage to this!!
Great video! This apple crisp is perfect for the holidays!
Agree that this is breakfast AND dessert!
Apple crisp is my favorite thing. Your videos are so cute!!
Your mom’s famous apple crisp!! I so wish I could have that- looks amazing!
APPLE CRISP FOR LIFE!!!!!
This is my favorite!! Love the apples, but let’s face it – I could eat just the crisp!!!
Add me to the apple crisp for breakfast club!
Anytime is the right time, I love your recipes and thought you could help w this – when I make the apple crisp, so much juice comes from the apples, that more than half of the apple part is in juiceafter cooking. Any solutions?
what variety of apples are you using?
This sounds amazing!! Roughly what size is the baking dish?
9×9!
What size pan do you use for the Apple Crisp recipe?
I’ve used it all – 10 inch baking round, 11×7 baking pan, whatever will fit the apples will work! You want the apples to be about 1 1/2 inches thick
Just made this tonight. Verdict: delicious AF! Not too sweet, perfect for dessert and a must for breakfast – obviously.
love this recipe. can you make the apple filling ahead of time, refrigerate and make two days later adding the topping then?
the apples will get a little oxidized. What I’ve done in the past is cut the apples the day before and load them into the baking dish. Make the topping, pile it on top and refrigerate overnight max. Then bake the next day!
Made this tonight and amazing!! So easy to put together and yummm! Great recipe