Apple Crisp With Cinnamon – A Warm, Cozy Classic
This apple crisp with cinnamon is the kind of dessert that makes the kitchen smell like home. It’s simple to pull together, easy to customize, and satisfying in any season—though it feels especially welcome on a cool evening. The apples turn tender and saucy, the cinnamon adds warmth, and the crisp topping bakes into golden, buttery crumbles.
Serve it plain, with vanilla ice cream, or a dollop of whipped cream. Either way, it’s a crowd-pleaser that doesn’t ask for much fuss.
Apple Crisp With Cinnamon - A Warm, Cozy Classic
Ingredients
Method
- Preheat and prepare: Heat the oven to 350°F (175°C). Grease your baking dish with butter or nonstick spray.
- Prep the apples: Peel, core, and slice the apples into 1/4-inch thick slices. Aim for even pieces so they cook at the same rate.
- Make the filling: In a large bowl, toss the apples with granulated sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1/4 teaspoon salt, lemon juice, vanilla (if using), and cornstarch (if using).The mixture should look lightly coated.
- Transfer to dish: Spread the apples into an even layer in the baking dish. Press down gently to remove big gaps.
- Mix the topping: In another bowl, combine the remaining flour, brown sugar, oats, 1 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (if using). Add the cold butter cubes and cut them in with a pastry cutter or your fingers until the mixture forms pea-sized crumbs with a few larger clumps.
- Top the apples: Sprinkle the crumble evenly over the apples.Don’t press it down too hard—you want a craggy surface for maximum crunch.
- Bake: Place the dish on a baking sheet to catch any drips. Bake for 40–50 minutes, until the topping is golden brown and the apple juices are bubbling around the edges.
- Rest: Let the crisp sit for at least 10–15 minutes. This helps the juices thicken and makes serving easier.
- Serve: Enjoy warm as is, or with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
What Makes This Special
This apple crisp balances texture and flavor: soft, lightly sweet apples beneath a crunchy, cinnamon-studded topping. Unlike pie, there’s no crust to roll out and no complicated steps.
You get all the cozy flavor with less effort.
- Simple pantry ingredients: Oats, flour, butter, sugar, and cinnamon do most of the heavy lifting.
- Flexible: Works with many apple varieties and can be adjusted for sweetness or spice.
- Comforting aroma: Cinnamon and baked apples make the whole house smell inviting.
- Great make-ahead: Assemble components in advance or bake and reheat later.
What You’ll Need
- Apples (6–8 medium, about 2 1/2 to 3 pounds), peeled, cored, and sliced
- Granulated sugar (1/3 cup) for the filling
- Brown sugar (1/2 cup, packed) for the topping
- All-purpose flour (3/4 cup), divided: 2 tablespoons for the filling, the rest for the topping
- Old-fashioned rolled oats (3/4 cup)
- Ground cinnamon (2 teaspoons), divided
- Ground nutmeg (1/4 teaspoon), optional
- Salt (1/2 teaspoon), divided
- Lemon juice (1 tablespoon) to brighten the apples
- Vanilla extract (1 teaspoon), optional
- Unsalted butter (1/2 cup or 1 stick), cold and cut into small cubes
- Cornstarch (1 tablespoon), optional for extra saucy thickening
- Nonstick spray or butter for the baking dish
Equipment:
- 9×9-inch or similar baking dish (or a 2-quart casserole)
- Mixing bowls
- Knife and peeler
- Pastry cutter or fork (or your fingers)
Instructions
- Preheat and prepare: Heat the oven to 350°F (175°C). Grease your baking dish with butter or nonstick spray.
- Prep the apples: Peel, core, and slice the apples into 1/4-inch thick slices. Aim for even pieces so they cook at the same rate.
- Make the filling: In a large bowl, toss the apples with granulated sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1/4 teaspoon salt, lemon juice, vanilla (if using), and cornstarch (if using).
The mixture should look lightly coated.
- Transfer to dish: Spread the apples into an even layer in the baking dish. Press down gently to remove big gaps.
- Mix the topping: In another bowl, combine the remaining flour, brown sugar, oats, 1 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (if using). Add the cold butter cubes and cut them in with a pastry cutter or your fingers until the mixture forms pea-sized crumbs with a few larger clumps.
- Top the apples: Sprinkle the crumble evenly over the apples.
Don’t press it down too hard—you want a craggy surface for maximum crunch.
- Bake: Place the dish on a baking sheet to catch any drips. Bake for 40–50 minutes, until the topping is golden brown and the apple juices are bubbling around the edges.
- Rest: Let the crisp sit for at least 10–15 minutes. This helps the juices thicken and makes serving easier.
- Serve: Enjoy warm as is, or with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
How to Store
- Room temperature: Keep loosely covered for up to 1 day if your kitchen is cool.
- Refrigerator: Store in an airtight container for 3–4 days.
The topping will soften, but reheating restores some crunch.
- Reheat: Warm in a 325°F (165°C) oven for 10–15 minutes, or microwave individual portions for 30–60 seconds. For extra crisp topping, reheat in the oven.
- Freeze: Freeze baked crisp (fully cooled) for up to 3 months. Thaw overnight in the fridge, then reheat in the oven until hot and bubbly.
Benefits of This Recipe
- Low effort, big payoff: No crust or special techniques needed.
- Seasonally adaptable: Use any apples you like, or mix varieties for depth of flavor.
- Balanced sweetness: The topping is sweet, while the lemon and cinnamon keep the filling bright and warm.
- Make-ahead friendly: Prep the topping and apples separately, then assemble just before baking.
- Comfort food appeal: Familiar flavors that work well for family dinners, holidays, or casual get-togethers.
Pitfalls to Watch Out For
- Overly thick apple slices: Thick slices may stay firm while the topping over-browns.
Keep slices around 1/4 inch.
- Too much liquid: Very juicy apples can make the filling watery. The small amount of flour (and optional cornstarch) helps thicken it.
- Uneven topping: Thin patches can burn. Distribute the crumble evenly and avoid pressing it into a hard layer.
- Skipping the rest: Cutting in right away can result in a soupy serving.
Resting helps set the juices.
- Wrong oats: Use old-fashioned rolled oats for the best texture. Instant oats can get mushy; steel-cut won’t soften enough.
Alternatives
- Apple varieties: Granny Smith for tartness, Honeycrisp for sweetness and crunch, Braeburn or Pink Lady for balance. Mix two types for a more complex flavor.
- Gluten-free: Use certified gluten-free oats and a 1:1 gluten-free flour blend.
- Dairy-free: Swap butter for coconut oil or a plant-based butter.
Note that coconut oil will make the topping a bit denser.
- Lower sugar: Reduce the granulated sugar to 2 tablespoons and the brown sugar to 1/3 cup. Add an extra pinch of cinnamon for warmth.
- Add-ins: Stir in 1/2 cup chopped pecans or walnuts to the topping, or add 1/4 cup raisins or dried cranberries to the apples.
- Spice twist: Add 1/2 teaspoon ground ginger or cardamom for a different flavor profile.
FAQ
What are the best apples for apple crisp?
Firm apples that hold their shape work best, such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady. Using a mix gives you a nice balance of sweet and tart with good texture.
Do I need to peel the apples?
You don’t have to, but peeling gives a smoother, more tender filling.
If you like a bit of texture and color, leave the skins on—just wash the apples well.
Can I make this ahead of time?
Yes. You can prepare the topping and store it in the fridge for up to 3 days or the freezer for a month. Slice and season the apples shortly before baking to prevent browning, or toss them with lemon juice and refrigerate for a few hours.
How do I keep the topping crunchy?
Use cold butter and don’t overmix—aim for crumbly clumps.
Reheat leftovers in the oven instead of the microwave to revive the crisp texture.
Can I use quick oats?
You can, but the topping will be softer and less textured. Old-fashioned rolled oats give the best crunch and appearance.
What if I don’t have cornstarch?
It’s optional. The flour in the filling helps thicken the juices.
If you want extra thickening and don’t have cornstarch, use an additional tablespoon of flour.
Is this recipe freezer-friendly?
Yes. Bake, cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the fridge and reheat in the oven until warmed through and bubbly.
Final Thoughts
Apple crisp with cinnamon is the kind of dessert that feels special without being complicated.
With a few pantry staples and your favorite apples, you can have a warm, fragrant treat on the table in under an hour. Keep this version as your base, then tweak the spices, sugars, and add-ins to suit your taste. It’s a reliable, cozy favorite you’ll come back to again and again.
