If your kitchen ever smelled like baked apples, cinnamon, and buttery oats, then you already know the magic of a good old fashioned apple crisp. This dessert is about as nostalgic as it gets — warm, sweet, just the right amount of crunch, and ridiculously easy to make.

Whether you’re baking this up for a fall get-together or just craving a weekday treat that feels like a hug, this one’s a keeper.

Why This Apple Crisp Is a Forever Favorite

Old fashioned apple crisp is one of those desserts that never goes out of style. It’s simple, no-fuss, and lets the natural flavor of the apples shine through. The crisp topping gives it that golden crunch that pairs perfectly with tender, spiced apples.

Plus, let’s be honest — this is way easier than making a pie. No crust. No stress. Just good vibes and great dessert.

Golden baked apple crisp in a white rectangular dish on a marble background

Ingredients You’ll Need

Let’s break it down. There are two parts: the apple filling and the crisp topping. Nothing fancy — just pantry staples and a few apples.

For the Apple Filling:

10 cups peeled, cored, and sliced apples (Granny Smith is your best bet, but other firm apples work too)
½ cup light brown sugar
⅓ cup all-purpose flour
¼ cup white sugar
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract

For the Crisp Topping:

1⅓ cups quick-cooking oats
1⅓ cups all-purpose flour
1 cup light brown sugar
1½ teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon baking powder
¾ cup unsalted butter, melted

How to Make Old Fashioned Apple Crisp

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish — no need to overthink it. Just make sure it’s big enough to hold all that deliciousness.

Step 2: Make the Filling

Grab a large bowl and toss together your sliced apples with brown sugar, white sugar, flour, cinnamon, nutmeg, and vanilla. You want those apples coated like they’re going into flavor armor. Once they’re well mixed, spread the filling evenly into your prepared baking dish.

Step 3: Make the Topping

In another bowl, mix together the oats, flour, brown sugar, cinnamon, salt, and baking powder. Pour in the melted butter and stir until the mixture turns into crumbly chunks. Not dry, not soggy — just that perfect crumbly texture.

Step 4: Assemble and Bake

Sprinkle the crisp topping generously over the apples. Don’t pat it down — just let it sit naturally on top so it bakes up nice and crunchy. Slide the dish into the oven and bake for about 40–45 minutes, or until the top is golden brown and the apple filling is bubbling around the edges.

Step 5: Cool Slightly, Then Serve

This is the hard part — waiting. Let it cool for at least 5 to 10 minutes before serving. The juices need a minute to thicken so you don’t end up with apple soup.

Serving Suggestions

You know what I’m about to say, right?

Vanilla ice cream.
Right on top while it’s still warm. The ice cream melts into the nooks of the crispy topping and mixes with the gooey apple filling underneath. It’s pure magic.

Other options? Whipped cream, a drizzle of caramel, or even a little dollop of Greek yogurt if you’re feeling fancy-but-healthy.

Tips for Apple Crisp Success

Let me save you from the little mistakes I’ve made over the years

Use firm apples. Granny Smith is the gold standard because it holds its shape and adds tartness. But you can mix in sweeter apples like Fuji or Honeycrisp if you want more depth of flavor.

Don’t skimp on the spices. Cinnamon and nutmeg are what make this taste like fall. If you want to get wild, add a pinch of ground ginger or cardamom.

Melted butter matters. It binds the crisp topping just right — don’t try to swap it with oil or margarine unless you’re in a real pinch.

Lemon juice boost. If your apples are super sweet, a squeeze of lemon over the filling helps balance things out.

Want more crunch? Add a handful of chopped pecans or walnuts to the topping. Game-changer.

Make-Ahead and Storage

Here’s the thing — old fashioned apple crisp stores really well, and it actually gets better the next day.

Fridge: Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Freezer: You can freeze the baked crisp for up to 2 months. Just wrap it tightly. To reheat, thaw overnight in the fridge and warm in the oven at 325°F until heated through.
Make-Ahead Option: You can assemble the filling and topping separately the night before. Store both in the fridge, then combine and bake when ready.

Freshly baked apple crisp in a white ceramic dish with golden brown crumble topping

Variations to Try

Feeling like switching things up a bit? Try one of these ideas

Berry Blend: Add a cup of fresh or frozen raspberries or blueberries to the apple filling.
Pear and Apple Mix: Swap out half the apples for sliced pears.
Maple Crisp: Replace some of the brown sugar with real maple syrup.
Gluten-Free: Use almond flour or a gluten-free baking blend for the topping.
Low Sugar: Reduce sugar amounts by about 25% if your apples are sweet.

FAQs

Can I use rolled oats instead of quick oats?
Yes, but the topping will be a bit chewier. Quick oats give a more even, tender crunch.

What kind of apples are best?
Granny Smith, Honeycrisp, Braeburn, and Fuji all work great. A mix of tart and sweet apples is ideal.

Can I double this recipe?
Absolutely. Just use two 9×13 pans or a large casserole dish and adjust baking time slightly.

Final Thoughts

This old fashioned apple crisp isn’t just a recipe — it’s a memory in the making. It’s the kind of dessert that gets passed down, requested again and again, and secretly eaten straight from the fridge (you know you’ve done it).

So grab those apples, fire up the oven, and let the smell of cinnamon and sugar fill your home. Whether you’re serving it after Sunday dinner or just treating yourself on a Tuesday, this apple crisp is always the right move.

Old Fashioned Apple Crisp Recipe