Grandma’s Quick and Easy Apple Crisp Recipe – Only 5 Ingredients!

You are going to love this quick and easy apple crisp recipe that requires only 5 ingredients to make. It is the perfect Fall dessert to share with family and friends.

Serve it warm with a scoop of vanilla ice cream on top and you have taken this dessert to a new level. However, you can even take it one step further by drizzling warm caramel over the entire dish!

Although, I have to admit, eating it plain is still extremely delicious. It really allows the cinnamon flavor to shine through in every bite.

But what I like most about this recipe is that it is extremely easy to make. And because apple season is among us, it is one I like to make over and over again with fresh picked apples.

The most time consuming part about this recipe is peeling the apples. Although I keep the peels on when making Apple Butter, I prefer to peel the apples for this recipe.

That is because the apple butter is pureed with an immersion blender, allowing the cooked apple peels to disintegrate. However, when the peels are left on during a baking recipe such as this one, the texture can be bothersome to some individuals.

But the choice is up to you. If you don’t mind apple peels in your apple pie, by all means, keep them on. Not only does it provide you with more nutrition, but it makes this easy apple crisp recipe even easier!

What Apple Makes The Best Apple Crisp

Granny Smith

If you ask me what type of apple to use to make the best apple crisp, I would instantly tell you Granny Smith apples. They are tart enough to balance the sugary topping making the flavor profile perfect in this recipe.

But just as important, it is a firm apple that will hold its shape when put through the baking process. There is nothing worse than taking a bite into apple crisp only for the apples to be the consistency of chunky applesauce.

However, there are a few other varieties that would be okay to use as well.

Jonagold

If you like a sweeter apple crisp, then go for Jonagold apples. The flesh of a Jonagold apple has both a tart and sweet flavor at the same time.

Just like Granny Smith apples, Jonagolds hold up extremely well in the oven. However, this variety of apple doesn’t store well over the winter.

Therefore, if you choose to make this easy apple crisp recipe with Jonagold apples, do so early in the Fall when the apples have just been picked.

Braeburn Apples

Just like the Jonagold apple, Braeburn apples are known for their tart yet sweet flavor. They are a light red apple with vertical streaks of orange and yellow on the lower part of the skin.

They too also hold up well when baked. You will find Braeburn apples stored in a cool place at your local orchard months after the picking has ended.

They are a great eating apple as well as a baking apple.

Honeycrisp

One of the most popular eating apples on the market today is the Honeycrisp apple. It is a fairly new cultivated apple that was developed by the University of Minnesota.

It hit the shelves in the late 1990s and has been a popular choice for both eating and baking. Its flavor is similar to that of the Braeburn.

However, Honeycrisp apples are known for being super crisp, but juicier than other varieties when bitten into. They make a good addition to baking recipes, although they are more expensive than other varieties.

So now that you know what type of apple that you can use, head to the orchard, Farmer’s market, or grocery and take advantage of those fresh picked fruit.

Easy Apple Crisp Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

• 6 medium size apples
• 1 1/2 tsp. cinnamon, divided
• 1 cup flour
• 1 cup sugar
• 1/2 cup unsalted butter, room temperature

INSTRUCTIONS

The first step is to preheat the oven to 350°F (177°C). Then grease a 8 x 8 inch baking dish with butter or nonstick cooking spray. Set aside.

Peel, core and cut the apples into bite size chunks. If this process takes you a lot of time, you can put the apples in lemon-lime soda to prevent the flesh from turning brown.

Once the apples are cut place the chunks in the prepared baking dish. Be sure to drain them if you soaked them in soda.

Next, sprinkle the tops of the apples with 1/2 tsp cinnamon. Set the dish aside while you prepare the crumb topping.

Crumb Topping

In a medium size mixing bowl add the sugar, flour, room temperature butter, and the remaining 1 teaspoon of cinnamon. Use a pastry cutter, two forks, or your hands to mix the ingredients until pea size crumbles form.

Sprinkle the crumb topping mixture evenly over top of the apples.

Bake Time

Place the dish, uncovered in the preheated oven. Bake for 45-60 minutes or until the top is golden and the apples are soft.

Remove the baking dish from the oven and wait 10 minutes before serving. This rest time will allow the juices to thicken a bit, making it easier to serve.

Serve with a scoop of vanilla ice cream and/or warm caramel sauce if you prefer.

Frequently Asked Questions

1. Can I use an apple peeler/corer/slicer to prepare the apples?

As much as I love my apple peeler/corer/slicer, it is best not to use it for this recipe. This device is great for making Homemade Applesauce, but it will slice the apples into too thin of slices for this easy apple crisp recipe.

However, you can use an apple corer/wedger to cut the apple into 8-16 slices. Then cut each slice into smaller, bite size pieces.

2. Can I make this ahead of time?

If you want to make this recipe ahead of time, it is best to follow the instructions completely through the baking process. Then allow the apple crisp to cool completely.

Cover and place in the refrigerator. When you are ready to serve, take it out of the refrigerator and preheat the oven to 350°F (177°C).

Bake for 15-20 minutes until heated through. You could also microwave individual servings as well.

3. Can you make this recipe Gluten Free?

To make this recipe gluten free, substitute the flour with a 1:1 Gluten Free flour. I prefer Bob’s Red Mill 1:1 Flour, but use any brand that you have found that works in other recipes with a direct substitute ratio.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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