Apple Crisp


Isn’t apple crisp just one of those things that’s kind of messy and sloppy and it can seem hard to make it look good? Yes, it tastes out of this world divine, but I often have wondered how I’d ever be able to make it look pretty. Who knows why it took me so long to realize that serving it in glass cups can fancy it up a bit and make it look not so blah. I had to be a little more patient to serve it in cups since I had to wait for it to cool a little longer so the steam wasn’t just lining the insides of the cups. But, once you try this you’ll realize any amount of patience is worth it as long as you get to dive into to some of that perfectly textured, crisp crumble to those soft and tender, tart yet sweet, deliciously spiced apples.

Apple Crisp {served in cups} | Cooking Classy

If you like apple pie, make this! I’m thinking I might be more of a fan of this apple crisp than apple pie, because with the pie yes you get a wonderfully buttery pie crust but with this you are basically getting a crumbly, brown sugary oatmeal cookie over the top of apple pie filling. Cookie or pie crust? I think I’ll go with cookie. Besides, there’s no 2 hour chill time for pie crust and no floury countertop mess from rolling out dough. Just a simple, fresh apple filled, oat covered crisp that is full of enticing flavors. And you’ll love the way the brown sugar and plenty of hot oven heat create that amazing carmel-like taste to coat the apples. Enjoy!

Apple Crisp {served in cups} | Cooking Classy

Apple Crisp {served in cups} | Cooking Classy

I’m loving all this texture and crumbly goodness.

Apple Crisp | Cooking Classy

Apple Crisp {served in cups} | Cooking Classy


Apple Crisp

Yield: About 6 servings

Prep Time: 25 minutes
Cook Time: 35 minutes



  • 1/2 cup all-purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 cup packed light-brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/3 cup unsalted butter , diced into small cubes

Apple filling

  • 2 lbs Granny Smith apples (at room temperature), peeled, sliced thin and diced
  • 2 2/3 Tbsp unsalted butter , melted*
  • 2 Tbsp all-purpose flour
  • 3 Tbsp water
  • 1 Tbsp lemon juice
  • 1/2 tsp vanilla bean paste or vanilla extract
  • 1/4 cup light-brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 pinch salt


  1. Preheat oven to 375 degrees. In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2 cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt for 30 seconds. Add diced butter and using clean fingertips, rub butter into dry mixture until it comes together into small crumbles. Transfer to refrigerator to chill while preparing filling.
  2. In a small mixing bowl, whisk together melted butter and flour until well blended, then mix in water, lemon juice and vanilla bean paste. Stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, the nutmeg and pinch of salt. Pour butter mixture over apples and toss to evenly coat, then pour apple mixture into a buttered 8 by 8-inch baking dish and spread into an even layer. Remove topping from refrigerator and sprinkle into crumbles evenly over top of apples. Bake in preheated oven (I baked it in lower half of the oven to ensure the apples cooked through and so the top didn't become too browned) until top is golden brown and apples are tender when pierced with a toothpick, about 35 minutes. Remove from oven and allow to rest 10 minutes before serving (I let mine cool longer than 10 since I was serving in glass cups so they weren't all steamy). Serve warm with vanilla ice cream or sweetened whipped cream.
  3. *I know this is a random amount, it's simply the amount that's left after using 1/3 cup butter in the crisp topping - just wanted to use that full stick of butter :).
  4. Recipe Source: Cooking Classy

Apple Crisp | Cooking Classy


  • Laura @ Lauras Baking Talent: Cute idea! Love the look in the glass cups. I’m cookie over pie any day :) October 14, 2013 at 8:35am Reply

  • Elizabeth @ Confessions of a Baking Queen: Apple Crisp is my all time favorite!! Love these mini/individual ones, so cute! October 14, 2013 at 3:36pm Reply

  • Stacy | Wicked Good Kitchen: Just beautiful, Jaclyn! Love that this crisp is served individually in cups. Pinned!! xo October 14, 2013 at 6:30pm Reply

    • Jaclyn: Thanks Stacy! October 14, 2013 at 7:36pm Reply

  • Chung-Ah | Damn Delicious: Jaclyn – you make the absolute best jar foods! Every layer is perfection! October 14, 2013 at 8:39pm Reply

    • Jaclyn: Thanks Chung-Ah :)! October 14, 2013 at 8:47pm Reply

  • Deborah: There is little that I love more than a crumbly, crispy topping. And I especially love that these are individual servings! October 14, 2013 at 11:29pm Reply

  • Becca @ Crumbs: This looks amazing! Think its what we call apple crumble in the UK October 15, 2013 at 12:22am Reply

  • Cake by design: Realy nice dessert, I love apple season. October 15, 2013 at 1:16am Reply

  • Jessica @ A Kitchen Addiction: Love the individual crisps! You did a great job making apple crisp look good! October 16, 2013 at 1:00pm Reply

    • Jaclyn: Thanks Jessica! October 16, 2013 at 2:34pm Reply

  • TrishaLynn: Doubled the recipe and made it today. I also doubled the doubled spices. Used a variety of apples from a farm stand :) it was tastey…but I think the added water is not necessary. It came out very watery but we just poured it over ice cream. Yum!!! October 26, 2013 at 3:32pm Reply

    • Jaclyn: I think it may have been a little watery because of the type of apples you used maybe. I’m glad you liked it though :)! October 26, 2013 at 4:07pm Reply

  • Laura: Made your apple crisp this weekend and it was perfect! Not watery at all. Everyone loved it! November 5, 2013 at 5:56pm Reply

    • Jaclyn: I’m so glad everyone loved this apple crisp Laura! Thanks so much for coming back to leave a comment! November 5, 2013 at 6:49pm Reply

  • Amber Gallina: I want to make this ahead to take somewhere else and bake. Any ideas if assembling ahead and refrigerating will break down the topping? November 27, 2013 at 1:14pm Reply

    • Jaclyn: I would maybe keep them separate until baking (the topping and filling) if making ahead. November 27, 2013 at 4:49pm Reply

  • GS: Your pictures are being plagiarized by this blog. Have warned them many times, but they continue to do so and share it in groups on FB: December 12, 2013 at 5:43pm Reply

    • Jaclyn: Thanks so much for letting me know! I hate when that happens. I’m okay with people borrowing my photo as long as they link back to my post, but to post the entire recipe too is so annoying not to mention illegal so thanks! December 12, 2013 at 10:43pm Reply

  • Nadeen: I’ll try this so delicious especially with vanilla ice cream great idea thanks June 21, 2015 at 8:25am Reply

  • nikki: I would like to make this a day ahead for an event the following night. Any suggestions to keep it from getting soggy? Do you think I should bake the apples and crumble separate? and assemble before serving. Kind of doing a deconstructed apple crisp? October 19, 2015 at 3:37pm Reply

    • Jaclyn: That is what I’d try, making them separate if you want to make it a day in advance because I never like a soggy crisp. I’d cover the apples with foil while baking. Let me know how it goes if you try. October 19, 2015 at 10:48pm Reply

      • nikki: It was delicious! Thank you for the advice. I did need to redo the crumble topping, as it needed less baking time due to the lack of moisture. I reheated the apples before I assembled, in mini cups. Topped the apple with crumble and lightly whipped some cream with cinnamon. Oh and I made the topping gluten free, as there is an allergy in our group. I will definitely be making this again! October 22, 2015 at 6:02am Reply

        • Jaclyn: Thanks for the tips Nikki, I should have thought about the less baking time though sorry! Good to know for make ahead because I hate soggy crumble! October 22, 2015 at 8:17pm Reply

  • Helene Powers: How many apples is 2 pounds please November 11, 2016 at 4:14pm Reply

    • Jaclyn: It just depends on the size of the apples, it should be about 5 – 6 medium or 4 large. November 11, 2016 at 7:00pm Reply

Add your comment:

Copyright 2011-2017 Cooking Classy
Design by cre8d