This is the dessert for the bag of apples that's gone a little soft, the farmers market haul that was bigger than it looked, or any Tuesday when you want something warm without rolling out pie dough. Six apples, a handful of pantry staples, one dish — that's the whole recipe.
Dessert
Easy
American
Apple crisp
A forgiving fall dessert that turns six apples and a pantry crumble into something warm and familiar — no pie crust required.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 6
Apple crisp
Makes 1 nine-inch baking dish
Serves
6
Scaled 1×. Ingredients adjusted — but cook time, pan size, and oven temperature don't scale linearly. A bigger batch usually needs a bigger pan and a few extra minutes; a smaller batch often finishes sooner. Trust your eyes, not the timer.
Ingredients (9)
Crumble topping
You'll need
- 9-inch square or round baking dish
- Mixing bowl
- Paring knife or vegetable peeler
Instructions
0 of 6
Nutrition
Estimated per serving · 1 serving (about 3/4 cup)
280
Calories
2 g
Protein
48 g
Carbs
9 g
Fat
3 g
Fiber
30 g
Sugar
55 mg
Sodium
What to look for when you shop
Best varieties
- Honeycrisp — sweet, holds shape, the all-rounder
- Braeburn — firm with a little tartness
- Granny Smith — sharp and structural, great in a mix
- Pink Lady — balanced, bakes beautifully
Ripeness
Firm to the squeeze with a fragrant stem end. Slightly soft is fine — it will cook down. Avoid any that smell fermented.
Imperfections are fine
Small bruises, russeting, uneven size, and dull skin are all fine. Cut away bruised spots; the rest bakes the same. This recipe is a good home for imperfect fruit that isn't pretty enough to eat raw.
Good substitutions
- Pears — use firm Bosc or Anjou, reduce sugar by 1 tablespoon
- Half apples, half stone fruit (peaches, plums) in late summer
- Add a handful of cranberries or blackberries for color and tang
In season
US apple season runs late August through November, with local storage apples available through early spring.
How much to buy
About 2 lb (900 g) of apples — roughly 5 to 6 medium, or a small market bag.
From a grower near you
Buy apples from a grower near you
Supermarket apples are engineered for a three-week truck ride — Red Delicious and its shelf-stable cousins look perfect and taste like sweet water. The apples that actually bake well — a Honeycrisp that holds shape, a Braeburn with a little tartness, a Pink Lady for balance — come from orchards that sell locally because the fruit isn't built to survive shipping. CollectiveCrop is how you find those orchards. Apple crisp is exactly the recipe that rewards the difference.
- In season Late August – November (storage apples through early spring)
- For this recipe 2 lb / about 6 apples
- While you're there Local butter · Rolled oats from a regional mill · Raw honey (swap for the brown sugar)
At the market
About 2 lb (900 g) of apples — roughly 5 to 6 medium, or a small market bag.
Best varieties
- Honeycrisp sweet, holds shape, the all-rounder
- Braeburn firm with a little tartness
- Granny Smith sharp and structural, great in a mix
Good to know
Tips
- Mix two varieties for a more interesting texture: one firm, one softer.
- Cut the butter into the crumble cold — warm butter turns the topping into paste.
- A tablespoon of cornstarch tossed with the apples will thicken very juicy fruit.
Storage
- Room temperature, covered, up to 24 hours.
- Refrigerated in an airtight container, up to 4 days.
- Freezes well for 2 months — wrap the baking dish tightly.
Reheating
- Oven: 325°F (160°C) for 12–15 minutes to re-crisp the top.
- Microwave works but the topping softens — finish 2 minutes in a toaster oven to revive it.
Make ahead
- Slice the apples and mix with the sugar/cinnamon up to 8 hours ahead; cover and refrigerate.
- Rub the crumble together and refrigerate in a separate container — it stays in good shape for up to 2 days.
- Assemble straight from the fridge and add 5 minutes to the bake.
Variations
- Apple-pear: swap half the apples for firm pears.
- Berry-apple: replace 1 cup of apple with blackberries or cranberries.
- Ginger apple: add 1/2 teaspoon grated fresh ginger to the apples.
Frequently Asked Questions
Can you make apple crisp ahead of time?
Yes. Bake it up to a day ahead, cool completely, cover, and reheat at 325°F for 15 minutes before serving.
What kind of apples work best?
A mix works well: one firm apple (Granny Smith, Braeburn) for structure and one sweeter apple (Honeycrisp, Gala) for flavor. Avoid Red Delicious — they turn mealy when baked.
Can you use bruised or imperfect apples?
Yes — this is exactly the recipe for them. Cut out any bruised spots and slice what remains. Apples from a local grower often have more flavor than picture-perfect supermarket fruit.
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