Easy Apple Crisp with Vanilla Ice Cream
Few desserts celebrate fall as beautifully as apple crisp. With tender spiced apples baked beneath a buttery oat topping, it’s warm, nostalgic, and comforting all at once. The topping bakes up golden and crunchy, while the filling turns soft and fragrant with cinnamon, nutmeg, and allspice. Add a scoop of vanilla ice cream on top, and suddenly this simple dessert feels indulgent enough for holidays or special gatherings.
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Best of all, it’s easy to prepare, versatile enough to double for a crowd, and freezes well for later. It’s a recipe you’ll want to keep on repeat all season long.
Ingredients
For the Apple Filling
- Apples – I like using Granny Smith for their tartness and Honeycrisp for sweetness. The combination makes the filling taste just right.
- Granulated sugar – White sugar adds sweetness without overpowering the apple flavor.
- Light brown sugar – Don’t pack the sugar when measuring. The apples are already naturally sweet.
- Ground cinnamon
- Ground nutmeg
- Ground allspice
- Lemon juice – Fresh or bottled both work to brighten flavor and keep apples from browning.
- Cornstarch – Thickens the juices so the filling isn’t runny.
For the Crisp Topping
- Old-fashioned oats – Not quick oats. Rolled oats give the topping its hearty, crisp texture.
- All-purpose flour – Helps bind the topping together.
- Light brown sugar – Measured loosely so the topping isn’t too sweet.
- Granulated sugar – Balances the topping and helps it caramelize.
- Ground cinnamon
- Salt
- Unsalted butter – Cold and cubed butter creates a crumbly, crisp topping. If you use salted butter, skip the extra salt.
- Chopped pecans or walnuts (optional) – Toasted nuts give the topping an extra layer of crunch and flavor.
To Serve
- Vanilla ice cream
- Caramel sauce – Optional, but it makes the dessert extra indulgent.
How to Make Apple Crisp with Ice Cream
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F (175°C). I like using a digital oven thermometer to make sure the heat is spot on, since ovens can run a little hot or cool. Lightly grease a 9×9-inch baking dish with butter or nonstick spray so the crisp doesn’t stick.
Prepare the apples by peeling, coring, and slicing them. An apple peeler-corer-slicer makes this step fast and keeps the slices uniform. Place the apples in a large mixing bowl.
To make the filling, add the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and cornstarch to the apples. Gently toss with a silicone spatula so the slices don’t break apart. Spread the filling evenly into the prepared baking dish.
For the topping, mix the oats, flour, both sugars, cinnamon, and salt in a medium bowl. Add the cold butter cubes and cut them into the mixture with a pastry blender, which makes it easy to get pea-sized crumbs without melting the butter. Stir in the nuts if you’re adding them.
Scatter the topping evenly over the apple filling. I like using a bench scraper to help lift and spread it out without pressing it down too much.
Bake for 35–40 minutes, until the topping is golden brown and the filling is bubbling around the edges. The apples should be tender when pierced with a paring knife.
Cool the crisp on a wire cooling rack for 5–10 minutes before serving. This short rest lets the juices thicken so every spoonful holds together. Serve warm with ice cream and caramel sauce.
Chef Jenn’s Tips
- Use a mix of sweet and tart apples for the best flavor.
- Keep butter cold for a crisp and crumbly topping.
- If prepping ahead, store filling and topping separately until ready to bake.
- Double the recipe in a 9×13 dish when serving a crowd.
Recommended
Serving Suggestions
Apple crisp is the perfect ending to hearty meals like roast chicken, braised beef, or pork tenderloin. Pair it with mulled wine, spiced cider, or strong coffee for a cozy finish.
Storage
Keep leftovers covered in the fridge for up to 3 days. Reheat in the oven at 325°F until warm, or freeze for up to 3 months and thaw overnight before reheating.
Old-Fashioned Apple Crisp with Ice Cream
Equipment
Ingredients
For the Filling
- 6 medium apples peeled, cored, and sliced thin
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
For the Topping
- 1 cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter cold and cubed
- ½ cup pecans or walnuts chopped, optional
To Serve
- Vanilla ice cream
- Caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Lightly butter or spray a 9×9-inch baking dish to prevent sticking.
- In a large bowl, combine the apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and cornstarch. Stir gently until the apples are evenly coated, then spread the mixture into the prepared baking dish.
- In a separate medium bowl, mix together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold, cubed butter and cut it into the mixture with a pastry blender or your fingers until it resembles coarse crumbs. Stir in the nuts, if using.
- Sprinkle the crumb topping evenly over the apple filling, making sure the fruit is completely covered.
- Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling around the edges. The apples should be tender when pierced with a fork or knife.
- Remove from the oven and allow the crisp to cool for about 5–10 minutes before serving.
- Serve warm in small bowls with a scoop of vanilla ice cream and a drizzle of caramel sauce, if desired.
Notes
Chef Jenn’s Tips
- Use a mix of sweet and tart apples for the best flavor.
- Keep butter cold for a crisp and crumbly topping.
- If prepping ahead, store filling and topping separately until ready to bake.
- Double the recipe in a 9×13 dish when serving a crowd.
