Warm, buttery, and fragrant with cinnamon, this Cinnamon Apple Crisp is everything you want in a cozy fall dessert. Tender spiced apples bubble under a golden, crunchy oat topping that’s just the right mix of buttery crumbs and toasty edges. It’s easy enough for a weeknight sweet tooth and special enough for holidays—especially when you crown each scoop with vanilla ice cream or a dollop of whipped cream that melts into the warm juices.
The secret to great apple crisp is balance: tart-sweet fruit, a topping that stays crisp (not soggy), and just enough spice to perfume every bite without overpowering the apples. A little cornstarch thickens the juices to glossy perfection, and a hint of lemon keeps the filling bright. Bake it until the edges caramelize and the center bubbles—then try to wait the few minutes it needs to set. (We know. It’s hard.)
Make it your own with different apple varieties, add nuts for crunch, or tuck in a handful of cranberries for a pop of color. However you spin it, this is the kind of dessert that tastes like a hug in a bowl.
Key Ingredients & Substitutions
A few pantry staples and fresh apples are all you need. Here’s how to flex based on what you have.
Apples: Use a mix for depth—Granny Smith (tart) + Honeycrisp or Fuji (sweet) is ideal. Pink Lady, Braeburn, or Jonagold also work. If using all sweet apples, add an extra teaspoon lemon juice.
Brown sugar: Light brown sugar sweetens and adds caramel notes to both filling and topping. Dark brown sugar deepens molasses flavor—great if you love extra warmth.
Cinnamon + spices: Ground cinnamon is the star. A pinch of nutmeg or cardamom adds complexity; keep cloves minimal so they don’t overpower.
Lemon juice: Brightens and balances sweetness. Orange juice works in a pinch for a softer citrus note.
Cornstarch: Thickens the apple juices into a silky sauce. Arrowroot or flour can substitute (see FAQs).
Old-fashioned oats: Give the topping its signature craggy crunch. Quick oats will work but yield a finer texture.
Flour: Helps the topping crisp. Use a 1:1 gluten-free blend if needed.
Butter: Unsalted, melted, for easy mixing and even distribution. Dairy-free butter works for a vegan-friendly version.
Nuts (optional): Chopped pecans or walnuts add toasty crunch without overwhelming the apples.
Equipment You’ll Need
- 9×13-inch baking dish (or a 2–2.5 quart dish)
- Large mixing bowl (for apples)
- Medium bowl (for topping)
- Peeler, corer, and knife
- Measuring cups and spoons
- Rubber spatula
Flavor Variations & Add-Ins
- Maple-pecan: Swap 1/4 cup of the brown sugar in the topping for pure maple syrup; add 1/2 cup chopped pecans.
- Apple-cranberry: Add 1 cup fresh or frozen cranberries to the filling; increase sugar by 2 tablespoons to balance tartness.
- Salted caramel: Drizzle 1/3 cup salted caramel sauce over the apples before adding the topping.
- Brown butter: Brown the butter for the topping for a nutty, toffee depth.
- Ginger snap crunch: Replace 1/3 cup of the flour in the topping with finely crushed gingersnap cookies.
How to Make Cinnamon Apple Crisp
Ingredients You’ll Need:
- For the apple filling:
- 8 cups peeled, cored, sliced apples (about 7–8 medium; 1/4-inch thick)
- 1/3 cup light brown sugar, packed
- 2 tablespoons granulated sugar (optional, for very tart apples)
- 1 1/2 tablespoons cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch fine sea salt
- For the oat topping:
- 3/4 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 2/3 cup light brown sugar, packed
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/2 cup chopped pecans or walnuts (optional)
How Much Time Will You Need?
About 20 minutes to prep, 40–50 minutes to bake, and 10–15 minutes to cool and set. Total: roughly 1 hour 15 minutes.
Step-by-Step Instructions:
1. Prep the apples
Heat oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish. In a large bowl, toss sliced apples with brown sugar, granulated sugar (if using), cornstarch, cinnamon, nutmeg, lemon juice, vanilla, and a pinch of salt until evenly coated. Spread in the prepared dish.
2. Mix the topping
In a medium bowl, stir oats, flour, brown sugar, salt, and cinnamon. Pour in the melted butter and mix with a fork until the mixture forms moist clumps. Fold in nuts if using.
3. Assemble and bake
Scatter the topping evenly over the apples, leaving some small gaps for steam. Bake 40–50 minutes, until the topping is deep golden brown and the filling is bubbling in the center (not just the edges). If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
4. Rest & serve
Cool 10–15 minutes to let the juices thicken slightly. Serve warm with vanilla ice cream, whipped cream, or a drizzle of warm caramel.
Pro Tips for Best Texture & Taste
Small tweaks make a big difference in keeping the topping crisp and the filling glossy, not watery.
- Slice evenly: Aim for 1/4-inch slices so apples cook through as the topping browns.
- Don’t skip starch: Cornstarch gives the filling that luscious, spoon-coating body.
- Use mixed apples: Combining tart and sweet varieties delivers layered flavor and ideal texture.
- Let it bubble: Bake until the center bubbles—this activates the cornstarch and prevents a runny filling.
- Rest before scooping: A short rest sets the juices so each serving holds together.
Frequently Asked Questions
Which apples are best?
A mix works best: Granny Smith + Honeycrisp (or Fuji, Pink Lady) gives tart-sweet balance and varied texture. All Granny Smith yields a tangier crisp; all Honeycrisp will be sweeter and softer.
Can I make it gluten-free or dairy-free?
Yes. Use a 1:1 gluten-free flour blend in the topping and confirm oats are certified GF. For dairy-free, use plant-based butter. The recipe remains delicious and crisp.
No cornstarch—what can I use?
Use 2 tablespoons flour or 1 tablespoon arrowroot in the filling. If using flour, bake toward the longer end of the range to fully thicken.
Can I assemble in advance?
Yes. Toss apples with everything except cornstarch and chill up to 6 hours; add cornstarch just before baking (it can lose thickening power if it sits). Keep topping separate and refrigerated; scatter on right before baking.
How do I reheat leftovers?
Cover and refrigerate up to 3 days. Reheat portions in a 350°F oven or toaster oven for 10–12 minutes to re-crisp the topping. Microwave works in a pinch but softens the crumb.
Can I freeze apple crisp?
Yes. Assemble in a freezer-safe dish and freeze unbaked (wrap well) up to 2 months. Bake from frozen at 350°F, adding 10–15 minutes. For baked leftovers, cool completely before freezing; rewarm covered, then uncover to re-crisp.
