Easy Cinnamon Apple Crisp – Best 35-Minute Dessert

I remember the first time I made this cinnamon apple crisp—it was a crisp autumn Sunday, and my kitchen was overflowing with a bushel of apples from a local orchard. I wanted something warm, comforting, and easy, and this crisp became an instant family favorite.

The beauty of this recipe is its simplicity. You likely have all the ingredients on hand, and it's forgiving enough for weeknights yet impressive enough for guests. Plus, it's the perfect solution when you have apples that are slightly past their prime—they roast beautifully under that crunchy oat topping.

Whether you serve it with a scoop of vanilla ice cream or a drizzle of caramel, this crisp is all about cozy, homey goodness. Let's get baking!

About the Ingredients

6 cups (about 6-7 medium) peeled, cored, and sliced apples (such as Honeycrisp, Granny Smith, or Fuji)

Choose a mix of sweet and tart apples for the best flavor. If you only have one type, Granny Smith works beautifully.

1/2 cup (100g) granulated sugar

You can reduce to 1/3 cup if your apples are very sweet, or use coconut sugar for a deeper flavor.

1 tablespoon lemon juice

Fresh lemon juice brightens the apple flavor and prevents browning. Bottled works in a pinch.

1 teaspoon ground cinnamon

Use Ceylon cinnamon for a milder, sweeter spice, or regular cassia cinnamon for a stronger kick.

1/4 teaspoon ground nutmeg

Freshly grated nutmeg is amazing, but ground is fine. You can also substitute with allspice.

1 cup (125g) all-purpose flour

For a gluten-free version, use a 1:1 gluten-free flour blend.

1 cup (90g) old-fashioned rolled oats

Do not use instant oats; they will become mushy. Quick oats can work but will have a softer texture.

1/2 cup (110g) packed brown sugar

Light or dark brown sugar both work; dark gives a more molasses flavor.

1/2 cup (113g) unsalted butter, cold and cut into small cubes

Salt your butter if you prefer a salty-sweet contrast. Vegan butter works too.

1/4 teaspoon salt

If your butter is salted, you can omit this.

Tips & Tricks

Slice apples uniformly

Aim for 1/4-inch thick slices so they cook evenly.

Don't overmix the topping

Pulse or rub the butter into the dry ingredients until it looks like coarse crumbs; overmixing makes it tough.

Let it rest after baking

Allow the crisp to sit for 10 minutes so the juices thicken slightly—easier to serve and more flavorful.

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a 2-quart casserole dish.

2. Prepare Apples

In a large bowl, toss the sliced apples with granulated sugar, lemon juice, cinnamon, and nutmeg. Spread them evenly in the prepared dish.

3. Make Topping

In a separate bowl, combine flour, oats, brown sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some larger clumps.

4. Top the Apples

Sprinkle the topping evenly over the apples, covering them completely.

5. Bake the Crisp

Place the dish on a baking sheet and bake for 35-40 minutes, until the topping is golden brown and the apple juices are bubbling around the edges. A knife inserted into the apples should meet little resistance.

6. Cool Slightly

Remove from the oven and let it rest for 10 minutes on a wire rack. This allows the filling to set.

7. Serve Warm

Scoop into bowls and serve warm, optionally with vanilla ice cream or whipped cream.

Delicious Variations

• Add 1/2 cup chopped walnuts or pecans to the topping for extra crunch.
• Mix in 1/2 cup dried cranberries or raisins with the apples for a chewy surprise.
• Swap the cinnamon for pumpkin pie spice for a fall twist.

How to Store Cinnamon Apple Crisp

Frequently Asked Questions

I hope this cinnamon apple crisp becomes a favorite in your home! If you try it, let me know in the comments how it turned out—and don't forget to share your favorite apple variety. Small steps, big change.

Cinnamon Apple Crisp

This Easy Cinnamon Apple Crisp is the best way to use up apples, with a buttery oat topping and juicy spiced filling in just 35 minutes.

★★★★½ 4.8 (187 ratings)

15 minPrep time40 minCook time6Servings385 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 6 cups (about 6-7 medium) peeled, cored, and sliced apples (such as Honeycrisp, Granny Smith, or Fuji)
• 1/2 cup (100g) granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup (125g) all-purpose flour
• 1 cup (90g) old-fashioned rolled oats
• 1/2 cup (110g) packed brown sugar
• 1/2 cup (113g) unsalted butter, cold and cut into small cubes
• 1/4 teaspoon salt

📋 Instructions

1. 1Preheat Oven — Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a 2-quart casserole dish.
2. 2Prepare Apples — In a large bowl, toss the sliced apples with granulated sugar, lemon juice, cinnamon, and nutmeg. Spread them evenly in the prepared dish.
3. 3Make Topping — In a separate bowl, combine flour, oats, brown sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some larger clumps.
4. 4Top the Apples — Sprinkle the topping evenly over the apples, covering them completely.
5. 5Bake the Crisp — Place the dish on a baking sheet and bake for 35-40 minutes, until the topping is golden brown and the apple juices are bubbling around the edges. A knife inserted into the apples should meet little resistance.
6. 6Cool Slightly — Remove from the oven and let it rest for 10 minutes on a wire rack. This allows the filling to set.
7. 7Serve Warm — Scoop into bowls and serve warm, optionally with vanilla ice cream or whipped cream.

👨‍🍳 Chef's Note: For an extra indulgent touch, drizzle with caramel sauce before serving.

Servings: 6

Cuisine: American

Course: Dessert

Nutrition (per serving): 385 kcal · 4g protein · 62g carbs · 14g fat

Written by Maya Chen
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, composting, and mindful consumption, drawn from her own experiments at home.