Apple Crisp

Very Easy Apple Crisp

Y’all know I love apple pie, but I might love this Very Easy Apple Crisp even more. While a good homemade pie crust is delicious, this sweet buttery topping with ground almonds and old-fashioned oats is divine.

This recipe is wonderfully flexible too. I’ve designed it so you can adjust the sugar, change up the flour (gluten free, all purpose, or whole wheat), and decide how much crisp topping to use (with instructions for freezing the extra). So make this recipe exactly how YOU like it, and enjoy a warm scoop of apple crisp as a dessert with vanilla ice cream, as an afternoon snack with a hot cuppa, or even as breakfast on a cold morning.

For the apples, you can use your favorite baking apples. Some of my favorites include Granny Smith, Golden Delicious, Honey Crisp, and Pink Lady. For variety of both flavor and texture, try using two or more different apples. And for an extra pop of color, I like to leave the apples unpeeled, letting that bright red or green skin show through.

Plus, this recipe works just as well with other fruits! I’ve used the same topping for frozen blueberries, sliced peaches, cubed pear, or even mashed sweet potato! For a full video tutorial, hop over to my YouTube Channel, Marie’s Kitchen.

Very Easy Apple Crisp


For the Topping:

  • 3/4 cup (128 g) all-purpose flour (or gluten-free alternative)
  • 1/2 cup (55 g) almond meal
  • 1/2 cup (106 g) light brown sugar, packed
  • 1/2 cup (67 g) old-fashioned rolled oats
  • 1/4 teaspoon (1 g) Kosher salt
  • 1/2 cup (113 g) unsalted butter, melted
  • 1 teaspoon (4 g) vanilla


For Filling:

  • 5 to 6 cups thinly sliced apples (about 1/4 to 1/2 inch thick), about 5 large apples
  • 3 teaspoons (10 g) cornstarch or flour (or gluten-free alternative)
  • 1 Tablespoon (15 g) lemon juice
  • 2 Tablespoons (30 g) apple cider or water
  • 2 to 4 Tablespoons (24-48 g) sugar, depending on desired sweetness
  • Pinch of cinnamon


For Serving:

  • Vanilla ice cream or heavy cream



  1. Preheat oven to 400 F (204 C). Line baking sheet with parchment paper.
  2. In a large bowl, stir together flour, almond meal, brown sugar, oats and salt. Pour melted butter and vanilla over dry ingredients. Stir until mixture resembles wet sand with some bigger and smaller chunks throughout. Refrigerate topping while you prepare the apples.
  3. In a large bowl, toss apples with corn starch, lemon juice, cider, sugar and cinnamon. Pour apples into 9-inch pie dish or 10-inch cast-iron skillet. Sprinkle as much topping as you like over apples in pie dish. (Refrigerate or freeze any remaining topping in an air-tight container.) Place pie dish on lined baking sheet (to catch any drips).
  4. Bake at 400 F (204 C) for 15 minutes. Then reduce heat to 350 F (176 C) and bake for 40-50 minutes more, or until topping is golden brown and apples are tender. Cool for 15 minutes. Serve with vanilla ice cream or a drizzle of heavy cream, if desired.


Make-Ahead Instructions:

  • The crisp topping can be stored in an air-tight container in the freezer for six months.
  • The crisp topping can also be stored in the refrigerator for up to 3 days.
  • The apple filling and crumb topping can be stored in the freezer in separate air-tight containers for six months.

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Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


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Marie Saba

From My Kitchen To Yours