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+ servings
Bowl of apple crisp topped with ice cream

Easy Apple Crisp Recipe

Easy Apple Crisp Recipe is tender chunks of apples with brown sugar, warm cinnamon and a hearty oatmeal crumble! It's full of fall flavor and includes gluten-free and vegan options!

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  • 3 pounds apples (I used half Granny Smith and half Pink Lady apples)
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon ground cinnamon divided
  • 1/2 cup unsalted butter substitute with melted coconut oil for vegan option
  • 1 cup rolled oats
  • 1 cup all purpose flour substitute with gluten free 1 to 1 flour or almond flour to make gluten free
  • 1/3 cup brown sugar packed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt


  • Preheat oven to 350 degrees. Spray a 13 x 9" baking dish with cooking spray.
  • Peel the apples with a vegetable peeler.
  • Stand the apple up on a cutting board and cut each side around the core.
  • Place each piece of apple cut side down and chop into 1" chunks.
    How to peel and chop an apple collage
  • Place the apples, granulated sugar, lemon juice, cornstarch and 2 teaspoons ground cinnamon in a large bowl and stir until combined.
  • Pour the apple mixture into prepared baking dish and spread into an even layer.
    How to make apple crisp filling process collage
  • Melt the butter in a medium bowl in the microwave for 40-60 seconds.
  • Add the oats, flour, brown sugar, remaining 1 teaspoon cinnamon and salt and stir well until combined.
    How to make oatmeal crumble
  • Sprinkle the crumble evenly over the apple mixture.
  • Bake for 50-60 minutes until bubbly and golden brown, and the apples are at the desired level of tenderness. Cover loosely with foil if the crisp is browning too quickly. Cool on a wire rack for a minimum of 15 minutes and serve warm. Enjoy!
    How to make apple crisp process collage


  • Apple crisp may be assembled in advance and stored in the fridge until 30-45 minutes before baking time (bring to room temperature prior to baking for more even baking).
  • Leftovers may be stored in an air tight container at room temperature for up to 2 days or in the fridge for up to 5 days.  Note that the crumble topping will become soggy after refrigeration.
  • The granulated and brown sugars may be substituted with an equal amount of coconut sugar if you’d like to make this crisp refined sugar free.
  • Make this a gluten free apple crisp by substituting the flour with Gluten Free 1 to 1 flour or almond flour.
  • The butter may be substituted with the same amount of coconut oil for a dairy free, vegan alternative.
  • Change it up and add chopped walnuts or pecans in the crisp topping, or use my Homemade Chai Spice instead of cinnamon!


Serving: 1g, Calories: 375kcal, Carbohydrates: 65g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 31mg, Sodium: 80mg, Potassium: 248mg, Fiber: 6g, Sugar: 39g, Vitamin A: 446IU, Vitamin C: 9mg, Calcium: 36mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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