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+ servings
A bowl of apple crisp topped with vanilla ice cream and caramel sauce.
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5 from 1 vote

Old Fashioned Apple Crisp

The best and easiest old fashioned crisp with apples, a crackly and buttery brown sugar oat topping, and the warm flavors of cinnamon and nutmeg.


Apple Filling

  • 6 Granny Smith apples between 1.5-2 pounds
  • 2 tablespoons granulated sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cinnamon
  • pinch sea salt


  • 3/4 cup old fashioned rolled oats
  • 1/2 cup brown sugar light or dark
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground or grated nutmeg
  • pinch sea salt
  • 6 tablespoons cold unsalted butter

For Serving (optional)

  • Ice cream
  • Caramel sauce


  • Preheat oven to 350 degrees Lightly butter the inside of a small baking dish, then set aside.
  • Peel and core the apples, then chop into bite-sized pieces. In a large mixing bowl, combine chopped apples with the granulated sugar, lemon juice, cinnamon, and a pinch of sea salt. Toss to coat the apple pieces evenly, then transfer the mixture to the buttered baking dish.
  • Lightly wipe out the mixing bowl with a paper towel, then add the rolled oats, brown sugar, flour, cinnamon, nutmeg, and another pinch of sea salt. Whisk or stir with a fork to blend well.
  • Cut the butter into small pieces. Using a pastry blender, two forks, or just your hands, cut and press the butter pieces into the oat-flour mixture, working until the entire mixture is crumbly and mostly pea-sized pieces of butter remain.
  • Spread the topping evenly over the apples, then transfer to the oven and bake for 45-50 minutes. The topping should be golden brown and the apples should give way easily when pierced with a fork.
  • Serve warm, with vanilla ice cream and caramel sauce to seal the deal!


  • You can sub a different apple variety, if you like. Granny Smiths are reliably tart, which balances the recipe and keeps it from being too sweet overall. If you choose an apple variety known to be more sweet, you might reduce or omit the granulated sugar.
  • This can be made in either an 8x8 or a 9x9 pan, or anything else roughly equivalent. It’s very forgiving!
  • To make ahead, prepare the filling and topping separately, and store each in the fridge overnight. When ready to bake, assemble and bake as directed.
  • This can also be baked in full and frozen for up to 3 months! Bake, cool completely, wrap tightly in a double layer of foil, and freeze. When ready to bake, defrost in the fridge overnight, then bake at 350 for about 25 minute. Enjoy!

Nutrition Estimate

Calories: 358kcal, Carbohydrates: 63g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 9mg, Potassium: 267mg, Fiber: 6g, Sugar: 41g, Vitamin A: 448IU, Vitamin C: 9mg, Calcium: 41mg, Iron: 1mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!