If you want to make the best quick apple crisp – your search is over. This easy recipe is absolutely foolproof and so scrumptious!
The simple topping is made with butter, sugar, flour and oatmeal. The apple filling is spiced up with cinnamon and bakes up a delicious and bubbly sauce for that old fashioned feel.
There’s really no better homemade dessert to enjoy during fall – serve warm with vanilla ice cream for an extra treat.
It is absolutely no secret that I love apple desserts during fall.
And it’s also no secret that I’m lazy when it comes to cooking.
Or maybe lazy isn’t the right wording. Motivationally challenged? Lacking persistence on the toddler-knee-hanging/food-prep-timing continuum?
Whatever it is, with little kids in the house I want my food to a) taste fantastic and b) not take seven hours to make.
And also, I don’t really make pies or cakes for just two adults.
One of my all-time favorite desserts / breakfasts / snacks are oatmeal crisps. They are just so easy to throw together!
Lately I’ve always been following the same recipe pattern to keep things super easy. And then I switch up the fruit, spices and extra topping additions to add a little more variation.
My toddler absolutely loves crisps, so I’ve been excited about colder temperatures finally settling in so we can bake together. Em crumbles the topping ingredients together and scatters it over the fruit like a pro.
And then she waits in front of the oven until mama decides the crisp is done 😉
A few pointers to make sure your quick and easy apple crisp actually IS quick and easy to make:
Start with the topping
I know I say this every time I share a recipe with anything remotely streusel-related. But it’s just something I like to emphasise, because I used to forget this all the time.
Making the topping right in the beginning and then letting the butter set in the fridge again will give you nice big crumbs! Otherwise the topping might just become one big crust.
And we don’t like that, we want crumbs!
Don’t cut up your apples too small
If you cut your apples into tiny chunks, you’ll end up with apple sauce at the bottom of your crisp.
Not that homemade apple sauce is a bad thing – it’s something I make in huge batches every fall. (Which is probably the main reason my husband thinks I might be slightly crazy.)
But in your apple crisp you want nice slices of soft, warm fruit.
You can peel them if you want, but I usually get organic apples and don’t bother with it.
Adjust the amount of sugar to your fruit
If you have very tart apples, you probably want to add a little more sugar to the filling. And if you have overly sweet apples, you might not need to add any at all.
The important thing is to not over-sweeten.
Food tastes sweeter when it’s hot than when it’s cold. So if you’re planning to eat your apple crisp warm and topped with ice cream (which I very strongly suggest), you need less sugar than you might think.
You can make it ahead
This is especially handy if you want to make an apple crisp for breakfast.
And yes, that’s an option. Serve it with plain Greek yogurt and prepare to be amazed.
You can assemble the crisp up to 24 hours before baking it:
Follow the recipe as-is, but don’t preheat your oven.
Once your crisp is fully assembled and the topping is scattered on top of the fruit, cover it with cling film.
Keep it in the fridge until you’re ready to bake it. Please note that baking time will be around 10-15 minutes longer if you bake it straight from the fridge.
This is a really great recipe to get your kids in the kitchen and start baking with them.
Making the topping is a fantastic sensory activity for toddlers, with an actually delicious outcome.
Of course it will be less quick and easy with littles involved, but just imagine the mess if the recipe was complicated to start with 😉