The Best Apple Crisp

  • Level: Easy
  • Yield: 8 servings
  • Total: 2 hr 25 min
  • Active: 30 min



Unsalted butter, for greasing the pan

3/4 cup firmly packed light brown sugar

1/4 cup all-purpose flour

1/4 cup apple cider

1 1/2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon kosher salt

2 pounds Granny Smith apples

2 pounds Honeycrisp apples


1 1/2 cups all-purpose flour (see Cook's Note)

1 cup old-fashioned rolled oats

2/3 cup firmly packed light brown sugar

1/2 cup pecans, coarsely chopped

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

2 sticks (1 cup) cold unsalted butter, cubed


  1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  2. For the filling: Whisk together the brown sugar, flour, apple cider, cinnamon, nutmeg and salt in a large bowl. Peel and core the apples and cut into chunks. Add the apples to the brown sugar mixture and toss to combine.
  3. Transfer the apple mixture to the prepared baking dish in an even layer.
  4. For the topping: Combine the flour, oats, brown sugar, pecans, cinnamon and salt in a medium bowl. Add the butter cubes and use your fingers to completely work the butter into the flour mixture. The mixture should hold its shape when squeezed.
  5. Sprinkle the crumble topping over the filling, squeezing some of the mixture into small clumps. Bake until the filling is bubbly, the apples are tender and the topping is golden brown, about 1 hour.
  6. Let sit for at least 45 minutes and serve slightly warm or at room temperature.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Let's Get Cooking!

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