Irresistible Cinnamon Apple Crisp Recipe in Just 6 Steps

Nothing says comfort like the smell of cinnamon and apples bubbling away in the oven. My cinnamon apple crisp recipe has been my go-to dessert for years—it’s what I make when I need a hug in food form. Picture tender, spiced apples tucked under a golden, buttery oat topping that crunches just right with every bite. It’s the kind of dessert that disappears fast, whether I’m serving it at a cozy family dinner or bringing it to a potluck. And trust me, once you try it warm with a scoop of vanilla ice cream melting over the top, you’ll never look at apple desserts the same way again.

Why You’ll Love This Cinnamon Apple Crisp

Oh, this dessert is just pure joy to make and eat. Let me tell you exactly why it’s a winner every single time:

• It’s incredibly simple – you probably have everything in your pantry right now!
• The perfect cozy comfort – warm apples and cinnamon just smell like home.
• That amazing texture – you get soft, tender apples underneath a crunchy, buttery oat topping.
• The flavor balance is spot-on – not too sweet, not too tart, just pure apple-cinnamon bliss.

Seriously, it’s the dessert that makes everyone ask for seconds.

Ingredients for Cinnamon Apple Crisp

Here’s what you’ll need to make this cozy dessert:

• 6 medium apples, peeled and sliced
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted

That’s it! Simple, right? Just make sure your butter is melted and your brown sugar is packed for the perfect texture.

How to Make Cinnamon Apple Crisp

Alright, let’s get baking! This cinnamon apple crisp comes together so easily – I’ll walk you through each step so yours turns out perfect.

Preparing the Apples

First things first – preheat that oven to 375°F (190°C). While it’s heating, grab your peeled and sliced apples. I love using a mix of Granny Smith and Honeycrisp – you get that perfect balance of tart and sweet. Toss them in a bowl with the granulated sugar and cinnamon until every slice is evenly coated. Don’t be shy with the cinnamon! This is where all that cozy flavor starts.

Making the Cinnamon Oat Topping

Now for my favorite part – the crumbly topping! In another bowl, whisk together the flour, oats, brown sugar, and salt. Pour in that melted butter and mix until you’ve got little clusters forming. You want it to look like wet sand – some bigger clumps are totally fine (and delicious!). The butter should coat everything evenly though – no dry spots.

Baking the Cinnamon Apple Crisp

Spread your sugared apples evenly in your baking dish, then sprinkle the oat mixture all over the top. Pop it in the oven for 30-35 minutes. You’ll know it’s done when the topping turns golden brown and those apple juices start bubbling up around the edges. Your kitchen will smell absolutely incredible! Let it cool just slightly before serving – those bubbling juices thicken up perfectly.

Tips for the Best Cinnamon Apple Crisp

After making this countless times, I’ve learned a few tricks that take it from good to “wow!” First, slice your apples about 1/4-inch thick – too thin and they’ll turn to mush, too thick and they won’t soften properly. When sprinkling the topping, don’t press it down – just let it fall naturally for that perfect crispy texture. And here’s my secret: let it sit for 10 minutes after baking. Those bubbling juices thicken up beautifully, making each bite even more amazing.

Ingredient Substitutions & Variations

Don’t stress if you’re missing something – this cinnamon apple crisp is super flexible! For gluten-free, just swap in your favorite 1-to-1 gluten-free flour blend and make sure your oats are certified GF. Out of brown sugar? More white sugar works in a pinch (though you’ll miss that molasses depth). I sometimes toss in chopped pecans or walnuts with the topping for extra crunch. And if you’re feeling fancy, a handful of dried cranberries mixed with the apples adds lovely tart pops of flavor!

Serving Suggestions for Cinnamon Apple Crisp

Oh honey, let me tell you – serving this cinnamon apple crisp warm is an absolute MUST. That’s when the magic happens! The topping stays crisp, the apples are tender, and those heavenly cinnamon juices are bubbling hot. My favorite way? Scoop generous portions into bowls while it’s still steaming from the oven.

Now, here’s where you can really take it over the top:

• A big scoop of vanilla ice cream melting into the warm apples – the contrast is divine
• Freshly whipped cream dolloped on top with a sprinkle of cinnamon
• A drizzle of caramel sauce for that extra indulgent touch
• A scoop of cinnamon ice cream if you’re feeling extra cozy

Pro tip from my grandma’s kitchen – serve it in shallow bowls rather than deep ones. That way, every bite gets the perfect ratio of crisp topping to saucy apples. And don’t forget spoons – you’ll want to scoop up every last bit of those cinnamon-y juices!

Storing and Reheating Cinnamon Apple Crisp

Now, I know what you’re thinking – “Will there even be leftovers?” But just in case you miraculously have some cinnamon apple crisp left (or if you’re smart like me and make a double batch), here’s how to keep it tasting amazing. First, let it cool completely at room temperature – don’t cover it while it’s still warm or you’ll get soggy topping, and nobody wants that!

For storing, I transfer mine to an airtight container and pop it in the fridge. It’ll stay fresh for about 3 days this way. The apples actually get more flavorful as they sit, but that crispy topping? That needs some special treatment when reheating.

Here’s my foolproof method for bringing back that perfect crispiness:

• Oven method: Preheat to 350°F (175°C), spread the crisp in an oven-safe dish, and bake for about 10 minutes. This gets the topping crisp again while warming the apples through perfectly.
• Air fryer hack: If you’re reheating single servings, the air fryer at 325°F (160°C) for 5 minutes works wonders!
• Microwave (in a pinch): I’ll admit I’ve done this when desperate – 30 second bursts until warm, but expect softer topping.

One last tip – if you’re planning to freeze it, do so before baking! Assemble the crisp in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. When ready, bake straight from frozen, adding about 15 extra minutes to the cooking time. The apples stay perfect and that topping still gets golden and crisp!

Cinnamon Apple Crisp FAQs

I get asked about this recipe all the time – here are the answers to the questions that pop up most often in my kitchen and inbox!

What are the best apples to use for apple crisp?

I swear by a mix of tart and sweet apples – my go-to combo is Granny Smith for that bright tang and Honeycrisp for natural sweetness. But honestly? Any baking apple works! Fuji, Braeburn, or Pink Lady are great too. Just avoid super soft varieties like Red Delicious – they’ll turn to mush.

Can I make this ahead of time?

Absolutely! Here’s my make-ahead trick: assemble everything in your baking dish the night before, cover tightly, and refrigerate. The next day, just pop it straight into the preheated oven – you might need to add 5 extra minutes since it’s cold. The topping stays crisp and the apples get extra flavorful from marinating in the cinnamon sugar!

How do I freeze cinnamon apple crisp?

Freezing is a lifesaver! You’ve got two options: 1) Freeze before baking – assemble completely, wrap well with plastic and foil, then bake straight from frozen (add 15-20 minutes). Or 2) Freeze after baking – let it cool completely first. Thaw in the fridge overnight and reheat in a 350°F oven to bring back the crispness.

Why is my topping not crispy?

Oh no! Usually this means either the butter wasn’t fully incorporated or the crisp didn’t bake long enough. Next time, make sure your butter is evenly distributed – you want no dry flour spots. And don’t cover it while baking! That steam needs to escape to keep the topping crisp. If it’s browning too fast, just tent with foil toward the end.

Can I use quick oats instead of rolled oats?

You can, but the texture will be different. Rolled oats give that perfect chew we all love. Quick oats will work in a pinch, but they absorb more moisture and can make the topping a bit dense. If that’s all you have, maybe cut the flour by a tablespoon to compensate.

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates! The exact nutrition can vary depending on your apple sizes, how much topping you use, and whether you add that extra scoop of ice cream (no judgment here!). Here’s the general breakdown per serving:

• Calories: About 250
• Sugar: 30g (mostly from those naturally sweet apples!)
• Fat: 8g
• Carbohydrates: 45g
• Fiber: 4g (thank you, apple skins!)
• Protein: 2g

Now, here’s my kitchen confession – I never actually count these when I’m eating dessert. Life’s too short! But if you’re keeping track, this info might help. Just remember – these values change if you swap ingredients or adjust portion sizes. The most important number? How many smiles this cinnamon apple crisp brings to your table!

Did You Make This Recipe?

I’d love to hear how your cinnamon apple crisp turned out! Leave a comment below – tell me what apples you used, if you added any fun twists, or how many helpings everyone went back for. Your feedback makes my day!

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