Apple Crisp with Vanilla Ice Cream

There’s something special about the smell of apples and cinnamon wafting through the house. It’s the kind of scent that pulls kids out of their rooms, makes teenagers forget they’re “too cool” to hang out in the kitchen, and even coaxes spouses to wander in with that hopeful “what’s baking?” look. If you’ve ever needed a dessert that could bring the whole crew back together even if just for a few minutes this Apple Crisp with Vanilla Ice Cream might be it.

This is one of those recipes that is quick to whip up on a weekday but special enough for any occasion. And let’s be honest there’s just something about cold vanilla ice cream melting over warm apples that makes everything feel right in the world.

Why You’ll Love This Apple Crisp

Aside from the fact that it’s ridiculously delicious?
Well…

• It’s easy. You don’t have to be a pastry chef. If you can slice apples and mix things in a bowl, you’re good to go.
• No pie crust required. This is basically pie’s chill, low-maintenance cousin.
• Great for crowds. It serves 6, but I’ll be honest people have gone back for seconds (and thirds), so you might want to double it for parties.
• Make-ahead friendly. You can assemble it earlier in the day and just pop it in the oven when dinner’s done.
• Pairs perfectly with ice cream and caramel sauce. Enough said.

Apple Crisp with Vanilla Ice Cream

Instructions

1. Preheat Your Oven

Set your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish (or something similar in size). A little butter or nonstick spray does the trick.

2. Prepare the Filling

In a large bowl, toss your peeled and sliced apples with both sugars, cinnamon, nutmeg, allspice, lemon juice, and cornstarch. Mix until the apples are nicely coated with that cozy spice blend.
Tip: Don’t skip the lemon juice it brightens everything up and balances the sweetness!

Spread the mixture evenly into your greased baking dish.

3. Make the Topping

In another bowl, combine oats, flour, both sugars, cinnamon, and salt. Add in the cold, cubed butter. Use a pastry cutter or your fingers (my go-to method) to work the butter into the mixture until it forms coarse crumbs. Stir in the chopped nuts if you’re using them.

4. Assemble

Sprinkle that glorious topping evenly over your apple mixture. Don’t worry if it’s not perfect this is rustic baking at its finest.

5. Bake

Pop it in the oven and bake for 35–40 minutes, until the topping is golden brown and the apples are bubbling and tender when pierced with a fork. Your house will smell amazing. You’ve been warned.

6. Cool Slightly

Once it’s out of the oven, let it rest for 5–10 minutes. This helps the juices thicken a bit and makes it easier to serve.

7. Serve

Scoop into bowls, top with a big ol’ scoop of vanilla ice cream, and drizzle with caramel sauce if you’re feeling fancy (or if it’s just been that kind of day).

Tips

• Apple choices matter. I love the combo of Granny Smith (tart and firm) and Honeycrisp (sweet and juicy), but you can use what you’ve got. Just try to go for apples that won’t get too mushy.
• Make it gluten-free? Easy! Just swap the flour for your favorite gluten-free blend and make sure your oats are certified GF.
• Nut-free option: Just leave them out no problem at all. The topping is still deliciously crunchy without them.
• No ice cream? A dollop of whipped cream or even a little Greek yogurt with honey works in a pinch.

Make It Ahead

If you’re prepping for a party or trying to get ahead of the dinner rush, you can assemble the filling and topping separately earlier in the day. Just store both in the fridge and throw them together right before baking.

You can bake it ahead and reheat it, but it’s truly best served warm from the oven with that contrast of hot-and-cold dessert magic.

Check Out More Apple Recipes

• Apple Cinnamon Crumb Muffins
• Puff Pastry Apple Roses
• Double Crust Honey Crisp Apple Pie

Apple Crisp with Vanilla Ice Cream

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Ingredients

  

For the Filling:

• 6 medium apples mix of Granny Smith and Honeycrisp, peeled, cored, and thinly sliced (about 900 g total)
• 1/4 cup granulated sugar 50 g
• 1/4 cup light brown sugar 50 g
• 1 tsp ground cinnamon 2 g
• 1/2 tsp ground nutmeg 1 g
• 1/4 tsp ground allspice 0.5 g
• 2 tbsp fresh lemon juice 30 ml
• 1 tbsp cornstarch 8 g

For the Topping:

• 1 cup old-fashioned oats 100 g
• 1/2 cup all-purpose flour 65 g
• 1/2 cup light brown sugar, packed 100 g
• 1/4 cup granulated sugar 50 g
• 1/2 tsp ground cinnamon 2 g
• 1/4 tsp salt 1.5 g
• 1/2 cup 1 stick unsalted butter, cold and cubed 115 g
• 1/2 cup chopped pecans or walnuts (optional) 60 g

To Serve:

• Vanilla ice cream
• Caramel sauce optional, but highly encouraged!

Instructions

 

• Set your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish (or something similar in size). A little butter or nonstick spray does the trick.
• In a large bowl, toss your peeled and sliced apples with both sugars, cinnamon, nutmeg, allspice, lemon juice, and cornstarch. Mix until the apples are nicely coated with that cozy spice blend.

  Tip: Don’t skip the lemon juice it brightens everything up and balances the sweetness!
• Spread the mixture evenly into your greased baking dish.
• In another bowl, combine oats, flour, both sugars, cinnamon, and salt. Add in the cold, cubed butter. Use a pastry cutter or your fingers (my go-to method) to work the butter into the mixture until it forms coarse crumbs. Stir in the chopped nuts if you’re using them.
• Sprinkle that glorious topping evenly over your apple mixture. Don’t worry if it’s not perfect this is rustic baking at its finest.
• Pop it in the oven and bake for 35–40 minutes, until the topping is golden brown and the apples are bubbling and tender when pierced with a fork.
• Once it’s out of the oven, let it rest for 5–10 minutes. This helps the juices thicken a bit and makes it easier to serve.
• Scoop into bowls, top with a big ol’ scoop of vanilla ice cream, and drizzle with caramel sauce if you’re feeling fancy (or if it’s just been that kind of day).