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Apple Crunch Recipe

Apple Crunch

This Apple Crunch Recipe is a cozy, cinnamon-scented baked apple dessert topped with a golden, crunchy oat crumble. It’s easier than pie, customizable, and perfect for fall or anytime you’re craving warm, comfort-in-a-bowl.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 medium apples about 2 1/2–3 pounds, peeled, cored, and sliced 1/4-inch thick; mix of tart and sweet (e.g., Granny Smith and Honeycrisp or Fuji) recommended
  • 2 tablespoons lemon juice fresh if possible
  • 1/3 cup granulated sugar
  • 2 tablespoons light brown sugar packed
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg optional but lovely
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats not quick oats
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter cold, cut into small cubes
  • 1/2 cup pecans or walnuts chopped, optional, for extra crunch

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish or similar-sized casserole dish with butter or nonstick spray to keep the apples from sticking and make serving easier.
  • Peel the apples, cut them into quarters, remove the cores, and slice them into roughly 1/4-inch thick pieces. Aim for even slices so they bake evenly, but don’t worry if a few are thicker.
    6 medium apples
  • In a large bowl, combine the sliced apples, lemon juice, 1/3 cup granulated sugar, 2 tablespoons light brown sugar, 2 tablespoons flour, 1 teaspoon cinnamon, nutmeg (if using), 1/4 teaspoon salt, and vanilla extract. Toss well until all the slices are evenly coated and no dry flour remains.
    6 medium apples, 2 tablespoons lemon juice, 1/3 cup granulated sugar, 2 tablespoons light brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 1 teaspoon vanilla extract
  • Pour the apple mixture into the prepared baking dish and spread into an even layer, tucking in any pieces that stick up so they don’t burn. Any sugar-spice mixture at the bottom of the bowl should be scraped in as well.
    6 medium apples
  • In another large bowl, stir together the oats, 3/4 cup flour, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Use a fork or whisk to break up any clumps of brown sugar.
    1 cup old-fashioned rolled oats, 3/4 cup all-purpose flour, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
  • Add the cold, cubed unsalted butter to the dry topping mixture. Use a pastry cutter, two knives, or your fingertips to cut the butter into the mixture until it resembles coarse crumbs with pea-sized bits of butter. Do not overwork; a few larger chunks are fine.
    1/2 cup unsalted butter
  • Stir in the chopped pecans or walnuts, if using. Gently pinch portions of the mixture in your hands to create a few chunky clusters, which will bake up into extra-crunchy bites.
    1/2 cup pecans or walnuts
  • Sprinkle the oat topping evenly over the apples, covering them as much as possible without pressing down firmly. Leave some texture and cragginess on top so it crisps nicely.
    1 cup old-fashioned rolled oats, 3/4 cup all-purpose flour, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/2 cup unsalted butter, 1/2 cup pecans or walnuts
  • Bake in the preheated oven for 40–45 minutes, or until the topping is deep golden brown and you can see the apple juices bubbling around the edges. If the topping is browning too quickly around the 30-minute mark, loosely tent with foil and continue baking.
  • Let the apple crunch rest for 10–15 minutes before serving to allow the juices to thicken. Serve warm, ideally with vanilla ice cream, whipped cream, or a drizzle of heavy cream.

Notes

Apple thickness matters: slightly thicker (about 1/4-inch) slices hold their shape better and won’t turn mushy before the topping crisps. Taste your apples and adjust the sugar in the filling if they are very tart. Don’t skip the salt—it makes the flavors pop. Feel free to play with spices by adding a pinch of cloves or allspice. The recipe is very forgiving and can handle adjustments to sugar, nuts, or fat type.
Storage: Once cooled, keep covered at room temperature for up to 1 day. For longer storage, refrigerate tightly covered for up to 4 days, or freeze (well-wrapped) for up to 2 months.
Reheating: For best texture, warm in a 325°F oven for 15–20 minutes, loosely covered with foil, then uncover for the last 5 minutes. Individual portions can be reheated in the microwave in 20–30 second bursts (topping will be softer).
Make-ahead: You can prepare the filling and topping separately and refrigerate up to 24 hours, then assemble and bake. Or assemble the whole dessert unbaked and refrigerate up to 12 hours; bake straight from the fridge, adding 5–10 minutes to the baking time.
Keyword Apple Crisp, Apple Crumble, Apple Crunch, Baked Apple Dessert, Easy Dessert Recipe, Fall Dessert, Oat Topping
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