Apple Crisp With Vanilla Ice Cream

This homemade apple crisp with vanilla ice cream is the ultimate fall dessert. Made with fresh apples, warm cinnamon, and a buttery brown sugar-oat topping, it’s a classic recipe you’ll come back to every year. Simple to make, perfectly sweet, and always crowd-pleasing, it’s the best way to enjoy apple season.

Try my apple hand pies, apple bars with streusel topping and caramel apple dump cake next!

this recipe!

Warm apple crisp with a big scoop of vanilla ice cream is fall dessert heaven. The gooey cinnamon apples and crunchy topping are even better when that cold ice cream melts right in.

Ingredients You’ll Need

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 

1/4 cup light brown sugar

1 tsp ground cinnamon

1/2 teaspoon  ground nutmeg

1/4 teaspoon ground allspice

2 Tablespoons  fresh lemon juice

1 Tablespoon cornstarch

For the Topping:

1 cup old-fashioned oats

1/2 cup all-purpose flour

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1/2 tsp ground cinnamon

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1/2 cup chopped pecans or walnuts (optional)

To Serve:

Vanilla ice cream

Caramel sauce

Step By Step Instructions

Preheat Oven:
Preheat your oven to 350°F. Lightly grease a 9×9-inch baking dish or similar-sized oven-safe dish.

Prepare the Filling:
In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and cornstarch. Toss until the apples are evenly coated. Transfer the mixture to the prepared baking dish, spreading it out evenly.

Make the Topping:
In a medium bowl, mix together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes and, using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs. Stir in the chopped nuts if using.

Assemble:
Sprinkle the topping evenly over the apple mixture.

Bake:
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.

Cool Slightly:
Remove the crisp from the oven and let it cool for 5-10 minutes to allow the juices to settle.

Serve:
Scoop warm apple crisp into bowls and top with a generous scoop of vanilla ice cream. Drizzle with caramel sauce if desired.

Storage Instructions

Leftover apple crisp can be stored in the fridge for 4 to 5 days.