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Classic Apple Crisp


This heartwarming family favourite is filled with a cinnamon spiced apple mixture as the base. It’s topped with a golden streusel infused with nutmeg and more cinnamon. Serve and enjoy your apple crisp with a scoop of vanilla ice-cream! 


  • Apple Filling
  • 6 medium-large (900g) apples, peeled, core removed and cut into small-medium cubes, I use pink lady apples 
  • 2 Tbsp (30g) raw or white granulated sugar 
  • 1 tsp vanilla extract 
  • 1/2 tsp ground cinnamon 
  • 1/2 cup (125ml) water 
  • Streusel Topping
  • 1 1/2 cups (225g) plain all purpose flour
  • 1 cup (100g) old fashioned whole rolled oats 
  • 1/2 cup (80g) packed light brown sugar 
  • 1 tsp baking powder
  • 1 tsp ground cinnamon 
  • 1/2 tsp ground nutmeg 
  • 200g unsalted butter, melted 
  • Vanilla ice-cream scoops, to serve 


  1. Apple Filling
  2. Preheat oven to 180ºC (350ºF). Grease a 10-inch round pie dish with butter and set aside.
  3. In a medium sized pot, add chopped apples, sugar, vanilla, cinnamon and water (refer to above image of the cut and size of my apples). 
  4. Place over a medium heat and mix to combine well. Bring liquid to a simmer, whilst stirring. 
  5. Once bubbling, keep apples at a simmer over medium-low heat and cook for 5-8 minutes until apples have softened and they’re fork tender, mixing occasionally so they don’t stick to the base.
  6. Once apples are cooked, remove from heat and pour mixture into greased dish. Set aside. 
  7. Streusel Topping
  8. In a large mixing bowl, add flour, oats, sugar, baking powder, cinnamon and nutmeg. Mix until well combined. 
  9. Pour over melted butter and mix with a wooden spoon or spatula until it forms a crumbly dough. You can also use your hands for this step. 
  10. Sprinkle crumble over apple filling. 
  11. Place in oven and bake for 35-40 minutes or until crumble is golden all over and filling is bubbling. 
  12. Remove from oven and allow to cool slightly. 
  13. Serve warm with scoops of vanilla ice-cream! Or allow to completely cool and warm up later in the oven. 
  14. To store, allow crumble to cool completely in dish then cover and seal with foil or plastic wrap. Keep refrigerated for 1-2 days. Or transfer to an airtight container, refrigerated, for 3-4 days. 
  • Prep Time: 20min
  • Cook Time: 50min