Fall is my favorite season; the crisp weather, changing of the leaves, and of course-the harvest season! I come from the Midwest where apples aren’t as common, so now that I’m living in Vermont I’m trying to take full advantage of the apple season. Local varieties like Williams Pride, Honey-golds, and more can be found in orchards alongside the traditional MacIntosh, Honey-crisps, and Galas. 

With a surplus of apples available, my go to recipes are applesauce, peanut butter apple oatmeal, or apple pecan raisin oatmeal, mini apple tarts, and the fan favorite: apple crisp. Super easy and delicious, this recipe is great for fall desserts! Use whatever apples you have on hand, more tart apples like McIntosh work well, but any dessert style apple will also be good. 

Best Apple Crisp

  • Prep Time:15 mins
  • Cook Time:1 hr
  • Total Time:1 hr 15 mins
  • Servings:8
  • Easy


  • Filling:
  • 5 Large Apples
  • 1 Tbsp cinnamon
  • 2 Tsp vanilla
  • Optional: 1 tbsp lemon juice
  • Topping:
  • 2/3 cup brown sugar
  • 2/3 cup GF flour
  • 1/3 cup DF butter
  • 1/2 cup GF oats
Mackenzie Laverick
  • Step 1

    Prepare the filling by slicing five large apples into cubes. Place in a 9 inch pie pan and sprinkle with cinnamon, vanilla, and lemon juice. Stir to mix.

    Mackenzie Laverick
  • Step 2

    To make the filling, combine all the ingredients in a separate bowl and mix together until everything is crumbly but still holding together a bit. Sprinkle over the apples, try to cover the entire top. To make vegan, substitute butter with a dairy free version, I used an olive oil based butter. To make gluten-free, use gluten-free oats and flour. I used Trader Joe’s’ GF rolled oats and Bob’s Red Mill GF baking flour.

    Mackenzie Laverick
  • Step 3

    Bake at 325˚F for 1 hour.
    Let cool, scoop and serve with vanilla or oatmeal cookie ice cream, and enjoy!

    Mackenzie Laverick

If you want to try making your own ice-cream to go with this crisp, check out this recipe and add in some oatmeal and cinnamon!