Martha Stewart Apple Crisp Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart apple crisp is the unfussy, old-fashioned dessert I make when I want something warm and comforting without much fuss. Tender slices of tart apple soften under a thick, buttery oat topping that bakes up golden and craggy, with a cinnamon scent that fills the kitchen. The apples turn lightly caramelized and syrupy at the edges, while the topping stays crisp and nutty. This version is an original adaptation inspired by Martha Stewart’s classic American home-cooking style.

It takes 70 minutes from start to finish, with just 20 minutes of hands-on work, so it’s easy enough for a weeknight but nice enough for a holiday table or a potluck. You don’t need any special skills — just a bowl, a baking dish and a hot oven.

Why This Martha Stewart Apple Crisp Works

The biggest difference is giving the apples a 10-minute rest with the sugar and lemon juice before they go in the dish. That short sit draws out juice and dissolves the sugar into a light syrup, so the filling tastes bright and caramelized instead of flat.

The topping stays loose and craggy on purpose. Cold butter cubes worked in only until coarse keep little pockets that crisp up in the oven, and scattering the topping without pressing it down gives you golden clusters rather than one dense blanket.

What You’ll Love About It

You get a crisp, buttery oat topping over soft, cinnamon-spiced apples with very little effort. The whole thing comes together in one dish with pantry staples and a handful of apples. It’s just as good warm from the oven as it is reheated the next day.

Ingredients

Use firm, tart baking apples that hold their shape, and keep the butter cold for the topping.

For the Apple Filling

• 6 medium tart baking apples (about 2 1/2 pounds/1.1kg total), such as Granny Smith or Honeycrisp, peeled, cored, and cut into 1/2-inch (1.3cm) slices
• 1/3 cup (67g) granulated sugar
• 1 tablespoon (8g) all-purpose flour
• 1 1/2 teaspoons (3g) ground cinnamon
• 1/4 teaspoon (1g) kosher salt
• 1 tablespoon (15ml) fresh lemon juice
• 1 teaspoon (5ml) pure vanilla extract

For the Topping

• 1 cup (125g) all-purpose flour
• 1 cup (90g) old-fashioned rolled oats — not instant oats, which turn too soft
• 1/2 cup (105g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon (1.5g) ground cinnamon
• 1/4 teaspoon (1g) kosher salt
• 1/2 cup (113g) unsalted butter, cold, cut into 1/2-inch (1.3cm) cubes
• 1/2 cup (60g) chopped pecans (optional)

Equipment

• 9×13-inch baking dish — or a 2-quart (1.9L) oval dish
• Large bowl — for tossing the apples
• Medium bowl — for the topping
• Pastry blender — or just your fingertips
• Wire rack — for cooling
• Paring knife — to check doneness

How to Make Martha Stewart Apple Crisp

Step 1: Heat the Oven and Prepare the Dish

Heat the oven to 350°F (175°C) with a rack in the center, and lightly butter a 9×13-inch (23x33cm) baking dish or a 2-quart (1.9L) oval baking dish. Have everything ready before you start, since the topping comes together quickly.

Step 2: Toss the Apples

In a large bowl, toss the sliced apples with 1/3 cup (67g) granulated sugar, 1 tablespoon (8g) flour, 1 1/2 teaspoons (3g) cinnamon, 1/4 teaspoon (1g) salt, 1 tablespoon (15ml) lemon juice and 1 teaspoon (5ml) vanilla until every slice is coated. Let it sit for 10 minutes so the apples release juice and the sugar dissolves into a light syrup; this keeps the filling from tasting flat.

Step 3: Fill the Dish

Scrape the apples and all their juices into the prepared baking dish and spread them into an even layer. Set aside while you make the topping.

Step 4: Mix the Dry Topping

In a medium bowl, whisk together 1 cup (125g) flour, 1 cup (90g) rolled oats, 1/2 cup (105g) brown sugar, 1/2 cup (100g) granulated sugar, 1/2 teaspoon (1.5g) cinnamon and 1/4 teaspoon (1g) salt until combined and no clumps of brown sugar remain.

Step 5: Work in the Butter

Add the 1/2 cup (113g) cold butter cubes and, with your fingertips or a pastry blender, work the butter into the flour mixture until it looks like coarse meal with some pea-size butter pieces still visible. Stop before it becomes a smooth dough, because those cold butter bits are what make the topping crisp.

Step 6: Add the Pecans and Top the Apples

Stir in 1/2 cup (60g) chopped pecans if you’re using them, then scatter the topping evenly over the apples. Don’t press it down; leaving it loose and craggy gives you crisp, golden clusters instead of a dense, heavy blanket.

Step 7: Bake Until Deeply Golden

Bake until the topping is deep golden brown and the filling bubbles up around the edges, 45 to 55 minutes. If the topping browns too quickly, tent the dish loosely with foil for the last 10 minutes.

Step 8: Check the Apples

Insert the tip of a paring knife into the center; the apples should slide in with no resistance and the juices should look thick and syrupy, not watery. If the apples are still firm, bake 5 to 10 minutes more.

Step 9: Cool Before Serving

Remove from the oven and set on a wire rack to cool for at least 20 minutes before serving. Cooling lets the filling set so it spoons up in neat, juicy portions rather than running all over the plate.

Step 10: Serve Warm

Spoon warm into bowls and serve with a scoop of vanilla ice cream or a pour of cold heavy cream, if desired.

What to Serve With It

• Vanilla ice cream — a scoop melts into the warm apples.
• Cold heavy cream — pour it straight over the top.
• Whipped cream — lightly sweetened is plenty here.
• Hot coffee — a plain cup balances the sweetness.

Tips for the Best Results

Keep the butter truly cold right up until you work it in, and don’t overwork the topping — streaky, crumbly patches are exactly right. If your apples are very juicy, give them the full 10-minute rest and drain off only the excess liquid before baking.

Easy Variations

• Mixed fruit — swap 1 pound (450g) of the apples for firm pears.
• Nut-free — leave out the 1/2 cup (60g) pecans entirely.
• Extra spice — add 1/4 teaspoon (0.5g) ground nutmeg to the topping.
• Cranberry twist — stir 3/4 cup (75g) fresh cranberries into the apples.

Storing and Reheating

• Fridge — cover leftovers and refrigerate for up to 4 days.
• Freezer — wrap the cooled crisp tightly and freeze for up to 3 months.
• Make ahead — assemble unbaked, refrigerate up to 24 hours, then add 5 to 10 minutes to the bake.
• Reheating — warm portions for 45 to 60 seconds in the microwave, or cover the dish with foil and reheat at 350°F (175°C) for 15 to 20 minutes.

Nutrition (per serving)

These values are estimates per serving and will vary with your ingredients and portion size.

FAQs

Can I make this Martha Stewart apple crisp recipe ahead of time?

Yes. Assemble it unbaked, cover and refrigerate for up to 24 hours, then add 5 to 10 minutes to the baking time. You can also bake it fully a day ahead and reheat it covered with foil.

What are the best apples to use?

Firm, tart apples like Granny Smith or Honeycrisp hold their shape and keep the filling from turning to mush. Stay away from very soft varieties, which release too much water.

Why is my topping soggy?

Usually the butter was too warm or the topping was pressed down before baking. Keep the butter cold, leave the topping loose, and bake until the filling bubbles thickly at the edges.

Where did apple crisp come from?

Apple crisp is a classic American dessert that became popular in the early 20th century, when rolled oats grew common in home kitchens. It was a simpler answer to fruit pie, with an oat topping instead of a rolled crust.

Martha Stewart-Inspired Apple Crisp

Print Recipe

A buttery, cinnamon-scented apple crisp with tender, lightly caramelized apples under a thick, craggy oat topping. It’s the kind of unfussy, crowd-pleasing dessert Martha Stewart is known for, and this version is an original adaptation inspired by her classic American home-cooking style.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 50
• Total Time: 70
• Yield: 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 6 medium tart baking apples (about 2 1/2 pounds/1.1kg total), such as Granny Smith or Honeycrisp, peeled, cored, and cut into 1/2-inch (1.3cm) slices
• 1/3 cup (67g) granulated sugar
• 1 tablespoon (8g) all-purpose flour
• 1 1/2 teaspoons (3g) ground cinnamon
• 1/4 teaspoon (1g) kosher salt
• 1 tablespoon (15ml) fresh lemon juice
• 1 teaspoon (5ml) pure vanilla extract

For the Topping

• 1 cup (125g) all-purpose flour
• 1 cup (90g) old-fashioned rolled oats
• 1/2 cup (105g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon (1.5g) ground cinnamon
• 1/4 teaspoon (1g) kosher salt
• 1/2 cup (113g) unsalted butter, cold, cut into 1/2-inch (1.3cm) cubes
• 1/2 cup (60g) chopped pecans (optional)

Instructions

1. Heat the oven to 350°F (175°C) with a rack in the center. Lightly butter a 9×13-inch (23x33cm) baking dish or a 2-quart (1.9L) oval baking dish. Have all ingredients ready before you start, since the topping comes together quickly.
2. In a large bowl, toss the sliced apples with the granulated sugar, flour, cinnamon, salt, lemon juice, and vanilla until every slice is evenly coated. Let the mixture sit for 10 minutes so the apples release some juice and the sugar dissolves into a light syrup; this keeps the filling from tasting flat.
3. Scrape the apples and any juices into the prepared baking dish and spread them into an even layer. Set aside while you make the topping.
4. Make the topping: in a medium bowl, whisk together the flour, rolled oats, brown sugar, granulated sugar, cinnamon, and salt until combined and no clumps of brown sugar remain.
5. Add the cold butter cubes to the dry topping ingredients. Using your fingertips or a pastry blender, work the butter into the flour mixture until it looks like coarse meal with some pea-size butter pieces still visible. Stop before it becomes a smooth dough; those cold butter bits make the topping crisp.
6. Stir in the chopped pecans, if using, then scatter the topping evenly over the apples. Do not press it down; leaving it loose and craggy gives you crisp, golden clusters instead of a dense, heavy blanket.
7. Bake until the topping is deep golden brown and the filling bubbles up around the edges, 45 to 55 minutes. If the topping browns too quickly, tent the dish loosely with foil for the last 10 minutes.
8. To check doneness, insert the tip of a paring knife into the center; the apples should slide in with no resistance and the juices should look thick and syrupy, not watery. If the apples are still firm, bake 5 to 10 minutes more.
9. Remove from the oven and set on a wire rack to cool for at least 20 minutes before serving. Cooling lets the filling set so it spoon up in neat, juicy portions rather than running all over the plate.
10. Spoon warm into bowls and serve with a scoop of vanilla ice cream or a pour of cold heavy cream, if desired.

Notes

Storage: Cover leftover crisp and refrigerate for up to 4 days. Freezing: Bake the crisp in a freezer-safe dish, cool completely, wrap tightly, and freeze for up to 3 months; thaw overnight in the refrigerator before reheating. Make ahead: The unbaked assembled crisp can be covered and refrigerated for up to 24 hours; add 5 to 10 minutes to the baking time. Reheating: Warm individual portions in the microwave for 45 to 60 seconds, or reheat the whole dish covered with foil in a 350°F (175°C) oven for 15 to 20 minutes, until heated through and bubbling at the edges.

Nutrition

• Calories: 371
• Sugar: 40g
• Sodium: 99mg
• Saturated Fat: 7g
• Carbohydrates: 61g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 31mg

Keywords: apple crisp, Martha Stewart apple crisp, apple dessert, easy apple crisp, oat topping, cinnamon apples, fall dessert, Thanksgiving dessert, baked apple dessert, homemade apple crisp