Become a Better Cook in 4 Days!

Apple Crisp - A Family Feast


This amazingly delicious, classic Apple Crisp recipe had been my go-to apple crisp recipe for years.  Every fall during apple-picking season, I’d pull this recipe out of a binder that I keep of old tried-and-true recipes I’ve collected, and I would bake this perfect apple crisp.

And then…I lost the recipe.

I looked through every page of my recipe binder with no luck!  I tried recreating this apple crisp from memory – I had made it so many times that I remembered the combination of ingredients, but not the exact proportions.  And over these last few years, I tried many other apple crisp recipes – but none compared to this one!


Apple Crisp - A Family Feast

But, eureka!  I found this apple crisp recipe a few weeks ago (in my binder, just filed in the wrong section…) and I was finally able to make it again!  This apple crisp more than lived up to memory, and my husband Jack thinks it’s the best apple crisp he has ever eaten!

Slices of sweet apples are combined with sugar, cinnamon, and nutmeg plus a pinch of salt and a few tablespoons of flour (which help to thicken the juices from the apples into the perfect, sweet creamy sauce) and then placed in a large casserole dish.  The apple mixture is then topped with a generous topping of flour, oats, brown sugar and butter that bakes into the perfect crisp.

A classic Apple Crisp recipe - A decades-old recipe from the Tougas Family farm in New England. It doesn't get any better than this!


This recipe is very versatile and you can use a mix of apples depending on what is available in your area.  It’s best to use a combination of both apples that stay firm while baking (such as Cortland, Honey Crisp or Gravenstein) and some apples that cook down to a soft consistency when baking (such as MacIntosh).

Served with some vanilla ice cream – this is the perfect fall dessert!

This recipe was originally printed in The Boston Globe and is adapted from the Tougas Family Farm Cookbook which you can find online here.  The Tougas Family Farm bakes and sells tray after tray of this delicious apple crisp every fall at their farm store located in Northborough, Massachusetts.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Apple Crisp - A Family Feast

Apple Crisp

  • Author: A Family Feast
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 8-10 servings
  • Category: dessert
  • Method: baked
  • Cuisine: American


For the Apples:

  • 910 large apples, peeled, cored and sliced
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt

For the Topping:

  • 1 cup flour
  • 1 cup brown sugar
  • ½ cup oats
  • ½ cup butter (1 stick) cut into 1-inch pieces
  • Vanilla ice cream, for serving


  1. Preheat the oven to 375 degrees. Spray a large casserole dish or 9×13-inch glass baking dish with non-stick cooking spray.
  2. In a large bowl, combine the apple slices, sugar, flour, cinnamon, nutmeg and salt. Toss to coat the apples and transfer to the prepared baking dish.
  3. To make the topping, combine the flour, brown sugar and oats in a medium bowl. Add the butter pieces, and with your fingers, rub the butter in the mixture until it resembles coarse crumbs. Sprinkle this mixture over the apples.
  4. Bake for 35 to 40 minutes or until the topping is crisp and golden and the inside is warm and bubbly.
  5. Let sit for about 30 minutes before serving with vanilla ice cream

Keywords: apple, Fall,

Disclosure: This post contains affiliate links.

You may also like:

Apple Harvest Squares

Apple Harvest Squares - A Family Feast

Apple Topped Cake

Apple Cake with Apples on Top - A Family Feast

 Fresh Apple Torte

Fresh Apple Torte - A Family Feast

This best Apple Crisp recipe

  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Ashley V wrote:

    Wondering if you have ever froze this and then baked later?

    • Martha wrote:

      Hi Ashley – No – I’m sorry we haven’t tried freezing this!

  • Stephanie Frazier wrote:

    Thanks so much for this recipe!! Not exactly a whiz in the kitchen but I performed a miracle!! Best apple crisp ever!!

    • Martha wrote:

      So glad you all enjoyed it Stephanie! Thanks for taking the time to write to us to let us know!

  • April wrote:

    This recipe is delicious!! It is one of my family’s favorites! Thanks for posting it!

    • Martha wrote:

      You’re very welcome April – glad you all enjoy the recipe!

  • Casey wrote:

    Hi Martha,

    I wanted to make this for my mom as apple crisp is her favorite! But I won’t be able to make it the day of. I will have to make it tonight to give to her tomorrow. What is storing like on this dish? Would you lose the crunch of the topping overnight? Thanks so much!

    • Martha wrote:

      Hi Casey – You do loose a little bit of the crunch but even reheated – it’s fantastic! One idea for you – you could partially bake it tonight and then finish baking it the rest of the way in the morning to heat back up and also crisp up the top again. Hope that helps – and I hope your mom enjoys this as much as we did!

  • Karen wrote:

    Hi, would this work in a 2 1/2 quart casserole dish?

    • Martha wrote:

      Hi Karen – Yes – that should be large enough for this recipe!

  • Susan wrote:

    Thanks so much for the recipe Martha!….made it today for my husbands birthday….he loved it as did I…’s a keeper!

    • Martha wrote:

      So glad you all enjoyed the recipe Susan! Thank you!

  • linda wrote:

    When is a good time to add pecans to this recipe? I think it would be really good with pecans but not sure when to add them in the cooking process.

    • Martha wrote:

      Hi Linda – I’d add them as you are mixing up the apples with the sugar and cinnamon. Let us know how it comes out!

  • Kathleen wrote:

    Martha, I would like to make this recipe in a larger quantity (in a 10×15″ 4 quart dish). Most likely the baking time will need to be increased….any tips or suggestions?

    • Martha wrote:

      Hi Kathleen – My guess is the cooking time would be closer to an hour – but check it after 45 minutes or so. You can tell it is done when the apple mixture is bubbly and the top is a golden brown. Hope that helps!

      • Kathleen wrote:

        Thanks, will let you know how it turns out! As a New Englander I am familiar with Tougas Farm…I’m sure the recipe will be great!

        • Martha wrote:

          Hi Kathleen (fellow New Englander 🙂 ) – I hope you enjoy the recipe as much as we do!

  • Monique Garza wrote:

    Looks so yummy. I’m gonna make it tonight!

    • Martha wrote:

      Thanks Monique!

  • Amanda wrote:

    My husband and I made this tonight, and it was so delicious. Thanks for the recipe.

    • Martha wrote:

      Thanks Amanda! We’re glad you enjoyed the recipe!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.