The Best Honeycrisp Apple Crisp

There are some desserts that belong to a particular season, and this Honeycrisp Apple Crisp is one of them. As soon as the first Honeycrisp apples start showing up at the farm market, I start thinking about crisp, cinnamon-scented apples bubbling underneath a buttery oat topping.

I have made this apple crisp for holidays, special occasions and plenty of ordinary fall evenings when I simply had a basket of apples sitting on the kitchen counter. It is one of those desserts that feels special enough for company but is easy enough to make when you want something homemade after dinner.

And if you can pick your own Honeycrisp apples, even better.

There is something about bringing home apples straight from the orchard that makes an apple dessert taste even more like fall. The apples are incredibly crisp and juicy, with that wonderful balance of sweetness and tartness that makes Honeycrisp so irresistible. Take a bite and you get a satisfying crunch followed by a burst of sweet, refreshing apple flavor.

That flavor is exactly what makes Honeycrisp apples so good in this crisp. They are naturally sweet, so you don’t need to overwhelm them with sugar. Instead, the apples bake until tender while still bringing plenty of apple flavor to every bite. The cinnamon adds warmth, and the buttery oat topping becomes golden and crisp in the oven.

I especially love serving this apple crisp warm, when the apples are bubbling and the topping is still crisp from the oven. Add a scoop of vanilla ice cream and let it melt into all those warm apple juices. That’s the kind of fall dessert I never get tired of making.

If you’ve gone apple picking this fall, save some of those Honeycrisp apples for this recipe. And if you picked up a bag at the grocery store, don’t worry—you can make this delicious apple crisp anytime the craving strikes.

Why Honeycrisp Apples Are So Good in Apple Crisp

Honeycrisp apple is my first choice for this apple crisp. They have a wonderful balance of sweet and tart, and they are exceptionally juicy and crisp. That combination gives the finished dessert a bright apple flavor that doesn’t get lost underneath the cinnamon and buttery oat topping.

A really good Honeycrisp apple is something special. It has that unmistakable crunch when you bite into it, followed by plenty of juicy apple flavor. Some Honeycrisp apples even have a subtle honey-like sweetness, although their signature flavor is really the balance between sweetness and acidity.

And that’s why I love using them in this crisp. You get a dessert that tastes like apples first—not just sugar and cinnamon.

What other apples can I use?

If Honeycrisp apples aren’t available, you have plenty of options. You can use one variety or combine two different apples for a little more flavor and texture.

• Pink Lady: A great substitute with a similar sweet-tart flavor and firm texture.
• Granny Smith: More tart and less sweet, but delicious if you like a little extra contrast with the sugary topping.
• Fuji: Naturally sweet and crisp, making it a good choice if you prefer a sweeter apple crisp.
• Gala: Mild, sweet and easy to find. It works well, although the flavor is a little less pronounced than Honeycrisp.
• McIntosh: Softer and more aromatic, and it will cook down more than Honeycrisp. I like combining McIntosh with a firmer apple rather than using it alone.
• Jonagold or Mutsu: Both have a nice balance of sweetness and acidity and are good choices for baking.

For the best flavor, don’t be afraid to mix apples. A combination of a sweet, crisp apple and a more tart or aromatic apple can give your crisp a little more depth.

How to Make Honeycrisp Apple Crisp

1. Prepare the apples

Peel, core and cut the Honeycrisp apples into roughly 1-inch pieces. You don’t have to make every piece exactly the same, but try to keep them fairly uniform so they cook evenly.

Place the apples in a large bowl and toss them with the cinnamon and water. The water helps create some of the delicious apple juices that bubble up as the crisp bakes.

Transfer the apples to a prepared 11 x 7-inch or 13 x 9-inch baking dish.

2. Make the oat topping

In a separate bowl, combine the sugar, flour and old-fashioned oats. Pour in the melted butter and stir until everything is evenly moistened and the mixture starts to form crumbly pieces.

This simple topping is one of my favorite parts of the recipe. The oats become golden and crisp while the butter and sugar give it a rich, almost cookie-like flavor.

3. Add the topping

Scatter the oat mixture evenly over the apples, making sure the apples are covered from edge to edge.

4. Bake

Bake at 350°F for about 45 minutes, or until the apples are tender, the juices are bubbling around the edges and the topping is golden brown.

Let the crisp cool for a few minutes before serving. It will be very hot when it comes out of the oven, and allowing it to rest gives the juices a chance to settle slightly.

Can I Make Apple Crisp Ahead of Time?

Absolutely. That’s one of the reasons I love this dessert for holidays and entertaining.

You can assemble the apple crisp earlier in the day, cover it and refrigerate it until you’re ready to bake. If you’re preparing it the day before, allow the assembled crisp to chill in the refrigerator overnight.

When you’re ready to serve it, bake according to the recipe. If the crisp has been refrigerated, it may need a little extra time in the oven to heat all the way through.

You can also bake the crisp ahead of time and refrigerate it for up to two days. Reheat it uncovered in a 350°F oven for about 15 minutes, or until warmed through.

How to Serve Honeycrisp Apple Crisp

For me, apple crisp is best served warm.

Scoop it into bowls and add a generous scoop of vanilla ice cream. The cold ice cream slowly melts over the warm apples and buttery oat topping, creating a combination that is hard to resist.

You can also serve it with a dollop of whipped cream or enjoy it on its own. And don’t worry if you have leftovers—it is delicious at room temperature or cold straight from the refrigerator, too.