A crisp is a quick and easy variation of deep-dish fruit pie. This sweet and simple recipe serves up the yummy goodness of “baked from scratch” without the time it takes to make a piecrust. I like to serve it warm, topped with a dollop of cinnamon whipped cream!

For filling:


  • 5–6 apples (medium)
  • 2 teaspoons grated lemon zest
  • 2 teaspoons grated orange zest
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg

For topping:


  • 1/2 cup flour
  • 1/2 cup oats (old-fashioned, not instant)
  • 3/4 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, cold
  • 1/2 cup finely chopped walnuts, optional



  1. Preheat oven to 350 degrees F. Use butter to grease a 9x9x2 baking dish. Peel, core, and slice apples; stir them together with the lemon and orange zest, sugar, cinnamon, and nutmeg. Pour mixture directly into the dish.
  2. To make the topping, combine flour, oats, brown sugar, cinnamon, and nutmeg in a bowl. Add the cold butter (cut into small cubes) and mix it well, using a pastry cutter if you have one. Or use the paddle attachment on a mixer. Add chopped walnuts if you like. Sprinkle the mixture over the apples.
  3. Bake, uncovered, for 35 minutes or until topping is golden brown and apples are tender. Serve warm with a dollop of cream or ice cream.

Cinnamon Whipped Cream:

Pour 1 pint of heavy whipping cream into a chilled bowl; add 1/2 teaspoon of vanilla, 1/2 teaspoon of cinnamon, and 1 teaspoon of powdered sugar. Whip at high speed until cream is light and fluffy. Keep chilled until ready to use.