Apple crisp and apple crumble are quite similar, but there are a couple of key differences that set them apart. An apple crumble has a streusel crumb topping, while the topping of an apple crisp usually includes oats or nuts.

Apple crumble toppings tend to be thicker and cakier, while apple crisp toppings get nice and crunchy in the oven. Both desserts are delicious, but I’m personally a bigger fan of that soft and crunchy combo you get with an apple crisp. It hits the spot every single time!

Recipe Ingredients
This is just a quick overview so please be sure to scroll down to the recipe card for specific amounts.

For the Crisp Topping
All-Purpose Flour: This thickener is key for any oat topping.
Old-Fashioned Rolled Oats: For that amazing crispiness that gives this dessert its name.
Brown Sugar: Be sure to pack it into the measuring cup.
Cinnamon & Nutmeg: These classic spices create that warm and cozy fall flavor.
Salt: To balance out the sweetness of the sugar and enhance the flavors.
Cold Butter: Cut into cubes. This holds everything together and ensures that your oats get extra crispy.
For the Apple Filling
Granny Smith Apples: Peeled, cored and thinly sliced.
Brown Sugar: Packed.
Butter: Melted.
All-Purpose Flour: To thicken the filling so it coats the apples and doesn’t get soupy.
Lemon Juice: For oxidation (browning) prevention.
Cinnamon & Nutmeg
Salt: This enhances the other flavors in the filling.
What Type of Apples to Use
Granny Smith apples are definitely my go-to variety for apple crisp. Their firmness keeps them from getting slimy in your filling, and their tartness prevents the filling from tasting overly sweet.

Other great apple options would be Honeycrisp, Gala or Red Delicious. You could also use multiple different kinds for even more flavor!