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This cozy apple crisp is about to become a new favorite at your Thanksgiving table — or any chilly evening you crave something sweet, warm, and just a touch nostalgic. Mary Katherine walks you through everything you need for apple crisp success: how to pick the best apples, master that buttery topping, and bake it all until golden, bubbly perfection shines through.

No matter how busy your holiday prep gets, this apple crisp is easy enough for a weeknight and special enough for company. In under an hour, you’ll have warm apples melded with cinnamon and vanilla, topped with crisp, buttery crumbs buried in melting ice cream — a sweet hug in every bite. This is the kind of dessert that turns “just a little” into “just one more spoonful.” Whether you’re new to baking or a seasoned pro, Mary Katherine’s approachable guide makes it simple and delicious, right down to the last crumb.

Welcome back to Mary Katherine’s Table, where every recipe tells a story and every meal feels like home. Today’s recipe, straight from our final Thanksgiving series video for 2025, is everything a fall dessert should be: simple, comforting, and undeniably irresistible. Apple crisp is that beloved treat — apples at their best, a topping so buttery it nearly melts, and enough coziness to sweeten the whole season. If you love recipes that fill your kitchen with warmth (and maybe make your whole family hover by the oven), you’re going to want to try this one.

We’re using just a handful of pantry staples: apples (pick your favorites!), brown sugar, cinnamon, flour, chilled butter, a splash of vanilla, lemon juice for brightness, and a good pinch of kosher salt to balance it all out. Serve it warm with vanilla ice cream or billowy whipped cream, and you’ll understand why this apple crisp disappears so fast. Let’s get baking, friends!

What apples are best for this recipe?

Mary Katherine recommends medium-sized apples and lets you pick what’s in season, though she shows how to prep them so they’re thinly sliced for tender results. Apples like Honeycrisp, Granny Smith, or Fuji work well; use what you have and enjoy.

Is it important to peel the apples?

Peeling is preferred for a softer filling, but don’t stress if a bit of peel escapes — it bakes down just fine. Slice them thin for even baking and a tender bite.

Can I use gluten-free or dairy-free alternatives?

Absolutely! Swap out the flour with your favorite gluten-free blend and substitute the butter with a chilled plant-based alternative for a crisp topping.

What’s the secret to the best crumble topping?

Cold butter is key. Use your hands to work it in until you have pea-sized bits––this guarantees a crisp texture, not a pasty one. Don’t over-mix, and spread the topping evenly.

How sweet is the apple filling?

Mary Katherine keeps the sweetness balanced with a hearty tablespoon of brown sugar in the apples themselves and more in the topping, letting the apples shine without feeling sugary or heavy.

Do I need special equipment?

No fancy gear needed — just a couple of sharp knives, a mixing bowl, and an oven. You can mix by hand for that homespun, rustic finish.

Can I make this ahead?

Yes! Apple crisp reheats beautifully. Cover and refrigerate, then warm it gently in the oven before serving. The topping stays crisp and the apples just get more delicious.

Whether your table is packed with loved ones or you’re making a little comfort for yourself, Mary Katherine’s apple crisp is the perfect dessert: simple, homey, and with every spoonful, a reminder that the best moments in the kitchen are ones you get to share.

Apple Crisp

Ingredients

For the apples

4-5 medium apples peeled and thinly sliced (use 5 if they’re on the smaller side)
1 tablespoon packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2-1 teaspoon vanilla extract I leans toward 1 teaspoon
2 tablespoons lemon juice
Pinch of kosher salt

For the crisp topping

1 cup all‑purpose flour
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 stick (1/2 cup) cold butter, cut into small cubes

Instructions

Prep the apples

Peel 4–5 medium apples, then cut the flesh off the core and slice very thinly.
In a mixing bowl, toss apples with brown sugar, cornstarch, cinnamon, vanilla, lemon juice, and a pinch of kosher salt until everything is evenly coated and starting to look a bit juicy.
Let the apples sit while you make the topping.

Make the topping

In a separate bowl, combine flour, brown sugar, and cinnamon; break up any brown sugar lumps with the flour.
Add the cold butter cubes and work them into the dry ingredients with your hands (or a pastry blender) until the pieces are about the size of peas and the mixture is evenly coated.

Assemble and bake

Spread the apple mixture evenly in a baking dish.
Sprinkle the crumb topping evenly over the apples so most of the surface is covered.
Bake at 350°F for about 40–50 minutes, starting to check around 40 minutes, until the apples are tender, the juices are bubbling, and the top is golden.

To serve

Let it cool just a bit, then serve warm with vanilla ice cream or whipped cream.