Marry The Pioneer Woman Apple Crisp Recipe is one of those desserts that feels like it’s always been there. Warm cinnamon apples. Crumbly brown sugar topping. Smells like autumn. Or your nan’s house. Easy, nostalgic, doesn’t ask for anything fancy. No crust, no stress.
Jump to RecipeIngredients Needed
Filling:
- 8 medium apples: peeled + chopped. Go tart + sweet — like Granny Smith + Pink Lady.
- ½ cup brown sugar: packed tight. Light or dark — both fine.
- ¼ cup flour: thickens the filling. It’s the glue.
- 1 tsp vanilla extract: makes it smell like you know what you’re doing.
- 1 tsp cinnamon: warm and cozy.
- ½ tsp nutmeg: optional but adds depth.
- ¼ tsp salt: don’t skip this — brings it to life.
Topping:
- ¾ cup flour: for body.
- ¾ cup brown sugar: again. Can’t have too much in a crisp tbh.
- 1 tsp cinnamon: yes, again.
- ½ cup cold butter: cubed. Keep it cold or it turns greasy.
- 1 cup rolled oats: for crunch.
- (Optional): chopped nuts, salted caramel drizzle, or a scoop of vanilla ice cream on top.
How To Make Pioneer Woman Apple Crisp
Make the apple base:
Preheat oven to 350°F. Lightly grease a 9×13 baking dish. Throw the apple chunks in a big bowl with the sugar, flour, cinnamon, nutmeg, vanilla, and salt. Toss it around until coated. Dump it all into the baking dish. Don’t overthink it.
Make the topping:
In another bowl — flour, brown sugar, cinnamon. Mix. Add cold cubed butter. Use a fork, pastry cutter, or your fingers (if you’re okay getting messy). Mix until it’s crumbly, like wet sand. Stir in oats. Sprinkle it over the apples. All of it.
Bake it till golden and bubbling:
Pop the dish in the oven. Bake for 45 minutes. Topping should be crisp and the apple edges should bubble up like lava. Let it cool a few mins before diving in. Or don’t. But your mouth will pay.
Recipe Tips
- Diet tip: Use less sugar if you’re watching it, but don’t skip the salt.
- Texture tip: Cold butter is non-negotiable. Melted butter ruins the topping.
- Oat swap: Quick oats work in a pinch, but it’ll be less chewy. Still fine.
- Serve it with ice cream or whipped cream. Or both. You earned this.
How to Store & Reheat
- Room Temperature: Cool fully first. Leave uncovered no more than 8 hours.
- Fridge: Cover and store up to 5 days.
- Freezer: Baked or unbaked — freeze up to 3 months. Reheat at 350°F for 25–30 mins.
Nutrition Facts (Approx. per serving)
- Calories: ~310
- Sodium: ~90mg
- Protein: 2g
- Fat: 12g
- Carbs: 50g
- Fibre: 4g
- Sugar: 31g
FAQs
Can I make this without oats?
Yep. Just swap in extra flour (1:1), but the texture will be more crumbly-cookie than crisp.
What apples are best?
A mix. Granny Smith for tartness + something sweet like Honeycrisp or Jazz.
Can I prep this the night before?
Totally. Assemble, cover, refrigerate. Bake the next day
Is this gluten-free?
Not as written, but you can use gluten-free flour and certified GF oats.
Can I cut the butter?
Ehh. You can. But it’ll taste a little sad. Maybe reduce by 1–2 tbsp if you must.
Pioneer Woman Apple Crisp Recipe
Course: DessertCuisine: AmericanDifficulty: Easy10
servings15
minutes45
minutes310
kcalGooey cinnamon apples with a buttery oat topping — golden, bubbly, and smells like a hug.
Ingredients
- Filling:
8 medium apples, peeled + chopped
½ cup brown sugar
¼ cup flour
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
- Topping:
¾ cup flour
¾ cup brown sugar
1 tsp cinnamon
½ cup cold butter, cubed
1 cup rolled oats
Directions
- Preheat oven to 350°F. Grease a 9×13 baking dish.
- Toss apples with filling ingredients. Pour into dish.
- In a bowl, mix flour, sugar, cinnamon. Cut in butter till crumbly.
- Stir in oats. Spread topping over apples.
- Bake 45 mins or until golden + bubbly.
- Cool 5 mins. Serve warm with ice cream or caramel.
- Store leftovers in fridge or freezer.
Notes
- Cold butter is key — don’t melt it.
- Use a mix of apples for depth of flavour.
- Add chopped nuts to topping for crunch.
- Freeze before or after baking — both work.
