Apple Crisp with Streusel Topping

by Dorothy Reinhold on September 6, 2023

Print This Post Print This Post Apple Crisp with Streusel Topping in a glass bowl with a spoon along the back on a white marble counter top

Apple Crisp with Streusel Topping has tender, spiced apples with a crispy topping to make a classic dessert you can serve all year long.

Our minds and conventional wisdom tell us fall is the time to bake Apple Crisp, but I’m here to tell you it’s great all year long. I’ve made this every month of the year, and when I need a dessert to bring somewhere but am out of ideas or energy, I default to this. It never disappoints. And who doesn’t love streusel on top?

Benefits of Apple Crisp with Streusel Topping

  • Bottle of boiled cider on a marble counter topYou can use any apples you have around. In fact, I am fond of using apples that seem too old to put in the lunch bag, or are in the fruit basket and being ignored because of a few wrinkles. If my grocery has apples on the produce sale rack, that’s what I’ll use.
  • It uses pantry ingredients.
  • It has no butter, but instead uses mild-flavored olive oil
  • There’s one “secret” ingredient that you might not have, but you should. It is boiled cider, and I use it in all of my baked goods that have apples in them. It is simply apple cider, boiled down in a 7:1 ratio. In other words, they take 7 cups of apple cider, and boil it gently until it reduces to 1 cup. You could do this yourself, but I find it most convenient to buy it. I’ve found this at nicer grocery stores (Gelson’s), at restaurant supply stores (Surfas in Los Angeles), from King Arthur, and of course you can find boiled cider on Amazon. {affiliate link at no extra charge to you}
White square baking dish with Apple Crisp with Streusel Topping with bottom left piece missing and brown juice left behindThe apples combined with the boiled cider, produce just enough juice to keep the dessert moist. No need for butter anywhere in here.

White baking dish with apple crisp, showing a portion removed

There’s plenty of spice and flavor in here. We eat it plain, as-is, but of course if you want to be extra, you could put a small scoop of vanilla ice cream on here.

Hand holds a spoon containing the last bit of apple crisp scooped from a glass bowl on a white marble countertopThis is one of my signature desserts, always welcome at potlucks and family parties, and there’s never any left.

Apple Crisp with Streusel Topping

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 2 hours

Yield: 6 servings

Apple Crisp with Streusel Topping

Apple Crisp with Streusel Topping has tender, spiced apples with a crispy topping to make a classic dessert you can serve all year long.


  • Mild Olive oil
  • 5-6 apples, cored, peeled and sliced
  • 2 tablespoons boiled apple cider
  • Streusel
  • 3/4 cup all purpose flour
  • 1/2 cup old-fashioned oats (uncooked)
  • 1/3 cup granulated sugar
  • 1/3 cup (packed) brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg OR ground star anise
  • 1/4 teaspoon salt (table salt or fine sea salt)
  • 5 tablespoons mild olive oil


  1. Heat oven to 350 F degrees. Lightly oil an 8- by 8-inch square baking dish with mild olive oil (or nonstick baking spray) and set aside.
  2. Prepare apples: I do this by quartering the apples, cutting away the core from each segment, and peeling each segment. Then I slice each segment straight into the prepared baking dish. Fill the baking dish with apple slices. This will take 5, maybe 6 apples.
  3. Drizzle boiled apple cider over the apples in the baking dish.
  4. Prepare streusel: I do this using an electric mixer, but you could do it with a hand mixer or stirring by hand, your choice. Add flour, oats, white and brown sugars, cinnamon, allspice, nutmeg or star anise and salt, and mix to combine. Drizzle in 5 tablespoons mild olive oil while mixer is running, to make crumbs. Stop mixing before it becomes a solid mass.
  5. Use your hands to sprinkle the streusel onto the apples in the baking dish. I like to sprinkle half of it, and then use my hand to squeeze and clump the rest onto the dish, so there is some visible texture.
  6. Bake 45 minutes. Poke apples to make sure they are tender, and then remove from oven and allow to cool to room temperature.
  7. Makes 6 servings (or fewer if you have a teenager in the house).


Recipe author: Dorothy Reinhold | Shockingly Delicious

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{ 7 comments… read them below or add one }

Wendy Klik September 13, 2023 at 5:49 am

I love the use of olive oil in this recipe. I have never heard of boiled cider. Going to keep my eyes open for it.


Dorothy Reinhold September 16, 2023 at 11:29 am

Once you use boiled cider, you’ll be like me and throw a splash into every single apple thing you make!


Colleen - Faith, Hope, Love, & Luck September 7, 2023 at 12:20 pm

I agree, this needs to be a year-round dessert!


Jules September 7, 2023 at 8:54 am

I’ve never used boiled cider before. What great info. I fear this pan wouldn’t last long in my house!


Dorothy Reinhold September 7, 2023 at 5:32 pm

You have that right!


Karen's Kitchen Stories September 6, 2023 at 3:47 pm

I love the boiled cider! I just used it on a chicken recipe. Your crisp looks amazing.


Dorothy Reinhold September 7, 2023 at 5:32 pm

Boiled cider is the cat’s meow!


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