Apple picking always sounds like a wonderful idea. Then you get home and realize you’ve committed your family to eating 47 apples before they go bad. That’s the moment fall baking stops being a hobby and becomes a responsibility.

My go-to is a classic apple crisp: warm cinnamon apples under a buttery oat topping. It’s easy enough to make with the kids, and even better warm from the oven with vanilla ice cream.

Apple crisp

Serves 8 · Bake 40 to 45 minutes

For the apples

• 6 large apples (about 3 pounds), a mix of tart and sweet like Granny Smith and Honeycrisp, peeled and sliced about 1/4 inch thick
• 2 tablespoons lemon juice
• 1/4 cup brown sugar
• 1 tablespoon flour
• 1 1/2 teaspoons cinnamon
• A pinch of salt

For the topping

• 1 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold butter, cut into small cubes

Directions

1. Heat the oven to 375°F and butter a 9×13-inch baking dish.
2. Toss the apples with the lemon juice, 1/4 cup brown sugar, flour, 1 1/2 teaspoons cinnamon and a pinch of salt. Spread them in the dish.
3. Stir the oats, flour, 3/4 cup brown sugar, cinnamon and salt together. Rub in the cold butter with your fingertips until the mixture clumps. (This is the kids’ job.)
4. Scatter the topping over the apples and bake 40 to 45 minutes, until the top is golden and the apples are bubbling at the edges.
5. Let it cool for 15 minutes, then add the ice cream.

If you have a truly exceptional apple pie recipe, hit reply and send it my way. I am always willing to conduct further research on this particular topic.

Looking for more ways to enjoy the season? Open my 2026 Nassau County Fall Guide for weekend ideas with the kids.