First things first: preheat your oven to 350°F. Grease up a 9×13-inch baking dish like it’s the star of the show (because it is). I like to use butter—it’s old-fashioned and adds that little extra richness. As for the vibes? I highly recommend putting on a cozy playlist, or maybe lighting a fall-scented candle. Apple crisp deserves a bit of ceremony.

Here’s where you get to make the big decision. Are you starting with fresh apples, or do you have my canned apple pie filling stashed away somewhere? Either way, you’re in for something special. For Fresh Apples: Peel and slice about six cups of apples. Granny Smith, Honeycrisp, Fuji—you can’t go wrong. Toss them in a bowl with a little sugar, a pinch of salt, and a sprinkle of cinnamon. For Canned Apple Pie Filling: If you’ve got a jar of my famous filling, well, you’re ahead of the game. It’s already perfectly sweetened and spiced, so all you have to do is spread it in your pan. Once your apples (or filling) are ready, spread them out evenly in your greased pan.

Here’s the part that really makes an apple crisp shine—the buttery, crunchy topping. In a mixing bowl, combine butter (soft enough to crumble but not melted), flour, oatmeal, baking powder, and pie spice seasoning. Then comes the fun part: getting your hands in there. Gently crumble everything together until it looks like coarse sand. The butter should be distributed in little pockets—those will melt into crispy, golden perfection in the oven. Pro Tip: If you’re using canned apple pie filling, skip the sugar in the topping. Trust me, the balance will be just right.

Now for the easiest step. Sprinkle the crumble mixture evenly over your apples. It doesn’t have to be perfect—apple crisp loves a little imperfection. Think of it like a blanket you’re tucking around those apples to keep them cozy.

Bake your apple crisp at 350°F for 25-35 minutes. I usually start peeking around the 25-minute mark. You’re looking for that golden brown topping and the apple filling bubbling up around the edges like it’s waving hello. If the topping starts to brown too quickly, don’t panic. Just tent a little foil over it for the last 5-10 minutes of baking.

When the timer dings, pull that beautiful, bubbling apple crisp out of the oven and let it cool for about 10 minutes. I know—it’s torture. But this step is crucial! It allows the filling to set a bit, making it easier to serve (and even more delicious).