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Apple Crisp

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Thinly sliced Granny Smith apples baked with a cinnamon glaze and oatmeal crumb topping. The BEST Apple Crisp recipe Ever!

Apple Crisp is one of those recipes that most people probably have on hand.  It was always one of my favorite fall desserts growing up. Soft baked apples with the most delicious oat/crumb topping! What’s not to love? Let me just say, if you do already have a recipe for apple crisp, you will probably never make it again after you taste this! This Apple Crisp recipe is the best! It’s so incredibly easy to throw together and the flavors are A-Mazing!

 
 

This recipe works great prepared a day in advance, for busy holidays like Thanksgiving. See my notes at the bottom of the recipe.

It can also easily be doubled and cooked in a 9×13” pan. And, if you’re looking for a SUPER easy peeling method, use a Johnny Apple Peeler. Those things are amazing! It PEELS, CORES and SLICES the apple all at once! Perfect for recipes like this, or homemade applesauce, or just for snacking. I once made 6x this amount of apple crisp for a church party and the johnny apple peeler was a life saver.  

4.2 from 5 votes
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Apple Crisp
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Thinly sliced Granny Smith apples baked with a cinnamon glaze and oatmeal crumb topping. The BEST Apple Crisp recipe Ever!

Course: Dessert
Cuisine: American
Servings: 6
Author: Lauren Allen
Ingredients
For the crumb topping:
  • 1/2 cup flour
  • 1/2 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • dash of salt
  • 1/3 cup unsalted butter diced into small chunks
For the Apple filling:
  • 3-4 large Granny Smith apples peeled and sliced thin
  • 3 Tbsp butter melted
  • 2 Tbsp flour
  • 1 Tbsp lemon juice
  • 3 Tbsp milk
  • 1/2 tsp vanilla extract
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • dash of salt
For serving (optional)
Instructions
  1. Preheat oven to 375 degrees F.
For the topping:
  1. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
For the Apple Filling:

  1. (I use a Johnny Apple Peeler to peel and slice the apples all at once. It makes the process so fast!) 

    In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

  2. Serve with Vanilla Ice Cream and Homemade Caramel Sauce
Recipe Notes

Make ahead instructions:

Make the apple filling, adding a tiny bit more lemon juice so the apples don't brown. Store the apple filling in an air-tight container, in the fridge, for up to one day. Make the crumble topping and put it in a separate ziplock bag, in the fridge. When ready to bake, remove from the fridge, and sprinkle the topping on top. Bake as directed.

To Freeze:

Bake and cool the crisp completely, then cover it with a double layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 20-25 minutes or until heated through.

Recipe adapted from Cooking Classy

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Need to use up your apples? Try some other favorite apple recipes:

Apple Pie Pancakes

How to Can Applesauce

Caramel Apple Bundt Cake

 

Fresh Apple Cake

 

*This post contains affiliate links 

The BEST Apple Crisp Ever! Recipe on TastesBetterFromScratch.com

Thinly sliced Granny Smith apples baked with a cinnamon glaze and oatmeal crumb topping. The BEST Apple Crisp recipe Ever!
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Comments

  3. i just have to comment. I have some beautiful honey crisp apples and wanted to make Apple crisp for a nice Sunday dessert. So I opened up Pinterest and went to my favorite food blogs board and clicked on your blog. And what do I find right here on the homepage for today? Apple Crisp! Awesome coincidence. Looks like a delicious recipe!

    Reply

  8. How would you go about tweaking the amount of ingredients for a 9 x 13 pan? I’ve never made Apple crisp before but I want a big cake pan full to serve a lot of people…what do you suggest I use?

    Reply

  9. I made this tonight. I melted a pack of the individually wrapped caramels with a 1/2 cup of milk and poured over the top after the crisp was cooked. It was delicious! I see this again in my family’s near future.

    Reply

    • Hi Haleigh, I’m sure you could get away with substituting out the flour–the flour helps to add thickness to the crumb topping. You could try pulverizing oats or using an oat flour instead. (And then also add the whole oats). Let me know how you like it!

      Reply

      • I had to do exactly this because I’m out of flour, but made oat flour and used it in the listed proportion for regular flour. I don’t think it affects the outcome and I like the oatiness of the oat flour for this recipe. Yum! Just what I needed for this fall movie night 😀

        Reply

  13. My sister in law brought this recipe to a gathering, and I think it is the best thing I have ever put in my mouth. Sooooooo good. I wanted to eat the entire pan. My husband and I got into a fork war over the leftovers. 😉 I am taking it to a work pot luck on Friday. Thanks for sharing!

    Reply

  14. I’m baking this right now I felt like there was to much crumb I followed instructions with measurements n all is that ok if there’s allot of crumb ??

    Reply

  17. I just made this and it’s awesome! I added some banana slices which I find taste so yummy with the caramelized butter and sugar topping, as well as some fresh nutmeg. Thanks for the great recipe!

    Reply

  18. Looks delicious definitely look forward to making this. Now this may be an obviously question but for the crumbs you said you use unsalted but for the filling just butter am I assume that it would be salted butter or unsalted as well?

    Reply

  19. hi Lauren! This looks great but what if I don’t have the Oates? Is there anything I can do to make up for it? Like double some of the other ingredients?

    Reply

  20. I cannot wait to make this! Do you know if you could use this recipe on top of a pie crust instead of just having it all in a dish by itself? Would the ingredients be too moist for a crust? thanks!

    Reply

    • Hi Ashley, I haven’t tried it as a pie so I can’t say for sure. You could try halving the mixture that goes in the apple filling and I bet it would turn out great (not soggy)…let me know if you end up trying it!

      Reply

  22. This sounds absolutely amazing and I can’t wait to make it since it’s all my fiancé talks about lol! I was just wondering if it’s ok to make ahead of time and keep in the fridge until ready to bake or is it something you have to bake right away since apples turn colour after being peeled?

    Reply

    • I think that would work! Cover and refrigerate the apple filling the night before (maybe add a little extra lemon juice so they don’t brown, and be sure to cover it tight) and put the crumble topping in a separate ziplock baggie. Then add the topping right before you stick it in the oven the next day. Happy Thanksgiving!

      Reply

  23. This looks Wonderful! I am definitely going to make this for thanksgiving! Could I make this the night before and keep it in the fridge? What would be the best way to store it?

    Reply

    • Hi Erin, I think that would work! Cover and refrigerate the apple filling the night before (maybe add a little extra lemon juice so they don’t brown, and be sure to cover it tight) and put the crumble topping in a separate ziplock baggie. Then add the topping right before you stick it in the oven the next day. Happy Thanksgiving!

      Reply

    • Hi Geri, You could make it the night before, but not baking it. Cover and refrigerate the apple filling the night before and put the crumble topping in a separate ziplock baggie or separate container. Then add the topping right before you stick it in the oven the next day. Happy Thanksgiving!

      Reply

  25. I have made this before and it was delishes! I was thinking about making it one day ahead of time and reheating in the oven. Do you think this would work or would the crumbly top get soft?

    Reply

    • Hi Amber, I think that would work great–You could also try making it the night before,but not baking it. Cover and refrigerate the apple filling the night before and put the crumble topping in a ziplock baggie or separate container. Then add the topping right before you stick it in the oven the next day.

      Reply

  26. This recipe looks delicious! The only milk I have is almond milk. Do you think that would still taste okay or should I get regular milk?

    Reply

  28. I hope this isn’t a stupid question, but is there a difference between old fashion oats and quick oats? If so how well do you think the quick oats would work? Thanks!

    Reply

  29. I made this for thanksgiving and my family LOVED it! It was the best apple crisp I have ever had!! And I took your advice for making the filling and the topping the night before and baking it the day of, and it worked beautifully. AMAZING recipe. Thank you!

    Reply

  30. I pinned this a couple days ago and made it today. This recipe is a perfect sweet and just the right amount of topping and filling. Definitely will be making this again – next time I might throw in a handful of chopped pecans!

    Reply

  32. hi! I know this sounds super lazy but would the apple pie filling in a can work?? I really want to make it now but don’t have enough apples!!

    Reply

  33. Ok first time baker, and the crumbs on top were just flour even after over 45 minutes, then the oats started to burn so I removed it. I think the butter quantity in the crumbs mix is off? I cant imagine it even being close to the pic without more butter.

    Reply

  34. Made this on Christmas as a dessert it was amazingly delicious. I couldnt stop eating it. I did make a few changes, I didnt have the apples the recipe called for however i had some Gala apples that were a bit too soft for me to eat so i used them instead. I made mine completely gluten and dairy free. I substituted flour for a gluten free all purpose flour and in place of milk i used soy milk. I couldnt tell it was gluten and dairy free. I will be making this soon. Thanks for sharing this recipe with us.

    Reply

  35. I just had to comment. I am not great at baking, cooking…any of it. But I just made this and my hubby and I both agree it was the best we ever had. Thanks for the great recipe!

    Reply

  36. We. Ate. The. Whole. Thing! It smelled so good none of us could even stand to let it cool a bit before digging in to it! We ate it straight from the oven! Definitely saving this recipe!

    Reply

  37. Amazing!!!!!!! I just made thisdish and was going to wait for after dinner but it smelled and looked so yummy, I had to try it. I put some in a dish with some ice cream and my mouth is still watering for more. Awesome dish.

    Reply

  39. I want to try this! If one doesn’t like dessert too sweet, is this a recipe that may be good with less sugar? Or is ur just right?

    Reply

  40. I grew up having apple crisp with a bottom crust of the same ingredients as the top crust. So I doubled the crumble topping and used it for a bottom crust and a top crust. I also doubled the apple mixture because I just moved and didn’t have a smaller 8 x8 pand nor a 13×9. I used a 14×10 inch pan and I did add some nutmeg to the crumble mixture . it came out great. When I made this years ago I remember just adding brown sugar and cinnamon to the apple mixture. I like this sauce (as I call it)

    Reply

  42. I made this over the weekend and it was SOOOOO incredibly delicious! It came out perfect! And it was so fun to make, boyfriend and his friend actually got really excited helping me slice the apples and melt the butter/flour mix. It was SO easy to make and SO very hard not to eat the entire thing in one setting haha. We ate it a la mode with a nutty ice cream and just… I can’t stress enough how delicious this was! So happy I made it! Thank you sOoOoOOoO much for the recipe! <3

    Reply

  43. I have made this twice and loved it. Everything was perfectly balanced. I found another recipe to make a sour cherry crisp. I would have loved it if I had the same coating and crisp parts to it.. Not sure if you can comment to using this recipe with cherries.. even canned drained tart cherries?

    Reply

    • Hi Susan, I’m happy you’ve liked it! I’m sure it would be delicious with drained tart cherries! You wouldn’t need the lemon juice. I’d love to hear how you like it!

      Reply

  44. I made this today and it was delicious. I’m loving the idea of adding or switching with bananas. I think pears would be a good addition too. Very easy to make!

    Reply

  45. omg, just made this and I almost ate the whole thing (almost, but I had to stop myself). This is definitely a keeper and will be making this again soon.

    Reply

  47. Looks great! I’m planning on making this for my husband for his birthday. Kind of a win-win because he likes apple pie and I like apple crisp. I’ve wondered about adding a splash of rum into the apple filling– almost making a bread pudding-esque sauce….maybe?

    Thanks for posting!
    Fe

    Reply

  49. This recipe is A-MAZ-ING! When I made the crumble I knew it was going to be good; then I made the coating for the apples- absolute perfection! It coated the apples beautifully. I used a loaf pan and layered it: apples, crumb topping, apples, crumb topping. It baked up wonderfully! This recipe is definitely a step up from the average apple crisp recipe…sorry Grandma !

    Reply

  50. Hullo Lauren. I just tried this recipe for my first time baking. Your directions were nice and simple to follow, and the result was fantastic. I like a good crunchy crisp, so I substituted a granola mix with cranberries and almonds for the oats. My only regret is that I don’t have any vanilla ice cream. Thank you for posting.

    Reply

  52. This was my first time baking an apple crisp and it was so good!! I can’t wait to share it with my hubby tonight! Thanks so much for such a simple and delicious recipe.

    Reply

  54. Hi Lauren: I tried your apple crisp tonight. I didn’t have any Granny Smith apples, just 4 kind of sad looking Red Delicious that no one wanted to eat. Even so, this dessert was so tasty my husband begged me to make it again and this time double the recipe. LOL. Thank you for this yummy recipe. 🙂

    Reply

    • Hi Elizabeth, I’m so sorry, my site is having technical problems with the recipe card when viewed on a desktop or tablet device. You will be able to see the recipe if you pull it up on your mobile phone. I’m trying to resolve the problem ASAP. Sorry for the inconvenience!

      Reply

  56. I lost my apple crisp recipe and got on-line to see if I could find it again and saw this one. I am considering this one because you sold me on the yummy pictures of it and what you have confidently said about your apple crisp recipe. It sure looks good and not bland. I like cinnamon! We have an apple tree that I made a wonderful apple crisp from last year and I could not believe I lost the recipe. I could not remember where I found it either. Sure am thinking that this one will not let me down. The canning of apple sauce looks interesting. I have not canned but I could try.

    Reply

  58. Tried this yesterday. It is so delicious!!! My dad absolutely loves apple crisp, and he was diving in for a second helping before he finished his first piece. Thank you for this recipe!

    Reply

  59. I’m excited to test this out on my family before making it for Thanksgiving. This is fall time comfort food for me. My question is, will it hold up if I make it earlier in the day and take to families house for desert? I highly doubt my sister-in-law will happy if I bake it there.

    Reply

    • Hi Cathy, It should be totally fine to make in advance. How far away are you traveling to your sisters? The apple crisp would still taste great 30-45 minutes after it is baked, served as is. If it’s any longner than that you could make it in the morning, let it cool completely, and then refrigerate it. When you’re ready to eat it, warm it in the oven on low heat, and then broil on HI for 2-3 minutes to get that crunchy top back. Good luck, hope you love it!

      Reply

  60. About that apple crisp, DO NOT make this right before you make dinner! It justt may become dinner. It is that good! Thanks for the recipe.

    Reply

    • Hi Becca, baking powder is a leavening ingredient so it’s family essential to get a great texture from the topping. Do you have baking soda? You could try substituting just about 1/4 tsp.

      Reply

  64. I have made your amazing Apple Crisp about 10 times now! Seriously during my pregnancy with my now 4th old baby girl, I was OBSESSED with this! Lol! I got my friends hooked and although she can’t eat any food yet my daughter, no doubt will love it one day too! Thank you!

    Reply

  65. Have you ever put this in the freezer? Just prepare then cover and freeze? If so, how would you cook it? Let it thaw or put it in the oven frozen?

    Reply

    • Hi Tiana, I haven’t tried freezing it so I can’t say for sure, but I think at least freezing the filling should work great. I wouldn’t freeze the topping. When you’re ready to bake it, pour the frozen filling into the pan and make the topping fresh (or the day before) and sprinkle on top. I’d bake it at 350 for 10-15 mkinutes longer… I’d love to hear if you try it!

      Reply

  66. I almost never leave reviews. However, I made this yesterday for a dinner with friends and OH MY the best crisp I have ever had. It was simple and amazing. I will never look for another apple crisp recipe now. I did double the recipe and baked in a 9×13 like other reviewers mentioned. It was perfect and I used 8 apples. To tell you the truth I don’t think I’ll ever make less than a double batch of this – even if it’s only for 2 of us!

    Reply

  67. This recipe was absolutely delicious and I plan to make more! l was bored out of my mind and looked up “easy desserts” on Pinterest and found your recipe there and I’m very glad I did! 🙂

    Reply

  68. I see in the comments how to make early and put in the fridge but how about freezing it? Do you think that is possible? Separating the filling and topping in different containers?

    Reply

    • Hi Lindsay, I haven’t tried freezing it so I can’t say for sure, but I think at least freezing the filling should work great. I wouldn’t freeze the topping…I’d just make it a day in advance.. Let me know if you try it!

      Reply

  69. This is truly the best apple crisp that I have ever tasted! As an experiment, I substituted the brown sugar for coconut palm sugar (which is unrefined and has a low glycemic index)… Delicious!!!

    Reply

  70. I have used many recipes for apple crisp over the years. Yesterday I went online to find a new recipe for same, and stumbled across this one. The photos should suffice – they did for me. Have you ever seen a more delectable looking dessert? An hour later, we were enjoying the best apple crisp any of us had ever had. It was aMAzing. Just the right amount of sweetness and tartness. I doubled the spices (but I always do that in ginger breads, pumpkin pie, carrot cake), and I didn’t have milk, so used heavy cream. If I could have only one dessert for the rest of my life, I would choose this. Thanks for the exceptional recipe!!

    Reply

  71. I made this last night. It was super easy, and I followed the recipe exactly as stated. This was the most delicious, best tasting apple crisp I have ever made- probably ever tasted! My husband agreed. I had coolwhip with mine, & my husband had ice cream w/ his. I also did make the homemade caramel sauce and drizzled some over the top, & O-M-G!! YUMMM!!! I saved the rest of the caramel to dip fruit in, etc. These 2 recipes are very VERY good! I don’t usually post, but as many posts state how good it “looks”, I had to let everyone know- it IS!!! 🙂 Thx for sharing these awesome recipes. I now follow all of your boards. :)))

    Reply

  73. This was just okay. Not great. Much too sweet. And layering the apples in one layer made it the crisp come out thin. The crisp part on top was sugary and never really fluffed up to any sort of cake-like texture in spots. I would not make this again.

    Reply

  74. I’m a veterinary student & just made this for our “Friendsgiving,” substituting coconut sugar for the brown sugar. I used apples we picked from an orchard down the road and it was a HUGE hit! Thanks so much for the simple, wholesome, and delicious recipe!

    Reply

  75. I made this the other day and it was fantastic. Would I be able to prepare this in advance and then freeze it (baking it afterwards)?

    Reply

    • Hi Michelle, I’m so happy you liked it! I’ve never frozen it, but I’m just not sure the apples would freeze well. I’ve made it a day ahead of time (you can see my instructions for doing that in the “notes” and that worked great! Good luck!

      Reply

  77. This is so good! I didn’t have milk so used water in its place. It still turned out amazing. I will definitely be making this again!

    Reply

  78. I plan on making this for Thanksgiving! Just wanted to know if I make it in the morning, then bring it to families house will it be ok just sitting until we eat it after dinner?

    Reply

  79. This was the easiest and most amazing recipe ever ! It turned out absolutely awesome ! There was strawberries and cream on the side and together with this it was delicious ! It finished in no time !

    Reply

  80. Made it and it was amazing.I baked it in a round 8×8 cake pan and it turned out fine.I will definitely be repeating in the future. It’s perfect comfort food:)

    Reply

  81. I had some extra apples from Christmas that I received in a gift box that I needed to get rid of. So after searching a few recipes I picked this one because it was less time baking than the other recipes. The recipe was simple. I used a few granny apples and a delicious sweet red apple. We didn’t have Oatmeal so I used a packet of instant oatmeal. I cut the recipe in half and the instant bag was just shy of the 1/4 cup I needed. I was a bit worried when the crumb topping wasn’t crumbing up. I eventually just used my hands to combine it and it was fine.

    Surprisingly, it came out great. It was enough for four and I have to say it was the best I’ve had. My kids thought it was delicious too and said it was better than any desert I’ve ever made. LOL. I’m sure it tastes really good with some real Oatmeal! Thank you for this wonderful recipe!

    Reply

  82. I made this today… it was sooooooo amazing. When making the crumb topping I didn’t realize that I used the 2/3 measuring cup so I added a little more of the other ingredients and put crumbs on the top and bottom… it was sooooooooooooo good!!!

    Reply

  83. this looks awesome.
    but i was wondering if i make it ahead of time, shall i heat it before serving?

    thanks, A

    Reply

  85. Lauren, Thank you so much for sharing this recipe – it is phenomenal! As promised, it is easy to make and, I will never use my old recipe again. My husband loves it as much as I do and he never turns down apples when anyone asks him if he would like some; he brings them home to bake now. Again, thank you so much! This one will definitely go into the family cookbook!

    Sincerely,
    The Page’s

    Reply

  89. Loved the filling it was so great I’m trying to decide what else I can add it to. I used rice flour instead of reg flour and it was fantastic, I don’t think there was a difference. Thanks for the great recipe.

    Reply

  91. I just made this wonderful apple crisp. I had altered the ingredients due to being gluten sensitive and this came out pretty tasty…thanks for sharing the goodness of your kitchen!!!✌🏼️😎

    Reply

  92. Thanks so much for the recipe! My son made this recipe for our local 4-H fair, only we changed it to microwave directions, since his project was Microwave Foods. It was so easy and so delicious! The judge was surprised by the fact that the thinly sliced apples turned out so well in the crisp. She also commented on how great the flavor was. I didn’t realize fruit crisp in the microwave could tast so good!

    Reply

    • Nevermind, I saw someone else had asked the same question as me. I’m going to make a batch of this to freeze and see how it works out. 🙂

      Reply

  95. I just made this last night and it was a HUGE hit! It was easy and delicious! And I never cook or bake, ever! ( My husband is a chef 😉 I also made the caramel which was beyond fantastic!

    Reply

  96. Its apple season and hubby came home from work with a bag full of apples. He is not a fruit eater, the kids only come every other weekend and I would not handle all that by myself. Already made 5g of apple jam and still had near 20 apples to go. Kids are here today so figured they’d enjoy the treat. I have never made apple crisp before but this recipe caught my attention. I doubled the recipe, baked one, wrapped the other one tight and froze it for the future. My only tweaks were that i used limes instead of lemons and i squeezed 2 in the bowl i had with the apples, as i sliced them, to avoid browning. So i didn’t add lemons or limes to the filling as i already had it with the apple, i also added 4 cloves, simply because I love cinnamom and cloves combination. I pulled it out of the oven and stole a bite while it cooled enough to give to the boys… oh yummy! I guess I will win Best Stepmom Award today. Thanks for the recipe.

    Reply

  97. I have some left over fresh pineapple has anyone tried this with other fruit? I made with the apples it was a huge hit so was thinking of trying a different fruit… Any suggestions are welcome. Thank you

    Reply

  98. Made this tonight for dessert, and it turned out better than I could have imagined!! Loved it, so easy, and we had all the ingredients on hand! Thanks for the great recipe!!

    Reply

  99. I just wanted to say that there is no reason to put baking powder in the crumb topping. In fact, most apple crisp recipes don’t even have baking powder in them at that’s because it’s not necessary.

    Reply

  100. My son and I baked this last night and it came out delicious. The crumb topping was easy enough for a 13 year old to whip through and the filling was just as easy. Great tasting simple recipe!

    Reply

  104. I’ve been making this so many times over the last year or two. It’s pinned on my go-to recipe board on Pinterest. I’ve switched the apples up for peaches and it’s just as tasty. Thank you so much for an easy and tasty recipe!

    Reply

  108. I made the Apple Crisp today, and while it was tasty I think it needs more butter in the topping. There was too much flour left unincorporated and the topping didn’t really crisp up like I prefer. The filling was very yummy. Thanks for sharing the recipe!

    Reply

    • I’ve made this a bunch and my family LOVES it. It never lasts the night. I made two today for thanksgiving….I hope I get some!

      Reply

  110. I tried this recipe with gluten free flour (because i ran out of ap) and a mix of empire and fuji apples.. it was absolutely delicious! this going in my favorites box! thank you so much for the recipe!

    Reply

  114. Wow, what a great recipe! I never leave comments but I had to for this one. Super easy directions, very simple to follow. My boyfriend and I LOVED it! Thank you so much 🙂

    Reply

  115. I’ve made this recipe 3x in 3 weeks!!! It’s so delicious,easy, and the best recipe I’ve used for making apple crisp. Perfect amount of sweetness.. for anyone that’s vegan I substituted the butter with earth balance and the milk with coconut milk and it still turned out perfectly!

    Reply

  117. Fall can only mean 1 thing, Apple Crisp!! This recipe is amazing and is a go-to for our family! Thanks for sharing.

    Reply

  120. Just made this and it is DELICIOUS! My husband said gave a big “wow” after he took his first bite. Thanks for such a great recipe! This will now be my go to apple crisp!

    Reply

  121. Isn’t this Cooking Classy’s recipe? I’ve made hers before and the only difference I see is you added milk in place of the water she used.

    Reply

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