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, but I dare you to try this recipe! 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! You will notice that this recipe uses Granny Smith Apples as I think that they are the best apples to use in apple crisp!
Start by peeling and slicing a few granny smith apples. I use my Johnny Apple Peeler for this part because it does the work for me. It PEELS, CORES and SLICES the apple all at once! I once made this apple crisp for a party of 200 people and the Johnny apple peeler was a life saver.
Next, toss the apples in a cinnamon spice sauce. The sauce has lemon juice in it to help keep the apples from browning, and a splash of milk that adds creaminess to the sauce that I love.
Pour the apples into an 8×8” baking dish. (This recipe can easily be doubled and cooked in a 9×13” pan).
Sprinkle the crumble topping over the top of the apples. When you make the crumble topping, be sure to cut the butter in really well. I sometimes use my fingers to do this because it’s faster and easier to tell if the butter is crumbled into the topping really well.
Place the pan in the oven to bake for about about 30 minutes, or until the topping is golden brown.
Definitely allow the baked apple apple crisp to rest and cool for at least 10-15 minutes before serving. That will give the sauce a chance to thicken a little more as it cools. You do not need to cover the apple crisp while it bakes! If for some reason it started to get overly brown, you could cover it with tinfoil until it finishes baking. I have not had this problem!
Serve with a scoop of vanilla ice cream and a drizzle of caramel sauce, if desired. Complete HEAVEN!
How to make Apple Crisp ahead of time:
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.
How to freeze apple crisp:
Prepare and bake the apple crisp as directed. 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.
This recipe works great prepared a day in advance, or you can freeze it, as well. See my notes at the bottom of the recipe.
CONSIDER TRYING THESE POPULAR APPLE RECIPES:
- Caramel Pecan Apple Crisp
- Caramel Apple Bundt Cake
- Apple Pie Cheesecake Bars
- Baked Apples
- Apple Coffee Cake with Cream Cheese Filling
- Apple Spice Cake with Brown Sugar Cream Cheese Frosting
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Thinly sliced Granny Smith apples baked with a cinnamon glaze and oatmeal crumb topping. The BEST Apple Crisp recipe Ever!
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- dash of salt
- 1/3 cup unsalted butter ,cut into small pieces
- 3-4 large Granny Smith apples , peeled and thinly sliced
- 3 Tablespoons butter , melted
- 2 Tablespoons all-purpose flour
- 1 Tablespoon lemon juice
- 3 Tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- dash of salt
- vanilla Ice Cream
- Homemade Caramel Sauce
- Preheat oven to 375 degrees F.
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.
(I use a Johnny Apple Peeler to peel and slice the apples all at once. It makes the process a lot faster!)
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.
- Serve with Vanilla Ice Cream and Homemade Caramel Sauce
or try Caramel Pecan Apple Crisp!
Recipe Video
Make ahead and freezer instructions are listed above in the post!
Recipe adapted from Cooking Classy.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this post October 10, 2014. I updated and republished it on November 3, 2017.
*This post contains affiliate links. I like to share my favorite products with you!
Brittany says
Hey! I’ve made this ALOT & love it & it’s simplicity! BUT- I’m wondering if anyone has tried this with substitutes for the milk, butter & flour to make it gluten and dairy free (but we also need nut free). Handful of allergies in the fam. Thanks!
Barbara says
I would hazard a guess that GF rolled oats, almond milk, all purpose GF baking or flour mix, and Earth Balance “butter sticks” would probably be just fine.
BEtsy says
Oh my word, made this gluten and dairy free yesterday for the family and it’s the best we’ve had.
I like Earth Balance Olive Oil spreading LOVE the earth balance coconut spread or Olivio’s coconut spread (but I can’t find these in the stores anymore). I don’t love the other Earth Balance Vegan or Soy etc. In Canada we can buy vegan Becel which is also decent.
Anyhow, substituted Earth Balance Olive Oil Spread and for the milk substitute used Ripple Half & Half Vanilla Creamer. Used Bob’s Red Mills Gluten Free Flour.
IT. WAS. AMAZING!!!
Hannah says
I made a normal batch and also a batch for my husband and I with diet restrictions. I substituted the flour with all purpose gluten free flour, the milk for coconut milk, the butter with ghee, and the sugar with maple syrup. It had a totally different consistency, I also had to bake a bit longer but still tasted delicioussss.
Lauren Allen says
Thanks for sharing your adaptions! Sounds wonderful.
Valena says
I made it tonight for family dinner and everyone loved it! Some apple crisp recipes, the apple mixture is watery and flavourless, but not this one! I doubled the recipe and it was perfect for a 9×13 Pyrex dish. I’m throwing out my old apple crisp recipe and printing this one out!
Megan says
Did you have to increase the baking time for a 9×13 baking dish?
Lauren Allen says
It may take just a few exta minutes–just wait until the crust is golden and the edges are bubbling 🙂
Melissa says
I’m allergic to apples. Seeing my family loves apples I decided to try out this receipe. my husband always says his grandmothers apple crisp is the best. Well I think this receipe put hers to shame. My family devoured it. It lastest 5 min in my house. Huge hit!!!
Deb says
This Apple crisp was delicious! I will make again. I had Fuji apples on hand, which are very sweet. So I did not add the 1/4 cup brown sugar to the apples and it turned out to be the perfect sweetness. The best apple crisp I’ve ever made.
April says
This is the best apple crisp! I only sprinkled sugar and cinnamon on a 3lb bag of peeled and sliced small granny smith apples in a 9×13 baking dish, and then tripled the topping, but used a little less flour and more rolled oats and baked as directed, delish 👌
Connie says
I’ve made this twice this week, once for family and once for company. I doubled the recipe for company. Yum! This is excellent apple crisp.
K. Kelly says
Hi! I found your recipe while looking for a good ‘from scratch’ apple crisp. PERFECTION, thank you!! I doubled the recipe but followed it to a T and it’s my new recipe for this dessert. Thanks again!
Lauren Allen says
Thanks for your comment! I’m glad you found my site and you like the recipe :)!
Courtney Garza says
Taste AMAZING and so easy to make! It’s my husbands favorite!!! Thanks you!!!
Meg says
I just made this today !! OH MY GOODNESS!! So good !! I had to triple the recipe to feed my crew .. So easy and delish!
Amy says
I’ve made this a couple times and it’s delicious! It’s so simple! I use Honey Crisp apples because I like it extra sweet. A great recipe that he whole family enjoyed.
Christine M Stevens says
Another amazing recipe. I made it exactly as the recipe and it was delicious. Your site is the best and now my family’s (and mine too!) favorite.
Sarah says
Hi! If I want to make the recipe in a 13×9 pan, do I just double the recipe? Do I add extra apples?
Lauren Allen says
Yes, double the recipe for a 9×13” pan 🙂 . Enjoy!
Allison says
How is it baked a day ahead, refrigerated and then reheated?
Lauren Allen says
Hi Allison,
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.
Hope you love it!
Scott says
Bringing it to Thanksgiving. Thanks! Esp for listing the ingredients as they are used. Makes a big difference for us novices lol
Jill says
Love, love, love this recipe!!!! So easy to make and so delicious! Added bonus… When we make them we make it a family affair. My 4 year old does the ingredients, my husband peels and I slice!
Alison Mailes says
Lovely flavor and texture. Added walnuts to the crumble.
Jesse B says
Made this for Thanksgiving this year and the whole thing tasted fantastic but my favorite part was your crumb topping I probably stole more then I should have from the other parts of the chips to put more on mine. Definitely doubleing the topping next time because it was too die for
Donna Porter says
Wowzers! Just made this apple crisp and it is amazingly, delicious!! It is just cooling down now and once it’s cool I am going to freeze it for our Christmas dessert, so I’ll report back after the holidays to give an update on how it was after it was in the freezer for a little under a month. Thanks for sharing this lovely recipe!
Karen Clementi says
Yum! This is great. And since I am always in a hurry — I don’t peel the apples (extra health benefit???). I did add some crushed walnuts to the topping. Thank you!
Maggie Johnson says
I just made this apple crisp and it is delicious. My husband loved it too. It wasn’t over powering sweet like others recipes. Perfect contrast of sugar to tartness. Will be making this again. Thanks for a great recipe.