The BEST Apple Crisp recipe is made with thinly sliced Granny Smith apples and baked with a cinnamon glaze and oatmeal crumb topping. This irresistible dessert is always a crowd favorite!
Want more dessert recipes? Try my Peach Cobbler, Classic Pumpkin Rolls, or Blondies!
Why this is the BEST apple crisp:
- Cinnamon glaze – Unlike most apple crisp recipes, the apples are tossed in a simple cinnamon glaze sauce that really takes it to the next level!
- Easier than pie – We all love apple pie, but apple crisp is much easier and quicker to prepare, and tastes just as good!
- Crowd Pleaser – Top this with a scoop of vanilla ice cream and it is irresistible! Double it and bake in a 9×13” pan, for a larger group.
How to make Apple Crisp:
Crumble topping: In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until well combined. Refrigerate.
Peel and Slice Apples: I use a Johnny Apple Peeler to peel, core, and slice the apples all at once. It’s inexpensive and makes the process a lot faster!
Toss Apples in Sauce: Add melted butter and flour to a small bowl and stir to combine. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and nutmeg. Toss the apples in the sauce, then pour mixture into a 8×8” baking dish.
Bake: Sprinkle the crumble topping over the top of the apples. Bake for about 30 minutes, or until the topping is golden brown. Allow the baked apple crisp to rest and cool for at least 10-15 minutes before serving. This will give the sauce a chance to thicken a little more as it cools.
Serve with a scoop of vanilla ice cream and a drizzle of caramel sauce, if desired. Complete HEAVEN!
Pro Tips:
- Choose the right apples for baking:
- Granny Smith apples are my favorite for baking because they bring a tart flavor and crisp texture that blends well with sweet desserts. Gala apples, Honeycrisp, Golden Delicious, or any tart apple will also work great for baking. But if you don’t have tart apples on hand (or maybe you just picked a lot from an orchard), ANY kind of apples work for apple crisp.
- Peel, Core, and Slice at the same time!
- I suggest peeling apples for apple crisp because the skin on the apples will not break down during baking and can make for a tougher texture. I use my Johnny Apple Peeler for this part because 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.
Make Ahead and Freezing Instructions:
To Make Ahead: Make the apple filling as instructed but add an extra splash of lemon juice to keep the apples from turning brown. Store in an air-tight container, in the fridge, for up to one day. Make the crumb topping and store separately in the fridge.
To Freeze: Prepare and bake apple crisp as directed. Cool completely, then cover 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 Variations:
- Gluten Free Apple Crisp: Substitute Gluten-free flour and oats.
- Apple Crisp Without Oats: Omit the oats and add an extra ⅓ cup flour and ⅓ cup brown sugar.
- Crockpot Apple Crisp: Place prepared apple filling in the bottom of the slow cooker. Add crumble topping. Place a few paper towels on top of the oat topping, to keep condensation from the lid from making the topping soggy. Cook on high for 3-4 hours, or low for 6-8 hours until apples are tender.
- Instant Pot Apple Crisp
- Dutch Apple pie: Pour the apple filling into an unbaked pie shell. Add the crumb topping on top. Bake for about 45 minutes, until apples are tender. Cool for 2 hours before slicing and serving.
More Apple Recipes:
- Caramel Apple Bundt Cake
- Baked Apples
- Apple Coffee Cake with Cream Cheese Filling
- Apple Spice Cake with Brown Sugar Cream Cheese Frosting
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Recipe
The BEST Apple Crisp
Equipment
- Johnny Apple Slicer
Ingredients
Crumble Topping:
- 2/3 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 cup salted butter , cut into small pieces
Apple filling:
- 3-4 large Granny Smith apples , peeled and thinly sliced
- 3 Tablespoons salted 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
- 1/4 teaspoon ground nutmeg
For serving (optional):
- vanilla Ice Cream
- Homemade Caramel Sauce
Instructions
- Preheat oven to 375 degrees F.
Crumble Topping:
- In a medium size bowl combine oats, flour, brown sugar, cinnamon, and baking powder. Add butter and cut in with a pastry blender or fork until well combined. Refrigerate while you prepare the apple filling.
Apple Filling:
- (I use a Johnny Apple Peeler to peel, core and slice the apples all at once. It makes the process a lot faster!)
- In a small bowl stir together melted butter and flour until smooth. Add lemon juice, milk and vanilla and stir. Stir in brown sugar, cinnamon, and nutmeg.
- Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8×8-inch baking dish and spread into an even layer. Sprinkle crumble topping evenly over the apples.
- Bake for about 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, if desired.
Notes
Nutrition
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I originally shared this recipe November 2017. Updated September 2021.
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Recipe adapted from Cooking Classy.
incredibly delicious!
Can I leave out the milk?
Sure, or replace with something (like a non-dairy milk, if it’s an allergy issue).
Yummo!
Any tips on getting the crumble topping to be more light and flaky? I think you used a spoon to sprinkle but mine always gets clumpy and sticky. It’s still delicious, just not as pretty!
Use cold butter, and you can even cut down 1-2 tablespoons of butter if you want it crumblier/flakier.
Thank you!
Can’t wait to try this! I’m going to use apples from our trees but they are quite small. Do you have a measurement or weight of the amount of apples used in this recipe?
Thank you!
I always double it because it goes too quick.
can this be made with canned apples? if so, what’s the ratio compared to fresh apples?