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!

Apple Crisp served in a bowl with a scoop of vanilla ice cream on the side.

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.

Oats, flour, cinnamon brown sugar and cubed butter in a bowl to make cumb topping for apple crisp.

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!

Sliced apples tossed in sauce, in a bowl.

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.

Crumb topping be added on sliced apples in a pan, to make apple crisp.

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.

A baking dish with baked apple crisp in it, hot from the oven.

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:

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Recipe

Apple Crisp served in a bowl with a scoop of vanilla ice cream on the side.
Prep 15 minutes
Cook 35 minutes
Total 50 minutes
Save Recipe

Ingredients
 
 

Crumble Topping:

Apple filling:

For serving (optional):

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

Make Ahead Instructions:  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.
Freezing Instructions: 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.
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
Caramel Pecan 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.

Nutrition

Calories: 382kcalCarbohydrates: 57gProtein: 2gFat: 16gSaturated Fat: 10gCholesterol: 42mgSodium: 64mgPotassium: 235mgFiber: 3gSugar: 38gVitamin A: 560IUVitamin C: 6.1mgCalcium: 63mgIron: 1.2mg

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I originally shared this recipe November 2017. Updated September 2021.

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Recipe adapted from Cooking Classy.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    This apple crisp recipe is the BEST! I’ve thrown out all my other apple crisp recipes and only use this one. I add either walnuts or pecans to the topping for a little extra crunch, and usually use 3 different types of apple. But I think the filling ingredients are what make it extra delicious. My new favorite apple recipe!

  2. I would like to make this recipe for a crowd in a 9×13 pan. Would I make 2x or 3x this recipe to do so? TIA 🙂

  3. 5 stars
    This is a fantastic recipe! My husband does not usually like baked fruit desserts like cobblers, crumbles, or crisps. He was surprised how tasty this was and even went back for seconds. Good thing I doubled the recipe because my family all liked it so much.

  4. 5 stars
    Delicious! Crust was nice and crunchy. Just the right amount of sweet and a god balance between fruit and crumble. I added 6oz blueberries in place if one apple and a scant 1/4 tsp of cardamom. I’m happy to have found the perfect crumble recipe!

  5. 5 stars
    I added pecans also. Takes it up a notch. This time I did it in a bottom pie crust, for Dutch apple pie 🥧 😋

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