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 mins
Cook 35 mins
Total 50 mins
Save Recipe

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):

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.

*This post contains affiliate links. I like to share my favorite products with you!

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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  1. 5 stars
    This is a good recipe picky kids approved! I loved that it was made with my pantry ingredients I keep on hand. I will make it again but I may try half old fashioned oats half quick oats. My kids said the topping was chewy. While I love the extra chewiness of old fashioned oats, I wonder if my kids would prefer the quick oats?

  2. 5 stars
    This recipe was an instant hit at my granddaughter’s birthday party! It was her request. I made it in a 9 x 13 to accommodate 12 guests. I was happy to see in the printable version that there was a calculator to adjust quantities that I had not seen in the main recipe pages. I was still not sure about the amount of time needed to bake, so baked it for 45 minutes when I noticed it was getting bubbly and brown on top. I sliced the apples thin and thought they were a little too well done but everyone enjoyed it. There were three small portions remaining! Leftovers for breakfast the following day!

  3. 5 stars
    Delicious recipe. Added a bit of cloves to the topping, and everything else followed the recipe (4 large apples used).
    I like how the apple, sauce coating is thick and uses lemon juice and half the sugar as other recipes. Was a great balance of flavors and not too sweet. Whole family loved it (sweet tooth and non-sweet tooths a like). I didn’t have ice cream to go with it, tasty in its own.

  4. This really is the best apple crisp recipe I’ve made, and I’ve made quite a few. I think the composition of the sauce which coats the apples is really what makes the difference. Whatever it is, I will continue to use this recipe when I want a quick and delicious apple dessert!

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