The BEST Apple Crisp recipe ever is made with thinly sliced Granny Smith apples and baked with a cinnamon glaze and oatmeal crumb topping.
Apple Crisp
Apple Crisp is one of those recipes that a lot of people have in their personal recipe book. Let me just say, if you do already have a recipe for apple crisp, you will probably never make it again after trying this one! I first saw this recipe on Cooking Classy, and I loved the “sauce” that the apples get coated in before the crumble topping goes on them.
If you are serving a crowd, this recipe can easily be doubled and cooked in a 9×13” pan.
What are the best apples for apple crisp?
Granny Smith apples are my favorite for using with apple crisp. They bring a tart, sour flavor and crisp texture that blends so well with the sweet oat crumble topping. In general, they are all-around baking apple.
If you don’t have Granny Smith apples, Gala apples, Honeycrisp, Golden Delicious, or any tart apple with work great!
Should I peel apples for apple crisp?
Yes! For apple crisp I like to peel my apples before baking them. The skin doesn’t break down during baking and can make for a tougher texture. 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.
How to make apple crisp:
- Make the oat crumble topping. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate.
- Peel and slice your apples. I use a Johnny Apple Peeler to peel and slice the apples all at once. It makes the process a lot faster!
- Once the apple are peeled, add the melted butter and flour to a small bowl and combine.
- Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt.
- 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.
- Sprinkle the crumble topping over the top of the apples.
- Bake for about about 30 minutes, or until the topping is golden brown.
- Allow the baked apple 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!
Tips for Perfect Apple Crisp:
Cutting in:
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.
To cover or not to cover?
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!
Can You make apple crisp ahead of time?
Yes! 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.
Then 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.
Can You 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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Apple Crisp
Video
Ingredients
For the crumb topping:
- 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
For the Apple filling:
- 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
For serving (optional)
- vanilla Ice Cream
- Homemade Caramel Sauce
Instructions
- Preheat oven to 375 degrees F.
For the topping:
- 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:
- (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 Sauceor try Caramel Pecan Apple Crisp!
Notes
To make 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.
- Then 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 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. Recipe adapted from Cooking Classy.Nutrition
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.
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Dana Cervantes says
Appsolutely🍎 amazing! I definitely recommend this recipe, it is delightful!