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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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


  • Johnny Apple Slicer


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):


  • 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.


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.


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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Recipe Rating


  1. 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.

  2. 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!

  3. Hello, this recipe sound really yummy! Curious, why do we need butter in the apple filling part?
    I’ve always seen butter in the crumble, but not in the filling.

  4. 5 stars
    Delicious! made this last night and it was delicious. My friends asked me for the recipe. Would definitely make it again!

  5. 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!

  6. 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!

  7. 5 stars
    This was by far the best apple crisp I’ve ever tasted! Went apple picking last weekend & used combo of honey crisp & Macintosh. So yummy!

  8. Hi Lauren- have made your Apple crisp twice this past week- we absolutely love it! Just ordered the Johnny Apple peeler. Would you be kind enough to tell where you purchased the canisters with the bronze lids? Your kitchen is beautiful!

  9. 5 stars
    Your apple crisp recipe is really the best ever! I’m a grandma and I never made apple crisp as good as this before.

  10. 5 stars
    The search for the perfect apple crisp recipe is over. Seriously, if this is not your go-to recipe for apple crisp, you are missing out. That oatmeal crumb topping is to die for!!

  11. 5 stars
    Question: How do you keep the crisp part crispy? Mine always is great Day One, but gets mushy after that. Mushy is awful!

  12. 5 stars
    Definitely the best apple crisp recipe I’ve ever made. However I found the nutmeg a bit overwhelming and overpowering, even with such a small amount, but hey I could just be someone who doesn’t like that spice.

    Overall a phenomenal recipe and I’ll be making again, and again, and again!!

  13. 5 stars
    We LOVE this recipe, I’ve been using it for years and it’s always a hit! I also just used the same recipe but instead of apples I used my basket of fresh peaches that were going bad and it was yummy!

  14. 3 stars
    The only thing I deviated was I used regular butter not unsalted. I cooked for full 35 minutes at 375 and the apples weren’t soft enough for my liking. IF I make again, I’m going to microwave the apple filling overed about 3 minutes on high before putting on topping and baking in the oven.

  15. Who doesn’t like butter! However, next time I would cut back on the butter and cut back more on the sugar than I already did. I think it’s way sweeter than it needs to be. But then, I’m not a fan of really sweet desserts that leave a coating of sugar in the mouth.

  16. 5 stars
    I’ve made this for family and friends at least a dozen times. It’s so easy and yummy, and many of my loved ones have asked me to forward this recipe! We love topping it with vanilla ice cream and then just a sprinkle of cinnamon on top…yummmmmy!!!

  17. 5 stars
    So yummy and easy to make! I took some advice from the comments and doubled the topping. Definitely recommend doing so!

  18. 5 stars
    I honestly can’t believe how amazing this is! Best Apple Crisp I have ever made. Took Dado’s advice and doubled the topping and my husband and I ate this in 3 days flat. Sooooo good.

  19. Wowsome! The best apple crisp and, oh so easy! And the topping, so good, I’ll double it next time! Kudos to Lauren.

  20. 5 stars
    Delicious!!!! I don’t have a pastry blender or whatever so I was trying to use a fork like the directions say but it was taking too long so I started to just use my hands and it worked perfectly!! So so yummy!!! Will definitely be making this again!!

  21. I’m struggling with the topping. I think I’m doing the right thing based on the instructions and video, but mine isn’t looking like crumbs. Should the butter have been room temperature or softened in addition to being cut up?

  22. 5 stars
    I used gluten free old fashioned oats and Granny Smith apples. A very tasty recipe! I used an Apple slicer but the peeling of the apples with a paring knife, while easy, was the most time consuming part of the recipe prep. A definite repeat dessert for sure!

  23. I’ve been using this recipe for YEARS and it always turns out amazing. I do double the batches, and double the topping cause who doesn’t love more topping. I do have a question: This last time making it my apple filling seemed to curdle(?) slightly? I did every step as I usually would and by the time I poured the filling over the apples it looked chunky. Milk & butter were both in the clear for expiration. Any thoughts as to why this happened?

    1. Is it possible it curdled because the butter was melted and the milk and lemon juice cold? A good rule of thumb is if the recipe calls for melted butter that you have the other ingredients at room temperature. I did not do this when making this recipe for the first time tonight and it did curdle a little. I just assumed it was the milk and lemon juice cooling the butter back to a solid. Idk though.
      This recipe sounds much better than what I used in the past. Still in the oven but it smells good!!

  24. So good!! I keep making it. I accidentally left it in the oven for 40 min – it was kinda caramelized and wonderful!! Happy Accident!!

  25. Hi! We make your apple crisp recipe every fall, and LOVE it! I have a question though – my daughter wants apple pie for her birthday. Can I just buy pie crust and make this as Usual and instead of baking in a casserole dish bake it in the pie crust? Let me know your thoughts? Thanks again! Jen

    1. Yes, you could do that! It may need to cook closer to 45 minutes (tent the crumble topping with foil if it’s getting too brown!)

  26. Just made it. I doubled it up and it came out perfect !
    Thanks for the great recipes. I’m gunna try the apple pie with lattice top next. Wish me luck.

  27. 5 stars
    This apple crumble was so good! I didn’t have old-fashioned oats, so I used steel cut oats which made the topping very crunchy. I would reccomend using less sugar, but overall, this recipe is amazing!

  28. 5 stars
    All I can say is WOW. I’ve never made apple crisp before and I’m so glad I chose your recipe. Your recipes are so easy to follow! I added a little more brown sugar and cinnamon because I like my desserts really sweet. It was so delicious me and my fiance gobbled it up in no time.

  29. I love following these recipes… if you can read.. you can cook 👩‍🍳 This one was especially easy to prepare and it was done before I finished cleaning up the kitchen

  30. 5 stars
    This Apple Crisp was a definite hit at our SUNDAY FAMILY DINNER.. Not too sweet but just right. Will definitely keep receipe and make often.

  31. Delicious and easy recipe. And I forgot to add the milk. Didn’t have ice cream, which according to my husband is a true crime. Whipped cream was a good substitute.

    Will definitely make again.

  32. 5 stars
    It really is the best apple crisp ever…hands down!! My 5 yeaf old nephew will no longer eat any other apple crisp unless I make it.

  33. 5 stars
    A new neighbor gave me a huge bag of locally-grown apples that I wasn’t sure what to do with. I found this recipe online and made it last night. It is delicious! Grazie! Tonia in Sicily

  34. 5 stars
    This was super easy to make and it turned out delicious!!! I used dark brown sugar and a little bit more cinnamon than the recipe said.

  35. 5 stars
    We used apples grown on our own tree here in Southern California where apples aren’t really supposed to grow….but we have a little valley and pond where it’s just cold enough. The Granny Smith-like apples aren’t that great to eat, frankly, but they’re terrific for baking.

    I used goat’s milk and vegan butter, but otherwise as directed and made a double recipe in a deep Le Creuset lasagne ceramic dish that spread the heat well. I have to be GF, so come to think of it, I also used GF oat flour.

    Delicious! Family loved it! Would bake again, and thanks for the great recipe!

  36. 5 stars
    I’ve made this a few times and everyone loves it so much. For next time I make it can I use gluten free flour instead of regular flour? Thanks for the great recipe?

  37. 5 stars
    This is the best apple crisp recipe ever! And so easy to make, quick and simple. My family loved it! I used fuji apples as that’s what I had on hand and i diced mine, but it was so delicious!

  38. 5 stars
    I’ve been making apple crisp for at least 30 years and this was the best ever. I made it with four small, unpeeled, red delicious apples and exactly as written. Thanks for sharing.

  39. 5 stars
    this is the BEST apple crisp we’ve ever tried. we used two galas and two granny smiths. i doubled the cinnamon for the topping. we’re gluten free so we used bob’s red mill gluten free oats and bob’s red mill one to one GF flour.

    unfortunately we didn’t have any ice cream but nobody complained! this will become a regular on the dessert menu – thanks so much for a tasty recipe!

  40. 4 stars
    I doubled the crisp topping (bc let’s face it, that’s the best part when it’s plentiful!) and used peeled red delicious apples b/c that’s all I had. It tasted great but I will probably reduce the amount of flour next time, too much for my taste. My boyfriend thought it was perfect, though.

  41. 5 stars
    My son loves apple desserts. I have made this twice for him and he eats it all in one day. He doesn’t even put ice cream, whip cream or anything on it because this recipe doesn’t need it. I have used a few apple crisp recipes over the years but this one will not be my go to.

  42. 5 stars
    This is the best ever!
    Advertisement are so annoying though. We avoid using paper as much as possible but I’m printing it, can’t stand all the pop ups.

  43. 5 stars
    This is hands down the BEST apple crisp I have ever had. My family loves it and it will be passed down for generations to come!

  44. I make a ton of different crisp, especially apple crisp. It was one of my husbands favorite desserts. I have recently discovered using Granny Smith apples I don’t need to peel the apples. The peels cook down and can’t tell that the apples haven’t been peeled. Trust me, it works, saves time and adds color to the dish.

  45. 4 stars
    Pretty deadly recipe!! I love the crust and the way you cut the apples. Not such a small dice most people do which leaves a little bit of texture with the final product. I added some nutmeg to the filling as it is my favourite spice. Again, super tasty and lovely flavour.


  46. Best Apple Crisp ever made or tasted! Easy to make and not sweet like most others…..made extra topping. Definitely a keeper!!!

  47. 5 stars
    I, too, have been making Apple Crisp for years…this I found to be the best recipe ever..I use Macintosh or Stayman apples. Recommend everyone bake this!

  48. 5 stars
    I doubled the oat topping, used 4 apples and used a 9×13 glass baking dish. We like equal parts topping and apple. It is delicious and easy.


  50. 5 stars
    By far, the best Apple Crisp recipe that I have ever made!! This is how I found Tastes Better From Scratch and I have been making many of her recipes ever since!!

  51. 5 stars
    Very yummy. I doubled the apples and sauce and 4xed the crumbs. Filled a 10×15 to the brim. Got many compliments and requests for the recipe. My wife said she didn’t like apple crisp but loves this. Thanks for sharing

  52. 3 stars
    Way too rich and sweet. I’m accustomed to a good ol’ apples + sugar + cinnamon recipe for the filling, but decided to give this a try since it had such great reviews. The butter, in particular, made it just … too much. The topping was good, but I prefer a more simple filling that highlights the taste of apples and cinnamon.

  53. 5 stars
    I made this for Thanksgiving and my family ate it up and ignored the pumpkin pie! and my family goes nuts over pumpkin pie usually haha. Next time I will double the recipe because some of my family didn’t get very much or didn’t get to try it because of how quick it was eaten. Loved it!

  54. 5 stars
    I followed the recipe exactly but baked in a round tin pie plate because I was giving it to my in-laws and didn’t want to worry about a pan. They lost their minds over it and loved it!!! They demanded I make another for thanksgiving and forget about the apple pie I planned to make. My only concern is that sometimes the crunchy topping seems to be uncooked but they didn’t mind and I think it’s just a result of no butter being in the uncooked spot. I definitely recommend this recipe.

  55. Hi, if I made this the day before, could I just store it in the fridge (no freezing) and heat it up the same way as your freezing instructions, or is the freezing necessary for some reason?

    1. Have not tried this so I can’t honestly say. My best guess to partially bake shortbread then add apples.
      Happy experimenting. Sounds good.

  56. 5 stars
    Awesome recipe! This dish is a win with my family! My only question is do you refrigerate the leftovers or cover and leave out?

    1. 5 stars
      I doubled the recipe and it took about an extra 20 minutes in a 9×13 pan.
      I used Macintosh and Granny Smith apples, 4 of each. It turned out super yummy. Everyone at my pot luck loved it!

  57. 5 Stars (it won’t let me mark the stars)
    Love this recipe! So easy and very flavorful. Everyone I have made it for says it’s the best apple crisp they’ve ever had! Thank you so much for sharing ❤️

  58. 5 stars
    What a yummy cozy dessert! I’ve made my mom’s apple crisp recipe for ages but recently lost it so I found this & found a new favorite! I baked It longer (close to 1 hr) and covered the top, during part of the baking to keep it from burning. I used Honeycrisp apples & they had the perfect tartness & tenderness. Thanks for sharing your recipe with all of us, I’ll definitely be checking out more of them!

  59. 4 stars
    This is a simple delicious recipe. I used a 9” Pyrex pie plate and the measurements were perfect. I only had Red Delicious apples, which tend to be watery. I added a tbls of cornstarch and tossed with apple mixture. I also added nutmeg. I baked it at 350• for 50 minutes and it didn’t get brown and crispy so I turned up the ice to 400 and cooked another 10 minutes.

  60. 5 stars
    I made this recipe for apple crisp for the first time today. It was really delicious! Will definitely do this again.

  61. I made this today and my husband and I loved it. I would have liked a little more sauce. Thanks for a great

  62. 5 stars
    This is truly the best apple crisp recipe! Most recipes that I found don’t address the need for a “sauce” for the apples. To the apple pie filling I added 1/2 tsp caramel extract and used apple pie spice instead of cinnamon. Delicious.

  63. 5 stars
    I’ve made this recipe 5 or 6 times, it’s always requested for family get togethers!!!! The caramel sauce on top is such a delicious addition!!

  64. 5 stars
    This is the best apple crisp! I have a large family who loves the topping so I double the filling, and triple the crumble, and there’s never any leftovers!!

  65. Haven’t tried the recipe yet but was wondering what the time and temperature would be for a 9×9 pan?

  66. 5 stars
    I love this recipe!! It’s so delicious. I recommend trying it with a few more apples of a different variety.

  67. I have always tried different apple crisp recipes for my daughters birthday, I have found the best one ever! The topping was very crispy and the sauce for the apples was perfect! I will use this recipe only. This was very easy to make also.

  68. 5 stars
    I made this recipe just as printed, and it is delicious! I love the cinnamon glaze on the apples; and, of course, the crumb topping is wonderful too. Perfect served warm with a scoop of vanilla ice cream!

  69. 5 stars
    This is the Best Apple Crisp I have ever made, only thing I did different is add an extra 1/2 cup of oatmeal. It was easy to make and absolutely delicious 😋

  70. 5 stars
    This was delicious! I made an apple crisp last year with the few apples we picked from our apple tree and it was not as memorable as this one. This is a keeper!

  71. 5 stars
    We picked some honey crisp apples this afternoon and used your recipe.
    The apple crisp was simply delicious and with vanilla ice cream was pure perfection!
    Thanks for sharing your recipe!

  72. 5 stars
    Can I freeze this put together, but UNbaked, then thaw overnight in fridge and bake as per usual?
    I have been sorely disappointed in the past by 5-star-rated recipes, but, WOW, this one really IS the best of any others I’ve ever had!!! Thank you so much!!! Will now be trying more of your recipes.

  73. This is the first Apple Crisp I have ever made. It was delicious and a sure keeper. I know that I don’t have to try any other recipes as I do believe that I have already found the best. This has now become my all-time Apple crisp recipe.

    My neighbor is going through a rough time with cancer at this difficult time. I made a small one for her and she also loved it.
    Thank you

  74. I used this recipe for 65 people last year. I changed it a little, using canned apples, and cider instead of milk. It was delicious. Will make it again for the same group this year.

  75. 5 stars
    I have made many apple crisps over the past 30 years, and this one is, without a doubt, the very best! Absolutely delicious. Thank you for this great recipe. My new “go to” for apple crisp. Delicious!!

  76. 5 stars
    This is truly the BEST Apple Crisp I’ve ever made! I made it today for a treat at work and everyone is telling me it is the Best they’ve ever tasted! This one is a keeper!

  77. 5 stars
    My Mother In law told me to hang on to this recipe. Need I say more? This is truly the Best Apple Crisp EVER!

  78. 5 stars
    LOVE this Apple Crisp! So easy and so good! This is the first recipe I really don’t have to measure LOL! It turns out great every time! Thank you for sharing!

  79. 5 stars
    The best apple crisp I have tasted by far! Just simply delicious. I made it once, then lost the recipe. I surfed the net for awhile until I came across your recipe again!! That how wonderful this recipe is. It now safely tucked into my recipe book. Thank for sharing such a wonderful recipe!

  80. 5 stars
    I have made this twice now and it’s an excellent recipe. I bake in an 11 x 9 glass pan, because that is what I have! I cut up 6 Granny Smith apples and double the topping recipe.

  81. 5 stars
    It was the perfect dessert on a cold rainy day. It’s going into my permanent file. While some need ice cream to round it out, this is amazing on its own. SO if you don’t have, no worries it can stand by itself and still be scrumptious!

  82. 5 stars
    I love love love this apple crisp!!!! Made it a dozen times. Love it each time. i have omitted the lemon juice at times, just because I didn’t have it on hand and it’s still amazing.

    I always use Granny Smith apples. It’s perfect each time.

  83. Love this recipe! Have made it a couple of times. Want your home to smell wonderful and offer a tasty dessert to guests. I highly recommend this recipe!!

    Doubled it and baked it in a 13×9 dish, so we had left overs to share!!

  84. 5 stars
    This truly is the best apple crisp! I’ll toss my old recipe and put this into my file instead. I made it for a dinner party and it was so good that there was none left for the next day. Highly recommend this!

  85. 5 stars
    My children and I make this often — for breakfast, lunch, or dinner.

    It is SOOOOO good.

    By the way, I printed this recipe and put it in my safe with all my other valuable documents.

  86. I just put this in the oven. Everyone’s reviews seem great but when I was mixing up the filling for the apples it got all weird after I added the lemon juice and milk like clumpy. It didn’t look right. Hopefully it tastes good though.

  87. 5 stars
    Hi! I made this and everybody loved it! But for some reason mine didn’t look that moist like in the picture. It was dry and brownish in colour. But nevertheless it was very tasty. Thanks for the recipe

  88. 5 stars
    I made this today & i forgot to add the flour to the butter mixture going on the apples. It still turned out great. I served it with fresh whipped cream. The family loved it.

  89. 5 stars
    A friend of mine has been hounding me to make apple crisp so I decided since its the holidays I would make one.. found this recipe and it sounded interesting with the milk so I gave it a shot and doubled the batch.. was easy to whip up and when I opened the stove I almost died.. the smell of apple crisp almost like caramel apple came out.. I could hardly wait the time to cool before I took a bite. I could not believe how good it was. The apples were still a bit crunchy but that was my fault I think I needed to bake it longer due to doubling the recipe but I will get more apples and try it again with a little more cook time.. this is really really good thank you for sharing..

  90. 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.

  91. 5 stars
    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!

  92. 5 stars
    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!

  93. 5 stars
    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

  94. 5 stars
    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!

  95. 5 stars
    Bringing it to Thanksgiving. Thanks! Esp for listing the ingredients as they are used. Makes a big difference for us novices lol

    1. 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!

  96. 5 stars
    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.

  97. 5 stars
    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.

  98. 5 stars
    I just made this today !! OH MY GOODNESS!! So good !! I had to triple the recipe to feed my crew .. So easy and delish!

  99. 5 stars
    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!

  100. 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.

  101. 5 stars
    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 ?

  102. 5 stars
    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.

  103. 5 stars
    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!!!

  104. 5 stars
    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!

  105. 5 stars
    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!

    1. 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.

    2. 5 stars
      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!!!

    3. 5 stars
      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.

    4. 5 stars
      I just made it with coconut oil instead of butter and rice milk in place of the milk and it came out great. I always use less coconut oil then the amount of butter called.

  106. 5 stars
    Great recipe, barely lasted a day. My son took little that was left to work. Now his work mates want me to make more! Will definitely be using this recipe from now on. Making another batch for him to take to work. I used a 9×13 pan and just doubled everything.

  107. 5 stars
    I have now made this twice. I absolutely love that the apples end up surrounded in this wonderful caramel sauce. It is exactly what I am looking for in an apple crisp. (And I can easily find all the ingredients overseas, which can often be a challenge for me.)

  108. 5 stars
    Fabulous. I tried the recipe today as I am making apple crisp for 60 people later this week. Now just need to figure out how to 10 times this recipe. Thanks for sharing…it’s the best!

  109. 5 stars
    Just made this and awesome! The only thing I did different was use dark brown sugar because I was out of light brown sugar. Great recipe, thanks

  110. 5 stars
    Hi ! Amazing recipe this came out so good! As an aspiring nutritionist i subsituited a few things and it still came out amazing:) I used almond milk* instead of the reg milk, and Iused almond flour* instead of all purpose. I also cut the apples a little smaller than what was asked so it would be easier to eat.Everything came out so good can’t wait to make another batch! 🙂

  111. 5 stars
    Your recipe is delicious!!! I’ve been baking for 40+ years and am pretty good at it. Tonight, because we have so many apples on our trees, I decided to try a different Apple Crisp and found yours. It has now replaced my old stand-by which was pretty good too, but yours is way better. Thank you !

  112. 5 stars
    I made this because I had a surplus of gala apples. Followed the recipe to the letter except for the apple switch. It was delicious and my coworkers all loved it.

  113. 5 stars
    We have over 40 year old apple trees on our property. I have no idea what kind of apple they produce but each year I try new recipes at the height of apple season. This year YOUR recipe popped out at me and when I made it, I declared it the most delicious apple crisp I have EVER made. It was simply fabulous and our new favorite!

  114. 5 stars
    Amazing Apple Crisp! Never made apple crisp before and I’m not a baker by any means but this recipe was perfect!!!
    What do I need to do to make it a day ahead? Not cook it?

    1. I’m so happy you liked it! See all of my make-ahead instructions in the post (above the recipe card) 🙂

  115. 5 stars
    I made this for a family gathering and it was AMAZING! I used honey crisp apples and it came out delicious. I will be making this a lot this fall.

      1. 5 stars
        Wonderful Apple Crisp!!!
        How should I make this a day ahead? Should I put it all together and just not bake it or should I leave the crumb topping off until right before I bake it? Or would it be ok to bake it and put it in the refrigerator and just heat and eat the day of? HELP?!?!?!

  116. 5 stars
    I was looking for a new Apple Crisp recipe and I have definitely found it, this is AWESOME!!! I followed the recipe to a T and it turned out creamy and the topping was perfect. 🙂

  117. 5 stars
    I don’t typically review online recipes- I use them as a shell rather than following to a T. But today I felt like trying something new and stumbled across this – I love it! I used Macoun, Macintosh & Honey crisps today. I also added an extra half re iOS of crumble (my standard practice).

    The crumble is perfect- crispy and flavorful! The filling is sweet & creamy but remains tart and apples don’t turn to mush.

    This gem is my new ‘go to’ recipe! Thank you!

  118. I want to make this for a party in individual mugs (as shown in the pictures), but I’m wondering how long to cook the individual servings.

    1. You could cook in the 9×13 and spoon into the individual mugs when serving. If you really want to cook them in individual serving mugs,
      I’d think maybe cook 10 minutes less or until bubbly. Sounds fun.

  119. 5 stars
    This is absolutely delicious! I like more apples so I used 6 (they were on the smaller side) and it was great. I like more apples and not a ton of “crisp” but this was really good and easy to make!!

  120. 5 stars
    This is hands-down the best and most interesting apple crisp recipe I’ve made! Followed instructions exactly (as I usually do for the first-attempt at a new recipe), and will keep as is for future. No need to make any changes for this one!

  121. 5 stars
    This is by far the best recipe I’ve tried. I used a mix of honeycrisp, granny smith & gala. I will probably add a little more apple next time to balance the crisp/apple ratio, even though the crisp is my favorite part! I do have a question… there seems to be some controversy as to whether or not to refrigerate apple crisp? I’d hate for it to get soggy.

  122. 5 stars
    I just made this with Honey Crisps and Asian Pears. To say this was delicious is a huge understatement. I can’t wait to get the kids in bed so I can have seconds! Thank you!!

  123. 5 stars
    This was easy af very good. Only thing I had to to differently was melt that butter for the crumble to make it actually mix. Awesome way to kick of fall!

  124. 5 stars
    Best apple crisp ever! Thanks for posting the freezer instructions. I made this recipe x8 for freezer desserts. If it tastes half as good from frozen as it did when I baked it I’ll be happy.

  125. 5 stars
    Thanks! Great recipe! Agree with others that the creamy coating on the apples really makes the recipe. We were out of milk, but almond milk worked just fine. I also didn’t peel the Gala apples I used (I like the texture and extra fiber) and they came out lovely. My top didn’t crisp up super well, so I threw it under the broiler for a few mins. I wonder if I didn’t make small enough crumbs with the pastry mix?

  126. 4 stars
    I tried to make this but the apple pie filling seemed to curdle. Any ideas what I may have done wrong? I didn’t add it to the apples but instead just dusted them with cinnamon and sugar. The topping turned out fantastic!

  127. I just put this into my oven, I’m anxious to see how it turns out. I used real maple syrup instead of brown sugar for the filling part and I also added some walnuts to the topping. The apples I choose are Fuji and Granny Smith. I can’t wait to get my hands on some fresh picked Honey Crisp and give it a try with those.

  128. 5 stars
    This recipe turned out very well! It tasted like the sweet apple pie that my dead grandma used to bake for me! It brings back so many memories of me and gran gran!

  129. 5 stars
    i just made this , it came out very good, but i substituted granola for the oats and i added walnuts to the crisp. yummy !

  130. i want to try your apple crisp after reading so many +ve reviews but i am a bit worried for the sweetness. Some people like sweet but i like it just right esp.after adding vanilla n caramel sauce. But i also dont want it to taste unsweet as it wont be a great dessert then. So can u help me in rating the sweetness of your dessert? is it just right?:)

    chamila (from a sunny island in the Indian ocean)

  131. 5 stars
    I actually followed this recipe exactly rather than my usual winging it for apple crisp and it was just fantastic! Thank you.

  132. 5 stars
    Loved this recipe. Used honey crisp apples that needed to be used up. Used chunks instead of slices and left out sugar in apple mixture due to apples being sweeter than Granny Smith. Came out great.

    1. Yes, double it and bake it in a 9×13” pan. You may want need to cook it a few minutes longer, but it will be close 🙂 Enjoy!

  133. 5 stars
    Best apple crisp recipe ever! I needed a dessert for the 4th of July family gathering and didn’t want a pie crust, something a bit lighter. This was perfect! I followed the recipe as written, only doubled it for a 9×13 bake. It’s a very scrumptious apple dish that I will definitely make again. Thank you for the delicious recipe!

  134. I have never left a comment after making anything I have found online, but today is different. I just finished putting in my oven the second pan in a week. I made it for family the first time. And it was such a hit, I’m making it to take to some friends. I used Ganny Smith and Golden Delicious apples because I like different types of cooked apples for the flavor. It has been years since I’ve made a crisp. It just never what I thought was right. This has restored my hope to find a perfect dessert (that doesn’t include chocolate) Thank you for sharing this recipe!

    1. I’m so happy you had such great success and especially happy to improve on your opinion of apple crisp 🙂 !Thanks for your kind comment 🙂

  135. 5 stars
    A lot of recipe’s floating around boast of being the “best”. I’ve made quite a few Apple Crisp’s in my day, but none can get close to this recipe for BEST APPLE CRISP. I used about 10 apples (mixture of Granny Smith and Honey Crisp), left the SKIN ‘S ON, slicing them to about 1/8 inch. I used all of the same ingredients, just upped them a little bit to make a little extra. For the topping I used almost 1 cup of oatmeal, then used a little more Brown Sugar and Butter to get that lumpy texture. I did throw in about 3/4 cup fresh blueberries into the topping, (I love blueberries). Used a tad more milk than recipe called for, mixing it with a little extra organic vanilla extract. When adding the Lemon Juice, I used the juice and some pulp from 1/2 large lemon.
    When all was done baking and they cooled just a little, my partner Ray sampled a few good sized spoonful’s. Didn’t take him much time, the verdict was in. Syd, this is by far the best apple crisp you have ever made, no lie.

    1. Thanks Syd! I love your adaptations–especially the addition of blueberries. YUM! Thanks so much for sharing, and I hope you get to try more recipes here soon!

    1. 5 stars
      In the UK we have a traditional dish called apple crumble. It’s pretty much the same as this but traditionally without cinnamon and oats. It crumbles perfectly well. Just don’t press down the topping. Keep it loose on the top.

  136. 5 stars
    Lauren, you’re the best. I made this last week for my daughter’s party and it was such a hit

  137. 5 stars
    I made this a couple of weeks ago and I used gala apples since I had no granny apples (galas can be drier when used in baking so I added 3 or 4 tablespoons of cool tap water to the cut apples and stirred the water and gala apples together BEFORE I combined/tossed the same gala apples with other filling ingredients . It was AMAZINGLY DELICIOUS!!! Your ‘Best Apple Crisp’ recipe has now replaced the apple crisp recipe I’d used for over 25 years. Your recipe tastes so much better, and creamier, than my old recipe. The oats, in the topping, also make it healthier to eat.

    I usually bake with gala apples because I like their sweet taste, but I must add the water or they will be very dry after baking. I learned that lesson with an apple pie I baked a few years ago. No juice in that apple pie at all… dry, dry, dry. I also used just a ‘couple drops’ of ‘Pure Almond’ Extract, as well as the 1/2 tsp of ‘Vanilla’ Extract called for in your recipe. I like the way vanilla and almond extracts, together, add extra tastiness to some baked goodies. I got hooked on that ‘taste’ when I took my first bite of Southern Pound Cake, an old recipe that includes both vanilla and almond extracts as part of the ingredients. That pound cake cake is the first Holiday Cake that my family requests that I bake every year.

    Today, I’m making your ‘Best Apple Crisp’ again… with gala apples and a little water. I buy only gala apples because we like to eat them fresh, cooked, or baked. If I decide not to bake, no gala apples will go to waste in my household. Even our dog loves gala apple slices.

    Finally, thank you very much for sharing your ‘Best Apple Crisp’ recipe. Now I need to get started making another one, for my family, or I’m going to have some grumpy folks sitting at my dinner table tonight.

    1. Thank you so much for sharing, Gloria, and for your tips about using gala apples. I’m so happy you liked this recipe!

  138. 5 stars
    I made this apple crisp for the first time tonight. I would have to agree, this is the BEST. There was something about the buttery topping that was unlike any other one I’ve made or eaten. The melding of the flavors was amazing. I used Pink Lady apples, which I thought worked wonderfully. The filling for the apples is unique, and I thought, a lovely complement to the rest of the flavors.
    To be honest, it’s so good, in my opinion, that I would be delighted to serve it for company or coworkers

    1. What a wonderful compliment- thank you so much for sharing! Hope you get to try more of my recipes soon 🙂

  139. 5 stars
    I made my grandmas Apple crisp and the taste was there but the apples became apple sauce. 🙁 I want to keep her alive and make this like she did but i don’t know what I did wrong. I used granny apples but didn’t peel. I don’t remember her peeling but would that be why? Please help please!

    1. I’ll be making this for a party that I’m going to this weekend, was looking for a cool, semi-healthy recipe and this looks like it fits the bill!! I’ll let you know how it goes…..

    2. 5 stars
      Yes. You need to peel and possibly cut bigger slices so it doesnt reduce to sauce. I also dust my apples with flour/cornstarch.

    3. 5 stars
      Your apples should be hard. Once they start to go spongey they don’t bake well. You’ll get it. Chanel grandma for help and it will work out.

  140. 5 stars
    Before we tried this as our Easter dinner dessert, my friends and I were joking about how that’s a big claim, the BEST apple crisp. But I have to say – you’re pretty on the mark. This was DE-lish, and in case anyone is wondering, it’s just as creamy and wonderful with nut milk instead of cows (though I definitely still used butter). 🙂

    Thank you!

    1. Thanks so much Shannon! I’m so so happy it got the thumbs up from your dinner party 😉 Thanks for sharing!

    1. Hi Chloe,

      I think it would be fine to substitute the coconut oil, I haven’t tried it but I think it will be fine!

  141. 5 stars
    This is the best apple crisp recipes I’ve ever made in my entire 60 years! Absolutely delicious! Restaurant Quality!

  142. 5 stars
    Excellent recipe. I made this according to the recipe with only a few very minor changes to both ingredients and preparation. I used 1/2 & 1/2 instead of milk, used the juice and zest of 1/2 a lemon (yes, it adds more lemon flavor to the apples) and tossed the apples in the juice instead of adding the juice to the other mixture. This kept the cut apples from browning. I do agree with a few others who commented about the amount of butter in the topping mixture. Next time, I will use 1/2 cup butter (1 stick) and pulse the mixture in the food processor until the butter is pea (not crumb) size.

  143. 5 stars
    I make this about 30 times a year, that’s no joke. EVERYONE loves it!
    I LOVE extra crispy topping so I found it very useful to use the broiler on the oven for just a few min. PERFECTION every time! Thank you so much for sharing this recipe. We can’t wait to try the triple berry!!!

  144. I made the apple crisp. It is a perfect recipe! However, there is no need to bake it first, if you want to have it on hand for the future. Mix the topping , according to the recipe and do the same for the filling. Make sure you’ve coated the apples thoroughly. Place each in separate freezer bags and place in freezer. When ready to make, just take out of freezer, thaw for 30 minutes, place filling in prepared pan and crumbled topping on top. Bake according to directions, in some ovens this may require up to 15 more minutes. Apples do not turn brown if you coat them thoroughly.

  145. 5 stars
    I love apple crisp and followed many recipes. This one is the best I have found. The difference, I believe, is the coating or apple filling as the recipe states. The coating provides a richer flavor and a consistency that far exceeds that of the usual apple crisp.

  146. 5 stars
    I’ve made apple crisps for years, but needed a quick and handy recipe and happened across this one. This one was done in a slightly different order and even had an ingredient I hadn’t used before. This recipe has improved the taste immensely on a family favourite and was a huge hit at the New Years party I attended. I give this 5 stars as it was the filling that really made the difference. I’m even making a double batch tonight to take to work tomorrow. I went for gala and pink lady apples instead, was lovely.

  147. 5 stars
    Absolutely love this. Doubled it and had it for Christmas Eve breakfast. The topping was a little pale but 5 sec under the broiler made it crisp and delicious. Thank you for sharing!

  148. 5 stars
    I never write reviews, BUT… I have been dying for a good apple crisp; I am soooo picky and this is WONDERFUL. I have made it 3 times now (this time I made 2 double batches in a 9×13 pan and cooked 10 minutes extra). I have made little changes sometimes and followed the recipe others. It is so good as is. Sweet for sure but everyone loves it. I use a johnny apple peeler thingy that cores, peels, and slices the apples all at once. Only takes about 30 minutes prep time then per double batch for me. So good with ice cream over top! Thank you!

  149. Could this be baked earlier in the day and then reheated, or will it get soggy? If it could be reheated, what temperature would you recommend?

    1. Definitely! It can even be frozen and reheated (see my notes under the recipe directions.) Warm in a 350°F oven for 20-25 minutes or until heated through. Hope you love it!

  150. 4 stars
    I doubled the recipe and found out that it needed less time than stated, it would have been perfect at 30 min, but it was still good, and it was not too sweet, in fact it was a little tart. I did use Granny Smith apples.

  151. I LOVE THIS RECIPE! I made it the other night for the first time and it was amazing! I had no issues at all. I’m not sure how people are getting a dry crumb topping. I followed the recipe exactly and it was great! Definitely recommend this!!!

  152. 5 stars
    Oh my goodness made this last night. It is the first time one came out right . And it was so yummy 2 of us almost ate the entire crisp. Definitely a keeper and will be making it often.

  153. 5 stars
    Made this tonight and you were right…it’s my family’s new favorite apple crisp recipe! Delicious! Not too sweet, not too tart. Thanks, this is definitely a keeper.

  154. 5 stars
    Made this tonight for me and my roommates with some freshly picked apples we got two weeks ago. It was so easy, I made it on a study break. It is seriously delicious…we already ate half of it. Thanks for the recipe!!

  155. 4 stars
    I am not a big fruit-baked-anything fan, let alone a baker of them . But I picked fresh apples yesterday and thought I would try to make something. I found this recipe and it was very easy to make, not to mention delicious! I just have one question: are crisps supposed to be that thin or can the layers be doubled? Thanks for the amazing recipe. This will definitely be a fall go-to.

  156. 1 star
    Isn’t this Cooking Classy’s recipe? I’ve made hers before and the only difference I see is you added milk in place of the water she used.

  157. 5 stars
    Just made this and it is DELICIOUS! My husband said gave a big “wow” after he took his first bite. Thanks for such a great recipe! This will now be my go to apple crisp!

  158. 5 stars
    Fall can only mean 1 thing, Apple Crisp!! This recipe is amazing and is a go-to for our family! Thanks for sharing.

  159. I’ve made this recipe 3x in 3 weeks!!! It’s so delicious,easy, and the best recipe I’ve used for making apple crisp. Perfect amount of sweetness.. for anyone that’s vegan I substituted the butter with earth balance and the milk with coconut milk and it still turned out perfectly!

  160. Wow, what a great recipe! I never leave comments but I had to for this one. Super easy directions, very simple to follow. My boyfriend and I LOVED it! Thank you so much 🙂

  161. I tried this recipe with gluten free flour (because i ran out of ap) and a mix of empire and fuji apples.. it was absolutely delicious! this going in my favorites box! thank you so much for the recipe!

  162. I made the Apple Crisp today, and while it was tasty I think it needs more butter in the topping. There was too much flour left unincorporated and the topping didn’t really crisp up like I prefer. The filling was very yummy. Thanks for sharing the recipe!

    1. I’ve made this a bunch and my family LOVES it. It never lasts the night. I made two today for thanksgiving….I hope I get some!

    1. No, it’s best eaten warm from the oven. I offered suggestions at the bottom for how to prepare some of it ahead of time, for those who were interested.

  163. I’ve been making this so many times over the last year or two. It’s pinned on my go-to recipe board on Pinterest. I’ve switched the apples up for peaches and it’s just as tasty. Thank you so much for an easy and tasty recipe!

    1. This is a late reply to your question, but found this recipe this evening. I noticed that no one answered your post. I would use about 1 1/2 teaspoons of lemon juice to the apples if you’re making this ahead. It is sad that no one answered your question before. Hope this helps next time you use this recipe☺

  164. My son and I baked this last night and it came out delicious. The crumb topping was easy enough for a 13 year old to whip through and the filling was just as easy. Great tasting simple recipe!

  165. I just wanted to say that there is no reason to put baking powder in the crumb topping. In fact, most apple crisp recipes don’t even have baking powder in them at that’s because it’s not necessary.

  166. Made this tonight for dessert, and it turned out better than I could have imagined!! Loved it, so easy, and we had all the ingredients on hand! Thanks for the great recipe!!

  167. I have some left over fresh pineapple has anyone tried this with other fruit? I made with the apples it was a huge hit so was thinking of trying a different fruit… Any suggestions are welcome. Thank you

  168. Its apple season and hubby came home from work with a bag full of apples. He is not a fruit eater, the kids only come every other weekend and I would not handle all that by myself. Already made 5g of apple jam and still had near 20 apples to go. Kids are here today so figured they’d enjoy the treat. I have never made apple crisp before but this recipe caught my attention. I doubled the recipe, baked one, wrapped the other one tight and froze it for the future. My only tweaks were that i used limes instead of lemons and i squeezed 2 in the bowl i had with the apples, as i sliced them, to avoid browning. So i didn’t add lemons or limes to the filling as i already had it with the apple, i also added 4 cloves, simply because I love cinnamom and cloves combination. I pulled it out of the oven and stole a bite while it cooled enough to give to the boys… oh yummy! I guess I will win Best Stepmom Award today. Thanks for the recipe.

  169. I just made this last night and it was a HUGE hit! It was easy and delicious! And I never cook or bake, ever! ( My husband is a chef 😉 I also made the caramel which was beyond fantastic!

    1. Nevermind, I saw someone else had asked the same question as me. I’m going to make a batch of this to freeze and see how it works out. 🙂

  170. Thanks so much for the recipe! My son made this recipe for our local 4-H fair, only we changed it to microwave directions, since his project was Microwave Foods. It was so easy and so delicious! The judge was surprised by the fact that the thinly sliced apples turned out so well in the crisp. She also commented on how great the flavor was. I didn’t realize fruit crisp in the microwave could tast so good!

      1. I forgot to mention the fact that he won Champion on this dish at our local fair, he was soo excited! Thanks again Lauren! Highly recommended, can’t go wrong with this recipe, it’s top notch!

  171. I just made this wonderful apple crisp. I had altered the ingredients due to being gluten sensitive and this came out pretty tasty…thanks for sharing the goodness of your kitchen!!!✌?️?

  172. Loved the filling it was so great I’m trying to decide what else I can add it to. I used rice flour instead of reg flour and it was fantastic, I don’t think there was a difference. Thanks for the great recipe.

  173. Lauren, Thank you so much for sharing this recipe – it is phenomenal! As promised, it is easy to make and, I will never use my old recipe again. My husband loves it as much as I do and he never turns down apples when anyone asks him if he would like some; he brings them home to bake now. Again, thank you so much! This one will definitely go into the family cookbook!

    The Page’s

  174. this looks awesome.
    but i was wondering if i make it ahead of time, shall i heat it before serving?

    thanks, A

  175. I made this today… it was sooooooo amazing. When making the crumb topping I didn’t realize that I used the 2/3 measuring cup so I added a little more of the other ingredients and put crumbs on the top and bottom… it was sooooooooooooo good!!!

  176. I had some extra apples from Christmas that I received in a gift box that I needed to get rid of. So after searching a few recipes I picked this one because it was less time baking than the other recipes. The recipe was simple. I used a few granny apples and a delicious sweet red apple. We didn’t have Oatmeal so I used a packet of instant oatmeal. I cut the recipe in half and the instant bag was just shy of the 1/4 cup I needed. I was a bit worried when the crumb topping wasn’t crumbing up. I eventually just used my hands to combine it and it was fine.

    Surprisingly, it came out great. It was enough for four and I have to say it was the best I’ve had. My kids thought it was delicious too and said it was better than any desert I’ve ever made. LOL. I’m sure it tastes really good with some real Oatmeal! Thank you for this wonderful recipe!

  177. Made it and it was amazing.I baked it in a round 8×8 cake pan and it turned out fine.I will definitely be repeating in the future. It’s perfect comfort food:)

  178. This was the easiest and most amazing recipe ever ! It turned out absolutely awesome ! There was strawberries and cream on the side and together with this it was delicious ! It finished in no time !

  179. I plan on making this for Thanksgiving! Just wanted to know if I make it in the morning, then bring it to families house will it be ok just sitting until we eat it after dinner?

  180. This is so good! I didn’t have milk so used water in its place. It still turned out amazing. I will definitely be making this again!

  181. I made this the other day and it was fantastic. Would I be able to prepare this in advance and then freeze it (baking it afterwards)?

    1. Hi Michelle, I’m so happy you liked it! I’ve never frozen it, but I’m just not sure the apples would freeze well. I’ve made it a day ahead of time (you can see my instructions for doing that in the “notes” and that worked great! Good luck!

  182. I’m a veterinary student & just made this for our “Friendsgiving,” substituting coconut sugar for the brown sugar. I used apples we picked from an orchard down the road and it was a HUGE hit! Thanks so much for the simple, wholesome, and delicious recipe!

  183. This was just okay. Not great. Much too sweet. And layering the apples in one layer made it the crisp come out thin. The crisp part on top was sugary and never really fluffed up to any sort of cake-like texture in spots. I would not make this again.

  184. I made this last night. It was super easy, and I followed the recipe exactly as stated. This was the most delicious, best tasting apple crisp I have ever made- probably ever tasted! My husband agreed. I had coolwhip with mine, & my husband had ice cream w/ his. I also did make the homemade caramel sauce and drizzled some over the top, & O-M-G!! YUMMM!!! I saved the rest of the caramel to dip fruit in, etc. These 2 recipes are very VERY good! I don’t usually post, but as many posts state how good it “looks”, I had to let everyone know- it IS!!! 🙂 Thx for sharing these awesome recipes. I now follow all of your boards. :)))

  185. I have used many recipes for apple crisp over the years. Yesterday I went online to find a new recipe for same, and stumbled across this one. The photos should suffice – they did for me. Have you ever seen a more delectable looking dessert? An hour later, we were enjoying the best apple crisp any of us had ever had. It was aMAzing. Just the right amount of sweetness and tartness. I doubled the spices (but I always do that in ginger breads, pumpkin pie, carrot cake), and I didn’t have milk, so used heavy cream. If I could have only one dessert for the rest of my life, I would choose this. Thanks for the exceptional recipe!!

  186. This is truly the best apple crisp that I have ever tasted! As an experiment, I substituted the brown sugar for coconut palm sugar (which is unrefined and has a low glycemic index)… Delicious!!!

  187. I see in the comments how to make early and put in the fridge but how about freezing it? Do you think that is possible? Separating the filling and topping in different containers?

    1. Hi Lindsay, I haven’t tried freezing it so I can’t say for sure, but I think at least freezing the filling should work great. I wouldn’t freeze the topping…I’d just make it a day in advance.. Let me know if you try it!

  188. This recipe was absolutely delicious and I plan to make more! l was bored out of my mind and looked up “easy desserts” on Pinterest and found your recipe there and I’m very glad I did! 🙂

  189. I almost never leave reviews. However, I made this yesterday for a dinner with friends and OH MY the best crisp I have ever had. It was simple and amazing. I will never look for another apple crisp recipe now. I did double the recipe and baked in a 9×13 like other reviewers mentioned. It was perfect and I used 8 apples. To tell you the truth I don’t think I’ll ever make less than a double batch of this – even if it’s only for 2 of us!

    1. Hi Jessica, Thanks so much for your nice comment! I’m so happy you liked it! And great thinking on the 9×13” pan 😉

  190. Have you ever put this in the freezer? Just prepare then cover and freeze? If so, how would you cook it? Let it thaw or put it in the oven frozen?

    1. Hi Tiana, I haven’t tried freezing it so I can’t say for sure, but I think at least freezing the filling should work great. I wouldn’t freeze the topping. When you’re ready to bake it, pour the frozen filling into the pan and make the topping fresh (or the day before) and sprinkle on top. I’d bake it at 350 for 10-15 mkinutes longer… I’d love to hear if you try it!

  191. I have made your amazing Apple Crisp about 10 times now! Seriously during my pregnancy with my now 4th old baby girl, I was OBSESSED with this! Lol! I got my friends hooked and although she can’t eat any food yet my daughter, no doubt will love it one day too! Thank you!

    1. Hi Becca, baking powder is a leavening ingredient so it’s family essential to get a great texture from the topping. Do you have baking soda? You could try substituting just about 1/4 tsp.

    1. Hi Kara, Canned apples will work great. And yes, you could cook it for a few minutes less–you just want the topping to be nice and golden.

  192. About that apple crisp, DO NOT make this right before you make dinner! It justt may become dinner. It is that good! Thanks for the recipe.

  193. I’m excited to test this out on my family before making it for Thanksgiving. This is fall time comfort food for me. My question is, will it hold up if I make it earlier in the day and take to families house for desert? I highly doubt my sister-in-law will happy if I bake it there.

    1. Hi Cathy, It should be totally fine to make in advance. How far away are you traveling to your sisters? The apple crisp would still taste great 30-45 minutes after it is baked, served as is. If it’s any longner than that you could make it in the morning, let it cool completely, and then refrigerate it. When you’re ready to eat it, warm it in the oven on low heat, and then broil on HI for 2-3 minutes to get that crunchy top back. Good luck, hope you love it!

  194. Tried this yesterday. It is so delicious!!! My dad absolutely loves apple crisp, and he was diving in for a second helping before he finished his first piece. Thank you for this recipe!

  195. I lost my apple crisp recipe and got on-line to see if I could find it again and saw this one. I am considering this one because you sold me on the yummy pictures of it and what you have confidently said about your apple crisp recipe. It sure looks good and not bland. I like cinnamon! We have an apple tree that I made a wonderful apple crisp from last year and I could not believe I lost the recipe. I could not remember where I found it either. Sure am thinking that this one will not let me down. The canning of apple sauce looks interesting. I have not canned but I could try.

    1. I’m confidant you’ll love it!! I’d love to hear if you try it 🙂 And you should definitely can apples from your tree!

    1. Hi Elizabeth, I’m so sorry, my site is having technical problems with the recipe card when viewed on a desktop or tablet device. You will be able to see the recipe if you pull it up on your mobile phone. I’m trying to resolve the problem ASAP. Sorry for the inconvenience!

  196. Hi Lauren: I tried your apple crisp tonight. I didn’t have any Granny Smith apples, just 4 kind of sad looking Red Delicious that no one wanted to eat. Even so, this dessert was so tasty my husband begged me to make it again and this time double the recipe. LOL. Thank you for this yummy recipe. 🙂

  197. Lauren, that apple crisp looks amazing! If my computer had smelling abilities, I’m sure I’d be in heaven. I can’t wait to make this!

  198. This was my first time baking an apple crisp and it was so good!! I can’t wait to share it with my hubby tonight! Thanks so much for such a simple and delicious recipe.

  199. Hullo Lauren. I just tried this recipe for my first time baking. Your directions were nice and simple to follow, and the result was fantastic. I like a good crunchy crisp, so I substituted a granola mix with cranberries and almonds for the oats. My only regret is that I don’t have any vanilla ice cream. Thank you for posting.

  200. This recipe is A-MAZ-ING! When I made the crumble I knew it was going to be good; then I made the coating for the apples- absolute perfection! It coated the apples beautifully. I used a loaf pan and layered it: apples, crumb topping, apples, crumb topping. It baked up wonderfully! This recipe is definitely a step up from the average apple crisp recipe…sorry Grandma !

    1. Thanks Lizzie! I love that you layered it in a loaf pan–great idea! Thanks for your nice comment 🙂

  201. Looks great! I’m planning on making this for my husband for his birthday. Kind of a win-win because he likes apple pie and I like apple crisp. I’ve wondered about adding a splash of rum into the apple filling– almost making a bread pudding-esque sauce….maybe?

    Thanks for posting!

    1. Hi Fe, How fun–I hope he loves it!! I’ve never tried adding a splash of rum, but if you like the flavor then I’m sure it would be yummy…

  202. Found your page from Pinterest. Sharing this recipe with my readers, today! Tried it and it was a hit in my house! Thanks so much for sharing!!

  203. omg, just made this and I almost ate the whole thing (almost, but I had to stop myself). This is definitely a keeper and will be making this again soon.

  204. I made this today and it was delicious. I’m loving the idea of adding or switching with bananas. I think pears would be a good addition too. Very easy to make!

  205. I have made this twice and loved it. Everything was perfectly balanced. I found another recipe to make a sour cherry crisp. I would have loved it if I had the same coating and crisp parts to it.. Not sure if you can comment to using this recipe with cherries.. even canned drained tart cherries?

    1. Hi Susan, I’m happy you’ve liked it! I’m sure it would be delicious with drained tart cherries! You wouldn’t need the lemon juice. I’d love to hear how you like it!

  206. I made this over the weekend and it was SOOOOO incredibly delicious! It came out perfect! And it was so fun to make, boyfriend and his friend actually got really excited helping me slice the apples and melt the butter/flour mix. It was SO easy to make and SO very hard not to eat the entire thing in one setting haha. We ate it a la mode with a nutty ice cream and just… I can’t stress enough how delicious this was! So happy I made it! Thank you sOoOoOOoO much for the recipe! <3

    1. Alice thank you so much for your nice comment! I love hearing when readers make things and how they liked it! So glad you and your friends/bf liked it!

  207. I grew up having apple crisp with a bottom crust of the same ingredients as the top crust. So I doubled the crumble topping and used it for a bottom crust and a top crust. I also doubled the apple mixture because I just moved and didn’t have a smaller 8 x8 pand nor a 13×9. I used a 14×10 inch pan and I did add some nutmeg to the crumble mixture . it came out great. When I made this years ago I remember just adding brown sugar and cinnamon to the apple mixture. I like this sauce (as I call it)

  208. I want to try this! If one doesn’t like dessert too sweet, is this a recipe that may be good with less sugar? Or is ur just right?

  209. Amazing!!!!!!! I just made thisdish and was going to wait for after dinner but it smelled and looked so yummy, I had to try it. I put some in a dish with some ice cream and my mouth is still watering for more. Awesome dish.

  210. We. Ate. The. Whole. Thing! It smelled so good none of us could even stand to let it cool a bit before digging in to it! We ate it straight from the oven! Definitely saving this recipe!

  211. I just had to comment. I am not great at baking, cooking…any of it. But I just made this and my hubby and I both agree it was the best we ever had. Thanks for the great recipe!

  212. Made this on Christmas as a dessert it was amazingly delicious. I couldnt stop eating it. I did make a few changes, I didnt have the apples the recipe called for however i had some Gala apples that were a bit too soft for me to eat so i used them instead. I made mine completely gluten and dairy free. I substituted flour for a gluten free all purpose flour and in place of milk i used soy milk. I couldnt tell it was gluten and dairy free. I will be making this soon. Thanks for sharing this recipe with us.

  213. Ok first time baker, and the crumbs on top were just flour even after over 45 minutes, then the oats started to burn so I removed it. I think the butter quantity in the crumbs mix is off? I cant imagine it even being close to the pic without more butter.

  214. hi! I know this sounds super lazy but would the apple pie filling in a can work?? I really want to make it now but don’t have enough apples!!

  215. I pinned this a couple days ago and made it today. This recipe is a perfect sweet and just the right amount of topping and filling. Definitely will be making this again – next time I might throw in a handful of chopped pecans!

  216. I made this for thanksgiving and my family LOVED it! It was the best apple crisp I have ever had!! And I took your advice for making the filling and the topping the night before and baking it the day of, and it worked beautifully. AMAZING recipe. Thank you!

  217. I hope this isn’t a stupid question, but is there a difference between old fashion oats and quick oats? If so how well do you think the quick oats would work? Thanks!

  218. If I want to make it for thanksgiving can I make it the day before and just throw in the fridge till thanksgiving dinner?

  219. This recipe looks delicious! The only milk I have is almond milk. Do you think that would still taste okay or should I get regular milk?

    1. I made it using soymilk because that’s all I had and it is absolutely delicious. Great recipe for using apples

  220. I have made this before and it was delishes! I was thinking about making it one day ahead of time and reheating in the oven. Do you think this would work or would the crumbly top get soft?

    1. Hi Amber, I think that would work great–You could also try making it the night before,but not baking it. Cover and refrigerate the apple filling the night before and put the crumble topping in a ziplock baggie or separate container. Then add the topping right before you stick it in the oven the next day.

    1. Hi Geri, You could make it the night before, but not baking it. Cover and refrigerate the apple filling the night before and put the crumble topping in a separate ziplock baggie or separate container. Then add the topping right before you stick it in the oven the next day. Happy Thanksgiving!

  221. This looks Wonderful! I am definitely going to make this for thanksgiving! Could I make this the night before and keep it in the fridge? What would be the best way to store it?

    1. Hi Erin, I think that would work! Cover and refrigerate the apple filling the night before (maybe add a little extra lemon juice so they don’t brown, and be sure to cover it tight) and put the crumble topping in a separate ziplock baggie. Then add the topping right before you stick it in the oven the next day. Happy Thanksgiving!

  222. This sounds absolutely amazing and I can’t wait to make it since it’s all my fiancé talks about lol! I was just wondering if it’s ok to make ahead of time and keep in the fridge until ready to bake or is it something you have to bake right away since apples turn colour after being peeled?

    1. I think that would work! Cover and refrigerate the apple filling the night before (maybe add a little extra lemon juice so they don’t brown, and be sure to cover it tight) and put the crumble topping in a separate ziplock baggie. Then add the topping right before you stick it in the oven the next day. Happy Thanksgiving!

  223. I cannot wait to make this! Do you know if you could use this recipe on top of a pie crust instead of just having it all in a dish by itself? Would the ingredients be too moist for a crust? thanks!

    1. Hi Ashley, I haven’t tried it as a pie so I can’t say for sure. You could try halving the mixture that goes in the apple filling and I bet it would turn out great (not soggy)…let me know if you end up trying it!

  224. hi Lauren! This looks great but what if I don’t have the Oates? Is there anything I can do to make up for it? Like double some of the other ingredients?

    1. Hi Katie, The oats give it a thick and crumbly texture. I wouldn’t recommend substituting them… sorry to not be more help!

  225. Looks delicious definitely look forward to making this. Now this may be an obviously question but for the crumbs you said you use unsalted but for the filling just butter am I assume that it would be salted butter or unsalted as well?

  226. I just made this and it’s awesome! I added some banana slices which I find taste so yummy with the caramelized butter and sugar topping, as well as some fresh nutmeg. Thanks for the great recipe!

  227. I’m baking this right now I felt like there was to much crumb I followed instructions with measurements n all is that ok if there’s allot of crumb ??

  228. My sister in law brought this recipe to a gathering, and I think it is the best thing I have ever put in my mouth. Sooooooo good. I wanted to eat the entire pan. My husband and I got into a fork war over the leftovers. 😉 I am taking it to a work pot luck on Friday. Thanks for sharing!

        1. Hi Colleen, I’m so sorry, my site is having technical problems with the recipe card when viewed on a desktop or tablet device. You will be able to see the recipe if you pull it up on your mobile phone. I’m trying to resolve the problem ASAP. Sorry for the inconvenience!

    1. Hi Haleigh, I’m sure you could get away with substituting out the flour–the flour helps to add thickness to the crumb topping. You could try pulverizing oats or using an oat flour instead. (And then also add the whole oats). Let me know how you like it!

      1. I had to do exactly this because I’m out of flour, but made oat flour and used it in the listed proportion for regular flour. I don’t think it affects the outcome and I like the oatiness of the oat flour for this recipe. Yum! Just what I needed for this fall movie night 😀

  229. I made this tonight. I melted a pack of the individually wrapped caramels with a 1/2 cup of milk and poured over the top after the crisp was cooked. It was delicious! I see this again in my family’s near future.

  230. How would you go about tweaking the amount of ingredients for a 9 x 13 pan? I’ve never made Apple crisp before but I want a big cake pan full to serve a lot of people…what do you suggest I use?

      1. I just made it and it is so delicious. My question is, how can I make it in individual ramekins? How would you alter the temp and/or baking time?

        1. Hi Lisa, I would bake them for about 13-18 minutes and check them at that point. The crumb topping should be golden brown.

    1. Thank you for commenting after you made it 🙂 I know it looks good but I needed to hear someone who said it tasted good! Now, I am making it

  231. i just have to comment. I have some beautiful honey crisp apples and wanted to make Apple crisp for a nice Sunday dessert. So I opened up Pinterest and went to my favorite food blogs board and clicked on your blog. And what do I find right here on the homepage for today? Apple Crisp! Awesome coincidence. Looks like a delicious recipe!