Our favorite Apple Crisp recipe is made with thinly sliced Granny Smith apples coated in a sauce and baked with an oatmeal crumb topping.
Want more dessert recipes? Try my Peach Cobbler, Classic Pumpkin Rolls, or Blondies!
Why this is the BEST apple crisp:
- Sauce – Unlike most apple crisp recipes, the apples are tossed in a cinnamon glaze sauce that give more flavor and really takes it to the next level.
- Easier than pie – We all love apple pie, but homemade apple crisp is much easier and quicker to prepare, and tastes just as good.
- Crowd Pleaser – Top this easy apple crisp with a scoop of vanilla ice cream and it is irresistible! Double it and bake in a 9×13” pan, for a larger group.
How to make Apple Crisp:
Crumble topping: In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until well combined. Refrigerate.
Peel and Slice Apples: I use a Johnny Apple Peeler to peel, core, and slice the apples all at once. It's inexpensive and makes the process a lot faster!
Toss Apples in Sauce: Add melted butter and flour to a small bowl and stir to combine. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and nutmeg. Toss the apples in the sauce, then pour mixture into a 8×8” baking dish.
Bake: Sprinkle the crumble topping over the top of the apples. Bake for about 30 minutes, or until the topping is golden brown. Allow the baked apple crisp to rest and cool for at least 10-15 minutes before serving. This will give the sauce a chance to thicken a little more as it cools.
Serve this simple apple crisp with a scoop of vanilla ice cream and a drizzle of caramel sauce, if desired. Complete HEAVEN! If you love this recipe, give my Apple Coffee Cake a try!
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 quick 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:
- How to make Caramel Apples
- Baked Apples
- Apple Coffee Cake with Cream Cheese Filling
- Apple Spice Cake with Brown Sugar Cream Cheese Frosting
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Recipe
The BEST Apple Crisp
Equipment
Ingredients
Crumble Topping:
- 2/3 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 cup salted butter , cut into small pieces
Apple filling:
- 3-4 large Granny Smith apples* , peeled and thinly sliced
- 3 Tablespoons salted butter , melted
- 2 Tablespoons all-purpose flour
- 1 Tablespoon lemon juice
- 3 Tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For serving (optional):
- vanilla Ice Cream
- Homemade Caramel Sauce
Instructions
- Preheat oven to 375 degrees F.
- Crumble Toppings: 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.) 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.
- Bake: 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 cool at least 15 minutes before serving.
- Serve with vanilla ice cream and homemade caramel sauce, if desired.
Notes
Nutrition
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I originally shared this recipe November 2017. Updated September 2021 and November 2023.
Recipe adapted from Cooking Classy.
This post contains affiliate links.
Holy Moly!!!! Amazing! and the Caramel Sauce????? I want to eat it with a spoon!!! My husband and I have eaten Keto for 4 years – so when we splurge – we want the best and THIS IS IT!
This looks awesome! Any suggestions on making this gluten free? How necessary is the flour?
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!
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 😀
Kroger oats are gluten free and there are some great Gf flours too!!
I always use oat flour and it works perfectly and adds more protein/nutrition in the process. I often eat leftovers for breakfast with some kefir poured over top…100 % delicious!!! Lol
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.
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?
Hi Molly, you could double the recipe and bake it in a 9×13 pan! Hope you love it! 🙂
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?
Hi Lisa, I would bake them for about 13-18 minutes and check them at that point. The crumb topping should be golden brown.
This was definitely a winner recipe!! Came out perfect and everyone loved it especially my pregnant self 🙂
I just made this. So good. I can’t bake and it turned out great.
Thanks for your comment Becky! 🙂
I just made this and I am eating it right now. It is the best!
Thanks Karen! Glad you like it!!
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
yes thank you karen for making it and THEN commenting.
Apple crisp is one of my favorite things to eat! Great presentation too!
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!
That is an awesome coincidence–meant to be! 🙂 Hope you like it!
Looks delicious! Perfect for fall!
This looks sooo good! I love apple crisp.