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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe November 2017. Updated September 2021 and November 2023.
Recipe adapted from Cooking Classy.
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!
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!
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.
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!!
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
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.
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!
Wow, that seems a very crispy recipe activating my taste buds. Gonna try this on Halloween.
Looking forward to making this. Can this be put together and then frozen before baking?
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. 🙂
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!
How fun! Thanks for sharing Kristina–I’m happy it turned out so well!
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!
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!