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Our classic Apple Crisp recipe is the best dessert of fall! It has tender cinnamon-spiced apples topped with a buttery, golden oat crumble.
The Best Apple Crisp You’ll Ever Make
This apple crisp recipe could be my most treasured dessert recipe I make from September through the entire winter season–I will never get tired of it!
Mostly it’s such an easy dessert that gives apple pie vibes but without the time commitment. It’s definitely the biggest crowd pleaser, especially when I serve it with my homemade vanilla ice cream!
The secret to a perfect apple crisp is using a mix of apple varieties. Granny Smith apples hold their shape and add tartness, while Honeycrisp or Fuji apples add natural sweetness. If you don’t have a Johnny Apple Peeler yet, buy one (it peels, cores and slices the apples for you–making this dessert come together so FAST!)!
Try more of my apple recipes, like Fresh Apple Cake, Baked Apples, Applesauce, Apple Coffee Cake, Caramel Apple Dip, and How to make Caramel Apples!
How to make Apple Crisp:
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 crumble 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 then 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 and cool for at least 15 minutes before serving.
Serve with homemade vanilla ice cream and homemade caramel sauce, if desired.
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.2/3 cup old-fashioned rolled oats, ½ cup all-purpose flour, ½ cup light brown sugar, ½ teaspoon ground cinnamon, ½ teaspoon baking powder, ½ cup salted butter
- 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.3-4 large Granny Smith apples*, 3 Tablespoons salted butter, 2 Tablespoons all-purpose flour, 1 Tablespoon lemon juice, 3 Tablespoons milk, ½ teaspoon vanilla extract, ¼ cup light brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- 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.vanilla Ice Cream, Homemade Caramel Sauce
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, November 2023 and September 2026.
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!
East and delicious!! Family and friends loved it!! Now my go to dessert for company.
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.
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!
Can you use red delicious apples instead of the Granny Smith or can you have a mixture of both apples in this recipe
Sure! I like the tart-ness of the granny smith, but any apple will work, or a mixture of apples.
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!
Thank you so much for taking the time to comment! So happy you’ve enjoyed this recipe!
I want to make this ahead to take somewhere else and bake. Any ideas if assembling ahead and refrigerating will break down the topping?
Gretta Hewson
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You should have no problem preparing it completely, up to one day ahead. 🙂 Enjoy!
Can I use a pie crust if I want to make this a pie?
Sure! Sounds delicious!
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?
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!
Hi can you used almond flour instead of regular flour ??
I haven’t tried that, but it should work fine!
Can i use quick oats instead of old fashion?
Hi Jenny, quick oats should work fine! I would love to know how you liked the apple crisp!