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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!
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!
Thanks so much Shannon! I’m so so happy it got the thumbs up from your dinner party 😉 Thanks for sharing!
Can you make this with coconut oil?
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!
This is the best apple crisp recipes I’ve ever made in my entire 60 years! Absolutely delicious! Restaurant Quality!
Thank you so much Pauli! So happy it got such high marks of approval 🙂
It tasted great!! I’ll likely use it again next time too 🙂
Excellent recipe!
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.
This was the best Apple crisp ever. Teaching my bf to cook and he enjoyed how easy it was!
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!!!
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.
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.