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!
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!
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!
Thanks, Lauren! I will be making it tonight! I will let you know! It looks SO yummy ad it is..I can’t wait!
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?
Hi Katie, The oats give it a thick and crumbly texture. I wouldn’t recommend substituting them… sorry to not be more help!
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?
Hi Bree, I used salted butter in the filling. You could use unsalted and just add a pinch of salt
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!
Yum! I love the idea of adding banana slices! Glad you liked it! 🙂
This recipe was not only easy to follow, but absolutely DELICIOUS. I gave you a little shout-out in my blog and shared your recipe, crediting you for all the brains of course 🙂 Thanks again and can’t wait to try some of your other concoctions. They all look amazing!
https://theplateandpaletteblog.wordpress.com/category/cupcakes-cakes/
If you want to use a 13x9in pan would you have to double the recipe??
Yes, double the recipe for a 9×13 pan! 🙂
oh ok thank you 🙂
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 ??
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!
Do you use light brown sugar or dark brown on the apple crisp?
Hi Kim, I use light brown sugar
I’m not finding the recipe ??
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!
i made this tonight, loved it!