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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!
I’ve made this a couple times and it’s delicious! It’s so simple! I use Honey Crisp apples because I like it extra sweet. A great recipe that he whole family enjoyed.
I just made this today !! OH MY GOODNESS!! So good !! I had to triple the recipe to feed my crew .. So easy and delish!
Taste AMAZING and so easy to make! It’s my husbands favorite!!! Thanks you!!!
Hi! I found your recipe while looking for a good ‘from scratch’ apple crisp. PERFECTION, thank you!! I doubled the recipe but followed it to a T and it’s my new recipe for this dessert. Thanks again!
Thanks for your comment! I’m glad you found my site and you like the recipe :)!
I’ve made this twice this week, once for family and once for company. I doubled the recipe for company. Yum! This is excellent apple crisp.
This is the best apple crisp! I only sprinkled sugar and cinnamon on a 3lb bag of peeled and sliced small granny smith apples in a 9×13 baking dish, and then tripled the topping, but used a little less flour and more rolled oats and baked as directed, delish ?
This Apple crisp was delicious! I will make again. I had Fuji apples on hand, which are very sweet. So I did not add the 1/4 cup brown sugar to the apples and it turned out to be the perfect sweetness. The best apple crisp I’ve ever made.
I’m allergic to apples. Seeing my family loves apples I decided to try out this receipe. my husband always says his grandmothers apple crisp is the best. Well I think this receipe put hers to shame. My family devoured it. It lastest 5 min in my house. Huge hit!!!
I made it tonight for family dinner and everyone loved it! Some apple crisp recipes, the apple mixture is watery and flavourless, but not this one! I doubled the recipe and it was perfect for a 9×13 Pyrex dish. I’m throwing out my old apple crisp recipe and printing this one out!
Did you have to increase the baking time for a 9×13 baking dish?
It may take just a few exta minutes–just wait until the crust is golden and the edges are bubbling 🙂
Hey! I’ve made this ALOT & love it & it’s simplicity! BUT- I’m wondering if anyone has tried this with substitutes for the milk, butter & flour to make it gluten and dairy free (but we also need nut free). Handful of allergies in the fam. Thanks!
I would hazard a guess that GF rolled oats, almond milk, all purpose GF baking or flour mix, and Earth Balance “butter sticks” would probably be just fine.
Oh my word, made this gluten and dairy free yesterday for the family and it’s the best we’ve had.
I like Earth Balance Olive Oil spreading LOVE the earth balance coconut spread or Olivio’s coconut spread (but I can’t find these in the stores anymore). I don’t love the other Earth Balance Vegan or Soy etc. In Canada we can buy vegan Becel which is also decent.
Anyhow, substituted Earth Balance Olive Oil Spread and for the milk substitute used Ripple Half & Half Vanilla Creamer. Used Bob’s Red Mills Gluten Free Flour.
IT. WAS. AMAZING!!!
I made a normal batch and also a batch for my husband and I with diet restrictions. I substituted the flour with all purpose gluten free flour, the milk for coconut milk, the butter with ghee, and the sugar with maple syrup. It had a totally different consistency, I also had to bake a bit longer but still tasted delicioussss.
Thanks for sharing your adaptions! Sounds wonderful.
I just made it with coconut oil instead of butter and rice milk in place of the milk and it came out great. I always use less coconut oil then the amount of butter called.