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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!
Very yummy. I doubled the apples and sauce and 4xed the crumbs. Filled a 10×15 to the brim. Got many compliments and requests for the recipe. My wife said she didn’t like apple crisp but loves this. Thanks for sharing
Way too rich and sweet. I’m accustomed to a good ol’ apples + sugar + cinnamon recipe for the filling, but decided to give this a try since it had such great reviews. The butter, in particular, made it just … too much. The topping was good, but I prefer a more simple filling that highlights the taste of apples and cinnamon.
I made this for Thanksgiving and my family ate it up and ignored the pumpkin pie! and my family goes nuts over pumpkin pie usually haha. Next time I will double the recipe because some of my family didn’t get very much or didn’t get to try it because of how quick it was eaten. Loved it!
I followed the recipe exactly but baked in a round tin pie plate because I was giving it to my in-laws and didn’t want to worry about a pan. They lost their minds over it and loved it!!! They demanded I make another for thanksgiving and forget about the apple pie I planned to make. My only concern is that sometimes the crunchy topping seems to be uncooked but they didn’t mind and I think it’s just a result of no butter being in the uncooked spot. I definitely recommend this recipe.
Hi, if I made this the day before, could I just store it in the fridge (no freezing) and heat it up the same way as your freezing instructions, or is the freezing necessary for some reason?
Nope, that would be fine!
What about adding this to a shortbread crust? Should I bake at same time or just add it after I bake it?
Have not tried this so I can’t honestly say. My best guess to partially bake shortbread then add apples.
Happy experimenting. Sounds good.
Awesome recipe! This dish is a win with my family! My only question is do you refrigerate the leftovers or cover and leave out?
Thanks! Yes, I would refrigerate the leftovers.
If i double the recipe do I need to double baking time?
No, you may just need a few extra minutes!
I doubled the recipe and it took about an extra 20 minutes in a 9×13 pan.
I used Macintosh and Granny Smith apples, 4 of each. It turned out super yummy. Everyone at my pot luck loved it!
This recipe is perfect! It is requested VERY often and has been shared with many friends! We love it!
Love this!