This post contains affiliate links.
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
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!
I pinned this a couple days ago and made it today. This recipe is a perfect sweet and just the right amount of topping and filling. Definitely will be making this again – next time I might throw in a handful of chopped pecans!
I made this for thanksgiving and my family LOVED it! It was the best apple crisp I have ever had!! And I took your advice for making the filling and the topping the night before and baking it the day of, and it worked beautifully. AMAZING recipe. Thank you!
I’m so glad it worked well making it in advanced! Thanks Erin!
I hope this isn’t a stupid question, but is there a difference between old fashion oats and quick oats? If so how well do you think the quick oats would work? Thanks!
Yes, there is a difference but quick oats will work fine 🙂 Enjoy!
If I want to make it for thanksgiving can I make it the day before and just throw in the fridge till thanksgiving dinner?
This recipe looks delicious! The only milk I have is almond milk. Do you think that would still taste okay or should I get regular milk?
Yes, you could use almond milk! Yum! 🙂
I made it using soymilk because that’s all I had and it is absolutely delicious. Great recipe for using apples
I have made this before and it was delishes! I was thinking about making it one day ahead of time and reheating in the oven. Do you think this would work or would the crumbly top get soft?
Hi Amber, I think that would work great–You could also try making it the night before,but not baking it. Cover and refrigerate the apple filling the night before and put the crumble topping in a ziplock baggie or separate container. Then add the topping right before you stick it in the oven the next day.
Does this keep overnight? Trying to decide to make it the day of Thanksgiving or day before.
Hi Geri, You could make it the night before, but not baking it. Cover and refrigerate the apple filling the night before and put the crumble topping in a separate ziplock baggie or separate container. Then add the topping right before you stick it in the oven the next day. Happy Thanksgiving!
This looks Wonderful! I am definitely going to make this for thanksgiving! Could I make this the night before and keep it in the fridge? What would be the best way to store it?
Hi Erin, I think that would work! Cover and refrigerate the apple filling the night before (maybe add a little extra lemon juice so they don’t brown, and be sure to cover it tight) and put the crumble topping in a separate ziplock baggie. Then add the topping right before you stick it in the oven the next day. Happy Thanksgiving!
This sounds absolutely amazing and I can’t wait to make it since it’s all my fiancé talks about lol! I was just wondering if it’s ok to make ahead of time and keep in the fridge until ready to bake or is it something you have to bake right away since apples turn colour after being peeled?
I think that would work! Cover and refrigerate the apple filling the night before (maybe add a little extra lemon juice so they don’t brown, and be sure to cover it tight) and put the crumble topping in a separate ziplock baggie. Then add the topping right before you stick it in the oven the next day. Happy Thanksgiving!
Apple crisp yumm! Will be making this for thanksgiving!!!