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!
This is one of the best recipes for Apple Crisp I’ve made – simple and very tasty. Topped with a large helping of homemade whip topping – so good! I made it for Thanksgiving and it was a hit. The 8×8 pan was just enough for the 4 of us with some left over the next day. My family doesn’t care for much pie, except for my Corn Syrup-free Pecan Pie; so I decided this Crisp would compliment the desert table nicely. I wasn’t wrong! Thanks again! Darren
Sooooo good. Not too sweet. Not too tart. I even bought the apple slicer gadget so I can make more anytime. Good job.
By far the best apple crisp I’ve ever made! Personal favorite at our house. The taste is wonderful and not overly sweet. I added about 1/2 cup of chopped pecans to the crisp recipe.
I added pecans also. Takes it up a notch. This time I did it in a bottom pie crust, for Dutch apple pie 🥧 😋
Yummy! This is the closest I’ve found to my mom’s apple crisp (she passed away about 20 years ago). Made this recipe a few days ago and my wife (who speaks only spanish) asked me to translate it. Thanx!
Forgot to add rating
Made it a couple of days ago and am going to make it again this weekend
Sorry, forgot to give a rating w/my review. This is a dangerous recipe (in a good way, though).
Love the ‘gravy’. Not too sweet, just right. Thanks for sharing! This is a keeper, but also one I know I’ll share!
Fantastic! So good & easy. The ‘sauce’ poured over the apples really makes this crisp special. I usually cut the sugar down in recipes but didn’t with this one and felt it was perfect – not too sweet. I used 3 small honey crisp & 2 large Granny Smith. [Be sure to slice Granny Smith apples very thin so they cook down enough as they are a very firm apple!] I added finely chopped walnuts to the topping as someone suggested and it was a nice addition. I assembled and baked the crisp 3 hours before dinner and then left it out on the counter (the house smelled wonderful!). After dinner I reheated it for 10 minutes @ 350° until it was hot and bubbling; served with vanilla ice cream. Company loved it. Highly recommend.
I always bake with honey crisp apples, they are the best. I have never had a bad one.
I always bake with honey crisp apples, they are the best. I have never had a bad one.
Thank you, this was delicious. My only addition was that I toasted my oats first.