Apple Crisp

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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

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4.75 from 1082 votes

The BEST Apple Crisp

Author: Lauren Allen

Our favorite Apple Crisp recipe is made with Granny Smith apples and a delicious oatmeal crumb topping. It's irresistible!

Prep: 15 minutes mins

Cook: 35 minutes mins

Total: 50 minutes mins

Servings: 6

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Equipment

• Johnny Apple Slicer

Ingredients 

US CustomaryMetric

 

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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

Apples: Granny Smith, Gala apples, Honeycrisp, Golden Delicious, or any tart apple work great for baking. But, really any kind of apples will work for apple crisp.

Make Ahead Instructions:  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.

Freezing Instructions: Prepare and bake 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.

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

Caramel Pecan 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.

Nutrition

Calories: 382kcal, Carbohydrates: 57g, Protein: 2g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 42mg, Sodium: 64mg, Potassium: 235mg, Fiber: 3g, Sugar: 38g, Vitamin A: 560IU, Vitamin C: 6.1mg, Calcium: 63mg, Iron: 1.2mg

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.