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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!
I have used many recipes for apple crisp over the years. Yesterday I went online to find a new recipe for same, and stumbled across this one. The photos should suffice – they did for me. Have you ever seen a more delectable looking dessert? An hour later, we were enjoying the best apple crisp any of us had ever had. It was aMAzing. Just the right amount of sweetness and tartness. I doubled the spices (but I always do that in ginger breads, pumpkin pie, carrot cake), and I didn’t have milk, so used heavy cream. If I could have only one dessert for the rest of my life, I would choose this. Thanks for the exceptional recipe!!
Thank you so much for your nice comment and praise! It is a great recipe–I’m so happy you liked it!
This is truly the best apple crisp that I have ever tasted! As an experiment, I substituted the brown sugar for coconut palm sugar (which is unrefined and has a low glycemic index)… Delicious!!!
Great substitution! Thanks for sharing
I see in the comments how to make early and put in the fridge but how about freezing it? Do you think that is possible? Separating the filling and topping in different containers?
Hi Lindsay, I haven’t tried freezing it so I can’t say for sure, but I think at least freezing the filling should work great. I wouldn’t freeze the topping…I’d just make it a day in advance.. Let me know if you try it!
This recipe was absolutely delicious and I plan to make more! l was bored out of my mind and looked up “easy desserts” on Pinterest and found your recipe there and I’m very glad I did! 🙂
I’m so happy you found me! I’m glad you liked the recipe 🙂
I almost never leave reviews. However, I made this yesterday for a dinner with friends and OH MY the best crisp I have ever had. It was simple and amazing. I will never look for another apple crisp recipe now. I did double the recipe and baked in a 9×13 like other reviewers mentioned. It was perfect and I used 8 apples. To tell you the truth I don’t think I’ll ever make less than a double batch of this – even if it’s only for 2 of us!
Hi Jessica, Thanks so much for your nice comment! I’m so happy you liked it! And great thinking on the 9×13” pan 😉
Have you ever put this in the freezer? Just prepare then cover and freeze? If so, how would you cook it? Let it thaw or put it in the oven frozen?
Hi Tiana, I haven’t tried freezing it so I can’t say for sure, but I think at least freezing the filling should work great. I wouldn’t freeze the topping. When you’re ready to bake it, pour the frozen filling into the pan and make the topping fresh (or the day before) and sprinkle on top. I’d bake it at 350 for 10-15 mkinutes longer… I’d love to hear if you try it!
I have made your amazing Apple Crisp about 10 times now! Seriously during my pregnancy with my now 4th old baby girl, I was OBSESSED with this! Lol! I got my friends hooked and although she can’t eat any food yet my daughter, no doubt will love it one day too! Thank you!
I made this crisp and it was a huge hit! Will be adding this to the repertoire. Thanks!
Thanks Maggie! So happy you liked it!
I’m new to baking. I don’t have baking powder…is that a necessity for topping?
Hi Becca, baking powder is a leavening ingredient so it’s family essential to get a great texture from the topping. Do you have baking soda? You could try substituting just about 1/4 tsp.
I have some canned apples that I would like to use up, do I just reduce the cooking time?
Hi Kara, Canned apples will work great. And yes, you could cook it for a few minutes less–you just want the topping to be nice and golden.