This post contains affiliate links.
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
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
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 and November 2023.
Recipe adapted from Cooking Classy.
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!
Made it and it was amazing.I baked it in a round 8×8 cake pan and it turned out fine.I will definitely be repeating in the future. It’s perfect comfort food:)
This was the easiest and most amazing recipe ever ! It turned out absolutely awesome ! There was strawberries and cream on the side and together with this it was delicious ! It finished in no time !
I plan on making this for Thanksgiving! Just wanted to know if I make it in the morning, then bring it to families house will it be ok just sitting until we eat it after dinner?
Sure! You could always stick it back in the oven for 5-10 minutes to rewarm it!
This is so good! I didn’t have milk so used water in its place. It still turned out amazing. I will definitely be making this again!
Would I need to prebake a crust if I wanted to use the filling for a pie?
Hi Alicia, No you don’t need to pre bake the pie shell. 🙂 YUM!
I made this the other day and it was fantastic. Would I be able to prepare this in advance and then freeze it (baking it afterwards)?
Hi Michelle, I’m so happy you liked it! I’ve never frozen it, but I’m just not sure the apples would freeze well. I’ve made it a day ahead of time (you can see my instructions for doing that in the “notes” and that worked great! Good luck!
I’m a veterinary student & just made this for our “Friendsgiving,” substituting coconut sugar for the brown sugar. I used apples we picked from an orchard down the road and it was a HUGE hit! Thanks so much for the simple, wholesome, and delicious recipe!
This was just okay. Not great. Much too sweet. And layering the apples in one layer made it the crisp come out thin. The crisp part on top was sugary and never really fluffed up to any sort of cake-like texture in spots. I would not make this again.
I made this twice in the past two weeks! It’s absolutely delicious!
I made this last night. It was super easy, and I followed the recipe exactly as stated. This was the most delicious, best tasting apple crisp I have ever made- probably ever tasted! My husband agreed. I had coolwhip with mine, & my husband had ice cream w/ his. I also did make the homemade caramel sauce and drizzled some over the top, & O-M-G!! YUMMM!!! I saved the rest of the caramel to dip fruit in, etc. These 2 recipes are very VERY good! I don’t usually post, but as many posts state how good it “looks”, I had to let everyone know- it IS!!! 🙂 Thx for sharing these awesome recipes. I now follow all of your boards. :)))
Thank you so much Kelly! I’m glad you liked the caramel sauce too! So happy to have you following along!