Print Recipe
4.21 from 343 votes

Apple Crisp

Thinly sliced Granny Smith apples baked with a cinnamon glaze and oatmeal crumb topping. The BEST Apple Crisp recipe Ever!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 382kcal
Author: Lauren Allen


For the crumb topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup light brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • dash of salt
  • 1/3 cup unsalted butter ,cut into small pieces

For the Apple filling:

  • 3-4 large Granny Smith apples , peeled and thinly sliced
  • 3 Tablespoons 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
  • dash of salt

For serving (optional)


  • Preheat oven to 375 degrees F.

For the topping:

  • In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For the Apple Filling:

  • (I use a Johnny Apple Peeler to peel and slice the apples all at once. It makes the process a lot faster!) 
  • In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. 
  • Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. 
  • Sprinkle crumb topping evenly over the apples.
  • Bake for 30-35 minutes or until golden brown and top is set. 
  • Remove from oven and allow to cool for at least 10 minutes before serving.
  • Serve with Vanilla Ice Cream and Homemade Caramel Sauceor try Caramel Pecan Apple Crisp!



To make ahead of time:
  • Make the apple filling, adding a tiny bit more lemon juice so the apples don't brown. Store the apple filling in an air-tight container, in the fridge, for up to one day.
  • Then Make the crumble topping and put it in a separate ziplock bag, in the fridge. When ready to bake, remove from the fridge, and sprinkle the topping on top. Bake as directed.
To freeze apple crisp:
Prepare and bake the apple crisp as directed. Cool the crisp completely, then cover it 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 adapted from Cooking Classy.


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