This is the BEST Apple Crisp recipe – a classic that you’ll come back to again and again! Tender cinnamon apples covered in and easy and delicious brown sugar-oat topping.
If you asked me to pick my favorite fall dessert, it would be this apple crisp. Because it’s old fashioned, because it’s cozy, and because the combo of warm fruit crisp and cold vanilla ice cream gets me every single time.
If you’ve made my Apple Cranberry Crisp, Strawberry Crisp, Peach Crisp, Blueberry Crisp or Apple-Pear Crisp, you will notice that this recipe is very similar.
Prefer a topping with NO OATS? Try this Apple Crumble. Prefer pumpkin? Try our Pumpkin Crisp.
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Why you’ll love this recipe
Ease: As far as homemade baking goes, this is about as easy as it gets! The hardest part is peeling and slicing the apples, other than that it’s just some stirring.
Flavor: An incredible combination of fresh apples, cinnamon, brown sugar, and vanilla.
Texture: Soft apples and a crunchy topping with a slight chewiness from oats.
Recipe overview
*Full recipe below in recipe card*
Topping: Combine oats, brown sugar, flour, cinnamon, salt. Stir in melted butter. This is my favorite fruit crisp topping. The oats add heartiness, the brown sugar adds a depth of sweetness, and the melted butter ensures that every bite has a crisp buttery texture.
Apples: Thinly sliced apples are tossed with apple juice, sugar, cinnamon, and vanilla. A couple tablespoons of flour thicken the apple mixture, and then they get placed in a greased baking dish.
Assembly: Spread the apples into a greased baking dish. Crumble the topping over the apples.
Baking: Start baking the apple crisp covered with foil. This allows the apples to soften without any risk of the topping over-browning. After about 20 minutes, remove the foil and let the crisp finish cooking uncovered. Once the juices are bubbling, the topping is golden brown, and the apples are tender, it is done!
What type of apples to use?
Use your favorite baking apples. Honeycrisp, Pink Lady and Fuji are my favorite for this recipe. If you prefer a less sweet apple crisp, you can use Granny Smith apples.
Make sure you slice the apples thin (¼ inch or thinner). This way they bake evenly and tender every time.
Serving and storage
This apple crisp is best served warm topped with a scoop of vanilla ice cream. You can also add a drizzle of caramel sauce, if you’re feeling like it.
Have leftovers? Place them in the refrigerator. You can eat the leftovers cold, straight from the fridge (breakfast of champions), or you can reheat it in the microwave to warm it up again.
Prefer a healthier version? Try my Healthy Apple Crisp!
More apple recipes
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Recipe
Apple Crisp
Ingredients
Topping:
- ⅔ cup all purpose flour
- ⅔ cup old fashioned oats
- ⅔ cup light brown sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, melted
Apples:
- 6 cups peeled and thinly sliced apples, see note
- 3 tablespoons apple juice (preferred) or orang juice
- ¼ cup granulated sugar
- 2 tablespoons all purpose flour
- ¾ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- vanilla ice cream and caramel sauce, for serving
Instructions
- Preheat oven to 350°F. Grease a 9-inch deep dish pie plate or 9×9 square baking dish. Set aside.
- Topping: combine flour, oats, brown sugar, salt, and cinnamon. Add melted butter and stir until combined. Place in the refrigerator while you proceed with the filling.
- Filling: In a large bowl combine apples, juice, granulated sugar, flour, cinnamon, and vanilla. Stir gently until completely combined. Dump the mixture (and any accumulated juices) into the prepared baking dish and spread into an even layer. Crumble the topping over the fruit, occasionally pressing some of it together to form clumps.
- Spray a piece of foil with nonstick spray and loosely cover the baking dish. Bake 20 minutes. Remove the foil and bake for an additional 25-30 minutes, until the topping is golden brown, the apples are tender, and the juices are bubbling around the edges. Allow to cool slightly. Serve warm with vanilla ice cream.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Becky
Absolutely loved this recipe! I am going to try it in another pan to see how it freezes!
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Ashley
Can you cut the recipe in half?
Allison
Sure! Be sure to bake it in a smaller pan. Like a small casserole dish or maybe even a loaf pan.
Cindy Mountain
Yummy in my tummy 😋
Sharene
I had 12 McIntosh apples so my husband and I came across this recipe and we decide to make it for a little Sunday get together with family. We’re doing so I just doubled everything and made the crumb topping and of course I doubled that as well and put it in the oven and it’s smelling awesome can’t wait to taste it and the only thing I’m doing just because I love caramel so much is I found some caramel that I need to use it’s a kind you usually use for dipping things in the little cups, I melted all of it together and I’m just going to drizzle it over the pie when it comes out of the oven and I used a 9 x 13 for this and it was all the way to the top. I can’t wait to taste it.
Allison
That sounds great! Enjoy! 🙂
Pat
I’ve made this apple crisp 3 times in the past 3 weeks and it’s by far the best apple crisp recipe I’ve ever made. Each time I’ve served this, at least one person wanted the recipe! I’m sure the caramel drizzle is delicious but no one will miss it if just served with vanilla ice cream.
Allison
I’m so glad that you have been enjoying this recipe. Thanks for taking the time to comment. 🙂
Elise
I skipped the added juice and ended up with a decent amount of juice just from the apples alone after baking. Also I baked at 350 for 45mins. Turned out pretty good!!
Allison
I’m glad you enjoyed it!
Lisa R
Can this be prepared ahead of time and baked when ready to serve?
Allison
Hi, Lisa. I haven’t tried but I would assume so. I wouldn’t let it sit for too long or the apples could turn brown. You can definitely make and refrigerate the topping in advance.
Winnie Valenci
Really great recipe, Thankyou for posting it, I just added a little allspice about half a teaspoon. The kids loved it.
Allison
I’m so glad! Thanks for stopping by. 🙂
Mary
Absolutely one of the best apple crisps I’ve ever made. This recipe is for sure, a keeper.!
Allison
Yay! I’m so glad!
Tina Ann Pumper
Should I just double the recipe for a 9X13 dish?
Allison
I haven’t tried it, but that should work. Your bake time might need to be increased a bit because the pan will be quite full. Enjoy!
Penny Fasnacht
Very good!
Allison
I’m glad you enjoyed it! 🙂