This is the BEST Apple Crisp recipe – a classic that you’ll come back to again and again! Tender cinnamon apples covered in an 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.
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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 and cooled slightly
Apples:
- 6 cups peeled and thinly sliced apples, see note
- 3 tablespoons apple juice (preferred) or orange 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, the juices will thicken. 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!
Joann says
This looks so good I can’t wait to try it. I do have a question; Has anyone ever tried using Golden Delicious? That’s my favorite apple and I just got a bushel. Thanks for any help you can give me. Have a wonderful day
Allison says
Hi, Joann. Golden delicious are sweeter and softer, so as long as you don’t mind that they should work just fine. Enjoy!
Mrs says
Hello. LOVE your recipes. Is it possible to freeze this crisp? And if so, how would it be reheated? Thank you.
Allison says
Hi! Thank you! I find that the topping gets quite soft after freezing and thawing. If you want to freeze it anyways I recommend reheating individual portions in the microwave.
Slm says
Made this last week and making again this week. Easy to make and not overly sweet. Delicious! Thanks for recipe.
Allison says
You’re welcome! I’m glad you enjoyed it!
Hannah W says
Delicious! The apples taste like caramel. Will definitely be making this again. Used Fuji apples and a kitchen aid mixer tool to slice apples.
Allison says
I’m glad you enjoyed it!
Samantha says
My go-to apple crisp recipe. Thank you Allison!
My twist: instead of simply melting the butter, I brown it, which makes this an 11/10!
Allison says
Yum! Great idea! Thanks for stopping by. 🙂
Barb says
I doubled the recipe and put it in a 13×9, used honey crisp apples and threw in a bit more cinnamon just because I really love it. I was sooooooo good! Oh and it needed to bake longer but it is definitely worth the wait!
Allison says
I’m glad you enjoyed it. 🙂
Barb says
Ok, I’m back! Just made it again for Christmas! You have ruined me for making an apple pie ever again…! LOL Who needs that?? No need to fool around with the time to make a crust plus the extra calories the crust offers. We all know that the crust has so much fat in it whether it be shortening or butter without delivering a lot of taste. Allows you to eat more of the good stuff! Exactly double the ingredients – Peel 12 honey crisp apples for a 13×9 pan and cook it until the center bubbles. I does take a lot longer in the oven until the center apples are soft but definitely worth the wait! Feeds a crowd and easy to transport. Bye Bye apple pie!
!
Sully says
Truly the best apple crisp I have made! I always double the topping. Used orange juice with Granny Smith apples sliced thin. Delicious!
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Gladis Flatt says
Hi, can I assemble the day before and then bake?
Thanks!
Gladis
Allison says
Probably, but I haven’t tried it. Keep the topping and filling separate and tightly cover the apples so they don’t turn brown. You’ll need to leave the topping at room temp for a bit to soften before adding it to the fruit.
Jacquie says
Made this and it was delicious and easy to make. I did add some nutmeg and clove to it as I do to my Apple Pie. We had it warm with Vanilla Ice Cream and enjoyed every bite!
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Chip says
Greetings Allison. Thanks for all your recipes. Am I missing a toggle somewhere to list the ingredients by weight rather than cups etc?
Thanks