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+ servings

Apple Crisp

This best Apple Crisp recipe is crunchy, buttery, full of brown sugar and perfectly tender cinnamon apples and is way easier than apple pie! Everyone need the Best Apple Crisp recipe in their baking/Thanksgiving repertoire and this is it! Thinly sliced Granny Smith Apples are enveloped in a brown sugar coating and topped with a mountain of crunchy, buttery oatmeal crumb topping that mingles with cold vanilla ice cream for creamy, crunchy, hot and cold satisfaction in every bite. This easy Apple Crisp recipe requires pantry friendly ingredients and can be assembled ahead of time (the filling and topping separate), then just layered and popped in the oven for an easy stress-free dessert that will disappear in a flash
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 12 servings

Ingredients

Filling

  • 8 cups/3 pounds Granny Smith apples, peeled, thinly sliced (1/8”-1/4")
  • 3/4 cup packed light brown sugar
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons flour
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon salt

Topping

  • 3/4 cup chopped pecans, optional (increase oats to 1 C if not using)
  • 2/3 cup all-purpose flour
  • 2/3  cup old-fashioned rolled oats (NOT quick oats*)
  • 1/3 cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter, melted

Instructions

Topping:

  • Add all of the topping ingredients to a large bowl EXCEPT the butter and stir until combined. Pour in the melted butter and stir with a spatula to combine then use your hands as needed to combine. Transfer to the refrigerator while you prep the filling (can be made a day ahead of time).

Filling:

  • Whisk together all of the Filling ingredients in a large bowl except apples. Add apples; gently stir until apples are evenly coated. The mixture will be thick but will loosen as it mixes with the apples.

Assemble:

  • Lightly butter a 9x13 baking dish. Transfer apple mixture to prepared baking dish and spread into an even layer. Sprinkle the topping over the filling, breaking up any large chunks (you still want some small chunks).

Bake:

  • Bake uncovered at 350 degrees F for 40-50 minutes or until bubbly. For a more golden topping, move Apple Crisp to the top rack and broil for 30 seconds or so – don’t take your eyes off of it! After broiling, I like to scrape the top of the topping with a fork to loosen the crumble.

Serve

  • Let Apple Crisp stand for 15 minutes before serving. Serve warm with vanilla ice cream and optional Caramel Sauce.

Notes

Tips for best Apple Crisp recipe

  • Use Granny Smith Apples. As previously discussed, Granny Smith Apples create the perfect tender apples without becoming mushy.  Their hint of tartness also balances the sweet filling and topping so your Apple Crisp isn’t too sweet.
  • Room temperature apples.  If you’ve been keeping your apples in the refrigerator, make sure you take them out a couple hour before baking. Room temperature apples will bake more evenly.
  • Kitchen gadgets.  Peeling and slicing the apples take the majority of prep time in this Apple Crisp recipe but if you have an apple peeler and corer and/or food processor (with attachment) for slicing the apples, your prep time can be cut in half.
  • Slice apples uniformly.  Try and slice your apples about 1/8” but not any smaller.  Uniform thinly sliced apples ensure you beautifully tender apples throughout without some crunchy ones mixed in. If you choose to slice your apples thicker, just make sure to keep them uniform size and increase the baking time.
  • Use real butter.   If you want the BEST Apple Crisp recipe, you must use real butter, margarine won't have the same effect.
  • Thoroughly cut in butter.  You will want the topping mixture to look like small crumbs before you’re done cutting in the butter.  A few bigger pieces are okay, but the smaller the crumbs, the more evenly distributed the butter and the crispier your topping will become.  
  • Use tools and your hands.  I have found the best way to cut in butter is to start with a pastry cutter initially when the butter is still hard and then use my hands towards the end when the butter is soft because it’s faster and can make smaller crumbs.  
  • Make Topping First and Refrigerate. If you wonder why your toppings haven’t gotten as crispy as you like them on previous desserts, it’s likely your topping was not chilled. For the crispiest topping, the butter should be very cold before going into the oven so always make your topping FIRST and refrigerate.
  • Use all the topping.  It will seem like a lot of topping, but this is one of the best parts!  In researching for this Apple Crisp recipe, I read comment after comment after comment on other sites that readers wish they would have doubled the topping – so I give you double the topping!
  • Prevent burnt topping.  I never have the problem of a burnt topping –but if it’s your first time making this Apple Crisp recipe, keep an eye on it to be safe.  If the topping starts to brown too quickly, then lay a piece of foil over the top and bake on.
  • Broil topping. For a more golden topping, move Apple Crisp to the top rack and broil for 30 seconds or so – don’t take your eyes off of it! After broiling, I like to scrape the top of the topping with a fork to loosen the crumble.

Storage

Apple Crisp is the very best fresh from the oven because the crisp is the crunchiest.  You can certainly enjoy leftover Apple Crisp, but the topping will start to soften.  To store:
  • Apple Crisp should be allowed to cool completely at room temperature. 
  • Once cool, cover tightly with plastic wrap and refrigerate or transfer to an airtight container.
  • Refrigerated Apple Crisp is good for 3-4 days.

How to Reheat 

  • Microwave:  The microwave is convenient for smaller portions but the topping won’t get as crispy as the oven – just full disclosure – but still delish.  To microwave, transfer a portion of Apple Crisp to a microwave safe plate. Microwave for 30 second intervals until warmed through.   
  • Oven:  Reheat the baking dish at 350 degrees F for 20 minutes or until heated though.  You can also transfer smaller portions to a smaller baking dish or cast-iron skillet to reheat.

MAKE AHEAD 

You can prep both the filling and the topping ahead of time and keep them separate; I don't suggest completely assembly or the topping can become soggy/won't get as crispy.  Now, all you have to do is add the topping and bake!
  • Prepare filling according to recipe directions.  Transfer to lightly greased 9x13 pan, cover tightly with plastic wrap and refrigerate for up to one day.
  • Prepare topping according to directions.  Cover and refrigerate.
  • When ready to bake, sprinkle topping evenly over filling, breaking up clumps as needed.
  • Bake according to directions, adding an extra 5-10 minutes.

How to FREEZE

Yes!  Baked Apple Crisp freezes very well. 
  • Bake Apple Crisp as directed.
  • Let crisp cool completely, then wrap it with a layer of plastic wrap followed by a layer of foil.  
  • Freeze for up to 3 months.
  • When ready to use, thaw overnight in the refrigerator.
  • Warm crisp in the oven at 350 degrees F for 20 minutes or until heated through.
 

ORIGINAL TOPPING

If you made this recipe prior to 11/28/22 and would like the original topping, here it is (you will need to cut in the butter):
  • 1 2/3 cups quick-cooking oats
  • 1 2/3 cups all-purpose flour
  • 1 2/3 cups packed light brown sugar
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 12 tablespoons unsalted butter chopped into ½” cubes