With a crisped oatmeal crumble on top and velvety cooked fruit underneath, this apple crisp is incredibly easy to make from scratch and will transport you right back to the best days of childhood.
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“Absolutely amazing! My husband and I tried this recipe today as a tester for Thanksgiving desert and I have to say: THAT’S A KEEPER! The taste is incredible and I love the fact that does not have a pie crust (my least favorite part of a pie). Thanks for the amazing recipe <3” -Bella, FoodieCrush reader
This Apple Crisp Is Proof That the Simplest Desserts Are the Best
While it isn’t fancy or a dessert you’d generally think worthy of company, this totally easy apple crisp recipe is simply the best.
Why? Because it boasts perfectly cooked apples that are soft but still hold their shape. The tender apples should be coated in a caramel sauce that isn’t too watery, but not too cloying either. And the streusel crisp (the best part) should be exactly that, “crisp”, with the oatmeal clumping in just the right way. And this old-fashioned apple crisp recipe delivers on all counts.
It’s one of my favorite desserts to make, not just because I love to eat it hot or cold and most often straight from the pan, but because dolloped with a big scoop of vanilla ice cream, it brings happy childhood flashbacks to just about everyone else who eats it too.
Heidi’s Tips for Recipe Success
Always peel the apples. The part that takes the longest in making this recipe is taking the time to peel the apples, but you won’t be sorry for doing so. Baking with apple skins can turn a sweet dessert bitter, and frankly, loose apple skins just aren’t that attractive, to boot. Use a sharp paring knife to core and peel the apples, or invest in an apple peeler if you bake or cook with apples more often.
Don’t bother with adding lemon juice. To help keep cut the fruit from discoloring when exposed to air, cooks often drizzle apples with citrus so it doesn’t brown. However I’ve found this step isn’t needed when using Granny Smiths, where their tartness seems to keep browning after slicing at bay.
Use melted butter. One thing that differentiates this crisp from others is using melted butter. I’ve made this recipe with soft butter, chilled butter, and melted butter, and the latter created the best consistent results. I use salted butter but if you prefer unsalted, use that instead.
Don’t go too deep. In desserts like my favorite brownies, I like them best when they’re thick. But not my fruit crisps. To get the maximum amount of crisp topping with every bite, instead of going deep, spread it out! Use a 9 X 13-inch baking dish so the apples aren’t too dense (which would take longer to bake) and the topping has plenty of room to brown.
What You’ll Need for the Apple Filling and Oat Topping
The full recipe, with amounts, can be found in the recipe card below.
- Apples — Keep scrolling for my suggestions on which baking apple to buy.
- Sugar — Granulated sugar is used in the apple filling to create the caramel sauce, while brown sugar is used in the crispy oat topping for flavor and color.
- Flour — The apples are tossed in a little flour to soak up any excess moisture and prevent the caramel sauce from being too runny.
- Spices — Cinnamon and nutmeg warm up the filling, while kosher salt enhances the apple flavor.
- Old-fashioned oats — Skip the quick oats (too powdery) and steel cut oats (too hardy) and stick with just-chewy-enough old fashioned oats that are perfect for the topping.
- Baking powder — Just like the best oatmeal cookies, adding baking powder with the flour keeps the topping light, not dense.
- Butter — The oat topping is made with melted butter for maximum crispness and a rich, buttery flavor.
Choosing the Best Apples for Apple Crisp
An apple is an apple, right? Not when it comes to baking. With so many varieties to choose from, narrowing the field of the best baking apples for apple crisp may not seem that important, but if you want the perfectly cooked center that won’t either become mush or put off too much liquid, there’s only one apple that always works best.
Because they hold their shape well during cooking, Granny Smith apples are my choice for baking in this recipe. Tart and a bit sour, Granny Smith apples balance the sweetness from the added sugar in most dessert recipes.
Substitute Granny Smith apples with honeycrisp or braeburns, both of which are more firm than other varieties, or use in tandem with Granny Smiths.
How to Make THE BEST Apple Crisp
- Cut your apples the same thickness. So the apples cook to the same degree of doneness, cut them in consistent slices, about ¼″ thick.
- Combine the apples with the granulated sugar mixture to macerate. Toss the apples with the granulated sugar, salt, and spices then set aside while mixing the topping. This gives the apples time to begin to break down and soften as some of their liquid releases.
- Make the crisp topping. Mix the dry ingredients together before pouring over the melted butter. For the best clumps, I use my fingers to mix the oats and brown sugar and butter together, gently pressing into oat clusters.
- Apples on bottom, crisp on top. Because they’ll be covered, there’s no need for precision when it comes to layering the apples in the bottom of the baking dish. When adding the topping, scatter it over the apples creating a few clumps as you go, but allowing the oats to fill in the apple slice gaps. To get the best crispness, don’t pack or press the topping.
- Bake this dessert uncovered. The oats crisp up instead of steam when baked without a covering. If the oats begin browning too much, place a piece of foil over the dessert dish during the last 10-15 minutes of baking.
- Let cool before serving. Once pulled from the oven, the caramel sauce will be hot and liquefied, seeming almost watered down. As it cools, the sauce thickens and coats the apples in a lush glaze, which is why waiting 20-30 minutes before serving is best. And very likely, it will still be warm.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
The BEST Apple Crisp Recipe
Ingredients
- 6 cups Granny Smith apples (green apples) , peeled, cored, and cut into ¼" slices (about 9-10 green apples)
- 1 cup granulated sugar
- 1 ½ tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon kosher salt
For the Topping
- 1 ½ cups old-fashioned oats
- 1 ½ cups all-purpose flour
- 1 ½ cups brown sugar
- 1 teaspoon baking powder
- 1 cup melted butter
Instructions
- Preheat the oven to 350°F.
- Make the apple filling. In a large mixing bowl, toss the sliced apples with the sugar, 1 ½ tablespoon flour, salt cinnamon, and nutmeg, and set aside for the sugar to soften the apples and macerate, creating a light syrup.
- Make the crisp topping. In a smaller mixing bowl, toss the oats, 1 ½ cups flour, brown sugar, and baking powder together, then use your fingers to mix in the melted butter, gently making small clumps where you can.
- Assemble. Layer the sugared apples and their juice in a 9 X 13 baking dish and sprinkle evenly with the oatmeal mixture, but don't pack it tightly.
- Bake. Bake uncovered for 50-60 minutes until the apples are soft and tender and the sauce has thickened and is bubbly. If the crisp seems to be browning too much, cover with foil for the remaining cooking time.
- Cool slightly. Let the apple crisp cool for 20-30 minutes before serving for the caramel sauce to thicken. Divide in bowls and top with vanilla ice cream or whip cream, and serve.
Nutrition
Know Your Bake Times! How to Tell When It’s Done
Sure, you can set your timer to know when this dessert is done, but these clues are the real truth tellers for when your crisp is done:
- The first clue is the heavenly aroma that will perfume your kitchen.
- Next, look for the sauce to be bubbling.
- Finally, test the apples for doneness. They should be pliable and soft, with a golden hue.
All ovens cook differently, but at 350°F, this simple apple crisp takes 50-60 minutes to bake.
More Easy Fall Desserts to Try
- Blackberry Peach Cobbler
- Rice Pudding
- Chewy Ginger Cookies
- Pumpkin Chocolate Chip Cookies
- Pumpkin Bread
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Aptos (Body)
Fantastic! I used less sugar though, and the apple crisp was excellent.
Thank you, and I’m so glad you enjoyed it!
Jackie
I recently made this for a covered dish luncheon. It was delicious! It was a big hit with my hubby, too. Thanks for sharing your great recipe.
So glad you liked it Jackie. My grandma would be too. Thanks for the 5 star review!
Robert
Hello! Can you tell me if these ingredients are measured in weight or volume?
Hayley
Hi Robert, these are measured in volume. Hope you enjoy the recipe!
Bella
Absolutely amazing! My husband and I tried this recipe today as a tester for Thanksgiving desert and I have to say: THAT’S A KEEPER! The taste is incredible and I love the fact that does not have a pie crust (my least favorite part of a pie). Thanks for the amazing recipe <3
Heidi
Happy to hear you and your husband liked it Bella!
Janet
This was, by far, the best apple crisp I ever had. The crunchy caramel bits are divine.
Sabrina
great use of apples! thank you, apple stuff may be the best thing about fall, and crisps are something I’ve always loved too
Halina Watrich
Do you have a scaled down version for an 8×8 pan. We are seniors and a 9×13 pan is too much for us. Thanks
Em Rice
You can freeze half of it for another time.
Maureen R.
This came out perfect! I was already planning on baking some type of apple crumble when I saw this recipe. I had apples from the grower at the farmers’ market: they have unusual varietals and gave me a mix to bake with. Nice when the dish comes out just as pictured and described. Delicious! I’m enjoying mine in the evening with whisky!
So glad you liked it Maureen, and nice addition of the sidecar of whiskey.