I still make my Best Apple Crisp Recipe from my grandma’s notes because one small tweak makes it the after dinner staple everyone asks for.

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I never believed a simple dessert could steal the room until my grandma’s version. I call it my Best Apple Crisp Recipe, though once someone slapped the Crazy Easy Spiced Caramel Apple Crisp name on it, everybody wanted seconds.

Thin, peeled, cored and sliced apples bake down until syrupy while old-fashioned rolled oats brown into a crunchy, sandy topping that makes you pause mid-bite. It’s sweet, a little tart, and the textures keep surprising you, I can’t explain it, but there’s a small trick that turns ordinary into unforgettable.

You’ll be tempted to skip straight to the serving dish.

Ingredients

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Apples give juicy tartness and fiber, they’ll sweeten as they bake
Brown sugar adds deep caramel sweetness, keeps the topping soft and chewy
Rolled oats bring hearty texture, fiber and a toasty oat flavor in topping
Cold butter makes clumps that bake into rich, buttery crunchy crumbs
All purpose flour binds the topping, gives structure and a little chew
Cinnamon and nutmeg add warm cozy aroma and a gentle spicy kick
Lemon juice brightens the filling, balances sweetness and keeps flavors lively

Ingredient Quantities

6 medium apples (about 3 lb), peeled, cored and sliced, you’ll probably use 6 or 7

1/2 cup granulated sugar

1/4 cup packed light brown sugar

2 tablespoons all-purpose flour

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

pinch of salt

1 1/2 cups old-fashioned rolled oats

1 cup all-purpose flour

1 cup packed light brown sugar (for the topping)

3/4 cup (12 tablespoons) unsalted butter, cold and cubed

1/4 teaspoon salt

vanilla ice cream or whipped cream for serving, optional

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 inch baking dish, set it on a rimmed baking sheet to catch any drips.

2. Peel, core and slice about 6 medium apples (about 3 lb) into 1/4 inch slices, you’ll probably use 6 or 7 depending on size, put them in a big bowl.

3. Toss the apples with 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of salt until evenly coated, let sit 8 to 10 minutes so the juices start to come out.

4. Spread the apple mixture into the prepared dish, pressing them down just a bit so they pack in, scrape up any juices from the bowl and pour them in too.

5. Make the topping: in a bowl mix 1 1/2 cups old-fashioned rolled oats, 1 cup all-purpose flour, 1 cup packed light brown sugar and 1/4 teaspoon salt, then cut in 3/4 cup (12 tablespoons) cold cubed unsalted butter with a pastry cutter, two forks or pulse briefly in a food processor until the mix looks like coarse crumbs with some clumps.

6. Scatter the oat topping evenly over the apples, press gently in a few places for good contact, leaving some bigger clumps for crunch.

7. Bake uncovered on the center rack for 45 to 55 minutes until the topping is deep golden and the fruit is bubbling; if the top browns too fast tent loosely with foil for the last 10 to 15 minutes.

8. Take it out and let it cool 15 to 20 minutes so the filling thickens up, this step makes it less runny and easier to serve.

9. Serve warm with vanilla ice cream or whipped cream if you want, and store leftovers covered in the fridge up to 4 days, reheat in a 350°F oven 10 to 15 minutes to re-crisp.

Equipment Needed

1. 9×13 inch baking dish (glass or metal)
2. Rimmed baking sheet to catch drips
3. Large mixing bowl for the apples
4. Medium bowl for the oat topping
5. Chef’s knife and cutting board
6. Vegetable peeler
7. Measuring cups and spoons
8. Pastry cutter or two forks or a small food processor to cut in the butter
9. Rubber spatula or wooden spoon

FAQ

Can I use other kinds of apples? Yes, you can, use firmer, slightly tart apples like Granny Smith, Honeycrisp or Pink Lady so they hold their shape. Mixing sweet and tart apples gives better flavor. Avoid super soft apples or the filling can get mushy.

How do I keep the bottom from getting soggy? Toss the sliced apples with the sugar and 2 tablespoons flour in the recipe so the juices thicken while baking. If your apples are extra juicy add 1 tablespoon cornstarch. Also bake in a hot oven (about 375 F) until the filling is bubbling around the edges, that helps evaporate extra liquid.

Can I make it ahead or freeze it? Yes. You can assemble and refrigerate for up to 24 hours before baking. For freezing, assemble in a freezer safe dish and freeze up to 2 months, then bake from frozen adding 10 to 20 minutes to the bake time. You can also bake it, cool, wrap and freeze then reheat in a 350 F oven until warmed through.

How do I know when it's done? The topping should be golden and crunchy and the filling should be bubbling at the edges. A fork should pierce the apples easily. If it’s not bubbling yet, it needs more time even if the top looks done.

Can I make this gluten free or vegan? For gluten free, use certified gluten free rolled oats and swap the all purpose flour with a 1:1 GF baking flour or almond flour (texture will change). For vegan, use cold coconut oil or a vegan butter substitute in place of the unsalted butter and make sure your sugars are vegan if that matters to you.

What’s the best way to reheat and serve leftovers? Reheat single servings in the microwave for 30 to 60 seconds or rewarm the whole dish in a 350 F oven for 15 to 25 minutes. Serve warm with vanilla ice cream or whipped cream, they melt into the crisp and make it extra good.

The Best Apple Crisp Recipe Substitutions and Variations

Apples: swap for firm pears (Bosc or Bartlett) or firm peaches — they cook similarly, just watch the bake time cause pears might need a bit longer.
Granulated sugar (filling): use 3/4 cup maple syrup or honey instead, reduce any added liquid slightly; or use 1:1 coconut sugar for a less refined option.
Light brown sugar (topping): make quick brown by mixing 1 cup granulated sugar with 2 tbsp molasses, or use packed coconut sugar 1:1 for a deeper caramel note.
Unsalted butter: use chilled coconut oil or vegan stick butter, cubed the same way, or use vegetable shortening for extra crispness.

Pro Tips

1) Mix apple types for the best texture and flavor, like Granny Smith for tartness plus a sweeter variety for balance. If your apples are extra juicy or very tart, cut the recipe sugar by about 2 to 4 tablespoons and add 1 to 2 tablespoons cornstarch to the filling so it sets up without getting watery.

2) Keep the butter ice cold and work fast. Grate the cold butter on a box grater or pulse briefly in a food processor so you get coarse crumbs and some chunkier clumps; those chunks give the topping great crunch. Chill the mixed topping 10 minutes in the fridge if your kitchen is warm.

3) For deeper flavor, brown half the butter first and let it cool, then mix that with the rest of the cold cubed butter. Add a small splash of vanilla to the apples and a tiny pinch of flaky salt to the topping, it makes the sweetness pop.

4) Bake on a rimmed sheet to catch drips and let the crumble rest at least 15 to 20 minutes before serving so the filling thickens. If the top browns too fast, loosely tent with foil; to re-crisp leftovers, warm them in a 350 F oven for 10 to 15 minutes or under the broiler for a minute or two while watching closely.

The Best Apple Crisp Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I still make my Best Apple Crisp Recipe from my grandma's notes because one small tweak makes it the after dinner staple everyone asks for.

Servings

servings

Calories

546

kcal

Equipment: 1. 9×13 inch baking dish (glass or metal)
2. Rimmed baking sheet to catch drips
3. Large mixing bowl for the apples
4. Medium bowl for the oat topping
5. Chef’s knife and cutting board
6. Vegetable peeler
7. Measuring cups and spoons
8. Pastry cutter or two forks or a small food processor to cut in the butter
9. Rubber spatula or wooden spoon

Ingredients

6 medium apples (about 3 lb), peeled, cored and sliced, you'll probably use 6 or 7
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of salt
1 1/2 cups old-fashioned rolled oats
1 cup all-purpose flour
1 cup packed light brown sugar (for the topping)
3/4 cup (12 tablespoons) unsalted butter, cold and cubed
1/4 teaspoon salt
vanilla ice cream or whipped cream for serving, optional

Directions

Preheat oven to 350°F and grease a 9×13 inch baking dish, set it on a rimmed baking sheet to catch any drips.
Peel, core and slice about 6 medium apples (about 3 lb) into 1/4 inch slices, you'll probably use 6 or 7 depending on size, put them in a big bowl.
Toss the apples with 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of salt until evenly coated, let sit 8 to 10 minutes so the juices start to come out.
Spread the apple mixture into the prepared dish, pressing them down just a bit so they pack in, scrape up any juices from the bowl and pour them in too.
Make the topping: in a bowl mix 1 1/2 cups old-fashioned rolled oats, 1 cup all-purpose flour, 1 cup packed light brown sugar and 1/4 teaspoon salt, then cut in 3/4 cup (12 tablespoons) cold cubed unsalted butter with a pastry cutter, two forks or pulse briefly in a food processor until the mix looks like coarse crumbs with some clumps.
Scatter the oat topping evenly over the apples, press gently in a few places for good contact, leaving some bigger clumps for crunch.
Bake uncovered on the center rack for 45 to 55 minutes until the topping is deep golden and the fruit is bubbling; if the top browns too fast tent loosely with foil for the last 10 to 15 minutes.
Take it out and let it cool 15 to 20 minutes so the filling thickens up, this step makes it less runny and easier to serve.
Serve warm with vanilla ice cream or whipped cream if you want, and store leftovers covered in the fridge up to 4 days, reheat in a 350°F oven 10 to 15 minutes to re-crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.