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.
Jump to: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
The only Apple Crisp Recipe you'll ever need – Tender apples topped with an easy brown sugar topping.
from votes
Print Pin SaveSaved!Course: Dessert
Cuisine: Dessert
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6 – 8
Calories: 336kcal
Ingredients
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.
Notes
Apples: You will need about 4-6 apples. Apples should be sliced ¼ inch thick or smaller. I recommend using Honeycrisp, Pink Lady, Fuji, or a combination of those. Serving and storage: Serve warm topped with a scoop of vanilla ice cream. You can also add a drizzle of caramel sauce. Have leftovers? Place them in the refrigerator. You can eat the leftovers cold, straight from the fridge or you can reheat servings in the microwave.Nutrition
Calories: 336kcal | Carbohydrates: 56g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 154mg | Potassium: 182mg | Fiber: 3g | Sugar: 38g | Vitamin A: 415IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1.1mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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