Add As A Trusted Google SourceMy apple crisp is easy to make and turns out perfect every time! With a sweet and juicy apple filling and a buttery, sweet crisp topping, this classic apple dessert is a favorite you’ll make again and again.
The Apple Crisp Recipe We Make Every Fall
This apple crisp, along with my favorite apple pie recipe, is exactly the kind of dessert I crave once September arrives. With warm cinnamon, nutmeg and vanilla, it has all of the cozy fall flavors we love.
What makes this apple crisp recipe stand out is its generous crisp topping, ensuring you’ll get some of the sweet, buttery crumble with every bite of apple filling. I use brown sugar in both the filling and the topping for its rich caramel notes. Serve it warm with a scoop of vanilla ice cream!
What are the Best Apples for Apple Crisp?
Any apples that are good for baking work well in this recipe. Baking apples are firm enough to hold up to the heat of the oven, so they won’t turn to mush.
I love to use a combination of Granny Smith apples and Honeycrisp apples. This mix gives you the perfect sweet-tart balance. I also make this recipe often using only Granny Smith apples, which are on the tart side.
Other baking apples include Northern Spy and Cripps Pink, which are on the tart side. If you prefer sweeter baking apples, try Honeycrisp, Golden Delicious, Fuji, Pink Lady, Jonagold, Jazz, Braeburn, or Crispin (Mutsu).
How to Make Apple Crisp
Make the apple filling: Peel and chop the apples, then combine them with the all-purpose flour, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg and salt. Let the filling rest at room temperature while you make the topping. While they rest, the apples will release some of their juices. Then you’ll stir the apple mixture again to make sure the ingredients are evenly distributed.
Make the crisp topping: In a large mixing bowl stir together the oats, all-purpose flour, brown sugar, cinnamon and salt. Cut the butter into small cubes, add it to the bowl, and use a pastry blender or your fingers to work the butter into the dry ingredients. It’s ready when it starts to clump together and the largest pieces of butter are the size of small peas.
Bake: Give the apples one more stir and then transfer them to an 8×8-inch baking dish. Sprinkle the topping over the apples. Bake at 350° F for 40-50 minutes, until the topping is golden brown and the filling is bubbly and juicy.
Tips for the Best Apple Crisp
- Cut the apples into slices or chunks, depending on your preference. If you prefer chunks of apples, first slice 1/4-inch thick and then cut each slice in half. If the apple pieces are too thick they won’t soften enough with the bake time given in the recipe.
- Adjust the amount of sugar to your tastes. As written, the apple crisp is sweet but not overly so. You can reduce the brown sugar in the filling and/or topping if you prefer a less sweet dessert. If you like your apple crisp really sweet, increase the sugar by about 1/4 cup.
- To double this recipe: Bake it in a 9×13-inch baking dish.
More Apple Desserts You’ll Love:
Try one of these delicious apple recipes next!
- Apple Cobbler: With an easy sweet biscuit topping.
- Apple Cake: This simple cake is moist, sweet and full of chunks of fresh apple.
- Apple Bread: Made with Greek yogurt, fresh apples and applesauce.
- Dutch Apple Pie: If you love streusel topping this pie is for you!
- Slow Cooker Apple Crisp: The perfect make-ahead dessert.
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Apple Crisp
Ingredients
Apple Filling
- 6 cups (2.75 pounds) peeled Granny Smith apples, sliced or chopped (no more than ¼-inch thick)*, 6-7 apples, see notes
- ¼ cup all-purpose flour
- ¼ cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Crisp Topping
- 1 cup old-fashioned oats
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into ½-inch cubes
Instructions
- Preheat oven to 350° F with a rack in the middle position. Lightly grease an 8×8-inch square baking dish.
Make the Apple Filling
- In a large bowl, combine all of the apple filling ingredients: apples, flour, ¼ cup brown sugar, granulated sugar, vanilla, cinnamon, nutmeg and salt. Stir and then set aside. It's ok if everything is not well combined at this point, because the apples will release some of their juices while you prepare the topping and then you will stir the apple mixture again.6 cups (2.75 pounds) peeled Granny Smith apples, sliced or chopped (no more than ¼-inch thick)*, ¼ cup all-purpose flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
Make the Crisp Topping
- In another large bowl, stir together the oats, flour, ⅓ cup brown sugar, cinnamon and salt.1 cup old-fashioned oats, ½ cup all-purpose flour, ⅓ cup packed brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- Add the cold butter cubes to the bowl. Use a pastry blender or your hands to work the butter into the oat mixture, until the largest pieces of butter are the size of peas.½ cup cold unsalted butter
Assemble the Apple Crisp
- Stir the apple mixture again until everything is well combined. Pour the apples and all of the juices from the bowl into the prepared baking dish. Sprinkle on the crisp topping.
- Bake for 40-50 minutes, until the topping is lightly browned and the filling is bubbly on the sides of the baking dish. Serve warm or at room temperature.
Notes
- Chopping the apples: I like to peel the apples, then slice them slightly less than 1/4-inch thick, then halve the slices to make 1-inch pieces. Apple chunks thicker than 1/4-inch may not fully soften with this recipe’s bake time.
- Apple types: Other varieties of baking apples may be used. A combination of Granny Smith and Honeycrisp is especially delicious.
- Adjust the amount of sugar to your tastes. As written, the apple crisp is sweet but not overly so. You can reduce the brown sugar in the filling and/or topping if you prefer a less sweet dessert. If you like your apple crisp really sweet, increase the sugar by about 1/4 cup.
- Recipe may be doubled. Bake a double recipe in a 9×13-inch baking dish or other similarly sized rectangular baking dish.
I originally shared this recipe in December 2020. Post updated September 2026.
Looks like another great recipe. Can I make up partially the day before up to a certain point. … then add topping and bake the next day?
I haven’t tried it, but I think it would work fine to prepare the entire recipe and then bake it the next day. If you give it a try, let me know how it turns out.
I appreciate your recipes. I am 65 active but I have gained weight – can you recommend recipes that are really tasty but low in calories. My boyfriend is an Albertan BBQ meat eater and my preferences are vegetarian fish and chicken – go figure! LOL
Hi Sharon, Thank you for your comment. I don’t count calories, but my recipes do include nutrition information. I recommend browsing my recipe categories that interest you and looking for recipes that meet your needs. You might enjoy my favorite baked salmon recipe, roasted butternut squash soup or this vegetable stir fry.
TRULY THE BEST!!!
We’ve tried many apple crisp recipes over the years, but this recipe here is the keeper! The spice blend is perfect and the vanilla is a wonderful added touch you don’t see in many other apple crisp recipes. The crisp is buttery and perfect. Thank you!
Can you use canned apple pie filling and use the topping of your recipe?. Or any fruit pie filling such as blueberry or cherry?
Yes, that should work fine.
Can you use Almond flour in this recipe instead of regular flour?
I have not tested this recipe with almond flour. If you try it, let me know how it turns out!
Love this recipe. Am I able to freeze it once it is baked? I made it for someone else n won’t be able to give it to them right away.
I have not tried freezing this, but I think it will freeze well. The topping will soften after being frozen and reheated. You may be able to crisp it back up in the oven.
Can I use softened sultanas instead of sugar?
I have not used sultanas in baking so I can’t advise. If you wish to adapt the recipe, you’ll have to do some experimenting. 🙂
Hi; We like the apple crisp in RAMEKINS.
How do you divide the mixture in 4 RAMEKINs. I am making 4 SERVINGS.
Lots of topping.
We are putting Bourbon and Grand Marnier on the apples before the crumbled topping.
Pl respond today 8-26-24.
Many thanks
Hi Sheryl,
You could divide the mixture into ramekins and bake. You may need more than 4 ramekins since this recipe makes about 6 servings. The cook time may be slightly less if baking in ramekins, I’d just keep an eye on it.
Great recipe, thank you! How do you recommend storing left over apple crisp?
I’m so glad you enjoyed it! Once cool, you can cover the dish with plastic wrap (or transfer to a storage container) and store the leftovers in the refrigerator for up to 3 days.
Another wonderful apple recipe I’ve made with my kids. We made it with our orchard apples & shared some, along with vanilla ice cream, with several neighbors to enjoy!
This was my first time making apple crisp and the best I ever had tasted, My family loved it. Thank you for sharing.
I made your Apple Crisp recipe last night, and it was Delicious!!!
Thank You for sharing it!!!!
Brenda W.
Yes, this is definitely the BEST apple crisp! Thank you, Kristine!