This easy apple crisp is made the old fashioned way like Grandma used to make, and is perfect with a scoop of vanilla ice cream and salted caramel sauce!
A true classic Fall dessert, this easy apple crisp recipe is reminiscent of generations past. Pop this apple crisp in the oven and wait for the delicious smell to waft through your house!
Do you have a classic Fall dessert that you just LOVE? I have several, but one of them is definitely this apple crisp recipe! Growing up, my Mom had two classic desserts that she made… one was her famous Carrot Cake, and the other was a mouthwatering apple crisp.
This isn’t her exact recipe, but it’s one that I’ve tweaked and been working on for a while, and I’ve finally gotten it just right! While I do love pumpkin, apple is actually my favorite Fall flavor. Mostly because of this crisp lol.
Some apple crisp recipes don’t use oats, which is totally fine if that’s your thing, but I LOVE the crispy oat topping, so I made sure to add a good amount of it.
What apples do I use for this easy apple crisp
Simply put, you can use any apples that you like! My personal favorite for this recipe is the golden delicious variety, but Granny Smith or Fuji are some other great varieties.
To peel, or not to peel
It’s 100% up to you! I’ve made this recipe both ways, and I like them both equally. Generally, when I make this easy apple crisp, I’m making it for my family, and my kids wouldn’t eat it with the skins on, so I peel them more often than not. I’m sure this goes without saying, but if you choose to leave the skins on, be sure to wash the apples thoroughly 🙂
That right there is my FAVORITE way to enjoy hot apple crisp… with a cold scoop of vanilla bean ice cream, and drizzled with my luscious browned butter salted caramel sauce! If you’ve never tried it that way… you totally need to!
Looking for other recipes that use that caramel sauce?
- Caramel Apple Pie Bars
- Bourbon Vanilla Ice Cream
- Vanilla Chai Cheesecake Bars
- Butterfinger Toffee Cookies
I invite you all to join me in making my favorite Fall dessert… this easy apple crisp. Once you have it in the oven, you’ll LOVE the smell that fills your house!
Shop the recipe
- 8″ baking dish – I love the clean white look, plus it bakes beautifully!
- Vegetable peeler – You probably already have one, but in case you don’t, this one is my personal favorite!
- Pastry Cutter – I love that this is sturdy and the blades don’t bend nearly as easily as some other brands!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
Spiced apples
- 6 golden delicious apples peeled and chopped (other varieties can be used, can also be sliced)
- 2 Tbsp granulated sugar
- 3/4 tsp ground cinnamon
- 1 1/2 tsp lemon juice
Crisp topping
- 1 cup light brown sugar
- 3/4 cup old fashioned oats quick oats can be used, but it may have a slightly different texture
- 3/4 cup all-purpose flour
- 1 tsp ground cinnamon
- pinch of kosher salt
- 1/2 cup cold unsalted butter diced into small cubes
Instructions
Prepare
- Preheat oven to 350 F degrees. Butter an 8×8 baking dish, or spray with non-stick cooking spray. Set aside.
Make spiced apples
- In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice. Stir to combine, then transfer to prepared baking dish.
Make topping
- In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter).
- Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs. Alternatively, you can use two forks or even your hands to cut butter into the mixture.
Bake
- Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly.
Serve
- Serve warm and enjoy! We love to top ours with some vanilla bean ice cream, or whipped cream.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- The amount of chopped apples would be about 6-7 cups.
- Note that all ovens bake differently, so yours may take a little less or a little more time to bake.
- I don’t have an issue with my crisp being watery (due to the water content in the apples), but if a little juice at the bottom is something you want to avoid, you can try adding a little all purpose flour to the apple mixture.
Make-Ahead Directions:
- Bake as directed. After the crisp cools, cover and refrigerate until the next day. When you’re ready to reheat, set it out at room temp for 20 minutes or so, then bake at 350°F for about 30 minutes, or until hot throughout.
- I haven’t tested assembling this ahead of time (although I’m pretty sure other readers have done this successfully – you’d have to check the other comments).
- I haven’t tested freezing this recipe, although many other readers have frozen it successfully.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Katia says
Fabulous! This was the best Apple Crisp EVER! Added a generous handful of raisins, which my family loved. I also added a bit of flour to the apple mixture, as you suggested. Thank you for a great recipe! I will be making this crisp again and again!
Donna says
It was delicious. My grandkids love this recipe.😋
Paul says
Amanda that ‘s just great thanks for help in kitch
Carol says
Excellent!! Made it exactly as posted. I’ll be sharing with family and friends. Thank you Chef!
Suzanne Provencher says
It was wonderful. I did add a tiny bit of flour; perfecto.
Question, can you use instant quaker oats instead of old fashioned? It won’t be the old fashioned way but if that’s all you have on hand. Just a question.
Thankyou very much.
Oh ya, I did with your butter caramel salted sauce. Yummmmmmy
The Chunky Chef says
I’ve used quick oats before, but haven’t tested instant, so I can’t say how well that would work. So happy to hear how much you enjoyed this apple crisp 🙂 Great call on the browned butter caramel sauce; it’s our go-to!
Shawnmarie Simmons says
Perfect recipe!! I added half a cup of raisins but no other changes. Thanks!!!
Debbi says
I cut the sugar as was slightly too sweet. Also, the filling would have benefited from a binder such as tapioca flour or something to thicken the juices from the apple. Otherwise a lovely product and the kitchen smells delightful!
Denise Cummings says
The crisp came out amazing! Turned out to be the best crisp I have made to date. Thank you for such an easy recipe that turns out so yummy!
Claudia Bendickson says
My family voted for this recipe over my mother’s apple crisp recipe. Sorry, Mom!
Suzanne Parker says
Good recipe! I added a bit more cinnamon to the apples and about 1/2 teaspoon of cardamom, as I do in apple pie. I also add about 2 tablespoons of apple juice and the same amount of flour to make it saucy. And a handful of cranberries.
Thank you!
Betty Nickerson says
Very easy to make and is delicious. I used half gala apples and half Granny Smith. I topped it with ice cream and caramel sauce. It was a bit hit.
Clare Wedgwood says
Five stars!!!!! Delicious!
Denise Palmer says
You didn’t give any amounts to put together but cinnaman
The Chunky Chef says
There is cinnamon in both the apple mixture, and the topping, and the amounts for both are listed in the recipe card.