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.
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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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Rhiannon Calvillo says
I made this last year and it was a smash hit. Not a crumb left. This year I need to (at least) double the recipe. What size pan would you recommend?
The Chunky Chef says
Love to hear that! I would use at least a 9×13″ pan 🙂
Bambi says
Absolutely Incredible!
Steph says
fantastic recipe, always a hit! I like to melt the butter instead of using it cold. I find it easier to distribute evenly and crumble on top. I think it also might help keep the topping nice and crunchy.
Irene Gibson says
My second time making this dish and comes out great. I was a little concerned that maybe I missed out something as I do have dementia but no all is well. I will make again and again lol. As long as I am able too.
I am 76years old and still cooking and baking. I live in British Columbia now. My father was a baker in Scotland and his shop was always so busy.
NW says
Delicious and easy! I made it twice in a week haha
Christy Williams says
It is very tasty and has a good amount of topping which makes it very good and crunchy.
Ardis Keller says
This turned out to be 5 star fabulous. I will definitely make again and share with friends.
Amanda Atwood says
As always your recipe is amazing. I used all granny’s, since that my preferred taste of apple for a crisp! Followed the recipe but baked in a larger pan turned out great.
Glenda Muzzey says
I have made this recipe several times and the reviews are all the same. They say it is the best they have ever had. I agree.
Jamie says
The recipe calls for 3/4 cup of flour – yet in closing notes you say add a little flour to minimize moisture content –
Additionally the recipe calls for 3/4 tsp of cinnamon, yet in instructions you call for an additional teaspoon of cinnamon –
The Chunky Chef says
The additional flour to keep it from being watery is optional, and not something I’ve ever had to do, but some readers mentioned there was too much liquid, so I added that as an optional thing. If you look at the ingredient list, there’s 3/4 tsp in the apples, and 1 tsp in the topping.
Emily says
Best apple crisp recipe I’ve ever tried! I added extra cinnamon directly to apples and in topping+ mixed the butter into the crumble more thoroughly than directed (just personal taste) and it comes out PERFECTLY every time. Tried with a variety of apples, and it’s always delicious. 10/10
lynn says
any reports on making a day ahead of time?
The Chunky Chef says
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), but I’ve baked it ahead of time. After it 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.
Mackenzie G says
I have made it in the morning before a party (maybe 8-10 hours ahead of time?) and just put it in the fridge and cooked when I was ready! It was still so delicious 🤤
Kari says
Crunchy and Sweet – Leaves you wanting more!
Jen says
This was awful. Very dry. I used cosmic crisp apples ( in season) and even after cooking it for 50 minutes, it came out looking like it hadn’t been cooked and was dry.
The Chunky Chef says
Well I’m happy to troubleshoot if you’d like, since 3,000 people have enjoyed this recipe. Feel free to email me @ amanda @ thechunkychef.com if you’d like to walk through it.
Lisa Lund says
Hi. I am recovering from a stroke and ony have the use of one hand. Could I use apple pie filling so I don’t have to ask for help in cutting or pealing apples. Thank you
The Chunky Chef says
I think you could, I just haven’t tested this recipe using apple pie filling, so I can’t say for certain. Best of luck with your recovery Lisa!
Sharon says
This is my Go- to from now on!! Thank you!
Cindy Campeau says
This recipe was easy to prepare and follow we love apple crisp
Laura says
Super good and easy recipe! Thanks!
Sally Mormile says
Excellent recipe I’ve made a few times and is always a hit!
Dutch says
Fantastic recipe, this turned out DELICIOUS! I’m a 50ish guy with limited baking experience & found this easy to follow, and forgiving cause I know I kinda winged it on a few steps due to lack of experience. I used apples we picked a few weeks ago (evercrisp & golden delicious) & left it in the oven for 55-60 minutes to really crisp up the amazing topping which contrasted SO well with the soft filling.
Guests and family love this dessert with ice creamrecon45 says
Perfect recipe for those fall apples. Guess and family love this dessert with ice cream
Susan says
This is the second time we made this
It won’t be the last. It’s delish!
MJ Hornsby says
Wonderful old fashioned apple crisp!
Thank you!