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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Eileen says
I’ve made this a few times now, always turns out great. This last time I added some fresh cranberries in with the apples. Delish!
Nikki says
Do you think I could cut the granulated sugar out of this recipe for a healthier option?
The Chunky Chef says
I’m honestly not sure, since I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work. If you try it, I’d love to know how it turns out!
Lourdes Guillen says
What about a blueberry crisp? How much blueberries do I use for a crisp,? Really like the crisp topping!
The Chunky Chef says
I’ve not made this recipe using blueberries, but it sounds delicious! Since I haven’t tested it myself, I can’t speak to the exact amount, but I would say 2-3 pints?
Megan says
Are you able to make this the day before and place in oven the day of?
The Chunky Chef says
Without testing it myself, I can’t say for certain. I feel like the apples may brown before you get to bake it. Personally, I would bake it the night before, cool completely, cover and refrigerate. Once you’re ready to bake, I’d reheat it at 350 F degrees for about 25-30 minutes, until warmed through.
Kate says
Yes you can I just did that and I think it turned out better cuz all the sugar and cinnamon set into the apples. I just put it in the fridge over night and than took it out a little before I put it in the oven
S.P. says
Haven’t made it yet because it doesn’t specify the size of the 6 apples. That might help as some are very small and some are quite large.
The Chunky Chef says
Yes I know, and I would estimate about 6-7 cups. Basically whatever will fill your pan about 3/4 of the way full.
David says
Just made this, turned out amazing, thank you
kim says
I’ve made my 3rd pan of this since I found this recipe, what…2 weeks ago? 🤣 I have been given a bunch of apple a couple times and the first time they went bad, not anymore LOL.. this is my best batch by far & I think its the apples because they were different this time but even my crumble has gotten much better! Thanks so much for this recipe!
Maureen Parker says
Can I freeze this?
The Chunky Chef says
I haven’t frozen this recipe myself, but I know several other readers have done so successfully. I would assemble the crisp, then cover and freeze. Thaw overnight in the refrigerator, then bake as directed.
Liza says
Hi there! Thank you for sharing this recipe. It was delicious. However mine turned out a little chalky? 😩🤷 I made it again and took out the flour and came out fine. I would like to try again but maybe this time less flour 🤷
Have a safe holiday 🎄🌴🎅
kim says
BTW, I used quick oats and it came out GREAT!
FP says
Does this freeze well once baked?
The Chunky Chef says
Without testing and retesting it myself, I can’t say for certain if that would work. However, I do know several other readers have left comments that they’ve frozen this apple crisp. If you try it, I’d love to know how it turns out!
Sarah says
This recipe is so easy! I’ve made it 2x now (used dark brown sugar and large flake oats). I had everything I needed for it already at home. My only suggestion is to melt the butter before adding it to your topping mix so it coats it all easier.
Kim says
Made this last night for the first time & it was excellent, my family ate the whole pan already! Will definitely be making another pan!
Cheryl says
Love this classic recipe. Everyone enjoyed it. I used dark brown sugar and chopped pecans in the topping. The Honeycrisp apples I used work well in the recipe too. Thank you!
Lean says
I’m a nut/ nut butter addict. Can I replace butter with peanut butter? Would it alter the texture and would it work? Are peanut chunks a better choice?
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work. If you try it, I’d love to know how it turns out!
Cheryl A Wilson says
Great recipe! Autumn & comfort food in a bowl! Perfect end to a call meal or treat whenever.
I did have question. Could I use instant oats with this recipe?
The Chunky Chef says
So glad you enjoy the apple crisp! I’ve not used instant oats, but I think it would work, perhaps with a slightly different texture.
Bonnie says
I’ve only used instant oats and it turns out just fine.
sandy B says
thank you turned out Great
Helen Leong-Luke says
It was so easy to make… added sliced almonds and a pinch of other apple spices – so delicious! ‘used margarine and vinegar as substitutes… served w/coffee ice cream-yum! I’ll definitely make this again – thank you for sharing ;))
Vicky Shaper says
I followed this as close as possible. It is absolutely a favorite in my home. Thanks 😊
Heather Kuchel says
I’ve made this recipe four times and my family as well as myself absolutely love it.
Melissa Morrow says
This turned out perfectly. Crisp and scrumptious on the top with perfectly soft and sweet apples underneath. Thank you! Will definitely make again.