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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Alissa says
I made a vegan version of this and it instantly became a family favorite…it was sooooo good!
Tammy says
Delish!!!!! So easy! Made a double batch so I could take to a neighbor.?everyone loved it!
Isabelle says
This was delicious and easy! I used 4 larger Gala apples and vegan butter substitute, since I’m vegan. Accidentally did a tbsp of cinnamon instead of tsp but I love cinnamon and it still tasted fantastic. Husband and daughter LOVED it, with and without ice cream. Planning on making second one today. Can’t wait to dig in and have my home smell amazing!
Janet Kirchstein says
It was yummy yummy 😋
Jenny says
Is this supposed to be extremely watery???? I don’t know what i did wrong! It tastes delicious either way, but I don’t know if there is supposed to be a layer of liquid on the bottom!?
The Chunky Chef says
There will be some liquid at the bottom, just because the apples will give off liquid as they cook. However all types of apples will give off different amounts of water. If you notice a particular type of apple makes this super watery, you could toss the apple mixture with a little cornstarch before baking (for next time) 🙂
Pam Stephens says
Great recipe, Thank You, Whole Family Loooovvveeesss it Yummy!
It’s a Ball Park Slam! 👍🙂
Toni says
We just love this recipe! This is the fourth year that I’ve used it and my family can’t get enough! Thanks so much!
Carol says
The simplest best recipe I have tried in years. Can’t go wrong making this wonderful apple crisp. Thanks for sharing this with all of us.
Julie says
Quick and delicious!
Katie says
Does it work to prep this one day and bake it the next? I teach culinary at a high school. Thanks
The Chunky Chef says
I’ve not tested the recipe this way, but I believe a few other readers have done this successfully 🙂
Tim says
We often pick our own apples and the size can vary quite a bit between varieties. Any rough estimate on how many apples you recommend for this amount of topping? (lbs or cups?)
I’m sure I can figure it out over a few attempts but I was curious. Thanks!
The Chunky Chef says
It’s roughly 6-7 cups 🙂
Maye says
I cut the sugar in half, used mostly Granny Smith apples and it was absolutely delicious!
Julie Menzie says
My husband and I love this apple crisp recipe even though I forgot to add the cinnamon to the topping. Next time!
Don says
Simple and delicious. I’m on second batch. Thanks 👍👍
Dee says
My husband said it was the best apple crisp he’s ever had. He is not a liberal complimenter. SO…..it must be the best. Lol.
Carolyn says
Thank you for sharing this recipe from your Mum it looks delish and i shall be making it
Chelsea says
Absolutely amazing!
Kylie Buck says
I didn’t have rolled oats, so I used quick oats and this still turned out awesome. Will be making this again. My husband’s new favorite treat.
Sherry Cole says
Thanks , I don’t have rolled oats either and was wondering .
Carole Chapman says
The best apple crisp!
James says
My wife, had purchased a big of Fuji apples that she did not like from a big box store vendor. Like most men in our family we hate to waste anything lol….
I had made many apple-walnut crisp with Granny Smith apples in the past. I seen this recipe, it looked great and easy to make I decided to try it out.
She liked it very much, It was a winner, I am the man now!
Thanks Chef! keep up the great recipes
Heather says
My husband loves it, making it for him a second time.