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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Jessica M Jones says
I’ve made half a dozen pans of this is the past month & shared with my neighbors & coworkers. They all LOVE it. I was even commissioned for another pan from my one neighbor who’d never had apple crisp before! I grew up on it. The recipe is delicious. I do prefer slightly less oats but this is scrumptious either way!
patty spencer says
Hi This looks delicious! Does it matter if I use a metal pan or glass dish? Also, if I’m giving it as a gift, should I bake it first? Thank you and hope that you have a happy Thanksgiving.
The Chunky Chef says
Hi Patty 🙂 I’ve used both glass and metal pans before, so either one will work. Just know that if you use a very dark metal pan, you may want to make these adjustments (https://www.tasteofhome.com/article/heres-what-you-need-to-know-when-baking-with-dark-pans/). I would bake it first, just so the apples don’t get too brown. Thank you, I hope you have a wonderful Thanksgiving as well!
Monica says
Super easy and tasty recipe! I mostly liked that I had most of the ingredients in the pantry/fridge and therefore pretty approachable as well. Made it and shared with friends for a Friendsgiving gathering and it was a hit. Make sure to serve warm and pair with ice cream, as suggested!
Courtney Smith says
This was the most AMAZING apple crisp I have ever had. Just don’t tell my mom Ha Ha
Lora Meyer says
Made this recipe with Evercrisp apples and left the skin on. I spread it out in a 9 × 13 inch pan. Half way through the bake, I drizzled a little melted butter over it. I also put it under the broiler for a minute to make it very crispy. Soooo good!
Laura Foxall says
so will the apples brown too much if i make this up tomorrow but wait until thanksgiving to bake it?? I don’t want to freeze it, just keep it in the fridge for 3 days then bake.
The Chunky Chef says
I wouldn’t do 3 days, I would do 1-2 days ahead of time.
Vinny says
Great Recipe
Yum
Lexee says
If I’m doubling this recipe, what size pan should I use?
The Chunky Chef says
I would use a deep 9×13″ pan 🙂
Debbir says
Can you double this recipe and put it in a 13 x 9. Pan? I never have good luck making Apple Crisp but going to try this recipe
The Chunky Chef says
Yes, definitely 🙂
Kathy says
Thank you for this recipe, which my husband and I just love! I’ve made this five times now, and every time it turns out so delish! The only thing I do a little different is add about 1 tablespoon flour to the apple mixture, in addition to the other ingredients. I felt like my recipe was coming out slightly watery, but that little bit of flour thickens up the apple mixture after cooking. It might be my choice of apples or that I’m using too many apples that’s causing this. Anyway, once I make this, it doesn’t last long, and there’s only two of us, lol!
regina mcnamara says
Would almond flour work as well as regular flour ??
The Chunky Chef says
I’ve not tested this recipe using almond flour, so I just can’t say for certain how well that would work.
Jamie Rivers says
Can I substitute applesauce for the butter due to allergies?
The Chunky Chef says
I’ve not tested this recipe that way, so I can’t say for certain how well that would work.
EVELYN C VASQUEZ says
Can you assemble it, freeze it, then bake it later?
The Chunky Chef says
I’ve not tested this recipe that way, so I can’t say for certain, but I believe many other readers have done this successfully. You’ll want to thaw it in the refrigerator, and it may take a little longer to bake since the dish will be cold.
Carolyn says
A great recipe – I really like the chopped as opposed to sliced. Making this again today and not changing a thing. Recommend this one
Peggy Gooler says
I want to make this for Thanksgiving this year. Will it work with quick oats? Thank you.
The Chunky Chef says
The texture might change slightly, but yes, you can use quick oats if that’s what you have available.
Laura Butt says
Sweeter than necessary for me.
Sheila Jones says
Great recipe that comes out fantastic time after time. Thank you!!
Charlotte says
Outstanding!
Merry says
Absolutely delicious! Everyone loved it! Will definitely make again.
Merry says
Everyone loved it! I made two and was wondering if I can freeze one until Thanksgiving. I can’t wait to make this again! Perfectly delicious!!!
The Chunky Chef says
So glad you all enjoyed it! I’ve not frozen this recipe myself, but I know many other readers have done so successfully.
Heather Talbot says
Phenomenal! An instant family favorite!