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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Jane says
This is so delicious!!
Camille White says
Confused by the instructions of cutting the butter into the oats? Can anyone explain or is there a video of this?
The Chunky Chef says
There’s a video in the post above the recipe.
Fallon says
This is my favorite Apple Crisp recipe thank you for sharing. Im wondering if i can prepare it the night before refrigerate over night and bake the next day? Thanks! Happy Thanksgiving!!
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.
Linda Hubbert says
Hi Chef, I made this wonderful Crisp Wedsday night late and when I reminded myself it had to cook about an hour and wanted it to cool to put in fridge I knew I had to bake Thrusday (Thanksgiving) morning. Now I just made up the apple part and in the morning I put on the topping and baked—— it was terrific. Thanks so much. Every now and than I make up a batch of your sloppy joes and give them to my grandson and he takes them to work. Thanks again
Laurie says
Oh so good
Susan says
Hello 👋. Can you use/ substitute Steele oats
The Chunky Chef says
No, I wouldn’t use steel cut oats, those have completely different texture. Old fashioned or even quick oats are the best choice.
Jan says
My 9 y/o and I made this this evening, and it just came out of the oven. If it tastes even half as good as it smells, this is a winner!
Richard says
This is the best apple crunch recipe I have found. My wife and kids love it
Brandie says
Made, it’s perfect, husband is addicted to it! Thank you!
Christine says
Just wondering says with Salted caramel sauce, recipe or store bought?
The Chunky Chef says
It’s just a serving suggestion, and you can use store-bought caramel sauce, or use my salted caramel sauce recipe (https://www.thechunkychef.com/browned-butter-salted-caramel-sauce/)
Mindy says
Love this recipe. It hasn’t failed me yet. I use all varieties of apples.
Cheryl says
Have you ever tried to use this recipe for the filling of an apple pie? I the love the crumble and thought I might try it on my dutch apple pie.
The Chunky Chef says
I haven’t, but I’m sure it would be delicious.
Cheryl says
I tried it on an apple pie and it was AMAZING!!
Bonnie says
Easy to make ahead and without a doubt a delicious dessert. My new favorite. Going to be a THANKSGIVING regular!
Colleen says
Trying it today for our thanks giving!!! Happy Thanksgiving everyone!!!!
Sienna says
If I double the recipe, how does that affect the cooking time? Same amount of time in the oven? Or more?
The Chunky Chef says
The baking time might need to be increased a little, but likely not too much. I would add an extra 5-10 minutes and check the apples for doneness with a fork 🙂
kelly says
can I make this with a pie crust and leave it open faced?
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 you do some experimenting, I’d love to know how it turns out!
Marvine says
I’m 71 & made this many times in the past. Cookbook was destroyed in flood. Making it again for Thanksgiving. Thank you for sharing! Blessings!
Brittany says
Made this before and now I’m making it for to grace Thanksgiving dinner! Can’t wait!
Nicole says
Can this be assembled ahead of time and baked right before it needs to be served?
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.
Lauren says
I just did it for Thanksgiving and the top was perfectly crusty and delicious. I used Granny Smiths.
Robert says
When you were just to eat apples does cinnamon measurement doesn’t match please advise
The Chunky Chef says
I’m sorry, I’m not sure what you’re asking?
Brandie says
Because the cinnamon is divided between apples and topping.
Holly says
Cannot wait to try this recipe!! Can quick cooking oats be used?
The Chunky Chef says
The texture might change slightly, but yes, you can use quick oats if that’s what you have available.
Temple Ashbaugh says
I’ve Made this Several Times in the last Month❣️ My 19 yr old Son & 2 Older Kids Love this Recipe 😋🍎🥧 It Can be Doubled which is what I do. Easy is Awesome With Vanilla ice cream ⭐⭐⭐⭐⭐
sally says
Can you use apple cider as a substitute for lemon?
The Chunky Chef says
I haven’t tested it, but I’m sure it would be delicious 🙂