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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Kat says
I need to cut the apples today and make the crisp tomorrow, what can I do to keep the apples from turning brown overnight in the fridge?
The Chunky Chef says
You could try squirting some lemon juice over the cut apples and when refrigerating, cover them with a layer of plastic wrap right on the surface of the apples (and another cover over the top). But there’s no guarantee that the apples won’t oxidize and turn brown, it’s just science.
Chantale says
Hi there. It seems that my comment from yesterday did not get posted. I was wondering if I can bake the apple crisp the day before, let it cool, put it in the fridge and reheat it the next day for brunch. If so, what temperature and for how long do you suggest to reheat? Thanks so much!
The Chunky Chef says
Hi Chantale! Unfortunately comments have to be moderated (gotta love spammers!), but the good news is that now that I’ve approved a comment from you, your future comments (on any recipe) won’t need approval and will be posted right away. To make this recipe ahead, I would bake it as directed, then cover it after it cools and refrigerate until the next day or so. 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
Can I make this recipe ahead, and bake the next day?
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.
Azura says
Delicious!!!
Scarlett Wyman says
It seemed pretty easy being someone who doesn’t bake much. Thank you for this recipe!!
Cheryl says
I made this sgain. Omg. This is the best apple crisp I have ever eaten. I did add some nutmeg. My family loved this recipe. I saved it of course. Came out perfect again. Thank you for sharing your recipe.
Lisette Granadillo says
Could I put this together the night before and bake the next day before serving for a party?
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.
Jenni E. Lewis says
Made this for my boyfriend who loves apple crisp. It is now our new favorite! A total hit! Delicious and so easy to make. Thank you!!
Joyce Sharp says
I have made this recipe twice now. Both times with King Arthur’s 1 to 1 gluten free flour and country crock olive oil butter. It turned out wonderfully. No one could tell the difference.
This is a very easy recipe to follow. Thank you so much!!
Kayla Schlotterback says
Very easy and good!
Nell says
This might sound silly but could I use a packet of original instant oatmeal in place of the oats? I have all other ingredients on hand except the pats and a bunch of packets of unflavored/original oatmeal that my kids will never eat on its own, haha
The Chunky Chef says
Not silly at all! I haven’t tested this recipe using instant oatmeal packets, so I can’t say for certain how well that would work, although I suspect it’ll work out alright. If you do some experimenting, I’d love to know how it turns out 🙂
Diana says
Best apple crisp ever. I love making this.
Lynne D. says
I absolutely love apple crisp I love the way my house smells so great after cooking in the oven. Very easy recipe to follow. I make my apple crisp without the skin on the apples,7 grandkids can’t be wrong so I do peel them!! I like your recipe just the way you have it no complaints from me…. Thank you
Britt says
I have everything on hand for this except lemon juice! Is there a good substitute in place of it?
The Chunky Chef says
You can just omit it if you don’t have it on hand 🙂
Tammy 10/10/23 says
Awesome recipe! So Fun to Make! Everyone loved it, Thanks Amanda😊, for sharing it with us!
Lynn says
I followed the recipe exactly as written. It was so easy and my family ate it up, going back for seconds. It really is that good!
Linda Forrest says
Thank you for sharing the great recipe, I didn’t change a thing, and it was the best apple crisp I’ve ever eaten!
Keith Oswlad says
Very easy and Deee-lic,-ious!!
Lisa says
I made this yesterday. so easy and so good…
Rose barton says
I made this apple crisp for the first time. Easy recipe to follow. Best apple crisp I’ve ever made. My family loved it, there wasn’t a crumb left. I’ll surely make it again and pass this recipe on.