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The BEST Apple Crisp Recipe

This is apple crisp at its absolute best — warm, cinnamon-spiced apples tucked under a buttery oat crumble. It’s fast, no-fuss, and always hits the spot. Add a scoop of vanilla ice cream, and you’ve got fall dessert perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

Crumble Topping:

  • ⅔ cup old-fashioned rolled oats
  • ½ cup all-purpose flour
  • ½ cup light brown sugar
  • ½ tsp ground cinnamon
  • ½ tsp baking powder
  • ½ cup salted butter cut into small pieces

Apple Filling:

  • 3 –4 large Granny Smith apples peeled and thinly sliced
  • 3 tbsp salted butter melted
  • 2 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • 3 tbsp milk
  • ½ tsp vanilla extract
  • ¼ cup light brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg

Instructions
 

  • Preheat oven to 375°F (190°C).
  • In a bowl, mix oats, flour, brown sugar, cinnamon, and baking powder.
  • Add butter and cut it in with a fork or pastry cutter until mixture is crumbly. Chill topping while prepping apples.
  • In another bowl, stir together melted butter and flour. Add lemon juice, milk, and vanilla.
  • Stir in brown sugar, cinnamon, and nutmeg. Toss apples in the mixture until coated.
  • Pour apples into an 8×8-inch baking dish. Spread topping evenly over apples.
  • Bake for 35 minutes, or until golden brown and bubbling at the edges.
  • Let cool 15 minutes before serving. Serve warm with ice cream and/or caramel sauce.

Notes

Substitutions

  • Use Honeycrisp or Fuji if you prefer sweeter apples.
  • Add chopped pecans or walnuts to the topping for crunch.

Make-Ahead

  • Assemble unbaked and refrigerate for 1 day.
  • Leftovers keep 3–4 days in the fridge; reheat in oven or microwave.