This classic apple crisp recipe can be prepped in just 10 minutes and ready within an hour! My recipe uses melted butter for an incredibly buttery flavor without ever touching a pastry cutter. Recipe includes a how-to video!
My Favorite Apple Crisp
Picture it now…warm, sugared and spiced juicy apples baked to tender perfection beneath a generous blanket of buttery crisp…are you ready for fall yet? Make a batch of this apple crisp, and you’ll be there in no time!
My recipe is:
- So easy to make (just 10 minutes to prep!) WITHOUT the need for a pastry cutter.
- A great way to use up apples if you tend to be a bit overzealous with your apple picking like I am (apple butter and apple fritters are other options too!).
- Perfect for making in advance or freezing; check the FAQ section below for details.
- Absolutely sinful with scoop of vanilla ice cream–in my house, this is non-negotiable!
- Classic and comforting. It’s just so quintessentially *fall* 🍂
Apple crisp is one of my favorite fall recipes, and with fall officially arriving this month, I thought it was about time I re-share this recipe with you!
What You Need
You can make this recipe with a few pantry staples (butter, sugar, flour, etc.). Honestly, isn’t that part of what makes comfort food so good?
- Apples. Similar to my apple pie recipe, I recommend using granny smith apples for this recipe. A firm, tart apple works well here, but you can also use a semisweet apple, like gala or honeycrisp (these are also great for making apple dumplings, so if you have any leftovers, try that recipe!). I typically need about 7 small apples to get 2 cups.
- Oats. We’ll be using old fashioned rolled oats today, just like when making my oatmeal raisin cookies. Honestly, I even think the crisp part of this recipe even tastes like a crumbled oatmeal cookie!
- Brown sugar. I add light brown sugar to both the apples and the crisp components of this recipe. Dark brown sugar could work too, but the flavor will be richer.
- Cinnamon. Apples and cinnamon go together like peanut butter and jelly–we simply can’t make apple crisp without it! I add cinnamon to the apples and the crisp for extra flavor.
- Melted butter. If you’ve made my streusel recipe, you know how much of a game changer melted butter can be when making a crumb topping! Today’s crisp is no different. Not only is this method so much easier than using cold butter and a pastry cutter, but it also yields a more buttery flavor!
SAM’S TIP: This recipe was designed for a tart or sweet/tart apple, so if you use sweeter apples, keep in mind that this will result in a sweeter crisp.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Apple Crisp
- Toss the sliced apples with brown sugar, lemon juice, flour, cinnamon, and salt. Set this aside while you prepare your crisp. This will start to break down the apples a bit and make them juicy, much like macerating strawberries.
- Whisk together the melted butter and vanilla extract, then set this aside.
- Stir the flour, oats, sugar, baking soda, salt, and cinnamon together in a large bowl, then drizzle the melted butter mixture overtop. Toss this mixture together with a fork until it is clumpy, but don’t go too far that you turn it into a paste.
- Stir the apples one more time before transferring them into a buttered 9×9 or 11×7 baking dish.
- Scatter the crisp evenly overtop, then bake at 375F for 50 minutes or until the apples are tender and the topping is a light golden brown. You can cover the crisp with foil if it starts to get too dark while baking.
- Serve warm with vanilla ice cream, and enjoy!
SAM’S TIP: Crisp is not the same thing as cobbler! Crisps generally have a crumblier, crispier topping that’s made primarily of butter, sugar, and oats (though some sources argue that crumbles have oats while crisps never do, I disagree). Cobblers have a biscuit-like topping that looks like cobbled road. If you’d like to make apple cobbler instead, you could always make the apple base from this recipe and the cobbler topping from my blueberry cobbler. I’d recommend baking as instructed in that recipe for best results.
Frequently Asked Questions
Prepare the apples and place in your pan as instructed, then cover and refrigerate. Make the crumble topping and store that in a separate airtight container in the fridge.
When you are ready to bake, uncover your apples, scatter the prepared topping on top (it might be a little firm, just break it up with a fork), and bake according to recipe instructions.
Yes! To freeze before baking, prepare the crisp as instructed, then cover and freeze for up to 3 months. When ready to bake, transfer to the fridge and thaw for several hours or overnight, then uncover and bake at 350F.
To freeze an apple crisp that’s already been baked, first allow it to cool to room temperature, then cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator, uncover, and bake at 350F until warmed through, about 20 minutes.
Cool it completely and then cover with plastic wrap or foil. You can store it at room temperature for 24 hours or in the refrigerator for 4-5 days.
Note that the topping does tend to soften as it sits, so I recommend reheating in the oven to restore the crispiness.
I promise I’m not trying to rush summer away, but with the heat finally letting up a bit, I can’t help but feel a little bit excited about fall baking!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Apple Crisp Recipe
Ingredients
- 2 lbs (905 g) apples cored, peeled and sliced no thicker than ¼"¹
- ¼ cup (50 g) light brown sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Crisp
- 9 Tablespoons unsalted butter melted
- ¾ teaspoon vanilla extract
- ¾ cup (95 g) all purpose flour
- 1 cup (100 g) old fashioned oats
- ½ cup (100 g) light brown sugar tightly packed
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
Instructions
- Preheat oven to 375F (190C) and lightly grease a 9×9 or 11×7 glass baking dish² with butter. Set a side.
- Combine sliced apples, brown sugar, lemon juice, flour, cinnamon, and salt in a large bowl. Give everything a good stir until all ingredients are combined and set aside while you prepare your crisp topping.2 lbs (905 g) apples, ¼ cup (50 g) light brown sugar, 1 Tablespoon lemon juice, 1 Tablespoon all-purpose flour, ½ teaspoon ground cinnamon, ½ teaspoon salt
Crisp
- Prepare your topping by whisking together butter and vanilla extract. Set aside (you don’t want the butter to be too hot when you add your sugar, so let it cool while you prepare your dry ingredients)9 Tablespoons unsalted butter, ¾ teaspoon vanilla extract
- In a separate bowl, stir together flour, oats, sugar, baking soda, salt, and cinnamon.¾ cup (95 g) all purpose flour, 1 cup (100 g) old fashioned oats, ½ cup (100 g) light brown sugar, ½ teaspoon baking soda, ½ teaspoon salt, ¾ teaspoon ground cinnamon
- Pour butter into flour mixture and use a fork to stir until mixture is combined and clumpy (don’t over-stir, you want it to be crumbly, not paste-like). Set aside.
Assembly
- Give your apple mixture another good stir and pour evenly into your prepared pan.
- Use your hands to drop your crumble mixture evenly overtop your apple filling.
- Transfer to 375F (190C) oven and bake for 50 minutes or until topping is lightly golden brown and apples are tender when pierced with a fork. If topping is starting to become too dark and apples are still crisp, cover apple crisp with foil while continuing to bake.
- Serve warm (preferably topped with ice cream!)
Notes
¹Apples
This was about 7 smallish apples for me. I recommend using Granny Smith apples as they are firm and tart. Using a sweeter apple may result in a sweeter crisp that cooks faster, so keep that in mind!²Baking pan
This recipe will work in a metal pan, but it will likely need to cook for less time so keep an eye on it and start checking sooner.Video note
I accidentally say to use ¼ cup of oats in the video. The amount listed in the recipe (1 cup) is the correct amount. See FAQ section of post for detailed instructions on storing apple crisp, making it ahead, or freezing it.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Recipe originally published 10/08/2018.
Elaine
love the ingedients listed within the recipe, so no looking back to the ingredient list.
Emily @ Sugar Spun Run
We’re so happy you find it helpful, Elaine! We love it too 🥰
Antonia
This was perfect! I used regent apples and baked it in a 9×13 metal pan. The 50-minute bake time was accurate for me. Definitely keeping this recipe handy.
Sam
I’m so glad you enjoyed it so much, Antonia! 🙂
Alicia
OH MY GOODNESS!!! THIS IS JUST AMAZING!! I made this tonight! we have plans tomorrow so it will be gone the following day!! Thank you for your amazing recipes!!
Sam
I’m so glad you enjoyed it so much, Alicia! 🙂
Linda
Sam, I just decided to make your recipe for Apple crisp and I was a bit confused, but didn’t know if it was my hearing or ? I thought i heard you say 1/4 cup of oats on your video and replayed it a few times,yet the recipe says 1 cup. So doubling I did put 2 cups of oats. Just wanting to clarify. I doubled the recipe and baked it in a 9×13 for 50 minutes. It smells and looks amazing. Love all your recipes.
Sam
Hi Linda! You do need 1 cup of oats here. If you ever have a question about the video it’s best to double check against the written recipe. I hope you love it! 🙂
VIcky
I made this recipe and used instant oats as that was available. Delicious recipe. No too sweet.
April
I make Birthday treats for the guys that I work with. I make whatever they request. The request today for apple crisp. My daughter said better see if Sam has a recipe. I made it this morning and took to work warm. They all said it was the best apple crisp they every ate. I knew it would be. I have never tried a recipe from Sam that I didn’t like. Thanks Sam
Sam
Thank you so much, April! I’m so glad you enjoyed it so much! 🙂
Sheela
Hi Sam –
I want to use a 9x 13 pan to make this. Do I just double the recipe? Also, what should I do about cook time?
Sam
Hi Sheela! Doubling the recipe should give you enough to fill your 9 x 13, but I’m not sure on a bake time. I would just keep an eye on it. Follow the same instructions and just check your apples to make sure they aren’t still firm. 🙂
Diane
This recipe sounds fabulous. Can quick oats be used in lieu of old fashioned oats?
Sam
Hi Diane! The quick oats could work. The texture will probably just be a bit different.
Melissa
Hi Sam!
I made this and followed the recipe but when I scooped some up, there was juice from the apples at the bottom. Is this normal or did I forget to do something? How do I get the apple juice into a thick glaze like your picture shown?
Thank you!
Sam
Hi Melissa! That is very normal. There will be more juice the warmer it is. The juice will thicken and absorb a bit as it cools. 🙂
Diane
Made this today with a plea I had sliced and froze in the fall. I did 8 ramekins and one small casserole size. The ramekins are greàt for treating neighbours and for freezing. I ate one of them it was so delicious!
Sam
I’m so glad you enjoyed it so much, Diane! 🙂
CARLA D HATHAWAY
Can I double recipe and also use frozen apples that i picked in the Fall?
Sam
Hi Carla! I would probably thaw the apples so you don’t introduce a lot more liquid, but they will work and you can certainly double the recipe. You will just want to bake it in a larger dish. 🙂
Bethany
This recipe is amazing. I use an 11×7 glass pan and the only thing I do different is I do one and a half on the crisp (or I’ll just double it) …because Sam, I think I might have you beat on loving extra topping lol
I’ve not had a single recipe of yours that I didn’t like. You’re an awesome baker
Sam
I’m so glad you enjoyed it so much, Bethany! I’m not sure I can be beat in my love of topping though. 🤣
Karen
Second time I made this and just love, love, love it! So easy to make and so delicious.
ali
My top always come out as a paste and I follow the recipe as is. What am I doing incorrectly?
Sam
Hi Ali! Usually this happens if the butter is too hot or if the ingredients are over-mixed. Make sure to toss everything together with a fork and don’t overdo it when combining. I hope that helps!
kathryn vasil
All your recipes are so yummy my husband loves it but can the crisp be adapted for peach season? If so how would you do it? Thanks
Sam
Hi Kathryn! I actually shared a peach crisp on The Recipe Critic. It was based on this recipe. 🙂
kathryn vasil
Thanks so much
Beth
The video you say 3/4 cup of oats and the recipe says 1 cup. Which measurement is right
Sam
Hi Beth! The written recipe is correct. 🙂
LAURA TIJERINA
I have made this 3x in a baking pan and OMG! Is an absolute HIT. Every time I make it does not last past a second day! Thank YOU for this recipe! I keep coming back to print it out every time!
Sam
I am so glad everyone has enjoyed it so much, Laura! 🙂
Ron
Hello Sam
I was wondering what is the purpose of adding the baking soda?
I have made several of your recipes and have really enjoyed them. I am sorry that I never left a message before now. Thank you for all the recipes you post, I always save yours. (Mostly all desserts)
Sam
Hi Ron! I add baking soda because it keeps the crisp layer from becoming too hard during the long bake time in the oven. Baking soda makes the crisp more porous so it will easily crumble beneath your fork. Ultimately it helps with the texture. I hope that helps explain it, and I’m so glad you have been enjoying the recipes!