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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Debb says
Love this recipe!
Raquel says
Hi! Could I sub lime juice for lemon juice or would it be better to just leave it out?
The Chunky Chef says
I would just leave it out 🙂
Natacha says
Can this be made the day before, refrigerated and then baked?
The Chunky Chef says
Yes you can do that 🙂 I would cover it after it cools 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.
Elizabeth says
I made a heavenly apple crisp
Thank you
Casey Jakes says
Fantastic! My picky son and husband both were asking for seconds!
Becky says
Very good! Did have to bake longer than directed. Made with homemade whipped cream. We couldn’t stop eating. Perfect fall dessert, will make for Thanksgiving.
P Eddy says
Agree with this. I was near 70 minutes at 350 to get the top layer bubbling.
Kathleen says
Great recipe thank you
Sunny Gunns says
Either double the apples or make half of the topping. Too much sugar, too much butter. If you’d like to develop diabetes or have a heart attack, go for it, make this recipe. I scraped off the topping and we ate the apples.
The Chunky Chef says
I mean, it is a dessert recipe… and that’s how you make a crisp/crumble topping. Glad you were able to enjoy the cooked apples.
Sherri says
Has anyone prepped this the day before they baked it? If so, how was it?
The Chunky Chef says
I’m not sure if any readers have assembled this without baking, but several readers have baked it ahead of time. Bake, then cover it after it cools 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.
T Greene says
How about toasting pecans and adding to the crumble mixture?
The Chunky Chef says
That would be a great addition!
Sunshine says
My family really liked it! I don’t think I have ever made Apple Crisp before. It was very easy. I wasn’t quite sure if I had baked it correctly, because it was very soupy, but the next day the liquid had dissipated. Also I used some apples that were soft and it did not effect the taste whatsoever.
Gail Graf says
Can I use quick oats?
The Chunky Chef says
The texture might change slightly, but yes, you can use quick oats if that’s what you have available.
Pamela Maynard says
What if I don’t have any oats?
The Chunky Chef says
I haven’t tested this recipe using no oats of any kind, since crisps are generally made with oats. so I can’t say for certain how well that would work out. If you do some experimenting, I’d love to know how it goes 🙂
Katt says
Just made this and topped it with whipped topping. We all LOVED it!!! Thanks for a wonderful tasty and easy recipe!
Claudia says
My family love this! I will do this again!
Nadine says
Better than amazing!
Jenna Haynes says
Hello I don’t have lemon juice. Is it a total must or can I swing this recipe without?? 🙂
The Chunky Chef says
You can make it without it 🙂
Renae says
Haven’t made it yet, but I love all your replies 😁. So funny.
Clarissa Patchell says
If I want to make a bigger one than a 8×8 would I double the recipe?
The Chunky Chef says
Yes, but it will also depend on how big your apples are. Some people have found that they needed a 9×13 with the regular (undoubled) recipe.
jess says
Good, but this should NOT be cooked in an 8×8 pan. Use a 9×13 cake pan and spread out the apples so that they cook more evenly.
The Chunky Chef says
I’ve always baked this as written, with no problems (otherwise why on earth would I post it)… but if you prefer to bake in a larger baking dish, please feel free.
Rowan says
Mine came out perfectly!
How big are your apple pieces? You might need to cut them into smaller pieces to help with this issue 🙂
Kelly says
Hello there! I have a smaller apple variety so how many cups of chopped apples would you say to add?
The Chunky Chef says
You’ll want about 6-7 cups 🙂
Hillary says
Can I use quick oats
The Chunky Chef says
The texture might change slightly, but yes, you can use quick oats if that’s what you have available.
Miss Tina says
Made this recipe and it was just like grandma’s. Didn’t have enough oats so I used granola. Tasted great! Serve warm with vanilla ice creaM. YUMMY!