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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Susan Rotert says
I had extra apples this year and we were having friends over for dinner. I found this recipe. It was soooo good. Everyone requested the recipe. The only thing I did differently is added a lot more cinnamon and chopped up about a 1/2 cup of walnuts and added that to topping.
Excellent!!
Rachel says
This is now my go to recipe for fall! 3rd time baking it within the last 39 days! Turns out perfect each time!
Jeremy says
Fabulous recipe. Simple to make and was loved by everyone!!
Suzanne Kozy says
Could you help me convert this to a 9×13 recipe by any chance??
The Chunky Chef says
Just double all the ingredients, and use a 9×13″ baking dish 🙂 It might need a few more minutes of baking time, but just check the apples for doneness with a fork.
Theresa Caito says
Thank you for info on doubling for 9X13 pan . That’s what I was thinking but you confirmed it. Thanks again
Tina says
Can you double the recipe and bake it in a 9×13 pan?
The Chunky Chef says
Yes 🙂
Shell says
Used lime juice instead because thats what i had worked perfectly. Trying with blueberry next time
Valerie says
I’m not much of a cook but everyone loves this one! It’s easy, fast, and inexpensive, it’s already become famous around my house.
Lora Heise says
Very good, just like mom’s. I didn’t quite have enough brown sugar, used 1/2 cup but the apples are sweet and it was the perfect amount of sweetness for us.
Jerry Richards says
Came out perfect.
Donna Judy says
Received many requests for the recipe as it was served at a Fall function at our church.
Elizabeth says
I’m going to make this. I know its going to be good. Thank you. 🍎 😋
Devan Willis says
Hi Amanda! I’m excited to make this for the holidays. Could it be baked in a cast iron dish? If so, how would that impact the cooking temperature and time?
The Chunky Chef says
Hi Devan! This is fabulous in a cast iron dish/skillet, with likely no changes needed to the baking time and temp 🙂
Jen Oliver says
Wonderful flavors. The perfect amount of cinnamon, apples and crumb topping. I followed recipe exactly. I had my serving with vanilla ice cream. Thank you.
Janice says
excellent
Kira says
This recipe is so easy and SO delicious. Tastes like something grandma wold make you. Excellent. I will be making this again and again.
Roberta says
Best apple crisp! Easier than a pie!
Judith Watkins says
Made as written. Turned out delicious!
Matt says
I added walnuts
Genevieve says
Proud of you Matt. How did it turn out?
Julie says
Simply delicious! Easy to make and very tasty! The only change I made was to double the amount of lemon juice. Our guests raved over the recipe!
Ellen S Hicks says
Can I use self rising flour for the crisp instead of all purpose?
The Chunky Chef says
I haven’t tested this recipe using self rising flour, so I can’t say for certain how well that would work. If you do some experimenting, I’d love to know how it turns out 🙂
Laura says
Easy , yummy and simple to make !
Susan says
Love these so easy and convenient