Perfect Apple Crisp Recipe – with a double layer of cinnamon oat topping, this is the best apple crisp ever! It is unbeatable with a scoop of vanilla ice cream.
We have had an abundance of apples from our apple tree this year. I am not a fan of bottled apple pie filling, so we eat a lot of fresh apples. With the rest of them I like to make pie and other baked goods.
There is something so comforting about homemade apple desserts when the weather is turning cooler, don’t you think?
This is my very favorite recipe for apple crisp. It has crumbs on the bottom and the top, so it is extra yummy. Everybody knows the best part about apple crisp is the cinnamon oat topping, so you know this is gonna be good!
I made this back before I was hit with the swine flu. Now I’m hungry just thinking about it. Oh my. Check out all that yummy topping!
How to Make the Best Apple Crisp
- oats – I recommend old fashioned, but quick oats will also work.
- brown sugar
- salt (balances out the sweetness, trust me, it makes a difference)
- butter – You can use margarine in a pinch, but butter is best.
- chopped nuts – We prefer pecans, but you can use walnuts, or even almonds.
- apples – Tart apples like Granny Smiths work best. We also like Jonathan and Braeburn apples.
First you want to mix up all the topping ingredients till they are crumbly. You want the butter to be soft, but not melted. Set the crumb mixture aside while you prep the apples.
Preheat your oven to 350 degrees, and spray a 9×13″ baking dish with nonstick spray. Press about a third of the crumbs into the bottom of the pan.
Peel the apples and slice them about 1/4″ thick. Spread apples over the crust and sprinkle with cinnamon sugar mixture. Sprinkle the topping evenly over the apples. Bake for about 45 minutes or till apples are tender and top is golden brown.
How long is apple crisp good for?
It will last for a day or two at room temperature if covered with aluminum foil or plastic wrap. If you need to store it longer, you can cover it and store it in the refrigerator for 3-4 days. Before serving, I recommend heating it in the microwave for a few seconds.
What type of apples should I use for Apple Crisp?
-I usually use Granny Smith apples because I like the balance of tart and sweet. Jonathan, Braeburn, and Honeycrisp apples also work really well and hold their shape while baking. I sometimes use half Granny Smith and half golden delicious apples.
What is the difference between apple crisp and apple crumble?
While both are made with fruit on the bottom, a crisp usually has oats and nuts in the topping. A crumble typically has a buttery sugar/flour crumb topping. Both are delicious!
With a scoop of vanilla ice cream, this easy apple crisp is the perfect fall treat!
MORE FABULOUS APPLE DESSERTS:
MORE FRUIT CRISP RECIPES:
- Caramel Apple Crisp
- Cranberry Apple Crisp
- Strawberry Rhubarb Crisp
- Zucchini Cobbler
- Blueberry Dump Cake
BEST APPLE CRISP RECIPE
- 2 cups oats (I like old fashioned, but quick will work as well)
- 2 cups brown sugar
- 1 cup flour
- 1 Tbsp cinnamon
- 1 tsp salt
- 1 cup soft butter
- 1/2 cup chopped nuts
- 14 apples, peeled and sliced (11 cups)
- 1/4 cup sugar plus 1/2 tsp cinnamon
- Preheat oven to 350°. Spray a 9x13" pan with nonstick cooking spray; set aside.
- Combine oats, sugar, flour, cinnamon, salt, and butter in a mixing bowl. Mix with a pastry blender or fork till crumbly. Add chopped nuts if desired.
- Press about a third of the mixture in the bottom of the prepared pan. Spread apples over crust and sprinkle with the 1/4 cup cinnamon sugar mixture.
- Sprinkle remaining crumb mixture evenly over the top of the apples. Bake at 350° for 40-50 minutes or till apples are tender.
- Serve warm with vanilla ice cream.
-Tart apples like Granny Smiths work best for this recipe. Johnathon and Braeburn apples also work well.
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Amount Per Serving: Calories: 603Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 49mgSodium: 411mgCarbohydrates: 99gNet Carbohydrates: 0gFiber: 9gSugar: 67gSugar Alcohols: 0gProtein: 6g
See all my PIES, CRISPS, AND COBBLER RECIPES.