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Double Crumb Apple Crisp

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Perfect Apple Crisp – 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.

As soon as autumn starts, my family loves desserts like this. Cranberry apple crisp, Dutch apple pie, and pumpkin cobbler are also at the top of our list. Yum!

perfect apple crisp with a scoop of ice creamWe 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?

apple crisp with oat topping

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!

double crumb apple crisp on a plate with ice cream

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.

Double Crumb Apple Crisp recipe collage


With a scoop of vanilla ice cream, apple crisp is the perfect fall treat!

Double Crumb Apple Crisp

Yield: 8-10 servings

Double Crumb Apple Crisp

Double Crumb Apple Crisp

Double the buttery oat topping makes this apple crisp the best ever!

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 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 or margarine
  • 1/2 cup chopped nuts (optional)
  • 14 apples, peeled and sliced (11 cups)
  • 1/4 cup sugar plus 1/2 tsp cinnamon

Instructions

Combine oats, sugar, flour, cinnamon, salt, and butter in a mixing bowl. Mix with a pastry cutter till crumbly. Add chopped nuts if desired. Press about a third of the mixture in the bottom of a 9x13" pan. Spread apples over crust and sprinkle with the 1/4 cup cinnamon sugar mixture. Sprinkle remaining crumb mixture evenly over the top. Bake at 350° for 40-50 minutes or till apples are tender. Serve warm with vanilla ice cream.

Notes

-Tart apples like Granny Smiths work best for this recipe. Johnathon and Braeburn apples also work well.

© Kara

 Other fabulous apple desserts:

Apple Pie Pizza
Sour Cream Apple Bars
Butterscotch Apple Cookies


Reader Interactions

Comments

  1. I have an old-time apple crisps recipe which is much quicker and shorter and always turns out great but it’s just in the square pan. I want to try this one very much and I’m going to it looks delicious mine never use flour but I only have a 9 x 12 pan and I’m making two of them will that be okay? The pn’s are little bit deeper deeper than a 9 x 13 and I could always push the crumbs down. In 1/3 of the mixture is about how much for just one recipe of the topping.. I also add a little bit of lemon juice to my apples a lot of recipes call for vanilla or almond extract I’ve never tried that I’m a little worried so I’m not going to but I’m a put a tad of lemon juice in the apple sugar cinnamon mixture apples for the apples I caught them and toss them in the sugar and cinnamon before putting them in the pan instead of sprinkling. Any suggestions that will make this easier thank you I will let you know how well it turns out. The third of the mixture is my biggest concern on the bottom should I basically just fill the bottom with the thin layer of the mixture?

    Reply

  2. I made this last night and even my picky dad loved it. Great recipe!

    The only thing I changed was that I diced my granny Smith’s the night before and sprinkled them with about a tablespoon of brown sugar, a few dashes of cinnamon, and a cap full of vanilla extract. I covered the bowl and refrigerated them overnight so they made a bit of juice on their own.

    Thank you for this great recipe!

    Reply

  3. I made this to take to a lunch with my adaptive sports group ladies. It was a bit with the ladies and the patients and staff! I have written it out 3 times to give to my non-internet user friends and went the link to the rest. Thank you so much for having this out here for all of us!

    Reply

    • The apples get brown if you prepare them that far ahead; some varieties brown faster than others. I’d actually recommend making the crumb topping or pie crust a day ahead, and doing the apples when you’re ready to bake it.

  6. Help!! I guess I’m the only dumb one here as everyone else seems to understand this recipe just fine. I am very confused. I understand making the bottom layer or crust. But then you say: “Spread apples over crust and sprinkle with the 1/4 cup cinnamon sugar mixture. Sprinkle remaining crumb mixture evenly over the top.”
    “…the 1/4 cup cinnamon sugar mixture”, is not specified in the recipe unless you are referring to the crumb mixture. If that is what you are referring to…”Sprinkle remaining crumb mixture evenly over the top,” is redundant. I don’t know if you are saying to sprinkle a mixture of sugar and cinnamon over the apples and then sprinkle the remaining crumb mixture over all, or are you saying to sprinkle all of the remaining crumb mixture over the apples? Sorry to be so dense but this recipe looks to be exactly what I’ve been looking for and I want to get it right. Thanks!!

    Reply

    • The 1/4 cup sugar + 1/2 tsp cinnamon is the last ingredient on the list. You do sprinkle it over the apples, then sprinkle the remaining crumb mixture over the top. Hope that helps, and good luck!

    • Ah…!!! Thank you for helping this blind old woman see!! hahaha!! Can’t wait to make this. Bless your heart!

    • Gala apples aren’t the best for baking because they tend to loose their shape and get a little grainy, but they will work OK if that’s all you have.

  10. This recipe looks amazing with the dbl crumbly mixture which is the best part of a crisp! Trying to accommodate a Gluten Free family member for Thanksgiving and wondering has anyone used Almond Flour instead of regular flour in the crumb mixture?

    So looking fwd to trying this recipe out!

    Reply

  11. I just made it with G.F flour & oats for my own dessert (I’m alone in the G.F. thing @ home). It is SO yummy! I’ll be making it to bring a dish parties.

    Reply

  12. I’m diabetic so I used all sugar free ingredients and it was amazing! I’ve made apple crisps for 35 year’s and this recipe is my favorite! Thanks so much for sharing! 🙂

    Reply

  15. This recipe provides what all apple crisp lovers want – more crisp and crumb! Recipe is perfect. When I made it, I used a smaller and deeper pan, which caused a problem – the top crust was too thick, so the syrup did not reach it, so the top was too dry. But I saved it by pushing the top down with a spoon into the syrup below, then baked a little longer. This proves that when you don’t follow a recipe exactly, unforeseen problems can occur. But it turned out great! Thanks for this recipe!

    Reply

  16. I made this for the first time for company saturday night and everyone loved it! I served it warm with praline ice cream, and drizzled caramel sauce over top of both. It was delicious!

    Reply

    • Yes, you can absolutely cut it in half! If I do, I just bake it in a square pan. Check it at 40 minutes to make sure it doesn’t over-cook.

    • I want to make this in a half sheet size pan. Should I double the recipe? What would be a good cooking time? Thanks!!!

  19. Just made this tonight for the first time. My guests said it was the best apple crumble they have ever had! The apples were soft in a sweet syrup and the crumble was so nice with a good crunch on top. Thanks!

    Reply

  20. This truly is the best apple crisp recipe I’ve ever tried. I made it last night and my husband and I have already polished off half of the pan. So, so yummy and such a good apple/crumble ratio.

    Reply

  25. Unfortunately, I wasn’t a huge fan. I thought the crunchy topping was too buttery… I prefer more crumbly oats, I think. I even cut the amount of butter by 1/4. Also, my apples were dry and el dente… I prefer well done apples in a sweet, tart, cinnamon syrup. I think it’s really just personal preference; But, I wanted to share my experience.

    Reply

    • Sorry you didn’t love it Matilda. Not sure why your apples were dry. Mine always do turn out well done with a sweet, tart cinnamon syrup like you described. What kind of apples did you use?

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