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.
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!
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
Ingredients needed:
- oats – I recommend old fashioned, but quick oats will also work.
- brown sugar
- flour
- cinnamon
- 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:
Best Apple Crisp Recipe
Double Crumb Apple Crisp
Double the buttery oat topping makes this apple crisp the best ever!
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
- 1/2 cup chopped nuts
- 14 apples, peeled and sliced (11 cups)
- 1/4 cup sugar plus 1/2 tsp cinnamon
Instructions
- 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.
Notes
-Tart apples like Granny Smiths work best for this recipe. Johnathon and Braeburn apples also work well.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 603 Total Fat: 24g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 49mg Sodium: 411mg Carbohydrates: 99g Net Carbohydrates: 0g Fiber: 9g Sugar: 67g Sugar Alcohols: 0g Protein: 6g
See all my PIES, CRISPS, AND COBBLER RECIPES.
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?
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!
Thanks for sharing your twist on the recipe. So glad that you (and your dad) loved it! 🙂
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!
I am so glad to hear that my recipe has been such a hit with you and your friends. That just makes my day! 🙂
Way too sweet.
Can you make the apple mixture for this or apple pie the day before, keep in fridge then the next day make crust and put it in?
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.
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!!
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!
Is it funny I really want to try this and it’s june!
Can I use gala apples?
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.
I made this as a treat for my husband, again for Thanksgiving, and now for Christmas! Mouth watering! Everyone loves it!
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!
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.
So glad to hear it turned out just as great with gluten free flour!
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! 🙂
I’m so glad to hear that it turned out with sugar free ingredients. I’m sure many of my readers will be happy to hear that!
Just made this. It is awesome. Family loves it
If i only use 6 apples half of what the recipe asks ,do i cut each of every other ingredient in half as well?
Yes, if you cut the apples in half, I would just make half a recipe. I’d bake it in a 9″ square pan or casserole dish.
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!
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!
That does sound delicious!!
This is by far the best apple crisp I ever made. So simple and so decadent. Thanks for posting the recipe.????
Just wondering if you can cut recipe in half? Thanks
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!!!
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!
So glad it was a hit Megan!
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.
This is the best recipe and I highly recommend it….
how many servings does this recipe make?
Usually 8-10, depending on how hungry your guests are. 🙂
This looks delicious! I am trying it today…Thank you!
I just made this last night and for sure it IS the best apple crisp ever! Thank you!
So glad to hear you loved it as much as I do Carissa!
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.
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?
Should you use old fashioned or quick oats?
I was wondering the same thing….Old Fashion or quick….
You can use either old fashioned or quick, but I prefer old fashioned.
It’s is in the oven now. Seems like a lot of crumbly topping, but it will probably be really good.
I am not lying when I say this is the BEST Apple Crisp I have ever had in my LIFE. Posted to Instagram. YUMMY. It makes an excellent breakfast. 🙂
You are correct, best Apple Crisp ever!
I know this is an older post…but I want to try it anyway! You’ve been featured!!! http://athomewithhaley.blogspot.com/2010/10/recipes-i-cant-wait-to-try-3-new-linky.html
Thanks Haley. You rock!