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Apple Crisp

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close up shot of apple crisp
This easy apple crisp is a classic baked dessert.
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Apple crisp is the perfect home comfort food. This easy apple crisp recipe is just like Grandma used to make – sweet, warm, and delicious!

We suggest pairing this recipe with our no-churn vanilla ice cream or homemade whipped cream.

apple crisp

Apple Cobbler | Caramel Apple Dip


apple crisp raw ingredients that are labeled

You will need:

For the Apple Filling

  • 6 Granny Smith apples, peeled, cored and thinly sliced
  • 2 teaspoons of lemon juice
  • ½ cup of light brown sugar
  • ¾ cup of sugar
  • ¼ cup of all-purpose flour
  • 1 ½ teaspoons of cinnamon

For the Topping

  • ¾ cup of old-fashioned oats
  • ¼ cup of flour
  • ¼ cup of light brown sugar
  • ¼ cup of sugar
  • 4 tablespoons of cold butter, cubed
  • 1 teaspoon of cinnamon
  • ½ teaspoon of nutmeg


Granny Smith Apples: Granny Smiths are the best apples for apple crisp, but we also like Golden Delicious and Honeycrisp apples.

Light Brown Sugar: If you don’t have this you could just use regular white sugar.

Old-Fashioned Oats: These are also known as rolled oats. It’s fine to use quick-cooking oats instead if that’s what you have in the cupboard.

Butter: To make this recipe suitable for vegans, you could switch the butter to dairy-free margarine.

Caramel Sauce: Optional but so yummy, why not drizzle some caramel sauce over the top?

kitchen tools you actually need


STEP ONE: Preheat the oven to 350°F. Lightly spray an 8×8 baking dish with cooking spray.

STEP TWO: First, make the topping. Take a medium-sized bowl and add the oats, flour, cinnamon, sugar, nutmeg, and brown sugar. Stir until combined.

apple crisp process shot

STEP THREE: Add the butter and work together with a fork or your fingers until it’s crumbly. Set aside.

STEP FOUR: Next, make the filling. Place the apples into a large bowl and drizzle with lemon juice. Toss until well-coated.

PRO TIP: Do not skip peeling the apples. Leaving the peels on will affect the consistency and texture of your crisp.

apple crisp process shot

STEP FIVE: In a small bowl, add the flour, sugar, brown sugar and cinnamon. Stir until combined. Sprinkle the flour mixture over the apples and toss until they are coated.

PRO TIP: Adding flour to your apples will help ensure that your filling is not crumbly.

STEP SIX: Layer the apples into the baking dish. Place the crumbly topping on top.

PRO TIP: To make sure this turns out crisp, take the topping mixture, press into balls and break off pieces to sprinkle on top. This allows the best air circulation during baking and turns the topping into crispy pieces that resemble nuggets of oatmeal cookie.

apple crisp process shot

STEP SEVEN: Bake for 35 to 40 minutes or until golden brown.

STEP EIGHT: Serve warm topped with ice cream or whipped topping.


IN THE FRIDGE: Apple crisp can be stored in the refrigerator for up to three days. Allow it to cool completely before wrapping it in plastic wrap. Warm in the microwave or in the oven on low heat.

IN THE FREEZER: Apple crisp will last for three months in the freezer in an airtight container. Thaw in the refrigerator overnight before reheating.

apple crisp

The best apple crisp is homemade from scratch, but that doesn’t mean that it’s difficult to do. This traditional apple crisp recipe can be prepared in under 20 minutes, using ingredients that you already have in your store cupboard.


What apples should I use for apple crisp?

The best apples to use for apple crisp are tart apples or a mix of tart and sweet apples. Granny Smith is the top choice for baking followed by Golden Delicious, Fuji and Honeycrisp.

Do I need to peel the apples?

For an apple crisp, you should peel the apples before adding them to the recipe.

Can I make apple crisp without oats?

You could make apple crisp without oats. Instead, top with a crumble topping of ¾ cup brown sugar, 1 teaspoon ground cinnamon, 1 cup of all-purpose flour and ½ cup of unsalted butter, melted. Combine and sprinkle on top of your apple mixture.


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close up shot of apple crisp

Apple Crisp

5 from 13 votes
This easy apple crisp is a classic baked dessert.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8


Apple Filling

  • 6 Granny Smith apples peeled, cored, and sliced thin but not slivered
  • 1/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup light brown sugar packed
  • 1 ½ tsp cinnamon
  • 2 tsp lemon juice


  • 1/4 cup light brown sugar packed
  • 3/4 cup old fashioned oats
  • 1/4 cup flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 4 tbsp cold butter cubed
  • 1/4 cup sugar
  • ice cream or whipped topping optional


  • Preheat the oven to 350 degrees and lightly spray an 8×8 baking dish.
  • In a medium sized bowl add the oats, flour, cinnamon, nutmeg, sugar, and brown sugar.
  • Add the cold cubed butter. Using a fork or fingers, work the butter into the flour and oat mixture until crumbly. Set this aside.
  • In a large bowl, add the sliced apples.
  • Drizzle the lemon juice over the apples. Toss the apples to coat them well with the lemon juice.
  • In a small bowl combine the flour, sugar, packed light brown sugar, and cinnamon. Quickly stir together to combine.
  • Sprinkle the flour mixture over the apples and toss to coat the apples.
  • Evenly layer the apples into the lightly sprayed baking dish.
  • Evenly sprinkle the oat mixture topping over the apples.
  • Bake for 35 to 40 minutes, or until golden brown.
  • Serve warm and top with ice cream or whipped topping.



Be sure to slice or dice your apples consistently so that they cook evenly. 


Calories: 358kcal | Carbohydrates: 76g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 58mg | Potassium: 201mg | Fiber: 5g | Sugar: 59g | Vitamin A: 249IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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  1. Jamie says

    5 stars
    I made this about a month ago and my husband LOVED it. He honestly did not like apple crisp until I discovered this recipe! So, thank you for that!

    I went to make it yesterday, and as I was in the middle of measuring it occurred to me that it seemed like this recipe was not the same one I made last month and then I noticed the post has been updated since I last made it. Is this a completely different ratio of measurements or is my memory just really bad? We both liked it, but felt like it tasted completely different, as there seemed to be more of the ingredients put into the filling than the topping. Also maybe more nutmeg? If this did change, is there any way to get the original?

    • Jessie says

      Yes, I noticed this too! Tastes completely different then the first time I made it, about a month ago. I was so confused….

  2. Carole says

    5 stars
    Made this with a mix of apples…3 Granny Smiths, 2 Golden Delicious and 1 Fuji…because I usually like the variety of apple flavors. I have a sweet tooth, but this was definitely on the too-sweet side for me. Probably because I changed out half the Granny Smiths for sweeter apples. The next time I make this recipe (because there will be a next time!), I’m going to stick with all Granny Smith apples and cut the apple mixture sugar by 1/4 cup. The crumble topping is perfect in taste and quantity. The baking time is exactly right…apples were soft but not mushy. Thanks for sharing a really good recipe!
    *Note to person who asked about prepping a day ahead: I often make and bake crisps, put them in the fridge overnight and then just warm on low oven heat before serving. If you’ve had a main dish baking in the oven, turn the oven off when you remove the casserole and pop the crisp into the still warm oven. By the time you’re finished eating your meal, the crisp will have warmed through and the topping will be crispy. Works well for me.

  3. Joanna says

    5 stars
    This apple crisp turned out AMAZING! Apple desserts are my favorite, so I’ve had lots in my time. This one ranked very high on my list! Everyone that tried it loved it. We topped it off with some vanilla ice cream and a drizzle of caramel sauce. Absolute heaven! Better than what you’d get at a restaurant.

  4. Melissa says

    What do you think about cooking it in the pan, refrigerating it and then taking it in a crock pot the next day to the office

  5. Maria says

    2 things- step 1 says 8×8, while the last step says ,9×9. Also, when I made this, there was a lot of liquid. Just wondering why that would happen.

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