Apple Crisp

10.15.2017

This is hands down the best Apple Crisp I’ve had! I originally shared this recipe in Oct. 2013 but of course it’s still my go-to apple crisp and always a hit! I just decided it was time to update the photos so I thought I’d share it again in case you missed it.

Apple Crisp

Because this is a recipe you don’t want to miss out on! Especially this time of year with the abundance of fresh apples in season!

Trust me, this apple crisp will be the highlight of any meal! I mean if I had it my way this would be the main meal :).

Apple Crisp

I love to serve it with vanilla ice cream and salted caramel sauce but the salted caramel sauce isn’t always a must. Just a definite added bonus that gives it that caramel apple flavor.

This is what fall weekend are all about! Walks through the autumn trees – where you’re all bundled up cozy, warm apple cider and hot cocoa, pumpkin patch shopping and carving, and this apple crisp. Every year. It’s a must!

Apple Crisp

Here you get an abundance of fresh apples covered with a buttery, crisp and crumbly oat topping that is practically guaranteed to leave everyone craving more. I mean who could resist this?

Just be sure to slice your apples thin so they become fully tender. No one wants a crunchy apple crisp.

Apple Crisp

Crisps and crumbles are one of my favorite desserts because I love fruit and I’m head over heals crazy for a good sweet, crisp topping.

Plus, I love that they are faster than pies and you don’t have to wait 2 hours for pie crust to chill, then 2 hours for the pie to cool.

This is how you celebrate fall! Because isn’t fall such a fun time of the year?? Make it soon!

Apple Crisp

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Apple Crisp

5 from 3 votes

This apple crisp is a must every fall! Definitely a family favorite!

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients

Topping

  • 1/2 cup (70g) all-purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 cup (110g) packed light-brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/3 cup (76g) unsalted butter , diced into small cubes

Apple filling

  • 2 lbs Granny Smith apples (at room temperature) peeled, cored and sliced thin (about 1/8-inch)
  • 3 Tbsp (42g) unsalted butter , melted
  • 2 Tbsp all-purpose flour
  • 3 Tbsp water
  • 1 Tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/4 cup (55g) light-brown sugar
  • 1/2 tsp ground cinnamon
  • 1 pinch salt

Instructions

  1. Preheat oven to 375 degrees and position oven rack one level below the center. Butter an 8 by 8 inch baking dish (or small casserole dish with a similar size), set aside.

  2. In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2 cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt for 30 seconds. 

  3. Add diced butter and using clean fingertips, rub butter into dry mixture until it comes together into small crumbles. Transfer to refrigerator to chill while preparing filling.
  4. In a small mixing bowl, whisk together melted butter and flour until well blended, then mix in water, lemon juice and vanilla. Stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and pinch of salt.  

  5. Place apples in a large bowl then pour butter mixture over apples and toss to evenly coat, then pour apple mixture into prepared baking dish and spread into an even layer. Remove topping from refrigerator and sprinkle into crumbles evenly over top of apples.

  6. Bake in preheated oven until top is golden brown and apples are tender when pierced with a toothpick, about 35 minutes. Remove from oven and allow to rest 10 minutes before serving. Serve warm with vanilla ice cream and salted caramel sauce if desired.

  7. Recipe Source: Cooking Classy (originally shared October 2013)

The Best Apple Crisp! I've been using this recipe for years every fall! Definitely a family favorite.

36 comments

  • Laura @ Lauras Baking Talent: Cute idea! Love the look in the glass cups. I’m cookie over pie any day :) October 14, 2013 at 8:35am Reply

  • Elizabeth @ Confessions of a Baking Queen: Apple Crisp is my all time favorite!! Love these mini/individual ones, so cute! October 14, 2013 at 3:36pm Reply

  • Stacy | Wicked Good Kitchen: Just beautiful, Jaclyn! Love that this crisp is served individually in cups. Pinned!! xo October 14, 2013 at 6:30pm Reply

    • Jaclyn: Thanks Stacy! October 14, 2013 at 7:36pm Reply

  • Chung-Ah | Damn Delicious: Jaclyn – you make the absolute best jar foods! Every layer is perfection! October 14, 2013 at 8:39pm Reply

    • Jaclyn: Thanks Chung-Ah :)! October 14, 2013 at 8:47pm Reply

  • Deborah: There is little that I love more than a crumbly, crispy topping. And I especially love that these are individual servings! October 14, 2013 at 11:29pm Reply

  • Becca @ Crumbs: This looks amazing! Think its what we call apple crumble in the UK October 15, 2013 at 12:22am Reply

  • Cake by design: Realy nice dessert, I love apple season. October 15, 2013 at 1:16am Reply

  • Jessica @ A Kitchen Addiction: Love the individual crisps! You did a great job making apple crisp look good! October 16, 2013 at 1:00pm Reply

    • Jaclyn: Thanks Jessica! October 16, 2013 at 2:34pm Reply

  • TrishaLynn: Doubled the recipe and made it today. I also doubled the doubled spices. Used a variety of apples from a farm stand :) it was tastey…but I think the added water is not necessary. It came out very watery but we just poured it over ice cream. Yum!!! October 26, 2013 at 3:32pm Reply

    • Jaclyn: I think it may have been a little watery because of the type of apples you used maybe. I’m glad you liked it though :)! October 26, 2013 at 4:07pm Reply

  • Laura: Made your apple crisp this weekend and it was perfect! Not watery at all. Everyone loved it! November 5, 2013 at 5:56pm Reply

    • Jaclyn: I’m so glad everyone loved this apple crisp Laura! Thanks so much for coming back to leave a comment! November 5, 2013 at 6:49pm Reply

  • Amber Gallina: I want to make this ahead to take somewhere else and bake. Any ideas if assembling ahead and refrigerating will break down the topping? November 27, 2013 at 1:14pm Reply

    • Jaclyn: I would maybe keep them separate until baking (the topping and filling) if making ahead. November 27, 2013 at 4:49pm Reply

  • GS: Your pictures are being plagiarized by this blog. Have warned them many times, but they continue to do so and share it in groups on FB:

    http://the-recipesvalley.blogspot.com/2013/10/apple-crisp.html December 12, 2013 at 5:43pm Reply

    • Jaclyn: Thanks so much for letting me know! I hate when that happens. I’m okay with people borrowing my photo as long as they link back to my post, but to post the entire recipe too is so annoying not to mention illegal so thanks! December 12, 2013 at 10:43pm Reply

  • Nadeen: I’ll try this so delicious especially with vanilla ice cream great idea thanks June 21, 2015 at 8:25am Reply

  • nikki: I would like to make this a day ahead for an event the following night. Any suggestions to keep it from getting soggy? Do you think I should bake the apples and crumble separate? and assemble before serving. Kind of doing a deconstructed apple crisp? October 19, 2015 at 3:37pm Reply

    • Jaclyn: That is what I’d try, making them separate if you want to make it a day in advance because I never like a soggy crisp. I’d cover the apples with foil while baking. Let me know how it goes if you try. October 19, 2015 at 10:48pm Reply

      • nikki: It was delicious! Thank you for the advice. I did need to redo the crumble topping, as it needed less baking time due to the lack of moisture. I reheated the apples before I assembled, in mini cups. Topped the apple with crumble and lightly whipped some cream with cinnamon. Oh and I made the topping gluten free, as there is an allergy in our group. I will definitely be making this again! October 22, 2015 at 6:02am Reply

        • Jaclyn: Thanks for the tips Nikki, I should have thought about the less baking time though sorry! Good to know for make ahead because I hate soggy crumble! October 22, 2015 at 8:17pm Reply

  • Helene Powers: How many apples is 2 pounds please November 11, 2016 at 4:14pm Reply

    • Jaclyn: It just depends on the size of the apples, it should be about 5 – 6 medium or 4 large. November 11, 2016 at 7:00pm Reply

  • mary irish mom 15: cannot wait to try just what I was looking

    for learning to cook after raising my 15 children now its hubby and me Mary

    can October 17, 2017 at 5:03pm Reply

    • Jaclyn: I hope you love it Mary! October 18, 2017 at 10:05am Reply

  • charlie: This looks so tasty, my mom is from Sweden and she always made a Swedish apple crisp ( called smulpaj in swedish) during the fall season, so for me apple crisp means fall much more than apple pie!
    the recipe looks amazing!!

    https://charlieskitchenstories.wordpress.com October 19, 2017 at 5:31am Reply

  • Tessa@thegirabroad: Yum. This recipe looks very tempting and delicious. October 22, 2017 at 9:18am Reply

  • Frankie: Outrageous! October 29, 2017 at 6:21pm Reply

    • Jaclyn: Thanks for your review Frankie! Glad you liked it! October 29, 2017 at 7:53pm Reply

  • Eesha Das: If I do not have oats do I add more flour? November 14, 2017 at 11:47am Reply

  • Kim: If you make it in a 9×13 pan and can’t eat it all at once, how do you keep the topping from getting soggy? Also, your pictures show a large pan, but the comments talk about individual serving cups? I’d like to try it in individual cups. {FYI – head over “heels”} November 16, 2017 at 4:54am Reply

    • Jaclyn: When I photographed this before I just served it in individual cups after it was baked :). And there’s not really a way to prevent the topping from loosing the crispness over time – it will stay good for about a day and keeping it refrigerated helps a bit. November 17, 2017 at 12:18pm Reply

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