Are you looking for the BEST Apple Crisp Recipe? One that is full of flavor and perfected over time to be a NO-FAIL recipe? This is it. My secret? DOUBLE the crisp! I am making this and my Sugar Cookie Recipe as well as a Piggy Pie Dessert for the holidays! (And if you are short on time, try my Apple Dump Cake!)

The Best Apple Crisp on Plate with Fork and Ice Cream.

Apple Crisp Recipe

If you are anything like me, you always think your recipe is the best. I was convinced that the apple crisp I have been making for the last couple years couldn’t be beaten but was I ever wrong. I tried this recipe last fall and have made it at least 15 times since. It is perfect every single time!

It is the ideal combination of rich oat crisp paired with a slightly tart apple (this is important, I will tell you why below) and just the right about of buttery richness. If you are looking for the best apple crisp you have ever tried, look no further. Be sure to top it with my perfect No-Churn Ice Cream!

I opted for Challenge Butter to make sure that my apple crisp would be the best-tasting crisp you will ever try!

How to Make Apple Crisp, Raw Ingredients in Bowl and on Cutting Board.

Brown Sugar Apple Crisp

Most recipes call for all granulated sugar or 1/2 granulated and 1/2 brown. While these recipes are sweet, they lack the depth of flavor that all brown sugar adds. And after you try this apple crisp, you will definitely understand what I mean! I used light brown sugar, but you can definitely use dark brown sugar as well. If you don’t happen to have any brown sugar on hand, you can always make your own!

How to Make Homemade Brown Sugar
For light brown sugar add 1-2 tablespoons of molasses to 1 cup of granulated sugar. For dark brown sugar add 3-4 tablespoons to 1 cup of granulated sugar. I like to mix up a big batch in my food processor but you can also mix by hand if you prefer.

Pan Showing Bottom Layer of Double Crisp Apple Crisp with Apples on Top.

Oat Mixture

As you can see I use brown sugar in the apple coating as well as the oat mixture. (This is what makes it a crisp! A “crumble” used to not include oats, but the names are used interchangeably today.) 

One thing that makes this recipe unique is that the oat mixture is used on the top AND the bottom. The amazing thing about this layer is that it changes depending on how long you bake the crisp.

If you bake at 375°F for 35 minutes, the bottom oat mixture will be slightly caramelized and gooey while the top will be perfect crispy deliciousness.

If you bake at 375°F for 45 minutes, the bottom oat mixture will be crispy throughout. The top will be darker, but if you prefer a less dark crispy top you can add a foil tent to the crisp after 35 minutes.

Apple Crisp Bite on a Fork with Ice Cream and Caramel.

Best Apples to Use in an Apple Crisp

It is important to use tart apples in order to get that tang that contrasts well with the buttery topping in an apple crisp. Honeycrisp (they are crisp and juicy with a honey-sweet and tart flavor) or Granny Smith (they are crisp and sour) are my top two favorites. The Honeycrisp was developed right here in Minnesota. #proudMinnesotan

Either of those apples is ideal, but you could also do a combination of the two. Some folks in my extended family love to do a combination of a sweet apple (like Golden Delicious) and a tart apple. When we sampled this version we did enjoy it but found that the leftovers did not reheat as nicely as the version will all tart apples. (they were mushier than we liked)

This recipe calls for 10 cups of apples after they are peeled and sliced. I found this to be anywhere from 7-9 apples depending on the size. When preparing this recipe I like to wait until the very last moment to peel and cut my apples as I want them to stay as crisp as possible. And whatever you do, don’t skip the peeling!

Apple Crisp on a Gray Plate with Fork

Want to Make This into an Apple Crumble?

Years ago there was a more notable distinction between Crisps and Crumbles. Usually, crumbles did not include oats; it was a wonderful mixture of flour, sugar, butter, and sometimes even nuts like walnuts or pecans. Today, the lines are very blurry between crisps and crumbles, and the names are actually used interchangeably. However, you could simply add nuts to this recipe and call it the Best Apple Crumble and no one would be the wiser. 🙂

Apple-Crisp
4.95 from 100 votes

Apple Crisp

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Once you try this recipe you will never want another! Perfection in every bite!

Ingredients

Apple Mixture

  • 10 cups Granny Smith apples peeled, cored and sliced
  • 1 cup (200g) brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon

Crisp Mixture

  • 2 cups (180g) quick-cooking oats
  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 cup (2 sticks, 226g) Challenge Butter cubed while cold

Instructions

  • Preheat oven to 375°F. Prepare a 9x13 pan with baking spray or coating with butter.

Apple Mixture

  • Place sliced apples in a bowl. Add brown sugar, flour, and cinnamon. Stir gently and make sure every piece of apple is covered in the sugar mixture. Set aside.

Crisp Mixture

  • Combine the oats, flour, brown sugar, baking powder, baking soda, and cinnamon together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. You should have 6 cups. 
  • Spread 3 cups over the bottom of your prepared pan and press flat. Pour the apple mixture over top and press down with rubber spatula. Pour remaining crisp mixture over top of the apples and bake uncovered at 375°F for 35-45 minutes.

Did you make this recipe?

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. This looks like it would be great. I can’t wait to try it. I will not be able to fix it for Thanks giving,but when I do I think I will cut back on the brown sugar a little. Even using Granny Smith able,which we eat a lot, that seams to be a lot of sugar. I will have to try it before I fix it for guests.

  2. I’m always looking up Apple Crisp recipe, especially in the fall season of the year. I happy to add yours to my collection. I will not wait until fall to make it though ☺️!!

  3. Hello

    Making this for Sunday dessert. Can I have your recipe for the carmel sauce please.

    Ty

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