The Best Apple Crisp is exactly that, the best, made with double the crisp and filled with spiced apples for the perfect Fall and holiday dessert! Everyone will be asking you for the recipe, for sure! I also have an Apple Dump Cake you can throw together if you find yourself short on time.
The Best Apple Crisp
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! 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 of 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!
Ingredients
Apples: It is important to use tart apples in order to get that tang that contrasts well with the buttery topping in an apple crisp. I love using Granny Smith apples because they are crisp, sour, and hold their shape well when baked. You could also try Braeburn, Honeycrisp, or a combination of apples.
Sugar: Most recipes call for all granulated sugar or half granulated and half brown sugar. 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.
Oats: Look for quick oats to use in the crisp. You could also get away with rolled oats for even more texture.
Butter: I opted for Challenge® butter to use in this recipe. Challenge Butter is made the old-fashioned way, churned fresh daily from the freshest milk and cream from happy cows at family-owned dairies since 1911.
How to Make Homemade Brown Sugar
This recipe uses lots of brown sugar, so if you don’t have any (or enough) on hand, make your own. 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.
Baking the Oat Mixture
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 perfectly 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.
Can I Use a Different Size Pan?
You can. This recipe can be cut in half and made in either a 9×9-inch or 8×8-inch baking dish.
Can I Make this into an Apple Crumble?
Yes! Just add nuts! 🙂 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.
How to Store Apple Crisp
Apple crisp is best when it is served warm and then allowed to completely cool to room temperature. After it is cool and you want to store leftovers, cover it with plastic wrap or aluminum foil and place it in the refrigerator for up to 5 days. If you want the crisp tp remain crispy when reheating, place individual-sized portions into the air fryer or oven for about 10 minutes.
More Apple Treats
Apple Crisp
Ingredients
Apple Mixture
- 10 medium Granny Smith apples, peeled, cored, and sliced (about 10 cups)
- 1 cup (200 g) light brown sugar, packed
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
Crisp Mixture
- 2 cups (180 g) quick oats
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 cup (2 sticks / 227 g) Challenge® butter, cold, cubed
Instructions
- Preheat oven to 375°F. Prepare a 9×13-inch baking dish with nonstick cooking 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
- In a medium bowl, combine the oats, flour, brown sugar, and cinnamon.
- Add the cubed butter. Using your hands or a fork, mix the butter into the flour mixture until the butter pieces are pea-sized or smaller.
Assembly
- Spread 3 cups of the crisp over the bottom of your prepared pan and press flat. Pour the apple mixture over top and press down with a rubber spatula. Pour the remaining crisp mixture over the tops of the apples.
- Bake, uncovered for 35-45 minutes. The apple crisp is done when the fruit is bubbling and the top is golden brown.
- Serve warm.
Notes
- 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Thank you for supporting the brands that support us here at iambaker! It has been a dream of mine to partner with Challenge Butter and I am just thrilled to be able to share a product that I love and use!
Rich and absolutely delicious!!! I added 3 tablespoons of vanilla brown sugar bourbon and 2 tablespoons of Jack Daniels Apple whiskey. Best Apple crisp I’ve had yet!
Made this today for Thanksgiving and everyone devoured it! Not sure I’ve ever had so many compliments on a dish before! I have never liked apple desserts because of the slimy, mushy texture, but this was absolutely delicious! I used salted butter, 4 granny smith and 2 honey crisp apples, sliced thin. Also added a pinch of cloves and ginger, and salted caramel sauce, (which I drizzled on the apples before adding the topping) Baked for 45 minutes, the bottom was caramelized but not too crispy. This recipe is going into my favorites box. Thank you so much for posting this recipe, I love it!
I have been searching for the best apple crisp recipe…never realized the secret was a double crust of crisp. Everyone loves it and I’ve made it at least half a dozen times. It’s very forgiving too! Not quite enough apples? Only old fashioned oats? Slightly overburned bottom? Turns out leaving it in too long only resulted in having an apple cookie crisp kind of bottom…it was still really good!
So thrilled you like it and have been able to adapt and adjust as needed! 🙂
I made this dessert tonight and my family loved it !!!! A very easy dessert and makes a large pan full. This will be a great dessert to take to any gathering.
This is the best I’ve had. My co-workers refer to it as. “double crisp”, they loved it!
So glad everyone liked it!
Can you use any fruit, like cherries or peaches, in place of the apples?
Please add my email to your.list for more recipes like this. Thanks
I made this yesterday for quite a few people that LOVE apple crisp – this has been rated by all the best one I have ever made and I have made a lot of them over the years!! Thank you for sharing!!
So awesome to hear Julie!!
Approximately how many apples equal the 10 cups?
Looks really good & I have been looking for a good apple crisp recipe Ilive in Yakima WS. where apes are plentiful at food banks I am trying to remember my password code to my e-mailed mail so hope that I can get your recipes I do remember seeing one in my in box I list phone so couldn’t get to email but now have phone so hopefully can access e mail if I wrote it right not sure whether the N is cspatilized in Nattress thank you for such good recipes