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 on Plate with Fork and Ice Cream.

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!

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


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.

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

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.

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

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.

Apple Crisp on a Gray Plate with Fork

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

4.95 from 112 votes

Apple Crisp

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


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


  • 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.


  • 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.


Baking the Oat Mixture
  • 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?

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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.


  4. I am so in love with every recipe you share with us, you are amazing and I always look forward to making yummy recipes for my family, THANK YOU and God bless ❤️

  5. This apple crisp sounds great. I am not much of a chocolate fan. I checked out your brownies, but they have too much chocolate for me. I bought my son a triple chocolate cake before, and it was terrible. I could not eat one piece. Something like this apple crisp is my type of heaven. Have everything but the apples and I will get some of those. ty ty ty

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