This classic apple crisp recipe features an extra layer of buttery oat crisp topping that traditional apple crisp so very much needs! Yes, I said it! I love apple crisp but the topping is JUST as important as the filling.
Apple recipes are a real treat. Once August arrives, I’m ready to head to an apple orchard and pick a variety of apples. I like to use those apples in homemade applesauce, which, if you have not made before, you need to try it! Then, I make my mom’s favorite dessert, apple crisp and apple cupcakes. Any leftover apples get used to make homemade apple jello shots which is fun for a girls weekend.
What is Apple Crisp?
Apple Crisp is an American dessert that’s typically made during the fall months of September through October. That’s because apple harvest takes place in the fall during cooler weather. Of course, apple dessert recipes can be baked any time of the year.
- Apple crisp is a deep dish fruit dessert made with a distinct crisp/crumble or streusel topping and baked until the apples are tender.
- It is a casserole style dessert.
- The crumbly topping is made with a mixture of butter, old-fashioned oats (rolled oats), flour, brown sugar, and warm spices like cinnamon and nutmeg.
- The filling is from scratch with fresh apples that will need to be peeled, cored, and sliced and then tossed in lemon juice to prevent browning. In addition, the homemade apple filling ingredients also include sugar, cinnamon, and nutmeg.
- Make apple crisp for a fall or winter holiday. I make this dessert for Thanksgiving, and sometimes Christmas.
- Apple crisp is not the same as an apple brown betty, crumble, cobbler, buckle, clafoutis, or spoon pie.
How Do You Make Apple Crisp?
Making a crisp is the best way to use leftover fruit.
- Peel, core, and slice apples then toss in lemon juice. Mix in sugar, cinnamon, and nutmeg. When I bake, I like to use tart apples because they told their shape best. Use Granny Smith, Honeycrisp, Golden Delicious, or Pink Lady apples.
- Make crumb topping by cutting butter into a mixture of flour, rolled oats, brown sugar, sugar, cinnamon, and nutmeg until it resembles small crumbs covered in butter. I’ve included a tip below in my post about this step.
- Cut crumb topping in half and press 1/2 of it into the bottom of a baking dish.
- Top with the apple filling.
- Sprinkle remaining crumb topping over the apples.
- Bake in oven 30-40 minutes, or until golden brown and apples are soft.
NEVER WATERY: This old fashioned caramel apple crisp is not soggy like most recipes I have tried. That’s because my recipe has a crumble topping on the bottom of the baking dish as well the traditional crisp topping. This helps to absorb a light amount of natural sugar and liquid from the apples as it bakes in the oven. In fact, I often hear that this recipe tastes even better the second day once all the juices settle. Adding caramel sauce will give it some more moisture to the top layer.
Baking Tips
Apple Best for Baking Apple Crisp: Use tart apples like Granny Smitch, Honeycrisp, Golden Delicious, or Pink Lady (Cripps Pink).
- Old-FASHIONED OATS: Made from steel-cut oats that are rolled to make them flat. In addition, they cook faster than steel-cut oats. They are also called whole oats, rolled oats. I like to use Quaker Old-fashioned Oats.
- When is the best time of year to pick apples? Apple harvest typically takes place during the coolor months from September through October. If you’ve picked your own apples, this apple recipe won’t disapoint.
- CARAMEL SAUCE: I like to drizzle caramel sauce over the apple crisp before serving. Here is a homemade caramel sauce recipe I like to use for this apple dessert.
- CRISP TOPPING TECHNIQUE: Cut butter into small cubes and allow to come to room temperature. Toss the butter in a little at a time and use your hands to ensure the dry ingredients is generally coated in the butter. You may use a mixer, but make sure the crisp topping texture is still crumbly. Feel free to add your favorite nuts like pecans, almonds, or walnuts to the topping.
- TOPPING REDUCTION: This recipe is for a double layer of apple crisp oat topping. It can easily be modified for 1 oat topping. Simply split the topping ingredients in half and only use as a topping to the apple crisp.
- FALL DESSERTS: Try my Caramel Apple Dip, Caramel Apples, Caramel Apple Cupcakes, Caramel Apple Jelly Shots, Pumpkin Spice Latte Cupcakes, Butter Pecan Cookies, Maple Bacon Cupcakes, Turtle Thumbprint Cookies
What is YOUR favorite fall dessert recipe that you want to re-create at home?
Caramel Apple Crisp
Ingredients
- [b] For the Double Oat Topping
- [/b]2 cups flour
- 2 cups old fashioned oats
- 1 1/2 cups packed brown sugar , light
- 1/2 cup sugar
- 1 teaspoon ground cinnamon , divided
- 1 teaspoon ground nutmeg
- 1 1/2 cups butter (3 sticks), at room temperature
- [b]For the Apples
- [/b]1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 12-14 medium apples peeled , cored and sliced
- 1 caramel sauce , I used Smuckers
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Peel, core and slice apples and toss with lemon juice. Toss apples with 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon ground nutmeg; set aside.
- In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar and sugar. Cut butter into mixture until crumbly.
- Take half of the mixture and pat it into the bottom of a 9×13 inch baking dish.
- Cover crumb mixture with apple slices and juice, then sprinkle remaining crumb mixture on top of sliced apples.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender. Cover with foil for the first 30-30 minutes then uncover and allow topping to brown lightly.
- Drizzle with caramel sauce and serve.
Notes
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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33 Responses
Hi! Excited to make this for a fall girls dinner next week! If I made ahead the night before, what would be the best way to reheat before serving? Thanks!
Hi Mary. You can pop it back into the oven for 15-20 minutes on low heat, maybe 275 degrees’ over with foil. Since the crisp does not need to be refrigerated, it makes it easy to pop in the oven or serve at room temperature. Hope that helps.
It does help. Thank you!