So Sara and I have been at this blogging thing for 7 1/2 years now and I just realized we don’t have an apple crisp recipe here. We have a peach crisp and a blackberry-peach crisp and in our second book, we have a pear-apple-cranberry crisp (and I actually used this apple crisp recipe as a base for that recipe.) But we don’t have a straight-up old-school classic apple crisp recipe.

That changes now.

Apple crisp is maybe my favorite fall dessert, both to make and to eat. Easier than pie (plus, let’s face it, a crumbly oatmeal/brown sugar/cinnamon topping is better than pie crust. At least it is for me.) Feeds a crowd. Leftovers hold up like Helen Mirren in an evening gown. And I’m pretty sure there’s nothing better than cold vanilla ice cream slowly melting into warm spiced apples and crumbly, buttery topping. In fact, my when I made this for my kids, it was their first apple crisp experience and they went from excitement (“What is that smell in the oven?!”) to trepidation (“What is this stuff in my bowl?!”) to “This is the best thing I’ve ever eaten!” Although my 3-year-old told me if he ate all of his, then he could have that last sour Skittle in the bag on the counter, like he was bribing me or something. Go ahead, buddy, have that sour Skittle–I’m eating all the apple crisp.

Classic apple crisp recipe from Our Best Bites--best ever!!

To get started here, preheat your oven to 350 degrees and spray a 9×13″ dish with non-stick cooking spray (or grease it with your greasing agent of choice).

Before we even start talking about the filling, we need to talk about prepping your apples. If you make any apple-y desserts ever where the apples have to be peeled and sliced, you need an apple peeler corer. Even if it sits in your cupboard 364 days out of the year, for the love of apple pie, you need one. Chances are if you have one, you’ll use it more than 1 day a year for the sheer pleasure of peeling, coring and slicing an apple in about 15 seconds flat. I don’t know how my pioneer ancestors/parents/I ever lived without one. This is serious.

To make the filling, you’re going to need about 5 medium-large Granny Smith apples, some white sugar, brown sugar, pumpkin pie seasoning (see my note at the end of the recipe), and a couple tablespoons of all-purpose flour.

classic apple crisp

Place the sliced apples in a 9×13″ pan.

classic apple crisp-3

Mix together the remaining filling ingredientsclassic apple crisp-2 and sprinkle over the apples, then toss to evenly coat the apples. Set aside.

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To make the topping, you’ll need some rolled oats, all-purpose flour, brown sugar, butter, baking soda, baking powder, and more pumpkin pie spice. Also, if you’re pecan-inclined, throw those in, too. I am generally not a lover of nuts in my desserts, but I don’t mind them here.

classic apple crisp-5

Toss together all the topping ingredients except for the butter until well-mixed. Drizzle the butter over the mixture and stir to combine. Evenly distribute the topping over the apple mixture.

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Place the pan in the preheated oven and bake for 45 minutes. When done baking, serve warm…

Classic Apple Crisp recipe from Our Best Bites--best ever!

with a scoop of vanilla ice cream or freshly whipped cream.

Classic Apple Crisp recipe from Our Best Bites--best ever!

NOTE ABOUT PUMPKIN PIE SPICE: If you don’t have any pumpkin pie spice, you can make your own by mixing together 2 tablespoons ground cinnamon, 1 1/2 teaspoons ground nutmeg, 1 1/2 teaspoons ground ginger, 3/4 teaspoons ground cloves. Combine and store in an airtight container and use as needed.

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Classic Apple Crisp


Ingredients

FILLING

  • 10 cups peeled, sliced Granny Smith apples (about 5 medium apples)
  • 1/4 cup white sugar
  • 1/4 cup + 2 tablespoons packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 heaping teaspoon pumpkin pie spice

TOPPING

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup chopped pecans (optional)
  • 1/2 cup salted butter, melted

Instructions

  1. Preheat oven to 350 degrees. Grease a 9×13″ pan.
  2. To make the filling, place the sliced apples in the prepared 9×13″ pan, Mix together the remaining filling ingredients and sprinkle over the apples, then toss to evenly coat the apples. Set aside.
  3. To make the topping, toss together all the topping ingredients except for the butter until well-mixed. Drizzle the butter over the mixture and stir to combine. Evenly distribute the topping over the apple mixture.
  4. Place the pan in the preheated oven and bake for 45 minutes. When done baking, serve with a scoop of vanilla ice cream or freshly whipped cream.

Notes

If you don’t have any pumpkin pie spice, you can make your own by mixing together

  • 2 tablespoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoons ground cloves
  • Combine and store in an airtight container and use as needed.

Nutrition

  • Serving Size: 12

35 comments

  1. Here’s the thing Kate…you can take your recipe and put it in a pie crust, and you will have apple crisp pie, which is amazing! Every year we host a pie party and invite our guests to bring a pie, and this year someone made an apple crisp pie and it was the winner of the party! Apple crisp is so divine!

  2. I’d noticed your lack of apple crisp recipe and was SO excited when you posted this! We made it Friday night to share with some friends and it was delicious! Super easy and the perfect amount of crisp to apple ratio. Thank you so much all you ladies do!

  3. I am so excited to try this recipe. Going to be our afternoon Sunday treat tomorrow. I just have to comment and say that I am in love with that bowl…seriously could it be any cuter or more perfect? Did you get it recently? If so…do share! Thanks for another fabulous recipe as always!

  4. You read my mind! I was looking for a good apple crisp recipe this week. I am making it for a dairy-free family member, would you suggest substituting coconut oil or margarine for the melted butter?

  5. Perfect! I just picked about 30-40 apples from my tree. I have apple cake going now, but apple crisp tomorrow! (thank goodness I have 3 teenagers in the house to help eat this stuff)

  6. I tried an apple crisp recipe I didn’t like about five years ago and was working up the courage to try again. Made this last night for fhe and it was awesome!!!! It takes a lot to get me to make a non chocolate dessert, but this was worth not having chocolate 🙂 thanks!!!

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