This Apple Crisp Recipe is a delicious easy fall dessert recipe! You will love how quickly this amazing treat comes together.
One of my favorite fall memories as a child was sitting in our family room while my dad watched the Packers and watching him peel apples. He would make a delicious apple crisp with these perfect apples he spent the afternoon on.
This apple crisp recipe is a little different than Dad’s (I just can’t with the raisins and walnuts), but it is still just as delicious. And I think that baking it up in your house will create those same sweet memories.
How to Make Apple Crisp
For the full list of ingredients with their measurements, see the printable recipe card at the bottom of the post.
Add Apples to a Baking Dish
Peel and slice the apples, toss them with cinnamon, and add them to a 8 x 8 baking dish.
Add Apple Juice and Vanilla
Toss the coated apples with apple juice and vanilla extract.
Add the Topping and Bake
Cut together the butter and flour with a pastry cutter or two forks. Then mix in the granulated and brown sugar. Top the apples with it. Then bake the apple crisp until the top is golden brown.
Tips, Tricks, and Variations
- Grab a combination of sweet and tart apples. This combo makes for the best apple crisp. I love using both Granny Smith and Gala apples. Other great apples for baking are Jonagold and Honeycrisp.
- Add oats to the topping. I love the simplicity of this topping with butter, flour, and sugar. But if you would like to add oats, use 1/2 a cup flour and 1/2 cup old fashioned oats.
- Get a combination peeler corer, for your apples. Cutting and peeling the apples is the most time consuming part of this recipe, but that tool makes it a lot quicker.
- Make sure your butter is cold. Cutting butter into flour requires that the butter is cold and then results in creating a nice crumble. I love this pastry cutter but two forks work well.
Making Ahead
This great dessert can be made up to 24 hours in advance. Make it through step 3. Then cover and refrigerate until you are ready to bake it. Keep in mind that with everything so cold, it will likely take about five more minutes to bake.
Storing Leftovers
Leftover apple crisp should be stored in the refrigerator for three to four days. It can be enjoyed cold, or warmed up in the microwave. As with all recipes, use your best discretion when it comes to leftovers.
If you make this Apple Crisp or any of my other apple recipes, please leave me a comment and let me know!
Apple Crisp
Ingredients
Apple Base
- 5 small to medium apples peeled and sliced (5 cups)
- 2 teaspoons cinnamon
- 1/4 cup apple juice
- 1 teaspoon vanilla extract
Topping
- 1/2 cup granulated sugar (99 grams)
- 1/2 cup brown sugar (106.5 grams)
- 1/2 cup unsalted butter cold and cut into 1 inch pieces (113 grams)
- 1 cup all purpose flour (120 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 8 by 8 inch baking dish with cooking spray.
- Add the apples to the baking dish and toss with cinnamon. Pour the apple juice and vanilla over the top and mix5 small to medium apples, 2 teaspoons cinnamon, 1/4 cup apple juice, 1 teaspoon vanilla extract
- Using a fork or pastry blender, cut the butter and flour together until it makes small crumbles. Blend in the sugars. Sprinkle over the apples. (It will seem like a lot of topping.)1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup unsalted butter, 1 cup all purpose flour
- Bake for 40 to 50 minutes or until the top is golden brown. Serve warm with ice cream.
Recipe Video
Pammy Tyler says
Can I substitute anything for the apple juice? Like cranberry juice?
I haven’t made this with anything but apple juice. That being said, from a baking perspective it will work with any liquid. It will taste best with a liquid that is sweetened, and what you use will just switch up the flavors a little.
Carol Hatchfield says
Hi Lisa. Can I substitute fresh sliced peaches for the apples? I’m a big fan of your recipes!
I haven’t made this with peaches, but I have no reason to believe they wouldn’t work. The only thing I would do is recommend that you par boil them and remove the peels.
Carol Rutgers says
In gluten free. Will almond flour work in this recipe?
I’m sorry, Carol, I haven’t tested this with almond flour.
Sandra says
Lisa I made this using Cartland apples snd it is delicious!
Thanks.
I’m so glad you enjoyed it, Sandra!
claudia goldsworthy says
Great recipes – loving them
Thank you
I’m so glad to hear that!