The Perfect Apple Crisp

This Perfect Apple Crisp is one that we claim as the best. It’s 9×13 pan full of sweetened apples and a thick crumble layer with brown sugar and oatmeal. Serve it with some ice cream and you will be in heaven.

This Perfect Apple Crisp is one that we claim as the best. It's 9x13 pan full of sweetened apples and a thick crumble layer with brown sugar and oatmeal.

My husband John is always on the search for the perfect apple crisp.
He orders it at every restaurant and is always disappointed…not enough crumble on top, too dry, apples too mushy…you get the drift.
This apple crisp, however, he loved. I have always thought it’sย bold to label a dish as “the best” or “perfect” because you set some really high expectations but I have no qualms about calling this the Perfect Apple Crisp because it was just that good.
What I love about crisps versus pies is that there’s no pie crust involved. I’m terrible at pie crusts (I tell you all about it in my Apple Crisp Pizza post) but there’s nothing to mess up here.
Just peel, core, and slice the apples. Not too thick, not too thick.
Sprinkle on some cinnamon sugar…
Pile on the brown sugar and oats crumble….This Perfect Apple Crisp is one that we claim as the best. It's 9x13 pan full of sweetened apples and a thick crumble layer with brown sugar and oatmeal.  the-girl-who-ate-everything.comIf you aren’t good at pie crusts, try this for Thanksgiving instead of apple pie. Trust me…you won’t miss your pie a bit.
The Perfect Apple Crisp
Prep Time
22 hrs 2 mins
Cook Time
22 hrs 2 mins
Servings: 12
  • 10 cups all-purpose apples , peeled, cored and sliced (I used about 6 Granny Smith apples)
  • 3/4 cup white sugar
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cups quick-cooking oats
  • 2 cups all-purpose flour
  • 2 cups packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup butter , melted
  • 1 cup chopped pecans or walnuts (optional)
  1. Preheat oven to 350 degrees.
  2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour, nutmeg, and ground cinnamon together, and sprinkle over apples.
  3. For the Topping: Combine the oats, 2 cups flour, brown sugar, pecans, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
  4. Bake at 350 degrees for about 40 minutes.
  5. Serve with vanilla ice cream.
Recipe Notes

Source: Allrecipes

This Perfect Apple Crisp is one that we claim as the best. It's 9x13 pan full of sweetened apples and a thick crumble layer with brown sugar and oatmeal.

Speak Your Mind



  1. This will definitely be on our Thanksgiving table! Thanks Christy. Apple Crisp is one of my favs!

  2. WE made this last night and it was HEAVEN! Thanks!

  3. If you really want to take this recipe over the top, add some chopped walnuts to the crumble, out of this world!

  4. This looks sooo good! I love apple crisp! I’m going to have to try this:)

  5. Thanks Lori. I think you’re right…

    I’m going to add it to the recipe.

  6. I made this to take to a basket making class and it was a hit! Delicious!

  7. I found this through and I have to say it was amazing. I made it for Father’s day since my dad is a huge fan of apple crisp, he was extremely happy. Perfect dessert and very easy to make. Thanks!!

  8. This is a fantastic recipe! It might be the sweetest apple crisp I’ve ever made, but it was delicious!

  9. Love it! I will be using this for a church activity tonight. The only change: I’m cutting the sugar in the topping by half. It’s still awesome, without being overly sweet.

    Thank you!

  10. I made this last night and my fiance (who absolutely loves apple crisp) said this was his new favorite recipe. So incredibly good, but so incredibly dangerous! This recipe is a keeper. Thank you.

  11. I just made this today for a picnic I had to go to and it was AWESOME! All I can say is that it is officially my new favorite dessert and it definitely lives up to it’s name of being perfect. The crumb topping it super delicious and crunchy and crumbly and sweet but not too sweet. And the apples are really good too…you definitely have to use Granny Smith apples though, it makes a big difference. Definitely great for the fall too!

  12. These look absolutely YUMMY!

  13. Could you make this day before or would it make it soggy? Also if you make it bday before would you have to refrigerate? Thanks!!

  14. This website needs to come with a warning: THE RECIPES ON THIS WEBSITE ARE SO GOOD, YOU WILL EAT THE ENTIRE PLATE AND GET FAT!!! ๐Ÿ˜‰ I have tried 3 recipes (Perfect Apple Crisp, Lion House Rolls and Pumpkin Cream Cheese Muffins) and each and every one has been amazing!! I’m fairly certain I ate at least a dozen of the muffins and half the apple crisp, (which, in answer to a question asked above, is just as good, refrigerated, for a few days. Just pop it in the microwave to warm up, then add the ice cream.) This is my new favorite blog! Trying the Tomato Soup next!! Thanks and keep it up…..please!!! ๐Ÿ™‚

  15. Looks amazing. I LOVE apple crisp. Thanks for sharing this scrumptious looking crisp. Pinning!

  16. Maureen Bryngelson says:

    If you try splitting the sugar, in the apple part, in half with brown sugar you will like it even better. I mix the apples in a bowl with the sugar mixture and it coats them all. Great flavor.

  17. It’s sitting in the oven right now!
    But I have a concern…I ended up with WAYYY too much crumble leftover! I decided to just bake the crumble by itself and use it later as ice cream topping…did I do something wrong? How much of the pan should be apple and how much should be crumble?
    But I am still super excited to taste it ๐Ÿ™‚ Your blog is the best.

    • Christy {The Girl Who Ate Everything} says:

      We like ours really heavy on the crumble side so you could definitely half the crumble if that’s not how you like it.

  18. Now this is what apple crisp is supposed to taste like! I was skeptical about the melted buter, but the crumble is so crispy and delicious! I’m keeping this recipe handy!

  19. Thank you! And I agree, it does deserve the title of “”perfect”.

  20. Anna Trottier says:

    Will definitely try this but can you half the recipe. There are only two of us and would like to make a mallet portion.

  21. This was my first apple crisp and it turned out perfect. My family loved it!

  22. I make this a ;ot in the fall. It is great but why is the baking soda and baking powder needed in the recipe?
    It dosen’t rise does it? Just wondering.

  23. This is an amazing recipe for apple crisp. I have only received rave reviews. I have no made it about 5 times and each time I feel like I end up with the same problem – It’s soooo watery. Now, if serve it and refrigerate the leftovers, the next day its not. The sugars have made a nice sauce and it tastes amazing. Any feedback on how to make the first serving not watery would be great. Thanks. Love your site.

    • Christy {The Girl Who Ate Everything} says:

      Watery huh. I haven’t had that problem but I’m assuming it’s the juices from the apples. Hmm. I’m not sure…

  24. Seriously, this is the BEST apple crisp you will ever make… I fell upon ‘the girl who ate everything’ website about two months ago, and since then I’ve tried 10+ recipes and each one is such a CRAZY SUCCESS! I had my boyfriend’s mom singing my name to the high heavens with this apple crisp, it’s AMAZING. You will NOT be disappointed! It’s my go-to dessert for any function, and will be a staple for this year at Christmas!

  25. Made this for Super Bowl Sunday. It was a definite hit. Made it exactly as written, except, as suggested by one of the commenters, I used 1/2 granulated sugar and 1/2 brown sugar to coat the apples. I also used corn starch instead of flour to thicken the juice of the apples.

    The crunchy top was delicious. Didn’t dare make any changes to this. I put on the entire amount on top–yum!

    I am in the process of sending this recipe to a couple of people who made me promise to email it to them ๐Ÿ™‚

  26. I’m going to make this, it looks & sounds great. Let alone very easy. I will do like some of the other comments & cut the sugar in half (maybe) will make this for myself first & then some friends for a get together. I love the fact you have gave us something that not only uses something cheap like apples but good for you & for people on dialysis. I love your recipes & will continue trying them. I cannot wait to try this one. Thanks a bunch.

    • I forgot to add that I’m on a very strick diet & cannot have allot of certain foods for example: diary, cheese, milk & boxed products such as; cake mixes, bisquick. Also cannot have nuts, which I love very much. I’m also looking for a Baked Zucchini Recipe without eggs (if possible) and milk. I know you need something to coat the zucchini & I can have cornmeal, I’m single & do not need to make a whole bunch at one time. Please e-mail me if you have such a recipe. I love your site.

  27. Michele Holmes says:

    I just had to let you know how much we loved this! I saw it on Pinterest yesterday, and after pinning it, I whipped it up. Oh goodness! I seriously think it was the best I’ve ever had. My husband declared it to be the best he’s ever had too. (and so did my sister!) I was worried that we’d have too much, since it makes a pretty large dish, but I’m glad I didn’t cut the recipe in half, because I don’t want it to end! Thank you for sharing!

  28. Really wanting to make this, but have you used any other type of apple say golden delicious? And the quick cooking oats, would that just be oatmeal?

    • Christy {The Girl Who Ate Everything} says:

      Any apple will do. And quick oats are just smaller regular oatmeal. You could toss regular oats in the blender or food processor to chop them up a bit.

  29. Christy (or other more experienced cooks), could this be made the night before and refrigerated and baked the next day? Or perhaps baked halfway the night before? I know apples usually brown if they are sitting. Just thinking of ways to save preparation and oven time on Thanksgiving!

  30. Christy (or other experienced cooks/bakers), could this be made (or the filling at least) the night before and refrigerated or froze and then baked the next day? I know apples usually go brown when they are sitting, even in the frig., but not sure if that matters since they will be baked in the apple crisp anyway. Just trying to save some time for Thanksgiving! Thanks!

    • Christy {The Girl Who Ate Everything} says:

      Yes, the apples will brown a little bit but like you said they are being baked the next day. If you really want to keep them from turning brown soak the apples in salted water (1/2 teaspoon per quart of water). Rinse them after and then they won’t brown.

  31. Such a great recipe! I halved the topping so it would be a little less sweet, but it is so yummy either way. Love the nuts in the crumble! It’s so hard for me to find “the one” with recipes, but this is the only apple crisp recipe I am going to need. Thanks so much for giving me another keeper recipe ๐Ÿ™‚

  32. I’ve made this crisp with apples and with pears and both are fabulous. Tonight I wanted a topping for an apple pie so I made 1/4 of the amount of topping in this recipe and it made a perfect dutch apple pie.

  33. Fantastic recipe! I added 1 tsp of vanilla extract to our crumble, but I put vanilla in anything I can get away with! Very tasty!

  34. This recipe is EASY and DELICIOUS!! I made this for dessert at my mom’s thanksgiving dinner. I shook the apples in a ziplock bag to have them nicely coated in the spice mixture. I added a cup of pecans which added a nice roasted flavour to the crisp. Needless to say it was a hit and there was none left!

  35. I made this tonight, and my hubby and I loved it! Thanks! ๐Ÿ™‚

  36. Noni Vandenberg says:

    We made this for a Thanksgiving dessert this year (2015). It was amazing. We made it just like you have written here except we have some gluten intolerant people in the family. Instead of using flour, we used the quisinart to make powder out of oats. It worked very well! We haved added this recipe into our Thanksgiving tradition.

  37. Hi Christy,
    i just knew about ur website and love it! I’m from the other part of the world but as they say now a days nothing seems to be far from us!
    Im a mother of 3 god bless them and i didn’t know a clue about cooking until i got married,, I’m into healthy life style and trying to explore new ingredients and recipes and to be honest its fun!
    have u ever tried Oriental cuisine? i think u might love it especially with all the colorful dishes filled with different spices and flavors ๐Ÿ™‚
    can’t wait to try one of ur recipes though! <3

    Yours sincerely ,

  38. I wanted to know the calorie count for the Apple Crisp

  39. Marilyn Petitto says:

    Hi Christy: Fall is my favorite time of the year. I do a lot of baking and I cannot wait to try your recipe, I have a feeling it will be wonderful. I am having company this weekend so you know it will our dessert with vanilla ice cream.

    Thank you

  40. I made this for Thanksgiving last week. It was a hit! We loved it and will be on the menu from now on. It really is The Perfect Apple Crisp!

  41. Has anyone doubled the crust ingredients and put half on the bottom?

  42. I didn’t add any sugar to the apples, and I added 1/2 cup brown sugar to the flour mixture – perfect!!! I live in Poland and the American amount of sugar would kill us:)

  43. Loved this recipe! We just picked fresh Johnagold apples and it was perfect. Probably the best crisp, I ever made and very simple. Melted butter is much easier to work with than a pastry blender. Thank you!

  44. I want to try “The Perfect Apple Crisp” this Thanksgiving, but I would like to know the Nutritional content. Could you send it to my email?

    Thank you.

  45. Jen no one knows says:

    Thank You for this Jen! You did well naming it perfect. I’ve had nothing but compliments and have been asked what’s the secret more than one. This will be my pick for thanksgiving and will be a staple at my table!

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