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This homemade Apple Crisp is my favorite fall dessert and this crisp has a secret ingredient that makes it so good!!
This apple crisp recipe is from my sister in law Jayna. We had it for the first time years ago when we were visiting her in Pennsylvania and it has been my “Go To” crisp recipe ever since.
The thing that makes this recipe so good is that it uses graham cracker crumbs in the topping – which is the best part of a crisp! The “crisp” part of this recipe is so good you will want to eat it all by itself.
This best apple crisp recipe has the great flavor and texture of an apple pie but with a lot less work.
Ingredients Needed
- Apples, use Granny Smith Apples or Honey Crisp
- Graham Crackers
- Brown Sugar
- Oats. I used old fashioned oats but you can use quick cooking oats too.
- All Purpose Flour. I prefer unbleached flour.
- Cinnamon
- Nutmeg
- Butter
How to Make Apple Crisp
- Core, peel and slice apples. I like to cut my apples about 1/4 inch thick. If they are too thin they will get mushy as they bake and if they are too thick, they won’t get tender enough.
- Place sliced apples into a 9 x 13 baking dish.
- Finely chop graham crackers (I use my food processor).
- Combine crumbs, sugar, oats, flour and spices.
- Add melted butter; mix well until combined and looks like damp sand.
- Sprinkle crumble mixture over apple slices.
- Bake at 350 degree F oven for 30-35 minutes until crumble is golden brown and apples are tender and juices have formed.
- Serve warm with ice cream.
Tips from leigh Anne
- To keep apples from turning brown, place the sliced apples in a bowl of cold water for 5 minutes, drain and pat dry. Put into an airtight container in the fridge. Will keep for 2-3 days.
- I prefer using Granny Smith apples for apple crisp but you can also use Honey Crisp, Braeburn or Golden Delicious.
Frequently Asked Questions
Does apple crisp need to be refrigerated?
I recommend keeping it stored in the refrigerator. It will extend the shelf life of the crisp and prevent the growth of bacteria, especially if it is warm.
How do I store leftovers?
Cover with plastic wrap or foil and keep in the refrigerator for up to a week. It easy to reheat in the microwave or oven.
Can I add nuts to apple crisp?
If you are a nut fan, add a 1/2 cup of either chopped pecans or walnuts to crisp topping.
Is Apple Crisp Gluten Free?
This recipe is not gluten free, but it can be with a few modifications. Use gluten free oats, almond flour, and leave out the graham crackers. You could also use a gluten free graham cracker.
Try these other delicious desserts too:
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Apple Crisp Recipe
Ingredients
- 5-6 Granny Smith apples large, enough apple slices to fill a 9 x 13 pan.
- 8 sheets graham crackers made into crumbs
- 3/4 cup brown sugar packed
- 1/2 cup rolled oats
- 1/2 cup flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup butter melted
Instructions
- Peel, core, slice apples.
- Finely chop graham crackers (I use my food processor).
- Combine crumbs, sugar, oats, flour and spices.
- Add butter; mix well until mixture resembles damp sand.
- Place apple slices in a 9 x 13 inch pan
- Spoon crumb mixture over apple slices.
- Bake at 350 degrees for 30-35 minutes
- Serve warm with ice cream.
Tips & Notes:
- To keep apples from turning brown, place the sliced apples in a bowl of cold water for 5 minutes, drain and pat dry. Put into an airtight container in the fridge. Will keep for 2-3 days.
- I prefer using Granny Smith apples for apple crisp but you can also use Honey Crisp, Braeburn or Golden Delicious.
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Nutrition Facts:
carol hawley says
This recipe sounds delicious, I always buy the graham crumbs, could you give me the measurements using the crumbs instead of the whole crackers THANKYOU
Leigh Anne says
1 C of graham cracker crumbs should do it.
linda says
My mouth is watering. No furnace yet but not much AC either! Granny Smith’s are the best for baking. I love apple crisp; so easy to make and a good snack after school or even for breakfast! Never thought to use graham crakers. Thanks for the tip! Happy Labor Day! Linda
Leigh Anne says
The graham cracker adds some fun flavor! It was a rainy day here today in Portland and this sounded so good!
Tammy says
This looks so good! I cannot wait for some Fall baking 🙂
Passing by from Wonderfully Creative Wednesday.
Have a wonderful day.
Leigh Anne says
Thanks Tammy – it tastes as good as it looks too!!
Kathie Gamble says
Leigh,
I was wandering if you would share the product you use to peel, core & slice apples?
Leigh Anne says
Here is a link to ones that are similar on Amazon. http://www.amazon.com/s/?ie=UTF8&keywords=apple+peeler+core+slicer&tag=googhydr-20&index=aps&hvadid=54774520404&hvpos=1t1&hvexid=&hvnetw=g&hvrand=8897783435971697235&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_8hey7rflyz_b
Karmen says
Although I am sure that the caramel sauce is heavenly on this apple crisp for me it was perfect without. I loved the contrast between the slightly sweetened crumble and the tartness of the granny smith apples. The smell as it cooked was a wonderful bonus. Thanks for sharing yet another keeper of a recipe!
Leigh Anne says
You are right the apple crisp doesn’t really need the caramel sauce. It definitely stands on it’s own. It was just a little extra bonus. Glad you enjoyed it!!