The Best Apple Crisp Recipe [+ Video]

We’ve tried a lot of recipes out there but this is hands down the best apple crisp recipe we’ve found and it can totally be made ahead or frozen.

The apples are coated in a heavy cream and flour mixture to make them all saucy and caramel-y (no, that’s not a word but go with it) and then the oat topping is like a giant, cinnamon oatmeal cookie. It’s wonderful — this is seriously the BEST apple crisp recipe. 

Creating This Apple Crisp Recipe

There are probably 5 million recipes out there for apple crisp and this is certainly the season for all of those recipes to be all over Pinterest. Maybe we are a tad crazy to be posting this, but I happen to absolutely love hot apple crisp with a scoop of creamy, melty vanilla ice cream. Cade likes to drizzle a little caramel sauce or dulce de leche over the top of his ice cream but I’m a classics girl so I like it just how I grew up with it. 

My family loved crisps and cobblers growing up almost as much as we loved our musicals. Tell me you love them too. What’s your favorite? If you haven’t watched any, well you better get on that or I’m going to be knocking at your door. Seriously. And while you watch them make this homemade apple crisp.

Homemade Apple Crisp Ingredients

This apple crisp has two main parts: the apple filling and the crisp topping.

For the filling, you’ll need:

• Apples
• Butter
• Flour
• Lemon Juice
• Heavy Cream
• Vanilla
• Brown Sugar
• Granulated Sugar
• Cinnamon
• Nutmeg
• Salt

For the crisp topping, you’ll need…

• Flour
• Old-Fashioned Oats
• Brown Sugar
• Cinnamon
• Salt
• Unsalted Butter

We didn’t want to deviate too far from the classic apple crisp recipe, because why mess with a good thing, right? The measurements for each ingredient can be found in the recipe card at the end of the post.

Welcome to the weekend, my friends! Our visit with family this week was wonderful and my brother and I made it out to walk as often as we were able. The fall colors are at their best these days and I can’t get enough of them.

Has the weather finally cooled off where you are? Ohio has been fabulously chilly all week, however, I’m headed back to Phoenix tonight. I’m really not looking forward to 100 degrees again! (Although it is supposed to cool off beautifully there later in the week. My fingers are crossed that the promised rain will actually arrive while I’m in the valley.)

ON THE BLOGS this week: Flavorful and tender marinated boneless skinless chicken thighs can be cooked on the grill or baked in the oven. We eat a great deal of chicken in this house and this is one of my favorite ways to cook boneless skinless thighs in the oven.

In this hummus-inspired dip, roasted cauliflower takes the place of chickpeas making it a low-carb, full-flavored spread. A whole head of garlic roasts with the cauliflower, adding an irresistible caramelized sweetness to this cauliflower hummus.

It takes just 15 minutes and a few simple seasonings to air fry frozen broccoli and cauliflower into irresistibly crispy and delicious bites! I’ve been making this and snacking on it in the afternoon for weeks.

Zucchini Cobbler. Zucchini??? Cobbler? YES. You read that right and you should definitely keep reading. It turns out that zucchini cobbler tastes a whole lot like apple cobbler, my friends. I didn’t believe it either – until I tasted it.

Creamy peanut butter is blended with ripe bananas to make these peanut butter banana pancakes, resulting in a rich, nutty sweetness with a hint of banana throughout each fluffy, golden pancake.

These coconut chocolate chip cookies are loaded with both white and dark chocolate, in addition to a good amount of coconut. They are delicious warm from the oven and every bit as fantastic two days later.

Oatmeal cream pie ice cream starts as a creamy vanilla ice cream with hints of brown sugar and cinnamon, and then it is generously filled with pieces of oatmeal cream pie cookies.

This one-bowl praline cake is almost ridiculously simple, yet it delivers the perfect balance of moist, tender buttermilk cake and the irresistible chewy crunch of caramelized pralines. You just might find y

This creamy vanilla ice cream with hints of brown sugar and cinnamon is generously filled with pieces of oatmeal cream pie cookies.

When I first spied Little Debbie’s line of ice creams in the grocery store, I did a double take. And then I immediately put them all on my must-try-soon list. You know how much I love trying new flavors of ice cream and then recreating them at home. Check out Nutty Bars Ice Cream for the first Little Debbie ice cream we made!

Oatmeal Creme Pies

My grandmother introduced me to Little Debbie’s Oatmeal Creme Pies when I was so young they were basically a magic treat in a plastic sleeve. And there’s still something special about that first moment when I open one. It makes me feel a bit like a kid again.

What I like best about this particular Little Debbie treat is that you can really taste the oats in the cookies, along with a noticeable brown sugar and cinnamon flavor.

They’re chewy, satisfying cookies that I have no shame in eating when I’m craving a treat like my grandma used to make. (Unlike my other grandmother, my grandma on my mom’s side wasn’t known for her baking skills.)

Little Debbie Ice Cream

Both Little Debbie and Blue Bell make an oatmeal cream pie ice cream. Blue Bell’s version is made with an oatmeal-flavored ice cream base with a vanilla icing swirl throughout. (I was not a fan of that idea, as that icing swirl is just too sweet for me.)

Little Debbie’s version is made with a vanilla ice cream base that has just a hint of molasses. Both ice creams contain pieces of chopped-up oatmeal cream pie cookies.

However, much like homemade cookies and cream ice cream, more cookie pieces are always better, and this recipe for oatmeal cream pie ice cream trumped both store-bought versions.

Read more

Weekly Menu Plan – Oct. 23 to 29

Here is your weekly menu plan for next week!

Monday: Enchilada Style Ground Beef Burrito

Tuesday: Slow Cooker Kalua Pork (save leftovers for Thursday night)

Wednesday: Italian Wedding Soup

Thursday: Hawaiian Pork Nachos (use leftover kalua pork from Tuesday!)

Friday: Greek Tostadas

Saturday: Protein Baked Oatmeal

Sunday: Instant Pot Beef Stew

READ: Weekly Menu Plan – Oct. 23 to 29

These coconut chocolate chip cookies are loaded with both white and dark chocolate, in addition to a good amount of coconut. They are delicious warm from the oven and every bit as fantastic two days later.

Chewy Coconut Cookies

These are chewy cookies with crunchy edges, filled to the max with almost all of my favorite cookie flavors. I’ve made them three times in the past month! It clearly takes very little excuse for me to stir together a batch of these cookies.

There’s a little bit of oatmeal tucked inside as well, adding to that terrific texture and chewiness.

White and Dark Chocolate Chip Cookies

If you don’t happen to be a fan of white chocolate, feel free to replace it with semi-sweet, milk, or dark chocolate. While I am very rarely a fan of white chocolate myself, I do enjoy it in these cookies.

The white chocolate chips add creamy sweetness, while the darker chocolate chips contribute rich, bitter notes. Their contrasting flavors create a great balance in these cookies.

Chocolate Chip Coconut Cookies

You’ll need the following ingredients to make this recipe: