Perfect Apple Crisp

Perfect Apple Crisp...simple, buttery and ALWAYS a favorite!

This Perfect Apple Crisp recipe is no fail, simple, buttery and ALWAYS a favorite!

Ok, so I know it’s not fall…apples aren’t technically “in season”. And an Apple Crisp always evokes feelings of sweatpants and a cinnamon burning candle, but yet here we are in June, and I’m making fall-ish food. I just cain’t help it.

But don’t you think apples are seasonless? I mean kinda-sorta? They’re always plentiful at my supermarket and sometimes that’s good enough.

So let’s talk about an epically yummy Apple Crisp that you can certainly eat all year long.

Perfect Apple Crisp...simple, buttery and ALWAYS a favorite!

I feel like the secret to my apple crisp recipe is orange zest. It’s a trick I stole from Ina. She’s pretty everything, isn’t she?

Anyhow, it adds a bit of brightness to the crisp, without being overly orange…if that makes sense.

All you do is place your sliced apples in a casserole dish, sprinkle the zest on top and then squeeze the juice from the orange on top of the apples.

Perfect Apple Crisp...simple, buttery and ALWAYS a favorite!

Sprinkle it all with brown sugar and top with your simple crisp mixture.

Perfect Apple Crisp...simple, buttery and ALWAYS a favorite!

When it’s baked it will look like this…


Oh glory be.

You can top it with ice cream if you’re smart…

Perfect Apple Crisp...simple, buttery and ALWAYS a favorite!

And then with caramel sauce if you’re even smarter…

Perfect Apple Crisp...simple, buttery and ALWAYS a favorite!

This is a no fail recipe. Make it. Love it.


Perfect Apple Crisp

  • Author: Cookies & Cups
  • Yield: serves 10 1x


Apple layer

  • 5 large Granny Smith apples, peeled and sliced approx 1/3″ thick
  • zest and juice of one large orange
  • 1/2 teaspoon kosher salt
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon

Crisp Topping

  • 1 cup butter, cold and cubed
  • 1 1/2 cups flour
  • 1 cup light brown sugar
  • 1 1/4 cup quick oats
  • 1/2 teaspoon salt


  1. Preheat the oven to 350°
  2. Lightly butter a 9×13 pan, or lightly coat with nonstick spray.
  3. Place the sliced apples evenly in the pan. Sprinkle the orange zest on top of the apples and then squeeze the juice on evenly on top. Sprinkle the salt, sugar and cinnamon evenly over the apples. Set aside while you prepare your topping.
  4. In a large bowl combine all the ingredients for the crisp. Using a pastry cutter or your hands combine all the ingredients until the mixture is crumbly.
  5. Sprinkle this on top of the apple layer.
  6. Bake for 55-60 minutes until the crisp is lightly browned and the apples are bubbly.
  7. Serve warm or at room temperature


store airtight for up to 2 days. The longer this is stored the softer the crisp layer will get, so I like to eat this within a day of being made.

Serve with ice cream and caramel sauce, if desired.


21 Responses

  1. Apple crisp is hands-down one of my all-time favorite desserts! I don’t think it matters what time of the year it is! This one looks super delicious, and I’m intrigued by the orange zest. I will have to try that the next time I make an apple crisp. Thanks for the recipe, Shelly!

  2. Melissa_in_NJ

    Can you tell me about the taste of Granny Smiths? I generally use empires because they don’t mush (Gala is a nightmare) but I have been having problems with too much juice lately. Are the Granny Smiths bitter? I am not a “tart” liker and ppl usually say GSs are “tart.” thanks!

  3. Mary Waltz

    I would also use another 1/2 amount of streusel. I usually use lemon zest, but using orange zest is my next adventure. Love the caramel add on ….maybe a few toasted walnut pieces. Oh my !!! super calorific !!!

  4. This apple crisp is totally perfect. I am absolutely a apple lover and I love every single piece of it. Can’t wait till the weekend to make it with my boyfriend. This’ll be a big wow wow for sure.

Leave a Reply