By Becky Hardin
Published Aug 5, 2019
This delicious sheet pan apple crisp recipe is simple and easy to make and perfect for feeding a crowd. Made in a sheet pan, this fruit crisp is a real treat and is meant to be served with ice cream!
Is there anything more comforting than an apple crisp served with lashings of ice cream?! I think not! Making this fruit crisp in a sheet pan is a great and fuss free way of making a delicious sweet for a crowd.
I love this crisp for fall weekends, Thanksgiving dessert , or to celebrate Christmas !
How to make this Sheet Pan Apple Crisp Recipe
Be sure to see the recipe card below for full ingredients & instructions!
- Combine ingredients to make the apple crisp topping, and refrigerate until ready to use.
- Mix ingredients to make the apple filling, and pour into the prepared sheet pan.
- Bake until softened, then add the crisp topping and continue baking.
- Let it rest, then serve warm.
Is an apple crisp the same as a crumble?
Crisps and crumbles are very similar baked fruit desserts, but the difference is in the topping. The topping on a crumble tends to be more dense and cakey where as the topping on a crisp is lighter. The toppings on a crisp tend to contain oats.
What are the best apples to use?
It’s best to use tart apples in this sheet pan apple crisp so that they contrast with the sweet topping. I used Granny Smith apples in mine, pink pearl would also work well. Apples should be firm for the best results.
The best apple crisp recipe
Making the apple crisp in a sheet pan is such an easy way to bake this dessert, and it also means you can make a big batch with no fuss. The topping is deliciously crispy and the apples are full of flavor. Leftovers can be stored covered in the fridge for 3-4 days and either gently reheated or served cold.
Other Apple Recipes we LOVE
We simply LOVE apple recipes here at The Cookie Rookie. This Sheet Pan Apple Crisp is in good company! Here are some of our other go-to favorites.
- Homemade Apple Pie
- Apple Cobbler
- Easy Apple Crisp
- Fried Apples
- Apple Pie Cupcakes
- Caramel Cheesecake Stuffed Apple Bread
- Caramel Apple Dip
- Apple Pie Overnight French Toast
Top tips to make this Sheet Pan Apple Crisp Recipe
- Use tart, firm apples for the best filling.
- Line your sheet pan with foil and spray it with a non stick spray.
- Cook the crisp in a pre-heated oven.
- Be sure to serve with the creamiest of ice creams.
- Top it off with caramel sauce or apple cider sauce , and you’re really in business!
Be sure to check out these other delicious desserts!
- Blueberry, Raspberry, Strawberry Tiramisu
- The Best Homemade Cherry Pie Recipe
- Easy Peach Cobbler
- Key Lime Pie
- Fresh Strawberry Pie
- Pumpkin Crisp
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
For the Crisp Topping
- ▢ 2½ cups all-purpose flour 300 grams
- ▢ 2½ cups old-fashioned rolled oats 250 grams
- ▢ ½ cup dark brown sugar 107 grams
- ▢ 1 teaspoon kosher salt 3 grams
- ▢ ¾ teaspoon apple pie spice
- ▢ ¾ cup chopped pecans 86 grams, toasted (optional)
- ▢ 1 cup very cold unsalted butter 226 grams, cut into 1/16th-inch pieces (2 sticks)
For the Filling
- ▢ 6 Granny Smith apples
- ▢ 3 Gala apples
- ▢ 1 lemon juiced
- ▢ 4 tablespoons dark brown sugar 53 grams
- ▢ 2 tablespoon granulated sugar 25 grams
- ▢ 1 orange zested
- ▢ ½ teaspoon kosher salt
- ▢ 1½ teaspoon apple pie spice 5 grams
- ▢ ½ teaspoon ground ginger
For Serving (optional)
- ▢ Ice cream
- ▢ Caramel Sauce
Video
Instructions
- Preheat oven to 425°F and line a large baking sheet with aluminum foil. Spray the foil with nonstick cooking spray. Set aside.
For the Crisp Topping
- In a large bowl, whisk together flour, oats, brown sugar, salt, apple pie spice, and pecans. Add the butter pieces to the flour/oat mixture. Give the mixture a stir and use fingers to rub the butter into the flour/oat mixture until small/damp clumps form. Refrigerate the topping while preparing the apple filling (the Crisp Topping can be made ahead and kept refrigerated, in an airtight container, up to 2 weeks). 2½ cups all-purpose flour, 2½ cups old-fashioned rolled oats, ½ cup dark brown sugar, 1 teaspoon kosher salt, ¾ teaspoon apple pie spice, ¾ cup chopped pecans, 1 cup very cold unsalted butter
For the Apple Filling
- If not peeling the apples, wash and dry them. If using peeled apples, peel them and pat dry with paper towels. 6 Granny Smith apples, 3 Gala apples
- Core the apples and slice them into ¼-inch slices. Place in a large mixing bowl.
- Squeeze lemon juice over the apples and mix well to coat. The lemon juice will keep the apples from browning. 1 lemon
- In a medium bowl, mix together brown sugar, granulated sugar, orange zest, salt, apple pie spice, and ginger. Sprinkle the brown sugar mixture over the apples and mix well. 4 tablespoons dark brown sugar, 2 tablespoon granulated sugar, 1 orange, ½ teaspoon kosher salt, 1½ teaspoon apple pie spice, ½ teaspoon ground ginger
- Pour the apples onto the prepared sheet pan and spread to an even layer.
- Loosely cover the apples with foil that has been sprayed with nonstick cooking spray.
- Bake the apples at 425°F 20 minutes, or until the apples have softened and some juices have released.
- Remove the sheet pan from the oven and carefully remove the foil.
- Reduce the oven temperature to 375°F.
- Sprinkle or dot the Crisp Topping evenly over the apples and bake, uncovered, until mahogany in color, crispy and bubbly, another 20-30 minutes.
- Remove the crisp from the oven and allow the juices to set, 10-15 minutes.
- Serve warm with a scoop of ice cream and drizzle with caramel sauce, if desired. Ice cream, Caramel Sauce
Equipment
- Kitchen Scale (optional)
- Baking Sheet
Becky’s Tips
- Use tart, firm apples for the best filling.
- Line your sheet pan with foil and spray it with a nonstick spray.
- Cook the crisp in a pre-heated oven.
- Be sure to serve with the creamiest of ice creams.
- Top it off with caramel sauce and you’re really in business!
- Nutritional information does not include optional ice cream and caramel sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
Sheet Pan Apple Crisp
Equipment
- Kitchen Scale (optional)
- Baking Sheet
Ingredients
For the Crisp Topping
- 2½ cups all-purpose flour 300 grams
- 2½ cups old-fashioned rolled oats 250 grams
- ½ cup dark brown sugar 107 grams
- 1 teaspoon kosher salt 3 grams
- ¾ teaspoon apple pie spice
- ¾ cup chopped pecans 86 grams, toasted (optional)
- 1 cup very cold unsalted butter 226 grams, cut into 1/16th-inch pieces (2 sticks)
For the Filling
- 6 Granny Smith apples
- 3 Gala apples
- 1 lemon juiced
- 4 tablespoons dark brown sugar 53 grams
- 2 tablespoon granulated sugar 25 grams
- 1 orange zested
- ½ teaspoon kosher salt
- 1½ teaspoon apple pie spice 5 grams
- ½ teaspoon ground ginger
For Serving (optional)
- Ice cream
- Caramel Sauce
Instructions
- Preheat oven to 425°F and line a large baking sheet with aluminum foil. Spray the foil with nonstick cooking spray. Set aside.
For the Crisp Topping
- In a large bowl, whisk together flour, oats, brown sugar, salt, apple pie spice, and pecans. Add the butter pieces to the flour/oat mixture. Give the mixture a stir and use fingers to rub the butter into the flour/oat mixture until small/damp clumps form. Refrigerate the topping while preparing the apple filling (the Crisp Topping can be made ahead and kept refrigerated, in an airtight container, up to 2 weeks). 2½ cups all-purpose flour, 2½ cups old-fashioned rolled oats, ½ cup dark brown sugar, 1 teaspoon kosher salt, ¾ teaspoon apple pie spice, ¾ cup chopped pecans, 1 cup very cold unsalted butter
For the Apple Filling
- If not peeling the apples, wash and dry them. If using peeled apples, peel them and pat dry with paper towels. 6 Granny Smith apples, 3 Gala apples
- Core the apples and slice them into ¼-inch slices. Place in a large mixing bowl.
- Squeeze lemon juice over the apples and mix well to coat. The lemon juice will keep the apples from browning. 1 lemon
- In a medium bowl, mix together brown sugar, granulated sugar, orange zest, salt, apple pie spice, and ginger. Sprinkle the brown sugar mixture over the apples and mix well. 4 tablespoons dark brown sugar, 2 tablespoon granulated sugar, 1 orange, ½ teaspoon kosher salt, 1½ teaspoon apple pie spice, ½ teaspoon ground ginger
- Pour the apples onto the prepared sheet pan and spread to an even layer.
- Loosely cover the apples with foil that has been sprayed with nonstick cooking spray.
- Bake the apples at 425°F 20 minutes, or until the apples have softened and some juices have released.
- Remove the sheet pan from the oven and carefully remove the foil.
- Reduce the oven temperature to 375°F.
- Sprinkle or dot the Crisp Topping evenly over the apples and bake, uncovered, until mahogany in color, crispy and bubbly, another 20-30 minutes.
- Remove the crisp from the oven and allow the juices to set, 10-15 minutes.
- Serve warm with a scoop of ice cream and drizzle with caramel sauce, if desired. Ice cream, Caramel Sauce
Video
Notes
- Use tart, firm apples for the best filling.
- Line your sheet pan with foil and spray it with a nonstick spray.
- Cook the crisp in a pre-heated oven.
- Be sure to serve with the creamiest of ice creams.
- Top it off with caramel sauce and you’re really in business!
- Nutritional information does not include optional ice cream and caramel sauce.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
