Sheet Pan Apple Crisp with Oatmeal Crumble is the perfect dessert for cooler weather. It’s easy to make and feeds a crowd! One thing about fall is fresh apples are in season and at their peak flavor. They are always a welcome sight at our house, particularly on crisp fall evenings when the air has a slight chill and the one last touch of summer heat makes the simple pleasure of “apple crisp” so much more appealing.
Crumble Lovers’ Sheet-Pan Apple Crumble
This recipe is for you if you are prone to take the crumbs from the top of apple crumble. To increase the surface area of the apples, we spread them out on a sheet pan. We also increased the amount of chewy oats and crumb topping so that every bite has plenty. Keep Recipe
- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: 10 to 12 servings
7 medium baking apples, such as Gala or Fuji (about 3 pounds)
1 tablespoon fresh lemon juice
1 1/2 cups packed light brown sugar
2 sticks unsalted butter, melted
2 teaspoons ground cinnamon
2 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
Vanilla ice cream, for serving Add to Shopping List
an 18-by-13-inch sheet pan
- The oven should be set up with a rack in the middle and heated to 425 degrees F. Apples should be peeled and cored before being cut into 1/4-inch-thick slices. Toss the apple slices with the lemon juice, 1/4 cup of brown sugar, 2 tablespoons of melted butter, 1 teaspoon of cinnamon, and 1/8 teaspoon of salt on an 18 by 13-inch sheet pan.
- For about 20 minutes, or when the apples have softened and released some liquid, spread the apples equally on the baking sheet, cover with foil, and bake.
- Separate any lumps with a fork as you add the oats, flour, remaining 1 1/4 cups brown sugar, 1 of cinnamon, and 1 teaspoon salt in a large bowl. With a fork, combine the oat mixture with the remaining melted butter until it is wet and crumbly.
- Spread the oat crumble equally on top after carefully removing the sheet pan. Bake uncovered for about 15 minutes, or until the top is crisp, golden brown, and the juices are bubbling. Add ice cream if desired.
Sheet Pan Apple Crisp Recipe
This delectable apple crisp recipe for a sheet pan is quick and easy to prepare and great for feeding a crowd. This fruit crisp, which is made on a sheet pan, is a fantastic treat and is best enjoyed with ice cream!
Is there anything cozier than an apple crisp with lots of ice cream on top? I disagree. It’s simple and effective to prepare this fruit crisp in a sheet pan for a large gathering.
How to make this Sheet Pan Apple Crisp Recipe
- Aluminum foil should be used to line a big rimmed baking sheet. Preheat the oven to 425°F. Apply nonstick cooking spray to the foil.
FOR THE CRISP TOPPING:
- Mix the flour, oats, brown sugar, salt, apple pie spice, and pecans in a big bowl. To the flour/oat mixture, add the cubes of butter. Stir the ingredients and then work the butter into the flour and oats with your fingertips until small, moist clumps form. While keeping the topping chilled
- The apple filling is being made. (The Crisp Topping can be prepared ahead of time and stored in the refrigerator for up to two weeks in an airtight container.)
FOR THE APPLE FILLING:
- Wash and dry the apples if you choose not to peel them. Apples should be peeled and dried using paper towels if using peeled apples.
- Slice the apples into 14-inch thick pieces after coring them. Add to a sizable mixing basin.
- Add lemon juice to the apples and thoroughly combine to coat. The apples won’t turn brown because of the lemon juice.
- Combine brown sugar, granulated sugar, orange zest, salt, apple pie spice, and ginger in a medium bowl. Mix thoroughly after sprinkling the apples with the brown sugar mixture.
- Spread the apples evenly across the sheet pan that has been prepped.
- With foil that has been sprayed with nonstick cooking spray, loosely cover the apples.
- Bake the apples for 20 minutes at 425°F, or until they have softened and some of their juices have come to the surface.
- Carefully remove the foil from the sheet pan after removing it from the oven.
- To 375°F, lower the oven’s temperature.
- Spread the Crisp Topping evenly over the apples and bake them, covered, for an additional 20 to 30 minutes, or until they are mahogany in color, crispy, and bubbling.
- After removing the crisp from the oven, wait 10 to 15 minutes for the juices to solidify.
- Serve warm with a scoop of ice cream and, if preferred, a drizzle of caramel sauce.
Is an apple crisp the same as a crumble?
Crisps and crumbles are baked fruit sweets that are extremely similar, but the toppings are different. While the topping on a crisp is lighter, the topping on a crumble is typically more substantial and cake-like. Oats are frequently used in the toppings on crisps.
What are the best apples to use?
In order for the sour apples in this sheet pan apple crisp to contrast with the sweet topping, it is best to use tart apples. In my recipe, I used Granny Smith apples, although pink pearl apples would also work. The best outcomes come from apples that are firm.
The best apple crisp recipe
It’s very simple to bake the apple crisp in a sheet pan, and you can prepare a large quantity of it with little hassle. The apples are flavorful and the topping is wonderfully crunchy. For 3–4 days, covered leftovers can be kept in the refrigerator and either served cold or gently reheated.
Sheet-Pan Apple Crisp
Traditional apple crisp has a lot of apples and a thin topping of streusel. The identical ingredient list—apples, brown sugar, flour, oats, butter, and salt—is used in this recipe, but a different pan is specified to produce a whole different outcome. A sheet pan can be used to make a shallow crisp that is made up equally of jammy apples and oaty streusel in place of a deep-dish casserole pan. This ensures that every single bite contains streusel. Honeycrisp and Braeburn apples would also work well here, but I prefer Granny Smiths for their crisp, tart flavor and how well they hold up in the oven. Warm servings of this are excellent with a scoop of vanilla ice cream, a dollop of whipped cream, sour cream, or sour cream-whipped cream. Any leftovers are also delicious for breakfast with Greek yogurt.
Sheet-Pan Apple Crisp
- PREP TIME1 hour
- COOK TIME40 minutes
- MAKES1 (18×13-inch) pan
Ingredients send grocery list
- Jammy apples
- 4 pounds (about 8) Granny Smith apples, peeled, cored, and cut into eighths
- 2/3 cup (141 grams) light brown sugar
- 1/4 cup (32 grams) all-purpose flour
- 1/4 teaspoon kosher salt
- Oaty streusel
- 2 1/2 cups (320 grams) all-purpose flour
- 1 2/3 cups (164 grams) rolled oats
- 1 1/4 cups (266 grams) light brown sugar
- 1 1/2 teaspoons kosher salt
- 2 1/2 sticks (283 grams) unsalted butter, somewhere between cold and room temperature, cubed
- Oven temperature set to 400 °F.
- An 18×13-inch rimmed sheet pan should be filled with all the ingredients for the apple filling (aka, a half sheet pan). Use your hands to toss the sugar until it starts to dissolve. The mixture should be distributed evenly.
- Put the flour, oats, sugar, and salt in a sizable mixing basin to make the streusel topping. To blend, stir. When the butter has been fully combined and the mixture resembles cookie dough, add it. Then, pinch and squeeze it with your hands and fingers. Spread the crumbled streusel evenly around the pan on top of the apples.
- Bake the streusel for 30 to 40 minutes, rotating the pan halfway through (in the center of the oven), or until the top is just beginning to turn golden brown. You don’t want to overcook the apples because it will continue to crisp as it cools.
- Before cutting into large squares with a spatula, let cool for at least 15 minutes. The next day, this is delicious warm or at room temperature.