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This delicious sheet pan apple crisp recipe is simple and easy to make and perfect for feeding a crowd. I use two kinds of apples, toss them with sugar and apple pie spice, bake them until they are soft and chewy, and then top them with a buttery flour and oat topping. Served with a scoop of ice cream, I think this is one of my favorite fall desserts.
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“Love the way my kitchen smells after making this! So delicious and easy too!” – Sara
Cozy Crowd Pleasing Apple Crisp
Is there anything more comforting than an apple crisp served with ice cream?! I think not! Making this fruit crisp in a sheet pan is a great fuss-free way to make a delicious sweet for a crowd.
I take both Granny Smith and Gala apples, slice them thinly, toss them with sugar and spice, and then bake them until they’re juicy and sweet. Then I layer on the buttery flour and oat topping and bake again until it turns crispy and bubbly. It doesn’t get any easier than this to feed a big group. I like serving this sheet pan apple crisp when I’m entertaining for the holidays or if we’re hosting a game day party.
Tips for Beginners
- Use tart, firm apples for the best filling. I like using Granny Smith and Gala apples, which are tart, because they contrast well with the sweet topping. Also, choose firm apples for the best results.
- Slice the apples evenly. This ensures they cook at the same pace, and you don’t end up with some crunchy pieces and others that are overcooked.
- Check halfway through baking with the topping. I like to check to make sure the topping is cooking evenly; if not, I’ll rotate the pan so it all browns evenly.
Sheet Pan Apple Crisp
Ingredients
For the Filling
- 6 Granny Smith apples peeled or unpeeled, your choice
- 3 Gala apples peeled or unpeeled, your choice
- 1 lemon juiced
- 4 tbsp dark brown sugar 53g
- 2 tbsp granulated sugar 25g
- 1 orange zested
- ½ tsp kosher salt
- 1½ tsp apple pie spice 5g
- ½ tsp ground ginger
For the Crisp Topping
- 2½ cups all purpose flour 300g
- 2½ cups old fashioned rolled oats 250g
- ½ cup dark brown sugar 107g
- 1 tsp kosher salt 3g
- ¾ tsp apple pie spice 2g
- ¾ cup pecans 86g, chopped, toasted, optional
- 1 cup unsalted butter 226g, 2 sticks, cut into 1/16th-inch pieces
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.
Make 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 tbsp dark brown sugar, 2 tbsp granulated sugar, 1 orange, ½ tsp kosher salt, 1½ tsp apple pie spice, ½ tsp ground ginger
- Pour the apples onto the prepared sheet pan and spread them to an even layer. Loosely cover with foil that has been sprayed with nonstick cooking spray.
- Bake the apples at 425°F for 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.
Make 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.2½ cups all purpose flour, 2½ cups old fashioned rolled oats, ½ cup dark brown sugar, 1 tsp kosher salt, ¾ tsp apple pie spice, ¾ cup pecans, 1 cup unsalted butter
Make the Apple Crisp
- 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.
- Slice the apples evenly, so they cook at the same rate.
- Rotate the pan halfway through baking so the top browns evenly.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Sheet Pan Apple Crisp Step by Step
Get the oven going, prepare a sheet pan, and get the apples ready: Preheat oven to 425°F and line a large baking sheet with aluminum foil. Spray the foil with nonstick cooking spray. Set aside. Wash and peel (optional) 6 Granny Smith and 3 Gala apples. Core and slice them into ¼-inch slices and place in a large mixing bowl.
Squeeze the juice of one lemon over the apples and mix well to coat. The lemon juice will keep the apples from browning.
Make the sugar mixture: In a medium bowl, combine 4 tbsp dark brown sugar, 2 tbsp granulated sugar, 1 zested orange, ½ tsp kosher salt, 1½ tsp apple pie spice, and ½ tsp ground ginger.
Spread out apples and bake: Sprinkle the mixture over the apples, transfer the apples to the sheet pan, and then spread them out in an even layer. Loosely cover the apples with foil that has been sprayed with nonstick cooking spray.
Bake the apples at 425°F for about 20 minutes, or until they are soft and some juices have released. Remove the sheet pan from the oven and carefully remove the foil. Reduce the oven temperature to 375°F.
Make the topping: In a large bowl, whisk 2½ cups all-purpose flour, 2½ cups old-fashioned rolled oats, ½ cup dark brown sugar, 1 tsp kosher salt, ¾ tsp apple pie spice, ¾ cup chopped pecans (optional), and fold in 1 cup very cold unsalted butter. Use your hands to break down the pieces of butter.
Assemble the crisp: Sprinkle or dot the topping evenly over the apples and bake, uncovered, until mahogany in color, crispy and bubbly, another 20-30 minutes.
Remove from the oven and allow the juices to set for 10-15 minutes.
Serve: Serve the apple crisp warm with a scoop of ice cream and drizzle with caramel sauce, if desired.
How to Store
Leftovers can be stored covered in the fridge for 3-4 days in an airtight container. Gently reheat in the oven or microwave, or serve cold.
Freeze
Freeze leftovers for up to 3 months, wrapped tightly, in the freezer. Thaw overnight in the fridge before reheating. Note, the apples may be a little softer after being frozen and thawed, but they will still taste good.
Make Ahead
When I’m super organized and know I’ll be entertaining over the holidays, I’ll make the topping up to 2 weeks in advance and store it in the fridge.
Serving Suggestions
My absolute favorite way to serve apple crisp is with a big scoop of vanilla ice cream and a drizzle of caramel sauce. But sometimes, I’ll add a dollop of creamy whipped cream or change up the flavor of ice cream and use fall-inspired pumpkin pie ice cream or up the apple flavor even more by drizzling with apple cider sauce. Because this sheet pan makes 12 servings it’s great for serving a crowd over the holidays or for a cozy fall dessert.
More Apple Recipes To Try
- For these Apple Chips, I take thinly sliced apples, douse them with cinnamon and sugar, and microwave until they curl and dry out.
- This Homemade Apple Pie features both a homemade filling and a homemade crust.
- In this Apple Crumble, I take Granny Smith apples tossed with cinnamon, and top them with a signature golden buttery topping.
I love everything made in a sheet pan – this is great!
Thank you!!
Great recipe! My family gobbled this up!
Thanks, Melissa!
Love the way my kitchen smells after making this! So delicious and easy too!
Thanks, Sara!
This was really good!! Everyone at my house loved it!
Yay! Thank you!
I love the idea of making it in a sheet pan so you can feed a crowd. You can’t beat apple crisp in the fall, it’s a perfect dessert!
I agree! It’s amazing any time of year, but the fall is even better!