Sheet Pan Apple Crisp Recipe

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!

1. Combine ingredients to make the apple crisp topping, and refrigerate until ready to use.
2. Mix ingredients to make the apple filling, and pour into the prepared sheet pan.
3. Bake until softened, then add the crisp topping and continue baking.
4. Let it rest, then serve warm.

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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!

Recipe Card

Sheet Pan Apple Crisp

4.56 from 18 votes

Prep: 15 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 12 people

Author: Becky Hardin

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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!

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Equipment

• Kitchen Scale (optional)
• Baking Sheet

Ingredients 

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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

Cook ModePrevent your screen from going dark

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

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.

Storage: Store sheet pan apple crisp in an airtight container in the refrigerator for up to 4 days.

Calories: 473kcalCarbohydrates: 67gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 300mgPotassium: 294mgFiber: 7gSugar: 30gVitamin A: 555IUVitamin C: 9mgCalcium: 45mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!