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apple crisp in a sheet pan topped with ice cream

Sheet Pan Apple Crisp

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 people
Calories: 471kcal
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!
Print Recipe


For the Crisp Topping:

  • cups all-purpose flour
  • cups Old-Fashioned rolled oats
  • ½ cup dark brown sugar
  • 1 teaspoon kosher or fine sea salt
  • ¾ teaspoon apple pie spice
  • ¾ cup chopped pecans toasted, optional
  • 1 cup very cold unsalted butter cut into 1/16th inch pieces

For the Filling:

  • 6 Granny Smith apples
  • 3 Gala apples
  • Juice from 1 lemon
  • 4 tablespoons dark brown sugar
  • 2 tablespoon granulated sugar
  • Zest of 1 large orange
  • ½ teaspoon kosher salt
  • apple pie spice
  • ½ teaspoon ground ginger

To serve:

  • Ice cream
  • Caramel Sauce optional


  • Heat oven to 425°F and line a large rimmed baking sheet with aluminum foil. Spray the foil with non-stick cooking spray.

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 two weeks.)

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.
  • 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.
  • 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.
  • 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 dothe 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.
  • Enjoy!



Calories: 471kcal | Carbohydrates: 66g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 300mg | Potassium: 285mg | Fiber: 6g | Sugar: 29g | Vitamin A: 545IU | Vitamin C: 6.4mg | Calcium: 43mg | Iron: 2.4mg