Easy Sheet-Pan Apple Crisp Recipe
Instead of using a deep-dish casserole pan, a sheet pan creates a shallow crisp that’s equal parts jammy apples and oaty streusel. This way, you get streusel in every single bite. And of course, with any apple dessert, this is great served warm with a scoop of vanilla ice cream, or a dollop of whipped cream.
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.
Note: It’s best to choose apples that will retain their shape in the oven, like Braeburns, Galas, Honeycrisps, or Pink Ladies. But if you have a few in your fridge of whatever variety, just use those, they will taste great!
Easy Sheet-Pan Apple Crisp Recipe
This delicious sheet pan apple crisp recipe is simple and easy to make and perfect for feeding a crowd.
Ingredients
Jammy Apples
- 4 lbs Apples (any seasonal variety) peeled, cored, and cut into eighths
- 2/3 cup light brown sugar
- 1/4 cup all-purpose flour
- 1/4 tsp kosher salt
- 3/4 cup pecans (optional) chopped
- 1/2 tsp ground ginger (optional)
Streusel Topping
- 2 1/2 cups all-purpose flour
- 1 2/3 cups rolled oats
- 1 1/4 cups light brown sugar
- 1 1/2 tsp kosher salt
- 2 1/2 sticks unsalted butter somewhere between cold and room temperature, cubed
Instructions
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Heat the oven to 400°F.
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Add all the ingredients for the apple filling to an 18x13-inch rimmed sheet pan (aka, a half sheet pan). Toss with your hands until the sugar begins to dissolve. Spread out the mixture so it’s as even as possible.
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Make the streusel topping: Combine the flour, oats, sugar, and salt in a large mixing bowl. Stir to combine. Add the butter and pinch with your fingers and squeeze with your palms until it’s completely incorporated, and the mixture almost resembles cookie dough. Break up this streusel on top of the apples, evenly distributing it across the pan.
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Bake for 30 to 40 minutes (in the middle of the oven, rotating halfway through), or until the streusel is lightly golden-brown on top. Keep in mind that it will continue to crisp as it cools and you don’t want to overcook the apples.
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Let cool for at least 15 minutes before using a spatula to serve up big squares. This is great warm or at room-temperature the next day.
