Sheet Pan Apple Crisp Recipe - The Cookie Rookie® (VIDEO!!!) (2024)

4.56 from 18 votes

Author: Becky Hardin

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

• 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

• 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.

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I love everything made in a sheet pan – this is great!

Great recipe! My family gobbled this up!

Love the way my kitchen smells after making this! So delicious and easy too!

This was really good!! Everyone at my house loved it!

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!