5 Ingredients or Fewer

Sheet-Pan Apple Crisp

June 29, 2021
4.8 Stars
Author Notes

Classic apple crisp is heavy on the apples, with a thin layer of streusel on top. This recipe takes the same ingredient list (apples, brown sugar, flour, oats, butter, salt), but calls in a different pan to get a completely different result. 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. I love Granny Smith’s bright, tart flavor and how they hold up well in the oven, but Honeycrisp and Braeburns would also work well here. This is great served warm with a scoop of vanilla ice cream, or a dollop of whipped cream or sour cream (or sour cream–whipped cream!). Any leftovers are also excellent with Greek yogurt for breakfast. —Emma Laperruque

Watch This Recipe
Sheet-Pan Apple Crisp
  • Prep time 1 hour
  • Cook time 40 minutes
  • Makes 1 (18x13-inch) pan
  • Jammy apples
  • 4 pounds (about 8) Granny Smith apples, peeled, cored, and cut into eighths
  • 2/3 cup (141 grams) light brown sugar
  • 1/4 cup (32 grams) all-purpose flour
  • 1/4 teaspoon kosher salt
  • Oaty streusel
  • 2 1/2 cups (320 grams) all-purpose flour
  • 1 2/3 cups (164 grams) rolled oats
  • 1 1/4 cups (266 grams) light brown sugar
  • 1 1/2 teaspoons kosher salt
  • 2 1/2 sticks (283 grams) unsalted butter, somewhere between cold and room temperature, cubed
In This Recipe
  1. Heat the oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

See what other Food52ers are saying.

  • Anna Foschini-Kimberlin
    Anna Foschini-Kimberlin
  • Garth
  • Emma Laperruque
    Emma Laperruque
  • Jessica

5 Reviews

Jessica September 28, 2021
Great recipe! Perfect ratio for those who like more streusel. I added some pie spice and cinnamon to the apple mixture.
Anna F. July 13, 2020
Great and easy recipe! My family loved it. When it was gone they all wanted more. Will use a few more apples next time. The recipe makes a lot of crumble - I set some aside and made a blueberry crisp too!
Tasha July 10, 2020
could this be made with rhubarb? if so what would u recommend in terms of quantities for the fruit layer
Emma L. July 13, 2020
Yes, I bet rhubarb would be great! You want just enough to cover the sheet pan in a single layer—not sure what that weight would be in this case, but if you give it a go, please report back!
Garth February 15, 2020
A straight-forward and tasty recipe. I prefer honey crisp apples and pulsing the oats in a processor a bit to break them down, but neither are as necessary as having plenty of your favorite vanilla ice cream on hand