Sheet Pan Apple Crisp

16 Servings
Prep Time 10 minutes
Cook Time 43 minutes
Total Time 53 minutes

Sheet Pan Apple Crisp is sweet, tart, and spiced topped off with a delicious oat crumble. It’s the perfect treat to feed a crowd.

If you’ve tried our regular Apple Crisp Recipe then you know just how delicious this baked apple Dessert Recipe is. I put together this recipe because I wanted an easy way to share that dessert with a big group when family comes into town. Making it in a sheet pan makes this dish wonderfully easy and shareable.

Sheet pan apple crisp served in a bowl.


The apple filling in an Apple Crisp recipe is similar to an Apple Pie. The difference is instead of having to bake it in a pie crust, you top it off with a simple brown sugar and old fashioned oats topping. The crisp, crumb topping is easy to make and goes perfectly with the gooey apple filling.

Collage of apples being mixed with spices in a silver bowl.

Baked apples are the ultimate Fall and Winter treat. When you want a flavorful and comforting dessert, it’s impossible to go wrong with an easy Apple Crisp. It’s filled with warm flavor from the cinnamon, nutmeg, and brown sugar that blends perfectly with the tart apples.

Collage of ingredients being mixed with oats for Sheet Pan Apple Crisp.

Apple Crisp is definitely a recipe that begs to be served with ice cream. For the ultimate treat top the warm crisp off with Vanilla Ice Cream. If you want even more sweetness put out a bowl of Caramel Sauce for everyone to drizzle over the top.

Collage of baking steps for Sheet Pan Apple Crisp



  • Prep: To start the recipe preheat oven and spray your baking sheet with nonstick cooking spray. Then core and slice the medium baking apples into thin apple wedges.
  • Apple filling; Add the apples, orange juice, ¼ cup sugar, ¼ cup brown sugar, cinnamon, and nutmeg to a mixing bowl. Spread the apple mixture out evenly over the baking sheet. Cover the sheet in tin foil and bake for 25 minutes.
  • Crumb topping: Make the oat mixture while the apples bake. Combine the flour, ¾ cup sugar, ¾ cup brown sugar, salt, and oats in a bowl. Mash together until they form into crumbs.
  • Bake: Remove the foil from the apples and sprinkle the crisp topping over the top. Put it back in the oven for 18-20 minutes until crisp bakes to golden brown bubbly perfection.

Sheet Pan Apple Crisp being served with ice cream and caramel.


  • Fruit add-ins: Add some extra flavor with different fruits like cranberries, strawberries, or raspberries. You could also add a little extra citrus flavor with orange zest or fresh lemon juice.
  • Apples: Granny Smith Apples are the typical choice for baking, but you could also use Fuji, Honeycrisp, or Jonagold.
  • Gluten-free: If you want a gluten-free crisp exchange the all-purpose flour for almond, oat, or coconut flour. You should also check the oat label to make sure there’s no cross-contamination.
  • Nuts: Add toasted nuts for some crunch. Walnuts, almonds, or hazelnuts would mix nicely with the rest of the recipe.



  • Serve: To keep your Apple Crisp recipe fresh, don’t leave it at room temperature for more than a couple of hours at a time.
  • Store: Let the crisp cool down, then you can cover it in tin foil or transfer it to an airtight container to store in the fridge. It will stay good for about 3 days.
  • Freeze: Frozen Apple Crisp can stay good for up to 3 months. Thaw the crisp in the fridge, and then reheat it in the microwave or oven.

Sheet Pan Apple Crisp served in a white bowl topped with whipped cream.

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Sheet Pan Apple Crisp

Sheet Pan Apple Crisp is sweet, tart, and spiced topped off with a delicious oat crumble. It’s the perfect treat to feed a crowd.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 43 minutes
Total Time 53 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 2 pounds Fuji or Granny Smith apples , peeled and thinly sliced
  • 1/4 cup orange juice
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 1/2 cups flour
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar , packed
  • 1/2 teaspoon kosher salt
  • 1 cup rolled oats , not instant
  • 1/2 pound cold unsalted butter , diced


  • Preheat to 425 degrees and spray a baking sheet with baking spray.
  • In a large bowl add the apple slices, orange juice, ¼ cup sugar, ¼ cup brown sugar, cinnamon, and nutmeg.
  • Spread the apples over the baking sheet evenly, cover with foil and bake for 25 minutes.
  • While the apples are cooking, make the crisp topping.
  • Mash together the flour, ¾ cup sugar, ¾ cup brown sugar, salt, oats, and butter.
  • Remove foil cover when apples are done cooking, top the apples evenly with oat crumb topping.
  • Bake uncovered for 18-20 minutes until crispy, slightly golden brown, and bubbling.


Calories: 297kcal | Carbohydrates: 47g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 79mg | Potassium: 121mg | Fiber: 2g | Sugar: 32g | Vitamin A: 393IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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