Easy Apple Crisp With Oat Topping
By Beth Kaminski ·
This apple crisp has tender cinnamon-spiced apples under a golden topping of oats, brown sugar, and butter. There is no dough to roll out, and you can mix everything by hand. Serve it warm on its own or with a scoop of vanilla ice cream.
A Crisp With Tender Apples and a Crumbly Topping
A good apple crisp needs enough fruit to stay juicy and enough topping to cover it without forming a thick, doughy layer. Here, old-fashioned oats add texture, flour helps the crumble hold together, and melted butter brings the topping together without cutting in cold butter. A little flour in the apple filling thickens the juices as the fruit bakes.
Choose Your Apples
Honeycrisp, Granny Smith, Braeburn, and Pink Lady all work well because they hold their shape in the oven. A mix of tart and sweet apples gives the filling a balanced flavor. Slice them evenly, about 1/4 inch thick, so they soften at the same rate. Very thick slices can remain firm even after the topping has browned.
- For tart apples: Use the full amount of granulated sugar listed in the filling.
- For very sweet apples: Reduce the granulated sugar to 2 tablespoons.
- For extra texture: Replace 1/4 cup of the oats with chopped pecans or walnuts.
- For a dairy-free version: Use a firm plant-based butter substitute in both the topping and the baking dish.
Make-Ahead and Storage
You can mix the topping a day ahead and refrigerate it in a covered container. Break it into small clumps before scattering it over the apples. For the freshest filling, slice and season the apples shortly before baking.
Refrigerate leftover crisp, covered, for up to 4 days. Reheat individual portions in the microwave in 30-second intervals, or warm the crisp in a 350°F oven for 15–20 minutes. The oven does a better job of restoring the topping's texture. Freeze the baked, cooled crisp tightly covered for up to 3 months, then thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use quick oats?
Yes. Quick oats make a finer, less distinct topping, but they work in the same amount. Avoid steel-cut oats, which will not soften properly in this recipe.
Do I have to peel the apples?
No, but peeling gives the filling a more tender texture. Apple skins can remain chewy after baking, especially on thicker-skinned varieties.
Why is my topping getting dark before the apples soften?
Ovens and baking dishes vary. Loosely cover the dish with foil once the topping is golden, then keep baking until a paring knife slides easily into the apples.
Why should the crisp rest before serving?
The fruit juices thicken as they cool slightly. A short rest makes the filling easier to spoon and keeps it from spreading into a thin puddle on the plate.
Recipe
Easy Apple Crisp With Oat Topping
By Beth Kaminski · American
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Serves
- 6
- Level
- Easy
Ingredients
- 1 tsp unsalted butter, softened, for greasing the dish
- 2 lb firm baking apples, such as Honeycrisp or Granny Smith (about 6 cups peeled, cored, and sliced)
- ¼ cup granulated sugar
- 1 tbsp fresh lemon juice
- 1 tbsp all-purpose flour, for the filling
- 1½ tsp ground cinnamon, divided
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour, for the topping
- ⅔ cup packed light brown sugar
- ¼ tsp fine salt
- 8 tbsp unsalted butter, melted
Method
- 1
Preheat the oven to 375°F with a rack in the center.
- 2
Grease an 8-inch square, 2-quart baking dish with the 1 teaspoon softened butter.
- 3
Peel and core the apples, then cut them into even 1/4-inch-thick slices.
- 4
Toss the apple slices in a large bowl with the granulated sugar, lemon juice, 1 tablespoon flour, and 1 teaspoon cinnamon until evenly coated.
- 5
Spread the apples and any juices from the bowl in an even layer in the prepared baking dish.
- 6
Stir the oats, 3/4 cup flour, brown sugar, salt, and remaining 1/2 teaspoon cinnamon together in a medium bowl, breaking up any brown sugar lumps.
- 7
Stir the melted butter into the oat mixture with a fork until no dry flour remains and small, moist clumps form.
- 8
Scatter the topping evenly over the apples without pressing it down.
- 9
Bake for 40–50 minutes, until the topping is golden brown, the fruit juices bubble around the edges, and a paring knife slides easily into the apples in the center. If the topping browns before the apples soften, loosely cover the dish with foil for the remaining baking time.
- 10
Let the crisp cool on a wire rack for 15–20 minutes before serving so the juices can thicken.
Spoon the crisp into bowls while it is still warm. Add vanilla ice cream if you like, and refrigerate any leftovers for another day.
