Go Back

Apple Crisp With Oats

Apple crisp with oats made with a cinnamon-sugar apple filling and a deeply golden rolled oat crumble topping. Apples bubble at the edges while the oat topping turns crisp and clumpy in a 375°F oven.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples Mix of tart and sweet, peeled and sliced.
  • 0.33 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For rolled oat crumble
  • 2 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar Packed.
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup unsalted butter Cold, cubed.
  • 0.5 vanilla ice cream For serving (or use whipped cream).

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice until evenly coated, then spread them in the prepared dish.
Make the oat crumble
  1. In a bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  2. Add the cold cubed butter and cut it in with your fingertips until the mixture forms large chunks and clumps (visible butter should remain).
  3. Scatter the crumble evenly over the apples so every surface is covered.
Bake and serve
  1. Bake for 40-45 minutes at 375°F until the oat topping is deeply golden and the apple filling is bubbling at the corners.
  2. Cool for 10 minutes, then serve warm.

Notes

Pro tip: slice the apples fairly evenly so the filling bubbles at the same rate throughout. Store covered in the refrigerator for up to 4 days; reheat individual portions at 350°F for 10-15 minutes to re-crisp the topping. Freezing works well—freeze baked and cooled crisp for up to 2 months and thaw overnight before reheating. For a simple swap, use gluten-free 1:1 flour in the crumble for a gluten-free version.