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This oatmeal apple crisp has tender cinnamon apples under a buttery, golden oat topping with plenty of crisp, craggy clusters.
Know Before You Scroll
What You’ll Need
Apples, rolled oats, flour, brown and granulated sugar, butter, cinnamon, nutmeg, lemon, and vanilla.
Flavor Profile
Sweet, buttery and warmly spiced, with tender cinnamon apples and a crisp brown sugar and oatmeal topping.
Difficulty Level
There’s no pastry to make, and both the filling and topping are mixed in bowls before going straight into the baking dish.
Equipment Needed
A 12 x 8-inch baking dish or similarly sized casserole dish and two mixing bowls.
Top Tip
Don’t crumble the topping too finely. Keep some larger buttery clusters so you get plenty of crunchy texture after baking.
Time-Saving Tips
Peel, core, and cut the apples up to a day ahead. Toss them with the lemon juice, cover, and refrigerate until you’re ready to assemble the crisp.
Ingredient Swaps
Golden Delicious are my first choice, but Granny Smith are especially good if you prefer a tart apple crisp.
In The Test Kitchen
For me, a good apple crisp needs contrast. I don’t want the apples cooked down into applesauce, and I definitely don’t want a thin layer of crumbs on top.
I cut the apples into fairly substantial wedges so they become tender in the oven while still holding their shape. Golden Delicious is my usual choice because I like their sweetness and texture, but Granny Smith is a great option if you prefer a tarter filling.
The topping is deliberately rustic. Once the melted butter goes in, don’t break it into tiny, even crumbs. Leaving some larger clusters gives you those buttery, crunchy pieces that make the topping so good.
And don’t rely on the clock alone. I look for a deep golden topping and thick apple juices bubbling through it. That’s when you know you’re there.
Ingredient Notes
Apples
Best Choice
I usually make this with Golden Delicious. They’re naturally sweet and become tender without completely losing their shape when they’re cut into substantial wedges.
Substitutions
Granny Smith work very well, too. They’re firmer and considerably more tart, which is particularly nice here because this is a sweet crisp.
Rolled Oats
Best Choice
Use old-fashioned rolled oats. They give the topping more texture and help create those distinct toasted oat pieces.
Substitutions
Quick oats will technically work, but they’ll give you a finer, less substantial topping. I wouldn’t use steel-cut oats.
Brown Sugar
Best Choice
Light brown sugar gives both the apples and topping a warm caramel flavor without overpowering the fruit.
Substitutions
Dark brown sugar can be used if that’s what you have. Expect a slightly deeper molasses flavor.
Where to Find
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Butter
Best Choice
I use melted butter rather than cutting cold butter into the topping. It’s quick, easy, and helps create those bigger crisp clusters.
Substitutions
Salted butter is fine. I’d simply reduce the added salt slightly.
Where to Find
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You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Prepare The Apples
Peel and core the apples, then cut each into about eight substantial wedges. Toss them first with lemon juice, then add the flour, sugars, cinnamon, nutmeg, and salt.
Add the melted butter and vanilla and toss until everything is thoroughly coated. The mixture should cling to the apples rather than pool as a thin liquid in the bottom of the bowl.
Spread the apples evenly in the buttered baking dish.
2
Make The Oatmeal Topping
Combine the flour, rolled oats, both sugars, cinnamon, and salt.
Pour over the melted butter and mix until all of the dry ingredients are moistened.
Don’t keep mixing until everything looks uniform. Those irregular clumps are exactly what you want.
3
Top The Apples
Scatter the oatmeal mixture evenly over the fruit. I like a mixture of smaller crumbs and larger pieces so you get different textures once it bakes.
4
Bake Until Golden And Bubbling
Bake at 350°F/180°C for 40 to 45 minutes.
Look beyond the timer here. The topping should be deep golden and crisp, with thick, glossy apple juices bubbling through in places.
Test an apple with the tip of a knife. It should be tender but still have enough structure to hold its shape.
5
Let It Rest
Give the crisp 10 to 15 minutes before serving. Straight from the oven, those apple juices are extremely hot and quite loose. A short rest gives them a chance to settle and thicken while keeping the crisp warm.
Serve it warm on its own or, my favorite way, with a scoop of vanilla ice cream melting over the top.
More Apple Treats
Recipe
Oatmeal Apple Crisp
Ingredients
For The Apple Filling
- 2 lbs Golden Delicious Apples (about 6 medium, peeled, cored, and cut into 8 wedges each)
- 2 tablespoons fresh lemon juice
- 2 tablespoons all-purpose flour
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
For The Oatmeal Crisp Topping
- 1 cup all-purpose flour
- ¾ cup old-fashioned rolled oats
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 8 tablespoons butter (melted)
Instructions
- Preheat the oven to 350°F/180°C. Position the oven rack one level below the center. Butter a 12 x 8-inch baking dish or a medium casserole dish of a similar size.
- Make the filling: Place the apple wedges in a large mixing bowl and toss with the lemon juice. Add the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Toss until the apples are evenly coated.
- Add the melted butter and vanilla and toss again. The cinnamon-sugar mixture should cling to the apples rather than look thin or watery. Spread the apples evenly in the prepared baking dish.
- Make the topping: In a separate bowl, stir together the flour, oats, granulated sugar, brown sugar, salt, and cinnamon.
- Pour in the melted butter and mix until no dry patches remain. Leave some of the mixture in larger clumps rather than breaking everything into fine crumbs.
- Scatter the topping evenly over the apples, keeping some of those larger clusters intact.
- Bake for 40 to 45 minutes, or until the topping is deeply golden and the apple filling is visibly bubbling up around and through the crisp topping. The apples should be tender when pierced but still hold their shape.
- Let the crisp rest for 10 to 15 minutes before serving. Serve warm.
Tips
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FAQs
What are the best apples for apple crisp?
I usually use Golden Delicious because I like their sweetness and the way they soften while still holding their shape. If you prefer more tartness, Granny Smith are an excellent choice. You can also combine the two.
Why is my apple crisp watery?
Apple crisp can look quite juicy immediately after it comes out of the oven. Make sure the filling is bubbling well before removing it, then let it rest for 10 to 15 minutes. The juices will thicken as the crisp settles.
How do I know when apple crisp is done?
Look for three things: a deeply golden topping, filling that’s visibly bubbling, and apples that are tender when pierced with a knife but haven’t collapsed.
Why isn’t my apple crisp topping crispy?
Make sure the topping is thoroughly combined with the melted butter and bake until it’s deep golden, not merely pale brown. Also, don’t cover the crisp while it’s still warm—trapped steam will soften the topping.
Can I make oatmeal apple crisp ahead?
Yes. You can bake it earlier in the day and reheat it before serving. For the best topping, reheat it uncovered in the oven rather than microwaving it.
Do I need to peel apples for apple crisp?
For this recipe, I do. Because the apples are cut into fairly large wedges, leaving the skins on would give the finished filling a noticeably different texture.
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