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This Oatmeal Apple Crisp is the perfect autumn dessert. Serve it at your next gathering, and watch your guests relish the comforting flavors.
Fall is in the air, which means one thing – it’s time for comfort food! Look no further than this warming Oatmeal Apple Crisp. It’s the perfect blend of two classic comfort foods – oatmeal and apples.
The best part is that it’s so easy to make. All you need is a few simple ingredients and about 45 minutes, and you’ll have a warm, tasty dessert that will satisfy your apple cravings. Try out this recipe for yourself and see how amazing it is!
Why This Recipe Works
- Combining brown and white sugar gives this recipe a deeper flavor than using all brown sugar or all white sugar would.
- Cinnamon and nutmeg give the perfect amount of spice to complement the sweetness of the apples and sugar.
- Oats give the crisp topping a nice texture and flavor that pairs perfectly with the apples.
The Best Apples For Baking
Granny Smith and Golden Delicious apples are good choices if you’re looking for an apple that will withstand heat.
If you prefer a tart flavor, go with Granny Smith apples. For a Sweeter option, try Golden Delicious apples instead.
Ingredient Notes
Apples: I like to use Golden Delicious apples for this recipe because they hold up well under heat and have a tart flavor. You can also use Granny Smith.
Sugar: I like to use a combination of white sugar and brown sugar in this recipe. You can use all white sugar or all brown sugar if you prefer.
Spices: I use cinnamon and nutmeg in this recipe, but you can adjust the amount to taste. If you don’t like nutmeg, you can leave it out entirely.
Oats: Be sure to use old-fashioned oats, also called rolled oats, not quick oats or steel-cut oats.
Butter: You can use salted or unsalted butter in this recipe. If you use salted butter, you may want to reduce the salt in the recipe.
Flour: I use all-purpose flour in this recipe, but you can also use whole wheat flour if that’s your preference.
Step By Step Instructions
Peel and slice the apples into wedges. Then mix the lemon juice with the apples in a mixing bowl.
Add the flour, cinnamon, brown sugar, granulated sugar, and salt.
Toss to coat evenly. Add vanilla and melted butter, and mix to coat evenly.
Add the apple mixture to a baking dish and spread it into an even layer.
Add all-purpose flour, oats, granulated sugar, brown sugar, salt, and ground cinnamon to a large mixing bowl.
Stir to combine and add melted butter.
Stir until the butter is combined with the dry ingredients and the flour is fully moistened.
Crumble it over the apple filling in the baling dish.
Bake at 350°F (180°C) for 35 to 40 minutes or until the topping is golden and the filling is bubbling.
Allow the Oatmeal Apple Crisp to cool for ten minutes before serving.
Storage & Freezing Instructions
This Oatmeal Apple Crisp can be stored in an airtight container at room temperature for up to 3 days.
To freeze, wrap the cooled crisp tightly in plastic wrap or place it in a freezer-safe bag. Freeze for up to 3 months.
Thaw on the counter overnight.
Reheat in a 350°F oven until heated through, about 30 minutes.
Erren’s Top Tips & Variations
- For a streusel topping, see my recipe for Apple Brown Betty.
- Top your crisp with a scoop of vanilla ice cream or whipped cream for a special touch.
- You can also use pears if you don’t have apples on hand.
- You can cut the sugar by a quarter cup for a lower sugar version.
- If you want a gluten-free version, use gluten-free oats and gluten-free flour.
- If your topping is browning too much, cover it with foil for the last 10 minutes of baking.
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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