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Warm apple crisp with tender cinnamon apples, crunchy oat topping, and a melting scoop of vanilla ice cream.
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Apple Crisp

Apple Crisp made with tender cinnamon apples under a deep golden oat topping that stays crunchy. Ready in just over an hour, serves 8, and it’s best warm with vanilla ice cream.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: apple crisp, apple crisp with oats, old fashioned apple crisp
Servings: 8
Calories: 367kcal
Author: Joanna Cismaru

Ingredients

For the filling

  • 8 cups apples peeled and sliced, about 6 medium
  • ⅓ cup granulated sugar
  • 2 tablespoons all purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

For the topping

  • 1 cup old fashioned rolled oats
  • ¾ cup all purpose flour
  • ¾ cup brown sugar packed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9 by 13 inch baking dish.
  • In a large bowl, toss the 8 cups sliced apples with the ⅓ cup granulated sugar, 2 tablespoons flour, 1 tablespoon lemon juice, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg until evenly coated. Spread into the baking dish.
    Sliced apples combined with sugar, flour, lemon juice, cinnamon, and nutmeg, then tossed until evenly coated.
  • In another bowl, stir together the 1 cup rolled oats, ¾ cup flour, ¾ cup brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Pour in the ½ cup melted butter and stir until the mixture clumps together.
    Oats, flour, brown sugar, cinnamon, and melted butter before and after mixing into a crumbly apple crisp topping.
  • Scatter the topping evenly over the apples, leaving some clumps for texture.
    Apple filling spread in a baking dish beside the same dish covered evenly with the prepared oat crisp topping.
  • Bake for 40 to 45 minutes, until the topping is deep golden and the filling is bubbling around the edges.
    Overhead view of freshly baked apple crisp with a deep golden oat topping in a white rectangular baking dish.
  • Let it cool for 10 minutes, then serve warm, ideally with a scoop of vanilla ice cream.

Notes

  1. Apples. Use firm baking apples like Granny Smith, Honeycrisp, Braeburn, or Pink Lady. A mix of 2 kinds is best. Avoid Red Delicious and McIntosh, they break down too much. Slice about ¼ inch thick.
  2. Melted butter only. Cold butter cut in gives you a pastry topping, not a crisp one. Melted butter coats every oat.
  3. Don’t pack the topping down. Scatter it loosely and leave the clumps. Pressing it flat turns it into a crust.
  4. Don’t skip the flour in the filling. It thickens the apple juices so the bottom doesn’t go watery.
  5. Watch for bubbling. The filling should bubble around the edges. If the top browns too fast, tent with foil for the last 10 minutes.
  6. Rest 10 minutes. The filling sets as it cools.
  7. Make ahead. Assemble and refrigerate unbaked up to 24 hours, then add about 5 minutes to the bake.
  8. Storage. Covered in the fridge up to 4 days. Reheat at 350°F for 15 to 20 minutes to bring the topping back. Freezes up to 3 months.

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 64g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 82mg | Potassium: 220mg | Fiber: 5g | Sugar: 42g | Vitamin A: 423IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg
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