Apple Crisp with Oat Topping
Tender cinnamon apples under a crunchy, buttery oat topping. Baked until bubbling and best served warm with vanilla ice cream.
25% of it needs you at the counter
- Hands-on
- 20 min
- Cooking
- 45 min
- Resting
- 15 min
- Serves
- 8
- Calories
- 340
- Protein
- 3 g
- Per serving
- $1.04
Why this recipe works
Apple crisp is the easiest fruit dessert there is: no crust to roll, and the topping is mixed with your fingers in a couple of minutes. The common complaints are a soggy topping and a runny filling, and both are easy to fix with cold butter and a little cornstarch.
- A tablespoon of cornstarch thickens the apple juices into a glossy sauce instead of a watery pool.
- Cold butter rubbed into the oats and flour leaves small pieces that melt in the oven and turn the topping crisp.
- Mixing a tart and a sweet apple gives a filling that tastes bright and holds a little shape.
Ingredients
For the filling
For the topping
To serve
You will need
- 9-inch square or 2-quart baking dish
- Large mixing bowl
- Medium bowl
- Rimmed baking sheet
Method
Tap a step number to mark it done.
Heat the oven
Heat the oven to 350°F and butter the baking dish.
Toss the apples
Toss the apples with the lemon juice, sugar, cornstarch, cinnamon and nutmeg until evenly coated. Spread them in the dish.
Make the topping
Mix the oats, flour, brown sugar, cinnamon and salt. Rub in the cold butter with your fingertips until it forms clumps with some pea-sized pieces of butter. Scatter it evenly over the apples.
Bake
Set the dish on a baking sheet to catch drips. Bake until the topping is deep golden and the juices bubble thickly around the edges, 45 to 50 minutes. A knife should slide easily into the apples.
Rest
Let the crisp stand for 15 minutes so the juices thicken, then serve warm with ice cream.
Cook's notes
- Slice the apples about ¼ inch thick. Very thin slices turn to applesauce, and thick chunks stay hard when the topping is done.
- If the topping browns before the juices bubble at the edges, lay a sheet of foil loosely over the top.
- Reheat leftovers uncovered at 350°F for 10 to 15 minutes to bring the crunch back. The microwave makes the topping soft.
Nutrition per serving
340 calories
$1.04 estimated cost per serving
Where the calories come from
| Protein | 3% of calories | 3 g |
|---|---|---|
| Carbs | 66% of calories | 58 g |
| Fat | 31% of calories | 12 g |
| Fiber | 3 g | |
| Sodium | 130 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is the difference between apple crisp and apple crumble?
An apple crisp topping usually includes oats, which bake up crunchy. A crumble topping is typically just flour, sugar and butter, so it's more like shortbread crumbs.
What are the best apples for apple crisp?
Firm apples that hold their shape: Granny Smith, Honeycrisp, Braeburn, Gala or Pink Lady. A mix of tart and sweet gives the best flavor.
Can you make apple crisp ahead of time?
Yes. Assemble it, cover and refrigerate for up to 1 day, then bake straight from the fridge, adding about 10 minutes. Or bake it fully and rewarm it in the oven.
