Apple Crisp Recipe with Oats
Tossing the apples with cornstarch and a little sugar before baking lets them release juice and thicken into a syrupy filling instead of a watery pool, while cutting cold butter into the oat topping by hand (rather than melting it) keeps the topping in loose, crumbly clusters that stay crisp even after baking.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
Ingredients
- 6 medium apples (Granny Smith or Honeycrisp), peeled and sliced 1/4-inch thick
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar, packed
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into small cubes
Nutrition per serving
- Calories
- 321
- Protein
- 4g
- Carbs
- 64g
- Fat
- 7g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 350°F (175°C). Butter a 9x9-inch baking dish.
- 2In a large bowl, toss the sliced apples with lemon juice, granulated sugar, cornstarch, cinnamon, and nutmeg until evenly coated. Spread the mixture into the prepared baking dish.
- 3In a separate bowl, whisk together the oats, flour, brown sugar, and salt.
- 4Add the cold butter cubes to the oat mixture. Use your fingers or a pastry cutter to work the butter in until the mixture forms coarse, pea-sized clumps.
- 5Scatter the oat topping evenly over the apples, breaking up any large clumps but leaving smaller ones intact.
- 6Bake for 40-50 minutes, until the topping is deep golden brown and the apple filling is bubbling visibly at the edges.
- 7Let the crisp rest for at least 15 minutes before serving so the filling can thicken.
Tips & variations
- Mix apple varieties, a tart apple like Granny Smith alongside a sweeter one like Honeycrisp gives better texture and flavor than using just one kind.
- Add 1/2 cup chopped pecans or walnuts to the oat topping for extra crunch.
- If the topping is browning too fast before the filling bubbles, tent the dish loosely with foil for the last 10-15 minutes.
- For a deeper flavor, swap 2 tablespoons of the brown sugar in the topping for maple syrup, but reduce the butter by 1 tablespoon to keep the texture from getting greasy.
Storage & reheating
Cover and refrigerate leftover crisp for up to 5 days. Reheat individual portions in the microwave for 30-45 seconds, or warm the whole dish, uncovered, in a 325°F (165°C) oven for about 15 minutes to re-crisp the topping. To freeze, cool completely and freeze in an airtight container for up to 3 months; thaw overnight in the fridge before reheating.
Tips from the Tulo kitchen
- Slicing the apples to a consistent thickness matters more than the exact variety; uneven slices mean some pieces turn mushy while others stay firm.
- Letting the crisp rest before serving isn't optional if you want clean scoops, straight from the oven the filling is too loose to hold its shape.
FAQ
Do I need to peel the apples for apple crisp?
Peeling is recommended since the skins can turn tough and chewy after baking, but if using thin-skinned varieties like Honeycrisp, leaving a few slices unpeeled won't ruin the texture.
Why is my apple crisp watery?
This usually means the apples released more juice than the cornstarch could thicken, either from skipping the cornstarch, using very juicy apples, or not letting the crisp rest before serving.
Can I make apple crisp ahead of time?
Assemble the apple filling and oat topping separately up to a day ahead, storing them covered in the fridge, then combine and bake just before serving so the topping stays crisp.
Can I use quick oats instead of old-fashioned oats?
Quick oats will work but produce a finer, less chunky topping; old-fashioned rolled oats hold their shape better and give the classic crumbly texture.
