Apple Crisp with Oatmeal and Brown Sugar Recipe
Tossing the apples with a little flour and lemon juice keeps the filling from turning watery, while cold butter worked into the oats and brown sugar bakes into clumpy, crunchy pieces instead of a flat, cake-like crust.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Servings
- 8
Ingredients
- 6 medium apples (Granny Smith or Honeycrisp), peeled and sliced
- 1 tbsp lemon juice
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour, divided
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup old-fashioned rolled oats
- 3/4 cup brown sugar, packed
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold, cubed
Nutrition per serving
- Calories
- 297
- Protein
- 3g
- Carbs
- 60g
- Fat
- 6g
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). Lightly grease a 9x13-inch baking dish.
- 2In a large bowl, toss the sliced apples with lemon juice, granulated sugar, 2 tablespoons of the flour, cinnamon, and nutmeg until evenly coated. Spread into the prepared baking dish.
- 3In a separate bowl, combine the oats, remaining flour, brown sugar, and salt.
- 4Add the cold, cubed butter and work it into the dry mixture with your fingers or a pastry cutter until it 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 40-45 minutes, until the topping is deep golden brown and the filling is bubbling visibly at the edges.
- 7Let the crisp cool on a wire rack for at least 15 minutes before serving so the filling has time to thicken.
Tips & variations
- A mix of tart (Granny Smith) and sweet (Honeycrisp or Fuji) apples gives more complex flavor than using one variety alone.
- Add 1/2 cup chopped pecans or walnuts to the oat topping for extra crunch.
- If the topping browns too fast before the filling bubbles, tent it loosely with foil for the last 10 minutes.
Storage & reheating
Cover and refrigerate leftover crisp for up to 5 days. Reheat individual portions in the microwave for 30-45 seconds, or rewarm the whole dish uncovered in a 350°F (175°C) oven for about 15 minutes to re-crisp the topping. The unbaked assembled crisp can also be frozen for up to 3 months; bake straight from frozen, adding about 15 extra minutes.
Tips from the Tulo kitchen
- Slice the apples to a consistent thickness, about 1/4 inch, so they cook through at the same rate instead of some pieces turning mushy while others stay firm.
- Baking the dish on a rimmed sheet pan catches any bubbling juice that overflows and saves oven cleanup.
FAQ
Why is my apple crisp watery?
This usually means the apples released more juice than the flour could thicken. Toss the apples with the full amount of flour called for, and let the crisp rest at least 15 minutes after baking so the filling can set.
Can I use quick oats instead of old-fashioned rolled oats?
Quick oats work but produce a finer, less crunchy topping since they're cut smaller and absorb butter faster. Old-fashioned rolled oats hold their shape better for a chunkier texture.
Do I need to peel the apples?
Peeling is recommended since apple skins can turn tough and chewy after baking, which is more noticeable in a crisp than in a pie where the skin is hidden under a crust.
Can I make apple crisp ahead of time?
Assemble the apple filling and the oat topping separately, refrigerate each covered for up to 24 hours, then combine and bake just before serving so the topping stays crisp.
