Easy Apple Crisp With Oat Topping (Best Fall Dessert)
Apple crisp is the dessert I make when I want something cozy without fussing over pie crust. Every fall, as soon as the good apples arrive, my kitchen smells like cinnamon and brown sugar at least once a week.
This easy apple crisp has tender, juicy apples tossed with cinnamon and a little lemon, baked under a thick layer of buttery oat topping. The topping gets golden and crunchy while the apples bubble underneath.
Serve it warm with a big scoop of vanilla ice cream melting over the top. It’s simple, comforting and a perfect Thanksgiving dessert for anyone who isn’t a pie person.
Why You’ll Love This Apple Crisp
- Crunchy oat topping. Thick, buttery and full of brown sugar flavor.
- No pie crust. All the flavor of apple pie with much less work.
- Simple pantry ingredients. Apples, oats, flour, sugar, butter and spices.
- Quick prep. About 20 minutes before it goes in the oven.
- Crowd favorite. Warm crisp and ice cream never fails.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Apples: Firm baking apples like Honeycrisp, Granny Smith, Braeburn or a mix. They hold their shape.
- Lemon juice: Keeps the apples bright and balances the sweetness.
- Old-fashioned oats: Rolled oats give the best chewy-crunchy texture. Quick oats get softer.
- Brown sugar and butter: Cold butter makes clumpy, crispy topping.
- Spices: Cinnamon and nutmeg. A pinch of ginger or allspice is nice too.
How to Make Apple Crisp With Oat Topping
- Prep the apples. Peel, core and slice them 1/4 inch thick.
- Season. Toss with sugar, lemon juice, flour, cinnamon and nutmeg and spread in a buttered 9×9 dish.
- Make the topping. Mix oats, flour, brown sugar, cinnamon and salt, then cut in cold butter until clumpy.
- Bake. Sprinkle over the apples and bake at 350°F (175°C) for 45 to 50 minutes until bubbling and golden.
- Rest. Cool 10 to 15 minutes and serve warm with ice cream.
My Tips for the Best Apple Crisp
- Slice the apples evenly so they cook at the same rate.
- Keep the butter cold. Melted butter makes a flat, greasy topping.
- Squeeze some topping into clumps with your hand for extra crunchy bits.
- Bake until you see juices bubbling at the edges. That means the filling has thickened.
- Put a baking sheet on the rack below to catch any drips.
Variations to Try
- Pecan crisp: Add 1/2 cup chopped pecans or walnuts to the topping.
- Apple cranberry: Toss 1 cup fresh cranberries in with the apples.
- Apple pear: Use half apples and half ripe but firm pears.
- Gluten-free: Use a gluten-free flour blend and certified gluten-free oats.
Make-Ahead, Storage and Reheating
- Make ahead: Make the topping up to 3 days ahead and keep it in the fridge. You can also bake the crisp a day ahead and rewarm it.
- Storage: Cover and keep at room temperature for 1 day, or refrigerate for up to 4 days.
- Freeze: Freeze the baked crisp for up to 3 months. Thaw in the fridge.
- Reheat: Warm at 350°F (175°C) for about 15 minutes to crisp the topping again.
What to Serve With It
Vanilla ice cream is a must, but whipped cream or a drizzle of caramel sauce is great too. A warm mug of Homemade Slow Cooker Apple Cider makes it extra cozy. On Thanksgiving, I set it out next to Pumpkin Cheesecake Bars so everyone gets a little of both.
Frequently Asked Questions
What’s the difference between apple crisp and apple crumble? They’re very similar. Crisps usually have oats in the topping, while crumbles are often just flour, sugar and butter.
Do I have to peel the apples? No, but peeled apples give a softer, more classic texture.
Why is my apple crisp watery? Juicy apples release a lot of liquid. The flour in the filling helps, and so does baking until the juices bubble and thicken.
Can I double it? Yes. Double everything and bake in a 9×13-inch dish for 50 to 60 minutes.
One Last Thing
This easy apple crisp with oat topping is fall comfort in a dish. If you make it, please leave a comment and a star rating below. And save it to your fall desserts board on Pinterest so it’s ready for apple season!
Apple Crisp With Oat Topping
Ingredients
Apple filling:
- 6 medium apples about 3 lb, peeled, cored and sliced 1/4 inch thick (Honeycrisp, Granny Smith or a mix)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Oat topping:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup cold unsalted butter cubed
- vanilla ice cream for serving
Instructions
- Preheat the oven to 350°F (175°C) and butter a 9×9-inch or 2 1/2-quart baking dish.
- Toss the apple slices with the sugar, lemon juice, flour, cinnamon and nutmeg. Spread in the baking dish.
- In another bowl, mix the oats, flour, brown sugar, cinnamon and salt. Cut in the cold butter with a pastry cutter or your fingers until it looks like coarse, clumpy crumbs.
- Sprinkle the topping evenly over the apples.
- Bake for 45 to 50 minutes, until the topping is golden and the juices bubble around the edges. Cool 10 to 15 minutes and serve warm with ice cream.
Notes
Storage: Cover and keep at room temperature 1 day or refrigerate up to 4 days.
Reheat: Warm at 350°F (175°C) for 15 minutes to re-crisp the topping.
Variations: Add 1/2 cup chopped pecans to the topping, mix in cranberries or pears with the apples, or use a gluten-free flour blend and certified gluten-free oats.
