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Apple Crisp With Oat Topping

Warm cinnamon apple crisp with a buttery, crunchy brown sugar oat topping. An easy fall and Thanksgiving dessert that's best with a scoop of vanilla ice cream.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 340 kcal

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 9x9-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

Make ahead: Make the topping up to 3 days ahead and refrigerate. Bake the crisp up to 1 day ahead and rewarm before serving.
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.
Keyword apple crisp recipe, apple crisp with oat topping, easy apple crisp, thanksgiving dessert