Easy apple crisp recipe with oats
This easy apple crisp recipe with oats is made from scratch with only a handful of ingredients. Topped with buttery oat and brown sugar crumbles, this delicious fall dessert is great on its own, or topped with a scoop of vanilla ice cream.
You may also be interested in my cherry crisp and my caramel apple cupcakes recipes. For ease of browsing, you can find all of my dessert recipes in one place.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
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Easy apple crisp recipe with oats
If ever there was a dessert that screams fall, it is a simple apple crisp recipe. It is the epitome of a cozy fall treat.
Making a crisp couldn’t be easier. It’s nothing more than mixing a few things together and sliding it into the oven. This is a perfect dessert for those just learning how to bake and also those of us who happen to love apple recipes.
What you need to know
The crisp topping can be made in advance. In fact, if you make a double or triple batch and stash it in the freezer, you are one step closer to a crisp whenever you want one. This is also helpful when you need a treat just for one.
The crisp itself can be made in advance as well. If you need to assemble it the day before, then bake the following day, you can. If you need to bake it the day before, you can! It’ll be fine. You can reheat it in a 350°f oven for about 25 minutes.
Use whatever apples you like the most, but I would suggest using at least 2 different varieties. Each variety brings something different to the party, and having a combination of textures and flavors is great.
Ingredients
You needn’t look any further than your pantry for the ingredients to this simple crisp.
- Apples – Look for firm, ripe fruit. I like to use a variety of apples, because they have different levels of sweetness/tartness, and different textures.
- Lemon – A tablespoon of lemon juice goes in with the apple filling. Lemon juice also prevents the apples from turning brown.
- Flour – The apples are tossed with flour to help the filling thicken while cooking.
- Substitution: You can use 1 tablespoon of cornstarch (cornflour for my friends in the UK) in place of flour.
- Sugar – A sprinkling of sugar gives the crisp a little extra sweetness.
- Vanilla – A splash of vanilla gives our crisp even more flavor.
- Cinnamon and nutmeg – These warm spices add wonderful flavor and give this dessert the traditional apple crisp taste.
Apple crisp topping
Crisp topping – The buttery oat topping for this crisp is made out of flour, oats, brown sugar, butter, cinnamon, cardamom, vanilla (not pictured), and a pinch of salt.
How to make
Here’s a quick summary of how to make the BEST apple crisp recipe. Please see the recipe card at the bottom of this post for the full recipe.
- Prep – Preheat oven to 350°F // 180°C. Make the crisp topping, then set aside.
- Make the apple filling. Chop or slice the apples, then combine them with the sugar mixture.
- Assemble – Dump the apple mixture into your baking dish and sprinkle the crisp topping over the entire thing.
- Bake – The crisp will bake for about 45 – 55 minutes, depending on your oven. Rotate halfway through to ensure even browning.
To peel or not to peel? Do I dice the apples, or slice the apples? Honestly, it is personal preference. I made a couple of crisps just to test it out.
Here’s my personal opinion: I like the apples chopped instead of sliced, because I find them easier to eat. I also don’t mind the apple peels at all, so I leave them. As for the topping, I actually like the result of melted butter better than cutting the butter in, because it gives me bigger clusters of topping. As far as the the spices, I go big. Don’t be shy with the cinnamon.
Easy apple crisp recipe FAQ’s
Yes, you can make this crisp a day or two ahead of time and refrigerate until you are ready to serve it. To reheat, bake at 350°F for about 25 minutes.
If stored properly, apple crisp will last 4 – 5 days in the fridge. Cover tightly with plastic wrap/cling film or foil to prevent it from drying out.
You can freeze baked, or unbaked, apple crisp for up to 3 months. Store in an airtight container, or wrap very well with plastic and/or foil to prevent freezer burn.
Variations and substitutions
- Berry – Add blackberries or blueberries to make an apple and blackberry crisp, or an apple and blueberry crisp.
- Gluten-free – Swap the flour for 1 tbsp. of cornstarch.
Serving suggestions
This old-fashioned apple crisp recipe is similar to what you had as a kid. It’s very simple and easy. And, just as we did back then, we serve it with fresh whipped cream, or a scoop of vanilla ice cream on top.
Helpful tools and equipment
- This 9×13 baking dish is perfect for apple crisp.
- An apple corer made quick work of removing the seeds.
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Easy apple crisp recipe with oat topping
Equipment
Ingredients
Apple crisp filling
- 6 large apples About 3 lbs. // 1.4kg // see notes
- 1 tbsp. lemon juice from ½ lemon
- 2 tsp. vanilla
- ⅓ cup granulated sugar 67g
- 1 tbsp. ground cinnamon *if you prefer a more subtle cinnamon flavor, use 2 tsp. If using a tablespoon, it is a LEVEL tablespoon, not heaping.
- ½ tsp. nutmeg optional, but delightful
- 2 tbsp. all purpose flour Substitute with 1 tbsp. cornstarch to make it gluten-free
Crisp topping – see notes for variations
- 1 ½ cups old-fashioned oats 134g
- 1 cup all purpose flour 120g
- ¾ cup brown sugar
- ½ tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground cardamom
- 1 tsp. vanilla
- 1 ½ sticks unsalted butter, melted and cooled 12 tbsps. // 170g
Instructions
- Preheat oven to 350°f / 180°c / Gas Mark 4.
Make the crisp topping
- In a medium mixing bowl, combine the oats, flour, brown sugar, salt, cinnamon, and cardamom. Whisk or stir to combine.
- Pour vanilla and melted butter over the mixture. Stir with a fork (not a spoon!), until clumps begin to form, and there are no dry bits left in the bowl. Set aside.
Make the crisp
- Core and chop (or slice) the apples. *Peel them as well, if you prefer.
- Place apples in a large mixing bowl, and toss with lemon juice. Add vanilla and stir to combine.
- In a small bowl, stir together the sugar, cinnamon, nutmeg and flour. Sprinkle sugar mixture over apples and stir to combine until apples are well-coated.
- Pour apple mixture into baking dish – see notes. Sprinkle crisp topping over the apples, and lightly pat to even out the top.
- Bake for 45 – 55 minutes, until topping is golden brown and crisp is bubbling all the way through (not just the edges).Serve warm, as is, or with a scoop of vanilla ice cream.Refrigerate leftover crisp for up to 5 days, tightly covered.
Notes
- I use a variety of apples. Each has a different texture and a different level of sweetness/tartness. In this recipe, I used Gala, Granny Smith, Honeycrisp, and one Golden Delicious.
- For the crisp topping, this makes A LOT. It’s for those who love the crumbly bits. You can either use a portion of it and freeze the rest, or cut the recipe in half if you don’t like much crisp topping. I would suggest making the full recipe and freezing whatever you don’t use. When you want to make another crisp, even a small amount, you already have the topping done.
- I like a crisp topping that has bigger crumbles, so I melt the butter and stir it together. If you prefer a “sandier” texture, cut in cold butter, like I do in my cherry crisp recipe.
- I used a 9 x 13 baking dish. The 6 apples I used were pretty big, slightly over 3 lbs. If your apples are slightly smaller, you might be able to use a deep 8×8 pan.
Nutrition
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haven’t tried it yet. Would this freeze reasonably well without cooking it first?
Hi RuthAnn, You can freeze baked, or unbaked, apple crisp for up to 3 months. Store in an airtight container, or wrap very well with plastic and/or foil to prevent freezer burn.
I made this to take to my friends who were diagnosed with Covid. It was a huge hit! I absolutely love that there is more than enough crisp for the top, and this Apple Crisp is going in my collection of favorites to be made again and again.
Jane, this makes me so happy! You are a good egg to make something comforting for friends who aren’t feeling well. And, about the crisp topping – I like A LOT, so I’m never stingy with it! LOL. I’m so happy there was plenty to go around 🙂
Oops…I just left my review after having made this apple crisp and I forgot to leave the rating. It is definitely a 5 star ⭐️⭐️⭐️⭐️⭐️
Thank you so much, Jane!