Apple Crisp with Oat Topping
Tender cinnamon apples under a golden, buttery oat topping. An easy fall dessert baked in one dish, with no pastry to roll.
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20m
8
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Ingredients
- About 7 medium Granny Smith or Honeycrisp apples (about 1.6 kg whole), peeled and cored to yield 1.3 kg prepared fruit
- 1 tablespoon (15 ml) lemon juice
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (8 g) cornstarch
- 1 1/2 teaspoons ground cinnamon, divided
- 1 cup (90 g) old-fashioned rolled oats, not steel-cut oats
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup packed (100 g) light brown sugar
- 1/4 teaspoon fine salt
- 6 tablespoons (85 g) cold unsalted butter, cubed, plus 1 teaspoon (5 g) for the dish
Instructions
- 1
Prepare the oven and dish
Heat the oven to 350°F (175°C) with a rack in the middle. Grease a 2-quart baking dish, about 9 inches square and at least 2 inches deep, with the teaspoon of butter. Place the dish on a rimmed baking sheet to catch any bubbling juices.
- 2
Slice and season the apples
Peel and core the apples, then cut into even 1/4-inch-thick slices. Weigh out 1.3 kg prepared fruit. Toss with the lemon juice, granulated sugar, cornstarch and 1 teaspoon of the cinnamon until evenly coated. Spread the apples and any juices in the prepared dish.
- 3
Make the oat topping
Stir together the oats, flour, brown sugar, salt and remaining 1/2 teaspoon cinnamon. Add the 6 tablespoons cold cubed butter and rub it into the dry mixture with your fingertips or a pastry cutter until no dry flour remains and the mixture forms moist crumbs with some pea-size clumps. Scatter evenly over the apples without pressing flat.
- 4
Bake until the apples are tender
Bake for about 45 minutes, checking from 40 minutes, until the topping is golden, juices bubble near the center and a small knife slides easily through an apple slice. Firm apples may need another 5 to 10 minutes. If the topping browns before the apples soften, tent loosely with foil and continue baking.
- 5
Rest and serve
Rest for 15 minutes so the hot juices settle, then divide into eight equal portions and serve warm. The 80-minute total includes 20 minutes of preparation, about 45 minutes of baking and this 15-minute rest; allow additional baking time if needed.
Chef's Tips
Granny Smith apples give a tart filling; Honeycrisp apples make it sweeter. A mix works well. Use the prepared fruit weight because apple sizes vary. This recipe contains wheat and milk and is vegetarian; it is not vegan or gluten-free. Nutrition is estimated per one-eighth of the dish from all listed ingredients, including pan butter, with about 80mg sodium per serving. Brands, apple variety and portion size change the values. Ice cream and other accompaniments are excluded. Refrigerate leftovers in a covered container and use within 3 to 4 days. The topping softens in storage; reheat uncovered in a 350°F oven until hot to restore some crispness.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this apple crisp with oat topping
How long does it take to make Apple Crisp with Oat Topping?
The listed total time is 80 minutes. Prep time is 20 minutes and cooking time is 45 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Apple Crisp with Oat Topping recipe make?
This recipe yields 8 servings.
What is the difficulty level of this Apple Crisp with Oat Topping recipe?
The listed difficulty level is easy.