Name: Apple Crisp Recipe With Oat Topping
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 cup old-fashioned rolled oats ((not instant)); 1 cup brown sugar (packed); ½ cup all-purpose flour; ¾ teaspoon cinnamon; ¼ teaspoon baking soda; ¼ teaspoon baking powder; 8 tabelspoons butter (melted); 6 cups (about 5-7 apples, or 1½ pounds after cutting) Granny Smith apples (peeled and cut into 3/4 inch chunks *see note); ⅓ cup granulated sugar (depending on desired sweetness); ½ teaspoon cinnamon; 2 tablespoons apple juice ((or water or spiced rum)); 1 tablespoon cornstarch

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It's here! An Apple Crisp Recipe with Oats that's actually crispy on top and full of tender apples instead of mushy ones! We have made this recipe so many different ways to find the version we like best, testing apple slices and cubes, baking soda and baking powder, and different ratios of butter and sugar. This version combines all the tips I've learned to yield the texture and flavor we love most!

Keep reading for step-by-step instructions and simple tips to make his dessert in your own kitchen. It'll be baking in just 20 minutes!

Overhead of a bowl of apple crisp with scoop of vanilla ice cream and a spoon.

Apple crisp is such a simple dessert to make, but there are so many different ways to make it! In 2026, we took our original recipe back to the drawing board to create a new and improved version that highlights the delicious contrast between the soft, saucy apples and the crunchy oatmeal topping.

The techniques we use are the same ones shared in our Peach Crumble Recipe, and we're going to explain why they work and exactly how to do it!

Recipe Notes from Danielle & Misty

In order to nail this recipe, we baked several versions side-by-side to see just what tweaks make the most impact. We tried melted butter vs cold butter, white sugar vs brown sugar, more sugar vs less, and different varieties and sizes of apples.

The secret turns out to be in having the right amount of butter and sugar, plus cutting the apples to the perfect size. We share a few other tricks we've learned in the ingredient section below. Our final recipe is on the sweeter side, but accomplishes the texture we love in a crisp!

I made this for my family tonight and it was absolutely delish! I will absolutely be making this one again!

⭐⭐⭐⭐⭐ - Genna

Ingredients for apple crisp with oats

You can find a full list of the ingredients and quantities in the recipe card below, but there are a few worth mentioning in more detail, because they can really make or break your crisp.

Ingredients for apple crisp on a white countertop.

Apples: Granny Smith are really essential here. We tried other varieties and most are too sweet or break down into mush too easily.
Sugar: This one is important. We use granulated sugar in the filling because it helps create a syrupy sauce on the apples. Then we use brown sugar in the topping for that classic, rich flavor you anticipate in a crumble! It may seem like a lot of sugar, but every time we tested with less we ended up with a drier fruit filling and a soft topping.
Baking powder and baking soda: You really notice the difference when you don't use these in the topping. The soda helps it develop a great golden brown color, and the powder helps the texture stay light.
Cornstarch: We have used both flour and cornstarch, but we prefer the latter. It helps the sauce thicken up just slightly, without turning the whole filling a cloudy-white color like the flour does.
Melted butter: Honestly, this is just easier than cutting in cold butter. The trick is to put the topping in the fridge after you make it so that the butter gets cold again, which will help it hold it's shape when baking. easier.

Helpful kitchen tools

Technique

Apple chunks are better than slices

We've found that cutting your apples into chunks instead of the traditional slices gives you a really great texture with less risk of the apples turning mushy! Peel the apples first. Cut the apple in half, then cut each half into four large slices (you can remove the core before cutting it into fourths or after). Cut each fourth in half horizontally, giving you large, ¾ inch chunks.

Two hands cutting a green apples on a dark brown wooden cutting board with excess apple peel in the top right corner.

How to make an easy apple crisp

I like to start by preparing my apples as directed above. Then you can preheat the oven to 350ºF. Grab a light-colored metal 9x9 pan and grease it with butter or a light layer of baking spray.

Crumble topping in a glass mixing bowl with a fork.

In a medium bowl, combine the oats, brown sugar, flour, cinnamon, baking soda, and baking powder. Once it's evenly mixed, pour the melted butter on top and use a fork to gently mix again, just until the mixture starts to come together.

Don't overwork it, you want nice big clumps. Then pop the bowl in the refrigerator for at least ten minutes while you prepare the filling.

A bowl of apple filling ingredients mixed together with a wooden spoon.

Now add the apples to a large bowl with the granulated sugar and cinnamon. Stir them well until evenly combined, then pour the mixture into the prepared pan.

Cinnamon apples in a pan with cornstarch getting poured over them from a small glass cup.

In a small bowl or liquid measuring cup, mix together the cornstarch and apple juice (or water) until the cornstarch is dissolved. Pour that mixture evenly across the top of the apples.

Topping spread across apple filling in a baking dish.

Take the topping out of the refrigerator and sprinkle it evenly across the apples. If the topping isn't "chunky" enough, squeeze it gently in your hands as you sprinkle to form more clumps.

Bake the crisp for 40-45 minutes, until the apples are fork tender and the topping is browned. Allow it to cool for 5-10 minutes in the pan, then serve warm with vanilla ice cream.

A square baking pan of apple crisp topped with ice cream with a spoon scooping some out.

Freezing instructions

There are two different ways you can freeze this crisp.

1. Prepare it as directed, but before baking wrap it in a layer of plastic and foil. Freeze it for 2-3 months. Bake it straight from frozen (uncovered), adding an additional 5-10 minutes of baking time if needed. *Make sure you are using a metal pan, as some non-tempered glass pans may shatter with a rapid change in temperature.

2. If you don't have a pan to spare, make packets. The sugared apples can be frozen in a freezer-safe plastic bag, preferably laying flat in the freezer. The crumb topping can be frozen in a separate bag. When you're ready to bake, just assemble and cook! The apples may need to thaw slightly just so you can get them in the pan, but no need to thaw thoroughly.

We don't personally love freezing a baked crisp and reheating it. By the time it is warm again, the apples are mushy and the topping is soggy.

The corner of a pan full of gooey apple crisp.

Tips & Tricks

Cut the apples into even chunks so they cook uniformly, and be sure to cut them to ¾ inch chunks. If they are smaller, they will disintegrate.
Don't overmix the crumble topping. The more you mix it, the more you lose the big clumps, which is where all the great texture comes from.
Serve it fresh! It is at its very best 5-10 minutes after coming out of the oven. It will lose some of its sauciness as it cools.