Apple Crisp Recipe With Oat Topping

A bowl of apple crisp and ice cream with a spoon on the side.

5 from 5 votes

Apple Crisp Recipe With Oat Topping

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!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings: -8

Calories: 413kcal

Author: Misty

Equipment

9x9 baking pan I prefer light-colored metal

Ingredients

Crumble Topping

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

Filling

6 cups (about 5-7 apples, or 1½ pounds after cutting) Granny Smith apples peeled and cut into ¾ 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

Instructions

Preheat the oven to 350ºF. Grease a 9x9 pan with butter or a light layer of baking spray.
In a medium bowl, use a fork to combine the oats, brown sugar, flour, cinnamon, baking soda, and baking powder. Once it's evenly mixed, pour the melted butter on top and gently mix again, just until the mixture starts to come together.
Don’t overwork it, you want nice big clumps. Place the bowl in the refrigerator for at least 10 minutes while you prepare the filling.
1 cup old-fashioned rolled oats, 1 cup brown sugar, ½ cup all-purpose flour, ¾ teaspoon cinnamon, ¼ teaspoon baking soda, ¼ teaspoon baking powder, 8 tabelspoons butter
Add the apples to a large bowl with the granulated sugar and cinnamon. Stir well until evenly combined, then pour the mixture into the prepared pan.
6 cups (about 5-7 apples, or 1½ pounds after cutting) Granny Smith apples, ⅓ cup granulated sugar, ½ teaspoon cinnamon
In a small bowl or liquid measuring cup, mix together the cornstarch and apple juice (or water or rum) until the cornstarch is dissolved. Pour that mixture evenly across the top of the apples.
2 tablespoons apple juice, 1 tablespoon cornstarch
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 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.

Notes

*How to cut the apples: We love the texture of chunks instead of slices in this recipe. Please see the post for a photo and detailed instructions on how to cut your apples into ¾ inch chunks.

Tips and 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.

Storage: Store for 3-5 days in an airtight container in the fridge. You can reheat it in the microwave, but the apples will likely be softer after reheating.

Freezing: Freeze the raw, unbaked crisp for 2-3 months. Bake straight from frozen, uncovered, adding an additional 5-10 minutes of baking time if needed. For more detailed freezing instructions, please see the post.

Nutrition