I usually make apple crisp after buying more apples than we manage to eat during the week. A few may be getting soft, but once they are chopped, mixed with cinnamon, and covered with oats, nobody in my house asks how long they were sitting in the fruit bowl.
The apple filling turns soft and juicy in the oven, while the oat topping becomes golden and crisp. I add a handful of raisins because they soak up some of the apple juices and add little pockets of sweetness, but they can easily be left out.
We eat it warm with vanilla ice cream if it is dessert, or with Greek yogurt when there is some left the next morning. It is much easier than making apple pie, and everything bakes in one pan.
Apple Crisp with Oats Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8
Ingredients
For the apple filling
- 6 cups peeled and chopped apples
- ⅓ cup raisins
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the oat topping
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into small cubes
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8-inch square baking dish or line it with parchment paper.
- Place the chopped apples and raisins in a large bowl. Add the granulated sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt.
- Toss until the apples are evenly coated, then spread the mixture across the bottom of the prepared baking dish.
- In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
- Add the cold butter. Use your fingertips, a fork, or a pastry cutter to work it into the dry ingredients until the mixture forms uneven crumbs.
- Sprinkle the oat mixture evenly over the apples. Do not press it down.
- Bake for 35 to 45 minutes, until the topping is golden and the apple filling is bubbling around the edges.
- Allow the apple crisp to rest for at least 15 minutes before serving. This gives the filling time to thicken slightly.
- Serve warm on its own or with vanilla ice cream, whipped cream, or Greek yogurt.
Tips
- Granny Smith, Honeycrisp, Braeburn, and Pink Lady apples all work well. Mixing two varieties gives the filling more flavor.
- Cut the apples into similar-sized pieces so they cook evenly.
- Leave out the raisins if you prefer a classic apple crisp.
- If the topping begins to brown before the apples are tender, cover the pan loosely with foil.
- Store leftovers in the refrigerator for up to four days. Reheat individual servings in the microwave or warm the whole pan in the oven.
Frequently Asked Questions
What are the best apples for apple crisp?
Granny Smith apples hold their shape well and add a tart flavor. Honeycrisp, Pink Lady, Braeburn, and Fuji also work. Using one tart variety and one sweeter variety gives the filling a balanced flavor.
Do I need to peel the apples?
No, but peeled apples produce a softer filling. Leaving the skins on saves time and adds texture, so either method works.
Can I leave out the raisins?
Yes. The raisins are optional and can be omitted without changing the rest of the recipe. You can also replace them with dried cranberries.
Why is my apple crisp watery?
Some apples release more liquid than others. Make sure to add the cornstarch and allow the crisp to rest for at least 15 minutes after baking. The filling thickens as it cools.
Why is my oat topping not crispy?
The butter may have been too warm, or the topping may have been pressed down too firmly. Use cold butter, form rough crumbs, and sprinkle them loosely over the apples.
Can I use quick oats?
Quick oats will work, but the topping will be softer and less textured. Old-fashioned rolled oats give the crisp a better crunch. Avoid instant oatmeal packets because they contain added sugar and flavoring.
Can I make apple crisp without flour?
Yes. Replace the all-purpose flour with an equal amount of oat flour or a gluten-free flour blend. Check that the oats are certified gluten-free if needed.
Can I prepare apple crisp ahead of time?
You can prepare the apple filling and oat topping separately up to one day ahead. Keep both covered in the refrigerator, then assemble and bake shortly before serving.
Can I freeze apple crisp?
Yes. Assemble it in a freezer-safe dish, cover it tightly, and freeze it before baking. Bake it from frozen at 375°F (190°C), adding approximately 15 to 20 minutes to the cooking time.
How should I store leftovers?
Cover the cooled apple crisp and refrigerate it for up to four days. The topping will gradually soften as it absorbs moisture from the filling.
How do I reheat apple crisp?
Warm individual portions in the microwave for 30 to 60 seconds. To restore some of the crunch, reheat the crisp in a 350°F (175°C) oven for 10 to 15 minutes.
Can I serve apple crisp for breakfast?
Yes. It works well with plain Greek yogurt instead of ice cream. Since it is still sweetened, it is closer to a breakfast treat than a regular bowl of oatmeal.