This Easy Apple Crisp with crunchy oat topping is delicious and satisfying, made with apples and some pantry staples. This classic fall dessert is simpler and easier to make than apple pie!
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Ingredients you'll need
Notes and substitutions
- Apples: Use apples that keep their shape during baking and don't turn mushy. Some examples are Jonagold, Honeycrisp, Pink Lady (or Cripps Pink), Fuji, Gala, Braeburn, Cortland, and Granny Smith apples. I used a combination of sweet Golden Delicious and tart Empire apples in this recipe.
- Oats: Use old-fashioned oats (rolled oats or whole oats) for a chewy, crunchy texture. Do not use steel-cut oats; instant oats will disintegrate into the mixture.
- Optional ingredient: Walnuts or pecans will add more crunch to the topping.
How to make this recipe
Arrange a rack in the middle of the oven and preheat it to 350° F (177° C).
Step 1: Make the streusel topping by combining ½ cup flour, 1¼ cups oats, ⅓ cup brown sugar, and ¼ teaspoon kosher salt (use half for table salt) in a bowl. Add ½ cup melted butter and 1 teaspoon vanilla extract.
Step 2: Mix them together and refrigerate while you prepare the apples. The butter will solidify and form clumps resulting in a crunchier topping.
Step 3: Peel 3 pounds of apples and remove the core. Cut them evenly into chunks with about ¾-inch thickness. Squeeze half of the lemon over them.
Step 4: Add 3 tablespoons sugar, 2 tablespoons cornstarch, and ½ teaspoon cinnamon. Toss them together.
Step 5: Transfer the apples to a 2-quart baking dish.
Step 6: Take the streusel topping from the fridge. Distribute them evenly over the apples.
Step 7: Bake for 50-60 minutes until the top is golden brown and juices are bubbling around the edges.
Apple Crisp is best enjoyed warm with a scoop of vanilla ice cream or whipped cream.
You may like to try Filipino desserts like Avocado and Milk, Buko Pandan Salad, or Mango Sago.
Recipe FAQs
The choice is yours. If you leave the skin on, the apples will have a texture that some don't particularly enjoy. You can partially peel them if you are unsure.
Apple crisp is very similar to an apple crumble. They are baked fresh fruits with a crumbly topping, though apple crisp is usually made with oats and nuts.
Yes! You can keep apple crisp in the fridge for up to a day if unbaked or a week if already baked. You can also freeze it to extend its shelf life.
Other cakes and baked desserts you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
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📖 Recipe
Easy Apple Crisp Recipe
Equipment
- 2-quart baking dish (I used a 10.5"x8"x2" oval dish)
Ingredients
For the Streusel Topping:
- ½ cup all-purpose flour sub:white whole wheat or gluten-free blend
- 1¼ cups old-fashioned oats (see note)
- ⅓ cup light or dark brown sugar
- ¼ teaspoon kosher salt (use half for table salt)
- ½ cup unsalted butter melted
- 1 teaspoon vanilla
For the Apple Filling:
- 3 pounds apples (see note)
- ½ lemon
- 3 tablespoons granulated or brown sugar sub:honey
- 2 tablespoons cornstarch sub:flour (2x)
- ½ teaspoon cinnamon sub:nutmeg, cloves, or allspice
For Serving:
- Vanilla Ice Cream or Whipped Cream optional
Instructions
- Arrange a rack in the middle of the oven and preheat it to 350° F (177° C).
- Make the streusel topping by combining flour, oats, brown sugar, and salt in a bowl. Add melted butter and vanilla extract.
- Mix them together and refrigerate while you prepare the apples.
- Peel the apples and remove the core. Cut them evenly into chunks with about ¾-inch thickness. Squeeze half of the lemon over them.
- Add sugar, cornstarch, and cinnamon. Toss them together.
- Transfer the apples to your baking dish.
- Take the streusel topping from the fridge. Distribute them evenly over the apples.
- Bake for 50-60 minutes until the top is golden brown and juices are bubbling around the edges.
- Enjoy warm with a scoop of vanilla ice cream or whipped cream.
Notes
- Apples: Use apples that keep their shape during baking and don't turn mushy. Some examples are Jonagold, Honeycrisp, Pink Lady (or Cripps Pink), Fuji, Gala, Braeburn, Cortland, and Granny Smith apples. I used a combination of sweet Golden Delicious and tart Empire apples in this recipe.
- Oats: Use old-fashioned oats (rolled oats or whole oats) for a chewy, crunchy texture. Do not use steel-cut oats; instant oats will disintegrate into the mixture.
- Optional ingredient: Walnuts or pecans will add more crunch to the topping.
Sandy233 says
Sorry but this topping didn’t work. It was bland and not crunchy at all. It was baked for 45 minutes on top of a rhubarb strawberry mix. When I discovered how tasteless it was I melted butter in a pan with sugar and cinnamon. When it was cooled I sprinkled it over the top. But the bland taste still came through.
Nora Rey says
Hi there. I am sorry that this topping did not work for you. The streusel topping alone won't give you so much flavor, except for the sweetness from the sugar, which I often use less of. The texture should be dry and crisp atop a mixture of cut-up apples. I assume a strawberry rhubarb mix would produce more moisture, changing the streusel's texture. As with flavor, this streusel will mostly give you sweetness from the sugar (which you can always adjust to your taste), the aroma from the vanilla, and of course, the texture; the flavor of the baked apples should shine through. I suggest using a different topping specific to what you are making. Thanks for your comment. You can always message me if you are unsure of something, I'd be happy to help if it's something I am familiar with.
Jomelyn says
This oatmeal recipe is so easy to make! Tried and tested and ai never fail to make it delicious. Thank you for the recioe
Nora says
Thank you so much for your feedback! Happy you liked it!
Bim says
Right timing, Nora. We have a small group meeting this weekend and I have no idea what to bring for potluck. Will make this and I’m sure my friends will love it. Thank you again Nora.
Nora Rey says
Perfect!! Thank you!!