Ultimate Apple Crisp with Oats
Fall is here, and nothing says cozy like a warm apple crisp with oats straight from the oven, with its tender, cinnamon-spiced apples and buttery, golden topping. I have for you the perfect apple crisp recipe that’s a family favorite. Using Cosmic Crisp apples (or other firm varieties like Granny Smith), this crisp delivers warm, cinnamon-spiced flavor in every bite. The topping, with quick-cooking oats and a touch of baking powder, holds together beautifully without being cakey. Whether for a family dinner or a big gathering, this recipe is easy and irresistible. Let’s bake!
Why You’ll Love this Apple Crisp with Oats
- Syrupy Filling: Cornstarch ensures a thick, glossy filling—no runny messes.
- Unique Topping: Quick-cooking oats and melted butter create a crisp, cohesive crumble. Baking powder and soda create a topping texture that holds together and is so delicious.
- Versatile: Perfect for small or large crowds (includes 9×13-inch pan instructions).
- Foolproof: Simple steps and precise measurements guarantee success.
Tips for Apple Crisp Success
- Pick Great Apples: Cosmic Crisp, Granny Smith, Honeycrisp, or Braeburn hold their shape and balance sweet-tart flavors. Their firm texture prevents mushiness.
- Avoid Runny Filling: Cornstarch is key for a thick, syrupy filling. Toss apples well to coat evenly. Get the
- Topping Right: Quick-cooking oats and melted butter make a cohesive, slightly chewy crumble. Want more crunch? Swap ¾ cup (67 g) oats for rolled oats.
- Check Doneness: Firm apples need longer baking. Test at 1 hour and extend if needed.
- For a Crowd: Double the recipe for a 9×13-inch pan. Bake 1 hour 10–20 minutes, checking doneness.
Serving And Storage Tips
Serve this crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream. Try caramel ice cream for a decadent twist! Store leftovers in an airtight container in the fridge for up to 4 days. Reheat at 325°F (163°C) for 10–15 minutes to crisp the topping. To freeze, assemble the unbaked crisp, wrap tightly, and store for up to 3 months. Bake from frozen at 350°F (177°C) for 60–70 minutes (or 70–80 minutes for 9×13-inch).
Make It a Fall Tradition
We’ve been enjoying this apple crisp for years and it’s my go-to for fall gatherings, cozy nights in, or whenever I need a crowd-pleasing dessert. The combination of a syrupy apple filling and that unique, cohesive topping makes every bite irresistible. Have you tried tweaking your apple crisp recipe? Let me know in the comments what apples or add-ins you love, or share your baking tips!
Happy baking, and enjoy this taste of fall!
Ultimate Apple Crisp with Oats
Print Recipe
EQUIPMENT (affiliate links)
- 8×8-inch pan or
- kitchen scale for best accuracy
Ingredients
For the Filling
- 10 cups (862 g) tart apples peeled, cored, and ¼-inch sliced
- ¼ cup (50 g) granulated sugar
- ⅓ cup (73 g) light brown sugar packed
- 1 ½ tbsp (12 g) cornstarch
- 1 tbsp (15 g) lemon juice
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp salt
For the Topping
- 1 ½ cups (180 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1 ½ cups (135 g) quick-cooking oats
- 1 cup (220 g) light brown sugar packed
- 1 tsp ground cinnamon
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¾ cup (170 g) salted butter melted
Instructions
- Preheat the Oven: Set your oven to 350°F (177°C) and place a rack in the center. Lightly grease an 8×8-inch or 9×9-inch baking dish.
- Prepare the Filling: In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt until evenly coated. Spread the mixture evenly in the baking dish.10 cups (862 g) tart apples¼ cup (50 g) granulated sugar⅓ cup (73 g) light brown sugar1 ½ tbsp (12 g) cornstarch1 tbsp (15 g) lemon juice1 tsp ground cinnamon¼ tsp ground nutmeg⅛ tsp salt
- Make the Topping: In another bowl, combine flour, quick-cooking oats, brown sugar, cinnamon, baking powder, and baking soda. Stir well. Pour the melted butter over the dry ingredients and mix with a fork or spatula until the mixture forms clumps, like wet sand. Sprinkle evenly over the apple filling.1 ½ cups (180 g) unbleached all-purpose flour1 ½ cups (135 g) quick-cooking oats1 cup (220 g) light brown sugar1 tsp ground cinnamon¼ tsp baking powder¼ tsp baking soda¾ cup (170 g) salted butter
- Bake: Bake for 1 hour to 1 hour 5 minutes, until the topping is golden and the filling is bubbling vigorously. At 1 hour, test the apples with a fork—they should be tender. Bake longer if needed. Cover with foil if the topping browns too quickly.
- Cool and Serve: Let the crisp cool for 15 minutes to set the filling. Serve warm with a scoop of vanilla ice cream or whipped cream for pure bliss!
Notes
- Choose the Right Apples: Great baking apple varieties include Granny Smith, Honeycrisp, Cosmic Crisp, and Braeburn because they hold their shape and offer a balanced sweet-tart flavor. These apples have moderate water content and firm texture, ensuring a tender, non-mushy filling with a cohesive, syrupy consistency.
- Get the Filling Right: The cornstarch is the secret to a thick, syrupy filling. It absorbs the apple juices perfectly, avoiding the runniness I battled in earlier attempts. Make sure to toss the apples thoroughly to distribute the cornstarch evenly.
- Nail the Topping Texture: The quick-cooking oats and melted butter create a cohesive, slightly chewy topping that’s less crumbly than traditional streusel but not cakey, thanks to the small amounts of baking powder and soda. For extra crunch, try swapping half the quick-cooking oats (¾ cup/67 g) for old-fashioned rolled oats.
- Check Doneness: Use a fork to test at 1 hour and extend baking if needed to ensure the filling bubbles and sets.
- Feeding a Crowd: Simply double the recipe and bake in a 9×13-inch pan.
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