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
- knife
- kitchen scale for best accuracy
Ingredients
For the Filling
- 10 cups apples, peeled, cored, and ¼-inch sliced (Cosmic Crisp, Granny Smith, Honeycrisp, or Braeburn) 862g
- ¼ cup granulated sugar 50g
- ⅓ cup light brown sugar, packed 73g
- 1 ½ tbsp cornstarch 12g
- 1 tbsp lemon juice 15g
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp salt
For the Topping
- 1 ½ cups unbleached all-purpose flour, spooned and leveled 180g
- 1 ½ cups quick-cooking oats 135g
- 1 cup light brown sugar, packed 220g
- 1 tsp ground cinnamon
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¾ cup salted butter, melted 170g
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.
- 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.
- 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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