Ultimate Apple Crisp with Oats - Rise and Bake with Julie

Prep:20

Cook:1 5

Total:1 25

Yield:

Preheat the Oven: Set your oven to 350°F (177°C) and place a rack in the center. Lightly grease an 8x8-inch or 9x9-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 tart apples, ¼ cup granulated sugar, ⅓ cup light brown sugar, 1 ½ tbsp cornstarch, 1 tbsp lemon juice, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, ⅛ 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 unbleached all-purpose flour, 1 ½ cups quick-cooking oats, 1 cup light brown sugar, 1 tsp ground cinnamon, ¼ tsp baking powder, ¼ tsp baking soda, ¾ cup 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!

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 9x13-inch pan.

Servings:

Calories: 520kcal