This apple crisp recipe with oats has sweet tender apples and a crisp and crunchy topping made with flour, oats, brown sugar, butter and cinnamon.
Adam likes his apple crisp with a big scoop of vanilla ice cream and I love an even bigger scoop of whipped cream. Either way, it’s delicious.
I should also mention that this is phenomenal cold — sounds a little strange, I know. After a night in the fridge, all the flavors meld and mingle, giving it lots of extra flavor the next day.
This baked cinnamon apples recipe is easy enough for tonight, but doubles as the perfect dessert for friends and family (or the holidays). These just might beat apple pie!
Recipe Update: We loved our old recipe, but have found a better way. We couldn’t keep that from you, could we? The filling is very similar to our old recipe, but calls for orange instead of lemon. The topping has changed a little. We explain the changes below.
Making Our Apple Crisp Recipe with Oats
Like most baked apple recipes, you’ll want to use flavorful and firm apples — Granny Smith are our go-to. It’s also nice to combine two varieties. In our photos, we used two baking-friendly apples– Granny Smith and Braeburn.
We also found that by leaving the apples unpeeled, the texture and flavor is better — especially after such a long bake time. Plus, no time needed for peeling!
For the topping, we use melted butter. Spend a few minutes searching “apple crisp recipes” on the internet and you’ll notice most recipes call for cold or room temperature butter. This is exactly what we used to do. Using our fingers or a fork, we’d work the butter into flour and oats until crumbly. This method works well, but we think we’ve found a better way.
We were looking for a tender topping with a little crunch — something to balance the softened apples. When we used the old method with un-melted butter, we noticed that during baking, the topping would melt down over the apples and into the filling below. It tasted great (how could it not, right?), but it wasn’t exactly what we were looking for.
In our updated recipe, by starting with melted butter, the topping stays put and crisps on top of the apples.
Did you like our Apple Crisp with Oats? If so, we bet you’ll love these:
- Apple Pie Cupcakes from Inspired Taste
- Apple Crisp Recipe from Simply Recipes
- Apple Almond Coffee Cake from Inspired Taste
- Easy Apple Crisp with Oats Recipe from Chow
- Granola Crusted Apple, Turkey and Cheddar Panini Recipe from Inspired Taste
Serve warm or serve our favorite way, which is cold -- sounds a little strange, we know. After a night in the fridge, all the flavors meld and mingle, giving it lots of extra flavor the next day.
- 6 medium baking apples, such as Granny Smith (2 1/2 to 3 pounds)
- 1 orange, zested and juiced
- 1/4 to 1/2 cup (50 to 100 g) granulated sugar, depending on tartness of apples
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup (105 g) all-purpose flour
- 3/4 cup (65 g) old-fashioned rolled oats
- 1/2 cup (100 g) sugar (option: combine 1/4 cup brown sugar + 1/4 cup granulated sugar)
- 1/2 cup (115 g) butter, melted (1 stick)
- 1/8 teaspoon kosher salt
- Heat oven to 350 degrees F (177 C). Butter a 9-inch square (or 2-quart) baking dish.
- Core apples then cut into 3/4-inch pieces. Add apples to a large bowl with orange zest, orange juice, sugar, cinnamon and nutmeg. Stir then add to baking dish.
- To make the crisp topping, combine flour, oats, sugar and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly. Sprinkle over apple filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
- Bake 1 hour to 1 hour and 30 minutes or until juices are thickened, the apples are tender and the topping has turned light golden brown. If the topping starts to become too brown, cover with aluminum foil and continue to bake until the apples are done.