Easy Apple Crisp Recipe

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.

Apple Crisp Recipe with Oats

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.

Easy Baked Apples RecipeThis 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.

Apple Crisp Recipe with Oats

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.

Apple Crisp Recipe with Oats

Did you like our Apple Crisp with Oats? If so, we bet you’ll love these:

4.9 from 37 reviews
Apple Crisp with Oats
 
Prep time
Cook time
Total time
 
This is a very simple apple crisp. 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. You could even add a handful of blackberries, raisins or cranberries. We also found that by leaving the apples unpeeled, the texture and flavor is better — especially after such a long bake time.

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.
Created By:
Yield: 6 to 8 servings
You Will Need
For the Filling
  • 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
For the Topping
  • 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
Directions
  1. Heat oven to 350 degrees F (177 C). Butter a 9-inch square (or 2-quart) baking dish.
Make the Filling
  1. 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.
Make the Topping
  1. 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 Apple Crisp
  1. 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.

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99 comments… Leave a Comment
  • elaine vitelli June 25, 2016, 10:06 pm

    awesome recipe..the topping was oh so good..only baked mine for 40 minutes at 375 and it came out perfect..

    Reply
  • Kathy April 9, 2016, 9:56 am

    Thank you for your easy instructions and colorful photos. The apple betty is ready for the book study group this morning. The apple betty smells wonderful throughout the house, and baked perfectly.

    Reply
  • Lawana March 23, 2016, 7:16 pm

    I just have three words. Simple, tasty, delicious. 👍👍👍👍😋😋

    Reply
  • Dolly January 19, 2016, 2:04 pm

    Just trying now…does it really take that long to cook…1 1/2 hours…thank you Dolly

    Reply
  • Kasia December 22, 2015, 4:02 pm

    Best apple crisp recipe I have tried! I made it for a couple of Thanksgiving dinners this year and now it’s requested for every family meal! Delicious and so simple. 5 stars

    Reply
  • kayla December 19, 2015, 1:12 pm

    when i look for recipes on apple crisp i only need the topping (because the filling i do is a family secret) and when i do find a topping they are never good but i gave this one a try and OMG it is the best topping i have ever tasted, and now my mother in law wants the recipe and she never likes my cooking. thank you so much for this recipe.

    Reply
  • Elaine December 7, 2015, 12:30 am

    i just made this and I never write reviews but it was the best! Guests raved about it. Thank you!! So easy and came out perfect. Made it exactly as the recipe. I might add nuts to the topping next time but my husband said not to change a thing! 5 stars for sure!

    Reply
  • Kevin Wombold October 20, 2015, 5:39 pm

    This was great ! I use a little sweetened condensed milk poured on top right before eating. Done this for years.

    Reply
  • Andrea October 17, 2015, 8:59 pm

    Super easy!! Sub’d the orange juice/zest with half a lemon and added a wee bit of ginger. Also used gluten free flour and margarine. Had to doubled the topping because of the size of the pan. Still in the oven so the house smells amazing – and my 16 year old is pacing in the kitchen as he’s waiting for it to finish baking. Can’t wait to try it with some of the other suggestions offered by the other readers.

    Reply
  • Michelle October 7, 2015, 8:59 pm

    As usual I’m late to the party but SO glad I found this one! Made it tonight and just loved it. Was in a rush (as usual) and overdid the salt and nutmeg but it didn’t even matter. It was just wonderful (LOVE the topping) and I can’t wait to check out the rest of your site. A bigger win for me – I don’t even like pie so this is extra great! Thanks so much!

    Reply
  • Mary Ellen October 4, 2015, 1:11 pm

    This was a great, easy recipe that was a hit at a recent dinner party. I made a few modifications–2 tbsp of lemon juice instead of orange juice, very light on zest, and 1/4 tsp of ground ginger with the apples. Also, I thought the topping looked a little scant, so I did 1.5x the topping. Honestly, when we ate it, I think that original amount would’ve been just fine (and slightly healthier). I would only increase the topping if you’re baking for folks who will want a high ratio of topping to apples. The upshot–this is a simple recipe to modify to taste. Five stars!

    Reply
  • Riss October 3, 2015, 6:55 pm

    I heated salted caramel and poured over the top with vanilla ice cream! Ooo lala…delightfully heavenly!

    Reply

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