Easy Apple Crisp Recipe with Oats

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. Jump to the Apple Crisp Recipe. Or watch this quick, straight-forward recipe video showing you how to make it.

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.

Easy Baked Apples RecipeYOU MAY ALSO LIKE: Baked Cinnamon Apples are 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.

How to Make an Apple Crisp with Oat Topping

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.

Easy Apple Crisp Recipe with Oats

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!

Adding the apples to the baking dish

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.

Making the topping

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.

Ready to bake!

In our updated recipe, by starting with melted butter, the topping stays put and crisps on top of the apples.

Since you’re here, you may also enjoy one or more of these simple recipes. Our Apple Pie Cupcakes have spiced apples in the middle and a cinnamon roll base (so good!), take a look at how we make homemade granola, or check out our easy recipe for carrot cake.

Easy Apple Crisp Recipe with Oats

Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Easy Apple Crisp Recipe with Oats

  • PREP
  • COOK
  • TOTAL

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.

Makes 8 servings

You Will Need

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) sugar, depending on tartness of apples

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Topping

3/4 cup (100 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

  • Make Filling
  • Heat oven to 350 degrees F. 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.

    • Make 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 Crisp
      • 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.

Adam and Joanne's Tips

  • Gluten-free apple crisp: Use you favorite store-bought gluten-free flour blend instead of the all-purpose flour called for above. We are partial to Bob’s Red Mill.
  • Use whole wheat flour: Replace the all-purpose flour with an equal amount of whole wheat flour or use white whole wheat flour.
  • Reduce the sugar: The sugar needed depends on how tart your apples are. We love the crisp to be slightly tart, so reducing the sugar with the apples and in the topping is an option.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We assumed 1/4 cup of sugar for the apple filling.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 304 / Protein 3 g / Carbohydrate 48 g / Dietary Fiber 4 g / Total Sugars 30 g / Total Fat 12 g / Saturated Fat 7 g / Cholesterol 30 mg
AUTHOR: Adam and Joanne Gallagher

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119 comments… Leave a Comment
  • Amber October 7, 2017, 1:40 pm

    Made with the gluten free flour, it was wonderful! First time trying that brand. Very happy. Thanks!

    Reply
  • Amy September 24, 2017, 10:25 pm

    Made this recipe four times now and every time it turns out delicious!! Only thing I didn’t do was the orange zest and then I made extra topping cause that’s the best part

    Reply
  • Diane eisenberger September 16, 2017, 12:17 pm

    BEST apple crisp ever. Had exactly 12 apples from my tree and the were a bit tart (Macintosh). New tree. Tried this recipe. Amazing!!!! Very easy. Loved not peeling!!!
    Added raisins. Thanks.

    Reply
  • Lee September 11, 2017, 12:56 pm

    Delicious!! Love the orange zest and juice in the recipe. Will peel the apples next time I make it.

    Reply
  • jneanne benson September 1, 2017, 12:34 am

    My neighbor has a tree in her side yard that she thought was dead. Low and behold it gave little granny apples this season. So we picked the apples and peeled and cut up over 50 little ones. I followed the recipe and made the best apple crisp ever. I topped it off with a whipped topping, cream cheese, powdered sugar and vanilla topping I make. Perfect. Thanks for the recipe.

    Reply
  • Vicki Millson August 21, 2017, 6:14 pm

    EXCELLENT recipe 👍🏻👍🏻

    Reply
  • Kathy July 13, 2017, 6:39 pm

    Would whole wheat flour work? Need to make for a diabetic. What is the least amount of sugar to use that would still make it tasty?

    Reply
    • Joanne August 9, 2017, 6:12 pm

      Hi Kathy, Whole wheat flour will work just fine. As for reducing the sugar, we do give a range in the recipe. Use 1/4 cup with the apples. For the topping, you could try reducing by a few tablespoons.

      Reply
  • Pierce April 14, 2017, 9:35 am

    I thought it was very tasty and delicious. I like apples they make me hhhhhhhhhappy!

    Reply
  • Ishara January 3, 2017, 1:51 am

    Pls. let me know? How to prepare this receipt in a microwave oven?
    Thank you

    Reply
    • Joanne January 4, 2017, 1:23 pm

      Hi Ishara, The apple crisp is baked in the oven. We do not recommend using a microwave.

      Reply
  • Jerami/Tracy cooking team December 4, 2016, 5:04 pm

    Great recipe! Next time we make it we decided no orange zest, although keep the juice in since the orange flavor added another tasty depth to it. We doubled the oatmeal crunch since we both enjoy it in every bite. Peeled the apples over personal preference. Decrease cooking time, would check after 45 min for a 9X13 pan. We used 3 granny smith and 3 braeburn. Next time maybe switch out the braeburn. A little drizzle of caramel is a nice addition. Maybe some toasted pecans? Now on the hunt for a delectable caramel apple pie recipe.

    Reply
  • Beckie November 30, 2016, 1:00 am

    This was great… I peeled the apples, added a little flour to the filling. I didn’t have an orange so I used a splash of Orange Juice and added golden raisins.
    I have a brown sugar/butter/cinnamon family favorite crumb topping that I make so I used your topping then added sprinkles of mine on top- it forms a hard crunch… worked perfect!!
    (I also peeled most of my apples)
    Thank you!!

    Reply
  • Lara November 27, 2016, 5:21 pm

    This is a fantastic recipe and has become a go-to dessert several times over the past couple of months. Less labor than a pie, but oh so tasty. I’ve taken the liberty of adding cherries and walnuts to the filling with great results. Highly recommend!

    Reply
  • Ameego November 23, 2016, 2:25 pm

    I have quite a few apples…Can i freeze this ?

    Reply
    • Joanne December 2, 2016, 1:02 pm

      Hi there, Yes! This crisp freezes beautifully.

      Reply
  • Marianne November 13, 2016, 6:06 pm

    Excellent directions so it was very easy to follow and I used Roma apples because that’s what we had. It didn’t take the full cooking time and I did use tin foil on top to keep it from burning. Leaving the peel on the apples made such a difference and my husband said it was the best he had ever eaten. Thank you for this recipe it is the only one we will use from now on.

    Reply

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