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

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


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


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


  • 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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120 comments… Leave a Comment
  • TJ October 16, 2016, 12:19 am

    3.5 Stars
    Topping was excellent. Chewed and tasted almost like it had nuts in it such as pecans or walnuts. I used 4 kinds of freshly picked apples that work great in my apple pie without becoming mushy after 60 minutes bake time but were a bit on the mushy/apple sauce side in this recipe. They became too soft after the 60 minutes it took for the topping to become slightly browned. Since the apples became mushy they separated from the skins/peels leaving me with many free floating peel pieces not attached to any apple flesh which was undesirable. I liked the idea of not having to peel the apples but I would take the 20 minutes or so and peel the apples next time because I believe the peel pieces were a negative. I think that increasing the baking temp to maybe 375* and reducing the bake time about 15 minutes would lightly brown the top correctly while preventing the apples from over baking so the apples might retain a little more body/firmness. I also liked the orange zest and juice addition but might try reducing it to the zest of half an orange. Zest from a whole orange tasted like it was too much zest.
    Topping was good enough to try this again using what I learned.

  • Amanda R. October 10, 2016, 9:08 am

    Oh wow this is so good, thanks for the recipe! Going on the immediately repeat list.

  • Steve October 8, 2016, 3:37 am

    So i dont bake a lot but since we got the apples i figured why not. Not im just debating on giving it a shot now or waiting till norning and letting it cool. One things forsure the smell is amazing.

  • Rachel September 26, 2016, 9:38 am

    I can’t bake to save my life and I made this. It turned out perfect too!! Thanks for the recipe!

    If I were to make again I might peel the apples, I didn’t like the texture of the skins once baked. I’m pregnant though and textures can set me off right now so maybe its just me… my husband thought it was great.

  • Melanie September 25, 2016, 6:53 pm

    Delishious apple crisp! Followed the directions to a “T”. It turned out beautifully. The only small change made was that I cooked it for an 1 hr 15 mins which was the perfect amount of time for our taste.

  • 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..

  • 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.

  • Lawana March 23, 2016, 7:16 pm

    I just have three words. Simple, tasty, delicious. ??????

  • 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

  • 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

  • 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.

  • 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!

  • 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.

  • 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.

  • 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!


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