Ultra-Satisfying Homemade Chicken Noodle Soup Recipe

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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155 comments… Leave a Comment
  • Barb November 7, 2018, 5:58 am

    Could this be made ahead and frozen? If so, should it be frozen before or after baking?

    Reply
    • Joanne November 9, 2018, 2:23 pm

      Hi Barb, While we have not done this ourselves, you should be able to freeze the crisp before and after baking. Wrap it really well and keep in the freeze up to 3 months.

      Reply
  • Ami October 26, 2018, 7:42 pm

    This is fabulous. I think I’d stick to an hour of baking next time. The apples are close to applesauce texture, but still delicious. I wasn’t sure about the peels, but they are a nonissue. I used a Northern Spy/Crimson Crisp mix, with a 1/4c sugar. In the topping I used 1/2 c brown sugar, no white. Salted butter, so no added salt. I also mixed it up in the morning and then baked it when I got home. I will be making this again, for sure!

    Reply
  • Sandra October 23, 2018, 2:24 pm

    Hi, I lost my apple crisp recipe that I used for many, many years, and this recipe is fabulous! So delicious! I didn’t have old fashioned oats, so I used Bob’s Old Country Style Muesli, loved it! Picked up some apples today from the farm stand and am going to make this recipe today! Thank you!

    Reply
  • Margaret October 13, 2018, 10:13 am

    Lovely! Turned out great 😀 I’ve been researching how to make an apple crisp that doesn’t have the problem of the topping becoming soggy. This recipe is just the ticket as my research said that melting the butter is key. I also added 1/4 cup of chopped nuts to the topping mix for extra assurance (I really don’t like a soggy crisp!) – I used slivered almonds but would add whatever nuts I had on hand. I think forming the topping into clumps really helped with the texture as well. I did reduce the butter by 1/3 as I don’t like the topping too rich and that still worked great. I liked the simple preparation for the apples – it makes this recipe straightforward, easy to follow, and easy to repeat. I made 2 double batches 🙂 One other thing I did (another tip I came across in my research) was to drain the apples before placing them in the pan, to remove any excess liquid from the orange mixture and further enjoy a not-at-all soggy crisp 😀

    Reply
  • Melissa October 1, 2018, 9:34 pm

    Put this together in the morning (followed the recipe exactly), left it in the fridge then put it in the oven in the evening for 1hr15min. It was very good! My husband and I were both very impressed. I was worried about keeping the skin on the apples but it was just perfect. Great easy recipe!

    Reply
    • Patti Jo McGrath October 8, 2018, 11:00 pm

      Love love love this orange play on apple crisp! I live out on a farm and substituted a jar of honey orange spice preserves I had made myself for the orange and I cut back on the sugar. I’m gluten sensitive so I used as directed a gluten-free flour and oatmeal and added a little cinnamon to the topping… EXCELLENT! Thank you

      Reply
  • Briget April 19, 2018, 10:50 am

    I used splenda in the filling and brown sugar splenda in the topping. It still has a lot of sugar because of the apples, but I will enjoy it in moderation! The orange flavor really makes the difference and sets this apart from other recipes. Thank you for sharing!

    Reply
    • ruth Renwick October 28, 2018, 8:26 pm

      FYI, sugar substitutes like Slenda have been proven to be carcinogenic.
      Better to cut back a bit on sugar or try stevia and a touch of sugar maybe which is what I do.

      Reply
  • Lori March 25, 2018, 10:37 pm

    Love it. Made a double batch. 9 by 13 pan . I added cloves to cinnamon. I didn’t have fresh orange so I used 2 Tbsp frozen orange juice concentrate

    Reply
  • Alyssa February 23, 2018, 10:28 pm

    I made it tonight and LOVED it …I did find it a bit too sweet so if I wanted to reduce the sugar and butter to make it a bit “healthier” or not as sweet what measurements would you recommend? Also how could I make this using rhubarb ? Which is another crisp I LOVE

    Reply
    • Joanne February 24, 2018, 12:36 pm

      Hi Alyssa, I’d just replace some of the apples (or all) with rhubarb. If you found it too sweet, try reducing the sugar a bit — I’d keep the topping the same, but reduce the sugar added in with the apples. You could try a couple tablespoons of sugar or leave it out completely, which reduces the sugar in the recipe quite a bit.

      Reply
      • Bonnie December 5, 2018, 3:45 am

        I would like to see how you would do this crisp, by removing the sugar completely and putting some honey in the topping, in place of the sugar there. Would there need to be more flour, since there would be more liquid? Or would you add some oatmeal, or something else?

        Reply
        • Joanne December 5, 2018, 1:34 pm

          Hi Bonnie, Honey should definitely work in the topping. I don’t think you will need to add anything in addition to what is already listed in the recipe (although, since we have never done this ourselves, you may need to do a little experimenting yourself).

          Reply
  • Will December 30, 2017, 6:28 pm

    I believe this is the only a-crisp recipe you will ever need. It’s certainly a big hit with my 3 sons.

    Reply
  • marrykay December 11, 2017, 4:13 pm

    Delicious!!

    Reply

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