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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143 comments… Leave a Comment
  • Star November 30, 2014, 4:09 pm

    I’ve tried many recipes and this is by far the best! I doubled the topping and it was the perfect amount.
    Love that I don’t have to peel the apples, one less step!
    Thank you!

  • Kip November 3, 2014, 10:45 am

    I have been searching for an excellent apple crisp recipe and finally found it here! I, too, increased the topping and it came out chewy inside and crunchy on the top – exactly what I’ve searched high and low for (I think that melted butter trick is key!) I used all brown sugar and didn’t have any orange so left that out and it was still great. This is one I know will be in my regular fall rotation. Thanks for sharing!

  • Sheryl October 13, 2014, 6:26 pm

    Love this recipe! Made it this afternoon and it is perfect. Only had 4 apples in the house but lots of pears so I used the 4 apples and added 2 pears. Yummy! Thank you for this recipe. It’s a keeper!!

  • alita September 25, 2014, 8:50 pm

    Loved it did not add orange zest or juice

  • alex July 29, 2014, 9:38 pm

    Most crumble recipes I have seen seem to have about a half hour cooking time. Is everybody leaving it in for over an hour as this recipe says? I am using blackberries which start bubbling within 30-40 mins and don’t want to overdo it. Thanks!

    • Joanne July 31, 2014, 11:19 am

      We stick to the whole hour, but if you think the fruit you added need a little less time and the top is browned, go ahead and take it out.

  • RJ July 16, 2014, 2:21 pm

    I’ve always used melted butter. A small handful of soaked dark seedless raisins are a good addition.

  • Jane May 19, 2014, 8:43 pm

    I had some apples in the fridge and I wanted to use them up. My hubby loves apple pie but I really didn’t feel like making pastry for the crust so i went online looking for an apple crisp recipe. After reading several, I came across this blog and recipe. I didn’t have an orange so I used what I thought might be the equivalent in OJ I had in the fridge and added a very small amount of lemon zest. I added about 2 tsp. of potato starch to the apple mixture and some nutmeg as well. I threw some coarsely chopped walnuts in with the apples. It took about an hour to bake, smelled heavenly and was delicious. This is the recipe I’ll be using from now on. Nice website – I’ve got to check out the rest of the site now!

    • Joanne June 20, 2014, 2:03 pm

      Hi Jane, We love that you made our apple crisp in place of apple pie. Isn’t it so much easier? We love all your additions, too. Thanks so much for coming back and sharing your comment.

      • Tina July 28, 2014, 1:03 pm

        can i use pie crust with this recipe ?

        • Joanne August 7, 2014, 12:44 pm

          You could, draping pie crust on top would be nice.

  • Donna Miller May 15, 2014, 9:02 am

    very traditional. Just as good as my mother use to make it when i was a kid.

  • Mary May 11, 2014, 9:21 pm

    I’ve always loved apple crisp and wanted to try cooking it. I used this recipe and it was fantastic! I added some cinnamon to the dry mixture and it added a nice flavour. Found that 1 hour was more than enough cooking time. I would recommend this recipe to anyone – it’s a winner!

    • Joanne May 12, 2014, 5:37 pm

      Hi Mary, We’re so glad you enjoyed the recipe.

  • Liza May 3, 2014, 3:27 pm

    Made this several times now. We absolutely love it! Tried it by adding some chopped almonds to the topping. YUM! Thanks for the great recipe!


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