Apple Crisp With Oat Topping for Busy Autumn Nights
Apple crisp with oat topping is baked apples under a buttery oat blanket—a forgiving, weeknight-friendly fall dessert that comes together fast and bakes up crisp and bubbly.
Equipment
- 8-inch (20 cm) square baking dish (1.5–2 quart)
- Mixing bowls
- Whisk
- Pastry cutter or two forks
- Oven
- Aluminum foil (optional, for tenting)
Ingredients
Apple filling
- 800 g apples (firm baking apples like Granny Smith, Honeycrisp, Braeburn, Pink Lady) about 5–6 medium; peeled if you want, cored and cut into chunky pieces (roughly 2–3 cm / 1 inch)
- 70 g light or dark brown sugar packed
- 16 g all-purpose flour this thickens the juices
- 2.5 g ground cinnamon
- 0.5 g ground nutmeg
- 1 g fine salt
- 5 ml vanilla extract
- 10 ml lemon juice apple cider vinegar works in a pinch; it’s sharper
Oat topping
- 70 g old-fashioned rolled oats not instant
- 60 g all-purpose flour
- 100 g light or dark brown sugar packed
- 2.5 g ground cinnamon
- 2 g fine salt
- 85 g unsalted butter cold; cut into small cubes
For serving (optional)
- vanilla ice cream
- lightly whipped cream
- plain Greek yogurt
Instructions
- Heat the oven and prep the dish. Set the oven to 177°C / 350°F. Butter an 8-inch / 20 cm square baking dish (or spray lightly).
- Mix the apples. In a big bowl, toss the apples with the brown sugar, flour, cinnamon, nutmeg, salt, vanilla, and lemon juice. The apples should look lightly coated, not swimming.
- Get the apples into the pan. Scrape the mixture into your baking dish and spread it out in an even layer.
- Make the topping (cold butter matters). In a medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt.
- Cut in the butter. Add the cold butter cubes and use your fingers, a pastry cutter, or two forks to work it in until you’ve got a mix of sandy bits and pea-size clumps. Don’t melt the butter; if your kitchen is warm, pop the bowl in the fridge for 10 minutes before you sprinkle it on.
- Top the apples. Scatter the topping over the apples. Don’t press it down hard; you want those crags and clumps.
- Bake until bubbly. Bake 40–50 minutes, until the top is deep golden and you can see thick bubbles around the edges. If the topping browns too fast at minute 30–35, loosely tent with foil and keep going.
- Cool before scooping. Let it sit 15–25 minutes before serving so the filling tightens up.
Nutrition
Calories: 420kcalCarbohydrates: 63gProtein: 4.5gFat: 19gSaturated Fat: 11gCholesterol: 45mgSodium: 360mgPotassium: 320mgFiber: 6gSugar: 38gVitamin A: 600IUVitamin C: 8mgCalcium: 40mgIron: 1.6mg
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