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When I set out to create this easy Apple Crisp recipe, I had a very specific vision in mind. As a classically trained chef, I wanted to create an “any fruit” crisp, the sort of recipe so good, you can make it with any fruit and it will always turn out just the way you want it to.
Meggan’s notes
The secret to this Apple Crisp recipe is the topping. I use both rolled oats and walnuts in the streusel to add plenty of texture. Lots of butter and sugar round it out so that every bite is sweet and crunchy.
Look for tart apples that hold their shape well when heated. I love Granny Smith apples, but any “pie” apple will do. Golden Delicious, Braeburn, Jonagold, Honecrisp, McIntosh, and Cortland are all good candidates.
You’ll love the way the juicy fruit bubbles up under the crisp, buttery topping. I’ve tested this recipe with lots of other fruits too, so feel free to make Cherry Crisp, Rhubarb Crisp, Strawberry Crisp, and more.
Table of Contents
Apple Crisp With Oats Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Apple Crisp Ingredient Notes
- Rolled oats: Flat and flaky, these are otherwise known as “old-fashioned” oats. Quick-cooking oats can work in a pinch, but do not substitute steel-cut oats.
- Walnuts: I think the walnuts add a wonderful flavor and crunch to the topping, but it’s okay to leave them out. I’ve also done testing with raw pecans and raw cashews, and they were both excellent.
- Apples: Tart apples, sometimes called “pie” apples, work best. Some prime candidates for baking: Granny Smith, Golden Delicious, Braeburn, Honeycrisp, Jonagold, McIntosh, and Cortland. See my tutorial on how to cut apples if you are looking for tips.
How to Make Apple Crisp Recipe with Oats
- In a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover and refrigerate while preparing the filling.
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter. In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add apple slices and toss well to coat.
- Pour intro prepared baking dish and sprinkle with topping.
- Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes.
- Serve with vanilla ice cream if desired.
Apple Crisp Recipe Tips
- Yield: This recipe makes about 6 cups of Apple Crisp, enough for 8 servings, ¾ cup each (plus ice cream).
- Finish the bushel: Have extra apples on hand? Make a batch of homemade Apple Pie Filling or Apple Butter, a warm Apple Strudel, or a batch of Caramel Apple Dip with fresh apple slices. See more apple recipe ideas in The Best Apple Recipes for Your Orchard Haul.
How to Make Apple Crisp with Oats Ahead of Time
Cut the apples and submerge in water with lemon up to 24 hours in advance. You can make the topping head too; refrigerate until baking time.
How to Store Apple Crisp with Oatmeal
Storage: Cover the Apple Crisp with foil or plastic wrap and refrigerate for up to 4 days. Reheat in a 350-degree oven for 10 to 15 minutes, or reheat small portions in the microwave.
Freezer: Fully-baked Apple Crisp doesn’t freeze well. Unfortunately, the crunchy topping turns mushy upon thawing (I tested this myself).
Apple Crisp with Oats FAQs
Fill a bowl with cold water and add the juice of half a lemon. As you slice up the apples, drop them into the lemon water. The acid keeps them from turning brown.
Technically, an apple crisp without oats is considered a crumble. But it really doesn’t matter what you call it as long as you try it. Both crisps and crumbles are easy, delicious desserts that go great with a scoop of vanilla ice cream.
Oats are naturally gluten free, so just make sure yours are processed in a facility that maintains GF standards. Substitute your favorite GF flour blend for the all-purpose flour.
All ovens are a little different. If the crisp starts to brown too soon, cover it loosely with a layer of aluminum foil and continue baking.
As a certified ServSafe Food Manager, I take food safety very seriously. While it’s possible that apple crisp might be safe at room temperature for a day or so, your best bet is to cover and refrigerate any leftovers for up to 4 days. Fruit desserts, and crisps in particular, have a lot of moisture in the filling and are prone to mold and spoilage. This is especially true in humid environments. For the best, safest results, refrigerate your leftover crisp.
More fruit desserts to try
Fruit Dessert Recipes
Easy Blueberry Cobbler with Fresh Blueberries
Fruit Dessert Recipes
Peach Cobbler
Fruit Dessert Recipes
Cherry Clafoutis
Cake Recipes
Cinnamon Apple Cake
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Apple Crisp Recipe With Oats
Ingredients
For the crisp topping:
- 1/2 cup all-purpose flour
- 1 cup old-fashioned rolled oats (see note 1)
- 1/2 cup light brown sugar
- 1/2 cup walnuts finely chopped (see note 2)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter melted (1 stick)
For the apple crisp:
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 6 medium tart apples such as Granny Smith, peeled, halved, cored, and sliced 1/4-inch thick (about 6 cups or 1 ½ pounds, see note 3)
- Vanilla ice cream for serving, optional
Instructions
- To make the crisp topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover and refrigerate while preparing the filling.
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter.
- In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add apple slices and toss well to coat. Pour intro prepared baking dish and sprinkle with topping.
- Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes. Serve with vanilla ice cream if desired.
Recipe Video
Notes
- Rolled oats: Flat and flaky, these are otherwise known as “old-fashioned” oats. Quick-cooking oats can work in a pinch, but do not substitute steel-cut oats.
- Walnuts: I think the walnuts add a wonderful flavor and crunch to the topping, but it’s okay to leave them out. I’ve also done testing with raw pecans and raw cashews, and they were both excellent.
- Apples: Tart apples, sometimes called “pie” apples, work best. Some prime candidates for baking: Granny Smith, Golden Delicious, Braeburn, Honeycrisp, Jonagold, McIntosh, and Cortland. See my tutorial on how to cut apples if you are looking for tips.
- Yield: This recipe makes about 6 cups of Apple Crisp, enough for 8 servings, ¾ cup each (plus ice cream).
- Storage: Cover the Apple Crisp with foil or plastic wrap and refrigerate for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This apple crisp is one of the best I’ve tried. My husband gave it a thumbs up, then proceeded to polish a big dish of it off. And that was without ice cream.
I’m so happy you both loved it, Pat! – Meggan
This is a really good one