Apple Crisp with Oatmeal Topping -

Apple Crisp with Oatmeal Topping

Elina James

Prep Time 20

Cook Time 50

Total Time 1 10

Course Desserts

Cuisine American

Servings 8 servings

Calories 300 kcal

For the Apple Filling:
6 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced thin
2 tbsp lemon juice
½ cup granulated sugar
2 tbsp all-purpose flour (or cornstarch for gluten-free option)
1 tsp ground cinnamon
¼ tsp ground nutmeg
Pinch of salt
🌾 For the Oatmeal Crisp Topping:
1 cup old-fashioned rolled oats
¾ cup all-purpose flour
¾ cup packed light brown sugar
½ tsp ground cinnamon
¼ tsp salt
½ cup (1 stick) unsalted butter, cold and cut into small cubes
(Optional: ½ cup chopped pecans or walnuts for added crunch.)

Step 1: Prepare the Apples : Preheat oven to 350°F (175°C). Peel, core, and thinly slice the apples. Place them in a large mixing bowl. Add lemon juice to prevent browning and toss to coat. Sprinkle granulated sugar, flour, cinnamon, nutmeg, and a pinch of salt over the apples. Toss until evenly coated.
Step 2: Make the Crisp Topping : In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Using a pastry cutter, fork, or your fingers, work the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces. Stir in chopped nuts if using.
Step 3: Assemble the Apple Crisp : Grease a 9x13-inch baking dish (or similar size). Spread the apple mixture evenly on the bottom. Sprinkle the oat topping evenly over the apples, covering them fully.
Step 4: Bake : Bake in the preheated oven for 45–50 minutes, or until the topping is golden brown and the filling is bubbling. If the topping browns too quickly, tent with foil during the last 10 minutes.
Step 5: Cool and Serve : Remove the crisp from the oven and let it rest for at least 10–15 minutes before serving. This allows the juices to thicken slightly.