I couldn’t resist sharing my Old Fashioned Apple Crisp made with quick oats and cinnamon, topped with vanilla ice cream or whipped cream, because I finally found a pantry ingredient that makes it come together in minutes.

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I love how Old Fashioned Baked Apple Crisp takes plain apples and somehow makes them feel fancy. When I pile peeled, sliced apples into a dish and top them with a simple crunchy mix of quick oats the smell that fills the house makes me forget the rest of my day.

I’ve seen people try shortcuts, everything from Crock Pot Apple Crisp With Cake Mix 3 Ingredients to Natasha’s Kitchen Apple Crisp, and honestly that curiosity is half the fun. It wont look perfect every time, some spots get darker, some stay softer, but that messy, sweet patchwork is why I keep making it.

Ingredients

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Apples bring fiber, natural sugars and a bit of tartness, so it tastes fresh
Quick oats add chewy texture, lots of soluble fiber, good for heart health
Brown sugar gives caramel notes and moisture, mostly simple carbs, use sparingly
Cold butter makes the topping tender and rich, mostly saturated fat, super tasty
All purpose flour binds the topping, adds carbs and structure, not much fiber
Lemon juice brightens flavors, adds acidity, limits browning, tiny vitamin C boost
Cinnamon brings warm spice and aroma, low calories, a hint of antioxidant punch

Ingredient Quantities

6 medium apples (about 2 lb), peeled cored and sliced

1/3 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

pinch of salt

1 cup quick oats

3/4 cup packed light brown sugar

1/2 cup all-purpose flour

1/2 cup unsalted butter cold and cut into small pieces

1 teaspoon ground cinnamon

pinch of salt

How to Make this

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1. Preheat the oven to 350°F and lightly grease a 9-inch square baking dish or similar.

2. Peel, core and slice the 6 medium apples and put them in a large bowl.

3. Toss the sliced apples with 1/3 cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice and a pinch of salt until evenly coated.

4. Spread the apple mixture in the prepared baking dish so its in an even layer.

5. In another bowl combine 1 cup quick oats, 3/4 cup packed light brown sugar, 1/2 cup all-purpose flour, 1 teaspoon ground cinnamon and a pinch of salt.

6. Add the 1/2 cup cold unsalted butter cut into small pieces and cut it into the dry mixture with a pastry cutter, two forks or your fingertips until it looks like coarse crumbs with some pea sized clumps. Dont overwork it, you want little clumps not paste.

7. Sprinkle the oat topping evenly over the apples and gently press down so it sticks in places.

8. Bake uncovered for 40 to 45 minutes until the filling is bubbling and the top is golden brown; rotate the pan once halfway through for even browning. If the topping is getting too dark, loosely tent foil over the dish.

9. Let the crisp rest about 10 to 15 minutes so the juices thicken, then serve warm with vanilla ice cream or whipped cream. Leftovers keep in the fridge for 3 to 4 days, reheat 10 to 15 minutes in a 350°F oven to crisp the topping again.

Equipment Needed

1. 9-inch square baking dish, lightly greased
2. Large mixing bowl for the apples
3. Medium bowl for the oat topping
4. Measuring cups and spoons
5. Vegetable peeler, paring knife and cutting board
6. Pastry cutter or two forks (or use your fingertips)
7. Wooden spoon or rubber spatula to mix and spread
8. Oven mitts and a rimmed baking sheet to catch any drips
9. Cooling rack and an ice cream scoop for serving (dont skip the scoop)

FAQ

Q: Can I use other kinds of apples? A: Yep, almost any apple works. Firmer ones like Granny Smith, Honeycrisp or Braeburn hold their shape best, softer ones break down and give you a saucier filling. I like mixing two types for more flavor.

Q: Do I have to peel the apples? A: No, you dont have to. Leaving the peel on saves time and adds texture and color, but peeled apples give a smoother, more classic crisp. Either way tastes great.

Q: What oven temp and how long do I bake it? A: Bake at 350°F (175°C) for about 40 to 45 minutes, until the filling is bubbly and the topping is golden. If your apples are extra juicy it may take up to 50 minutes, just keep an eye on it.

Q: How do I get the topping extra crispy? A: Use old fashioned oats instead of quick oats for more chew and crunch, grate cold butter into the flour or cut it into pea sized bits, and give the top a light mist of water or sprinkle a little extra brown sugar before baking. Broil for 1 to 2 minutes at the end if you want it extra brown, watch it closely so it doesnt burn.

Q: Can I make it ahead or freeze it? A: Yes. You can assemble and refrigerate for up to 24 hours before baking, or freeze unbaked in a freezer safe dish for up to 2 months. Thaw in the fridge before baking. Baked leftovers keep in the fridge 3 to 4 days and reheat in a 350°F oven for 15 to 20 minutes.

Q: Any good substitutions for dietary needs? A: For gluten free use certified GF oats and GF flour or almond flour, for a vegan version swap butter for coconut oil or vegan butter and use the same amounts. If the filling seems thin, stir in 1 to 2 teaspoons cornstarch mixed with a little water to thicken before baking.

Easy Apple Crisp Recipe Substitutions and Variations

Apples (6 medium) -> Pears (Bosc or Bartlett), 1:1 swap. Pears bake similar to apples but are a bit sweeter, so you might want slightly less sugar. Use firmer pears, they hold up better.
Granulated sugar (1/3 cup) -> Coconut sugar, 1:1, for a deeper caramel flavor and darker color. Or use honey/maple syrup at about 3/4 the amount (so ~1/4 cup), reduce any extra liquid a bit since they’re liquid sweeteners.
Quick oats (1 cup) -> Old-fashioned rolled oats, 1:1. Gives a chewier, more rustic topping and clumps up nicely. For gluten free, use certified gluten free oats.
Unsalted butter (1/2 cup cold) -> Solid coconut oil or cold vegan butter, 1:1. If you use salted butter instead, skip the pinch of salt in the topping.

Pro Tips

Pro tips

1. Use a mix of apples so it tastes interesting. Grab at least one tart kind like Granny Smith and one sweet like Honeycrisp or Fuji, otherwise the filling can taste kinda one note.

2. Let the sliced apples sit with the sugar and lemon for 20 to 30 minutes before you bake. That pulls out some juice and makes the flavor deeper. If there is too much liquid, drain a little off or toss the apples with a tablespoon of cornstarch to help thicken the sauce.

3. For a nicer texture on the topping, grate the cold butter on the coarse side of a box grater or freeze it briefly then rub it into the dry mix with your fingers until you have pea sized clumps. Dont overwork it or the topping gets paste like.

4. Bake the dish on a rimmed sheet pan so any bubbling juice wont drip into your oven. Rotate the pan halfway through for even color, and if the top starts browning too fast loosely tent with foil.

5. To revive leftovers and crisp the top again, reheat in a 350 degree oven for 10 to 15 minutes. Want extra crunch? Put it under the broiler for 30 to 60 seconds but watch it cause it goes from perfect to burned real quick.

Easy Apple Crisp Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

341

kcal

Equipment: 1. 9-inch square baking dish, lightly greased
2. Large mixing bowl for the apples
3. Medium bowl for the oat topping
4. Measuring cups and spoons
5. Vegetable peeler, paring knife and cutting board
6. Pastry cutter or two forks (or use your fingertips)
7. Wooden spoon or rubber spatula to mix and spread
8. Oven mitts and a rimmed baking sheet to catch any drips
9. Cooling rack and an ice cream scoop for serving (dont skip the scoop)

Ingredients

6 medium apples (about 2 lb), peeled cored and sliced
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
pinch of salt
1 cup quick oats
3/4 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 cup unsalted butter cold and cut into small pieces
1 teaspoon ground cinnamon
pinch of salt

Directions

Preheat the oven to 350°F and lightly grease a 9-inch square baking dish or similar.
Peel, core and slice the 6 medium apples and put them in a large bowl.
Toss the sliced apples with 1/3 cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice and a pinch of salt until evenly coated.
Spread the apple mixture in the prepared baking dish so its in an even layer.
In another bowl combine 1 cup quick oats, 3/4 cup packed light brown sugar, 1/2 cup all-purpose flour, 1 teaspoon ground cinnamon and a pinch of salt.
Add the 1/2 cup cold unsalted butter cut into small pieces and cut it into the dry mixture with a pastry cutter, two forks or your fingertips until it looks like coarse crumbs with some pea sized clumps. Dont overwork it, you want little clumps not paste.
Sprinkle the oat topping evenly over the apples and gently press down so it sticks in places.
Bake uncovered for 40 to 45 minutes until the filling is bubbling and the top is golden brown; rotate the pan once halfway through for even browning. If the topping is getting too dark, loosely tent foil over the dish.
Let the crisp rest about 10 to 15 minutes so the juices thicken, then serve warm with vanilla ice cream or whipped cream. Leftovers keep in the fridge for 3 to 4 days, reheat 10 to 15 minutes in a 350°F oven to crisp the topping again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.