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Easy Apple Crisp with Oat Topping - A Cozy, No-Fuss Dessert

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the apple filling: 6–7 medium apples (about 2 to 2.5 pounds), peeled, cored, and sliced 1/4-inch thick
  • 1/3 cup granulated sugar or light brown sugar
  • 2 tablespoons all-purpose flour (or cornstarch)
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract (optional but nice)
  • For the oat topping: 3/4 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter (1 stick), cold and cut into small cubes
  • 1/2 cup chopped pecans or walnuts (optional)
  • To serve: Vanilla ice cream, whipped cream, or a drizzle of heavy cream

Method
 

  1. Preheat and prep the pan: Heat your oven to 350°F (175°C). Lightly butter a 9-inch square baking dish or a similar 2-quart dish.
  2. Slice the apples: Peel, core, and slice the apples about 1/4 inch thick. Even slices cook evenly and keep a bit of bite.
  3. Toss the filling: In a large bowl, combine apples, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla. Toss until the apples are evenly coated and look glossy.
  4. Make the topping: In another bowl, stir together oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter into the dry ingredients until you get pea-sized crumbles. Stir in nuts if using.
  5. Assemble: Spread the apple mixture in the baking dish. Scatter the oat topping evenly over the apples. Don’t pack it down—loose crumbs crisp better.
  6. Bake: Bake for 40–50 minutes, until the topping is golden brown and the filling is bubbling around the edges. If the top browns too fast, tent loosely with foil for the last 10 minutes.
  7. Rest: Let the crisp sit for 10–15 minutes before serving. This helps the juices thicken slightly so each scoop holds together.
  8. Serve: Spoon warm crisp into bowls and top with vanilla ice cream or whipped cream. A drizzle of heavy cream is also lovely.