Apple Crisp Recipe With Oats packs everything I crave on a cool evening: tender, cinnamon-kissed apples under a toasty oat topping that stays crunchy. I keep this recipe in my fall rotation because it uses pantry staples and never asks for fancy equipment. You toss, top, and bake, and the whole kitchen smells like a cozy sweater. I’ll show you how to get a crisp that actually stays crisp, even under juicy apples.
Why You’ll Love This Apple Crisp Recipe With Oats
I build the topping with old-fashioned oats, so it bakes into a golden, crunchy blanket with real texture. Brown sugar and butter caramelize into little toffee pockets that keep you coming back with the spoon. I balance sweet and tart apples to keep the filling bright, not cloying. The recipe scales easily, so you serve a date-night half batch or a party-size pan without drama.
Ingredients You’ll Need
For the apple filling
- 6–7 medium apples (about 2 to 2 1/2 pounds), peeled, cored, and sliced 1/4-inch thick
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 teaspoons cornstarch (or 1 tablespoon all-purpose flour)
- Pinch of kosher salt
For the oat topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 8 tablespoons (1 stick) cold unsalted butter, diced
- Optional: 1/2 cup chopped pecans or walnuts
Optional add-ins
- 1/2 teaspoon vanilla bean paste in the filling for extra aroma
- Zest of 1/2 lemon for brightness
Equipment
- 2-quart baking dish (an 8-inch square works), plus a sheet pan
- Mixing bowls, spatula, and measuring tools
How to Make Apple Crisp With Oats
- Preheat the oven to 350°F. Lightly butter a 2-quart baking dish and place it on a sheet pan.
- Make the topping: In a bowl, mix oats, flour, brown sugar, granulated sugar, salt, and cinnamon. Add the cold butter and rub it in with your fingers until you see pea-sized clumps. Chill the bowl while you prep the apples.
- Mix the apples: In another bowl, toss sliced apples with sugar, lemon juice, cinnamon, nutmeg, vanilla, cornstarch, and a pinch of salt. Coat every slice evenly.
- Fill the dish: Spread the apples in the baking dish in an even layer. Press them gently so they settle and leave a mostly flat surface.
- Top the apples: Sprinkle the chilled oat mixture evenly over the apples. Leave some larger crumbles for extra crunch.
- Bake: Slide the pan into the oven and bake for 40–50 minutes, until the topping turns deep golden brown and the juices bubble around the edges. Tent loosely with foil after 30 minutes if the top browns too fast.
- Rest: Let the crisp sit for 15 minutes so the sauce thickens and the topping sets. This short pause saves the texture.
- Serve: Spoon into bowls and add vanilla ice cream, whipped cream, or a drizzle of heavy cream. Enjoy that contrast of warm apples and cold cream.
- Scale it: Double the recipe for a 9×13 pan and add 5–10 minutes to the bake time. Keep an eye on the color and bubbles.
- Air fryer option: Bake in a 7–8 inch pan at 330°F for 18–25 minutes, checking at 15 minutes. Rotate the pan once for even browning.
Helpful Tip
I slice the apples about 1/4-inch thick so they soften without turning mushy. I preheat the oven fully because a hot start jumpstarts the topping’s crunch. I chill the topping while I prep the apples so the butter stays cold and bakes up craggly and crisp. I place the baking dish on a sheet pan to catch drips and save the oven cleanup.
I stir the topping with my hands to rub butter into sandy, pea-sized bits. I sprinkle an even layer over the apples and leave some crumbles in larger chunks for texture. I tent with foil for the first 20 minutes if the topping browns too fast. I let the crisp rest for 15 minutes so the juices settle and the topping sets.
Best apples for crisp
I mix varieties for depth think Honeycrisp for crunch, Granny Smith for tartness, and Fuji for sweetness. I avoid mealy apples like Red Delicious because they collapse and dull the flavor. I use about two to three types for balance and complexity. I peel for a tender finish, but I leave a little peel if I want extra texture.
Variations I’ve Tried
- Maple Pecan: Swap 1/4 cup of the brown sugar with pure maple syrup and add 1/2 cup chopped pecans to the topping. You get warm maple notes and buttery crunch.
- Apple Cranberry: Toss 1 cup fresh or thawed cranberries into the apples and bump the sugar by 2 tablespoons. The tart pop plays so well with the sweet crumble.
- Salted Caramel: Drizzle 1/3 cup warm caramel over the apples before the topping and finish with flaky salt after baking. The salty-sweet finish wins every time.
- Gluten-Free: Use a 1:1 gluten-free flour blend in the topping and confirm certified gluten-free oats. The texture stays spot on.
- Dairy-Free: Use coconut oil or vegan butter and choose a dairy-free vanilla ice cream for serving. The crisp still bakes up golden and snappy.
- Spiced Chai: Add 1/2 teaspoon ground cardamom and 1/4 teaspoon ground ginger with the cinnamon. The aromatics make the kitchen smell unreal.
What to Serve with Apple Crisp
I love a scoop of vanilla bean ice cream because it melts into the oat topping and creates a perfect sauce. I also pour a thin stream of cold heavy cream over warm crisp for an old-school finish. I brew a strong cup of coffee or chai to balance the sweetness. I add a pinch of flaky salt on top if I want a sweet-salty pop.
- Vanilla or cinnamon ice cream
- Lightly sweetened whipped cream with a dash of cinnamon
- Sharp cheddar slices if you like the New England twist
- Hot coffee, chai, or bourbon-spiked apple cider
Make-Ahead and Storage Tips
My apple crisp with oats reheats like a champ, and the topping keeps its crunch when you warm it right.
Make-Ahead: Assemble the filling and topping separately, refrigerate both for up to 24 hours, then top and bake. Or fully bake, cool, and hold for up to 2 days; re-crisp in the oven before serving.
To Refrigerate: Store cooled crisp in an airtight container or cover the baking dish and refrigerate for up to 4 days.
Freezing: Freeze the unbaked assembled crisp (tightly wrapped) for up to 3 months, or freeze baked leftovers for up to 3 months. Thaw in the fridge overnight.
To Reheat: Warm in a 350°F oven or air fryer for 10–15 minutes until hot and crisp on top. Use the microwave in 20–30 second bursts for speed, then pop under the broiler for 1–2 minutes to re-crisp.
Apple Crisp Recipe With Oats
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spread the sliced apples evenly in a greased 9x13 inch baking dish.
- In a bowl, combine rolled oats, brown sugar, flour, cinnamon, and salt.
- Pour melted butter over the oat mixture and stir until combined.
- Sprinkle the oat topping evenly over the apples.
- Bake for 35-40 minutes or until topping is golden brown and apples are tender.
- Remove from oven and let cool slightly before serving.