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Apple crisp with golden oat topping and tender cinnamon apples in a baking dish.

Easy Apple Crisp with a Golden Oat Topping

Tender cinnamon apples topped with buttery oat clusters baked golden. A mix of Granny Smith and Honeycrisp apples keeps the filling thick, saucy, and spoonable.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Baking, Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Apple Filling
  • 8 medium apples 4 Granny Smith, 4 Honeycrisp, peeled, cored, sliced 1/4 inch thick (about 8 cups)
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine salt
  • 1 tablespoon fresh lemon juice
Oat Topping
  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 2/3 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1/2 cup cold unsalted butter cubed

Equipment

  • 9 x 13-inch baking dish
  • Pastry cutter or sturdy fork
  • Large mixing bowl

Method
 

  1. Preheat the oven to 350°F and lightly grease a 9 x 13-inch baking dish.
  2. Toss the apple slices with granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice until no dry starch remains. Spread evenly in the baking dish.
  3. Stir the oats, flour, brown sugar, cinnamon, and salt together in a bowl. Cut in the cold butter until you have small crumbs and pea-size clumps.
  4. Scatter the topping loosely over the apples without packing it down.
  5. Bake uncovered at 350°F for 45 to 55 minutes, until the top is deep golden and thick bubbles rise near the center.
  6. Rest for 20 minutes before serving so the filling thickens.

Notes

  • Store covered in the refrigerator for 3 to 4 days, or freeze cooled portions for up to 2 months.
  • The topping can be mixed up to 2 days ahead and kept refrigerated until baking.
  • Reheat uncovered at 350°F for 10 to 15 minutes to restore crunch.