So, Here's Why I Keep Coming Back to This Apple Crisp
I have this habit of making apple crisp whenever the weather even thinks about turning chilly—like, first leaf hits the driveway and I’m reaching for the apples. There was this one time I tried to make it during a July heatwave (bad idea, don't recommend unless you like your house smelling like a sauna...but at least the kitchen smelled amazing). Anyway, this recipe’s been my old reliable ever since my aunt Bea forgot the flour in her version and somehow made it even better (long story, will explain later if you want). It’s one of those desserts that fills the house with the kind of smell that makes everyone wander into the kitchen, noses twitching, pretending they didn't just eat dinner ten minutes ago.
Why You'll Love This (Or, Why I Do Anyway)
I make this when I've got a bag of apples that are starting to look a bit wrinkly and the idea of pie feels like too much work. My family goes nuts for it (especially my cousin Jake, who insists it's even better cold for breakfast—he's right, but don’t tell him I said that). It’s forgiving. Like, really forgiving. Ran out of brown sugar? White sugar’s fine. Forgot the lemon? Eh, just toss in a splash of orange juice—nobody ever notices. Also, I used to be scared of oat crumble because mine would turn out weirdly soggy, but this one's pretty much foolproof, even for me.
Apple Crisp Ingredients (And Substitutions I've Actually Used)
- 6-8 apples (Granny Smith, Honeycrisp, or whatever’s hanging around—once I made it with pears and it was oddly good)
- 2 tablespoon lemon juice (sometimes I use orange juice if I’ve run out, or just skip it – no crisis)
- ½ cup granulated sugar (my grandma insisted on caster sugar, but honestly, I just use what’s in the cupboard)
- 1 teaspoon ground cinnamon (I've doubled that for extra coziness, no regrets)
- Pinch of salt (I don’t measure—just a little shake)
- 1 cup rolled oats (quick oats work in a pinch, but give a different texture)
- ¾ cup all-purpose flour (I've used whole wheat here when feeling virtuous – it works, kinda)
- ½ cup brown sugar (packed-ish, more or less)
- ½ cup unsalted butter (cold, cut into cubes—salted works, but skip the pinch above or don’t, it’s fine)
- Optional: ⅓ cup chopped nuts (walnuts or pecans, or, I’ll be honest, sometimes I just throw in some granola if I’m in a rush)
Here’s How I Actually Make It (With a Few Random Thoughts)
- Preheat the oven to 350°F (175°C). I almost always forget this part until I’ve already started peeling apples, so if you’re like me—no worries, just do it when you remember.
- Prep the apples: Peel, core, and slice the apples. I never bother making the slices perfect – rustic is what I call it. Toss them in a big mixing bowl with the lemon juice, sugar, cinnamon, and salt. Give it a good stir until everything’s coated. (This is where I usually sneak a slice or two, for science.)
- Dump the apples into a buttered 9x13" baking dish. Or, honestly, whatever oven-safe dish you have. Once, I made it in a deep pie plate and it worked fine, just a bit messier to serve.
- Mix the oat crumble: In another bowl, stir together the oats, flour, brown sugar, and nuts if using. Add the cold butter cubes. Now, you can use a pastry blender, two knives, or just your hands (which is what I always end up doing). Smush it all together until it’s crumbly and kind of looks like lumpy wet sand. Don’t worry if it looks a bit weird at this stage—it always does!
- Scatter the crumble evenly over the apples. Try to cover the apples as much as you can, but a few gaps are fine—those caramelize and are the best bits, if you ask me.
- Bake for 40–50 minutes, or until the top is golden brown and the juices are bubbling up around the edges. Sometimes I poke it with a fork to see if the apples are soft enough (and maybe sneak another bite—chef’s privilege).
- Let it cool for at least 15 minutes before scooping. Or don’t. I often don’t, and then I burn my tongue and immediately regret it, but I never learn.
My Notes (A.K.A. What I Wish I'd Known Sooner)
- If your crumble isn’t crisping up, try broiling it for 2-3 minutes at the end. But watch it like a hawk—I've burned it more than once this way.
- I always make extra crumble and freeze it—makes next time even easier. (Or, in an emergency, sprinkle it on ice cream. You’re welcome.)
- Don’t use super-soft apples unless you want applesauce crisp. Learned that the hard way.
Experiments That Worked (And One That… Didn’t)
- Pears instead of apples: Surprisingly lovely.
- Throwing in frozen berries: Sometimes the extra juice makes it soupy, so use less sugar or add a spoonful of flour to the fruit.
- Once tried adding shredded coconut to the topping—honestly, not my jam. Maybe you’ll love it, but not for me.
Do You Need Fancy Equipment? Nah, Not Really
I usually use a deep 9x13" baking dish and just mix everything in whatever bowls are clean. Don’t have a pastry blender? Use your fingers (they work best anyway, unless you hate buttery hands). If you’re low on mixing bowls, I’ve even mixed the topping on a big plate before—just be careful not to fling oats everywhere (voice of experience here).
How to Store (Though It Rarely Survives That Long)
Technically, you can keep leftovers covered in the fridge for up to 3 days. Realistically, it’s never lasted more than a day in my house. If you’re more disciplined, just pop it back in a 300°F oven for 10-15 mins to re-crisp the topping. Or, you know, eat it cold with a spoon standing at the fridge. No judgment.
How We Like to Serve It (Your Mileage May Vary)
Hot, with vanilla ice cream melting on top—obviously. My mom swears by pouring heavy cream over it (a very Irish thing, I think). Sometimes we eat it for breakfast with plain yogurt and tell ourselves it’s basically health food. Feels a bit like cheating, but in a good way.
Things I’ve Learned the Hard Way (Pro Tips)
- Don’t skip letting it cool a bit before serving. I tried to rush it once and ended up with a puddle instead of a crisp.
- If you use salted butter, skip the extra salt in the fruit. Unless you like things salty. (Actually, I do, but my family grumbled.)
- I always think I can eyeball the amount of apples, but too few and it’s all crumble, too many and it turns into apple stew. Measure-ish, or at least try to.
People Actually Ask Me These Things
- Can I make this gluten free? Yep! Use a gluten-free flour blend and certified GF oats. Works fine, though the texture’s a bit different.
- Can I freeze it? I’ve frozen baked apple crisp before and it reheats okay, but honestly, the topping isn’t as crisp. If you’re planning ahead, freeze the unbaked assembled dish, then bake fresh when you need it.
- What apples are best? Granny Smiths are the classic (they’re tart and hold up well), but I’ve used every type from Pink Lady to even a few Golden Delicious and it’s always eaten up. It’s not rocket science; use what you’ve got.
- Do I have to peel the apples? Honestly? No. Sometimes I leave the skins on if I’m feeling lazy or want more fiber. It’s a bit more rustic and chewier, but not bad at all.
- Why is my crumble soggy? Too much fruit juice, or underbaking. Next time, try adding a spoonful of flour to the apples, or just bake it a bit longer.
Quick Digression (Because I Can’t Help Myself)
Once, I brought this apple crisp to a neighborhood potluck and someone asked if it was a "crumble" or a "crisp"—I honestly have no idea what the real difference is. Some people say crisps have oats and crumbles don’t, but I think that’s just splitting hairs. If you’re curious, Bon Appétit has a good explainer, but in my house, it’s just "that thing with apples and the crunchy top." And if you want to play around with different fruit combos, Smitten Kitchen has some fun ideas.
So there you go! My not-so-perfect, always-loved apple crisp with oat crumble top. If you make it, let me know how you tweak it—unless you add coconut, in which case, just don’t tell me. 😉
Ingredients
- 6 medium apples, peeled, cored, and sliced
- ⅔ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- ¾ cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ½ cup unsalted butter, cold and cubed
- ¼ teaspoon salt
Instructions
-
1Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish.
-
2In a large bowl, toss the sliced apples with granulated sugar, cinnamon, and lemon juice. Spread evenly in the prepared baking dish.
-
3In another bowl, combine oats, flour, brown sugar, and salt. Add the cold butter and mix with a pastry cutter or fingers until the mixture resembles coarse crumbs.
-
4Sprinkle the oat crumble evenly over the apples.
-
5Bake for 40 minutes, or until the topping is golden brown and the apples are bubbly and tender.
-
6Allow to cool slightly before serving. Enjoy warm, optionally with vanilla ice cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!