I love this recipe because it captures the heart of fall in the simplest way. The apples bake into a soft, juicy filling, while the oat topping becomes perfectly crisp and caramelized. It’s easy to throw together with pantry staples, and it makes my kitchen smell incredible. I can also customize it—sometimes I add nuts for crunch or a drizzle of caramel sauce on top. Whether I’m serving it for a family dinner or a holiday gathering, it’s always a crowd-pleaser.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 6 medium-sized apples (Granny Smith or Honeycrisp) 1 cup rolled oats 1 cup all-purpose flour 1 cup brown sugar, packed 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 cup unsalted butter, melted 1 tablespoon lemon juice Optional: 1/2 cup chopped nuts (walnuts or pecans) Optional: Vanilla ice cream or whipped cream for serving
Directions
Preheat the Oven: I preheat my oven to 350°F (175°C).
Prepare the Apples: I peel, core, and slice the apples into thin wedges. In a large bowl, I toss them with lemon juice, 1/4 cup of the granulated sugar, cinnamon, and nutmeg. I spread the apple mixture evenly into a greased 9×13-inch baking dish.
Make the Topping: In another bowl, I mix together the rolled oats, flour, brown sugar, remaining 1/4 cup granulated sugar, cinnamon, and salt. I pour in the melted butter and stir until the mixture is crumbly and well blended. If I’m using nuts, I fold them in for extra crunch.
Assemble the Crisp: I sprinkle the oat topping evenly over the apples, making sure the fruit is fully covered.
Bake: I place the baking dish in the oven and bake for 35–40 minutes, or until the apples are soft and bubbling and the topping is golden brown.
Cool and Serve: I let the crisp cool for about 10 minutes before serving. I love it warm, topped with vanilla ice cream or a dollop of whipped cream for that perfect finishing touch.
I sometimes add a handful of dried cranberries or raisins for a hint of tartness.
For a nut-free version, I skip the nuts and add a little extra oats for more crunch.
When I want a richer flavor, I drizzle caramel or maple syrup over the top before baking.
I’ve also made this with pears or mixed berries—it’s just as delicious.
For a vegan option, I use coconut oil or plant-based butter instead of regular butter.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave for about 30 seconds or place the entire dish back in a 350°F (175°C) oven for 10–15 minutes to re-crisp the topping. It also freezes well—I cool it completely, cover tightly, and freeze for up to 2 months. I thaw it overnight in the fridge before reheating.
FAQs
Can I make this ahead of time?
Yes, I prepare the crisp up to the baking step, cover it, and refrigerate it for up to a day before baking.
What apples work best?
I prefer Granny Smith for tartness or Honeycrisp for sweetness and texture, but any firm apple will work.
Can I use instant oats instead of rolled oats?
Rolled oats give the best texture, but in a pinch, instant oats work too—they’ll just make the topping softer.
How do I know when it’s done?
The apples should be bubbling around the edges, and the topping should be golden and crisp.
Can I use gluten-free flour?
Yes, I replace the all-purpose flour with a 1:1 gluten-free flour blend.
How can I make this vegan?
I use plant-based butter and skip the whipped cream or use coconut whipped cream instead.
Why is my topping not crispy?
I make sure the butter is well mixed and the topping is spread evenly—if it’s too thick, it may steam instead of crisp.
Can I reduce the sugar?
Yes, I reduce the sugar by about ¼ cup in both the filling and topping without losing much sweetness.
Can I add other spices?
Definitely! I sometimes add cloves or allspice for extra warmth.
What should I serve it with?
I love it best with vanilla ice cream, but whipped cream, caramel drizzle, or even a drizzle of heavy cream all work beautifully.
Conclusion
This sweet apple crisp with oat topping is the perfect fall dessert for any occasion. I love how simple ingredients come together to create something so comforting and nostalgic. The tender spiced apples paired with the buttery oat crumble make every bite feel like a taste of autumn. Whether I’m sharing it at a family dinner or enjoying a warm serving by the fire, it’s one of those recipes that always brings joy to the table.
This Sweet Apple Crisp with Oat Topping is a cozy fall dessert that combines tender, cinnamon-spiced apples with a buttery, golden oat crumble. Simple to make yet irresistibly delicious, it’s best served warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Author:Amy
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:8–10 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
1 cup rolled oats
1 cup all-purpose flour
1 cup brown sugar, packed
½ cup granulated sugar, divided
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
½ cup unsalted butter, melted
1 tbsp lemon juice
Optional: ½ cup chopped nuts (walnuts or pecans)
Optional: Vanilla ice cream or whipped cream, for serving
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, toss sliced apples with lemon juice, ¼ cup granulated sugar, cinnamon, and nutmeg. Spread evenly in the prepared baking dish.
In another bowl, combine rolled oats, flour, brown sugar, remaining ¼ cup granulated sugar, and salt. Stir in melted butter until crumbly. Fold in nuts if using.
Sprinkle oat mixture evenly over the apples.
Bake for 35–40 minutes, until the topping is golden brown and the filling is bubbling around the edges.
Cool for 10 minutes before serving. Enjoy warm with ice cream or whipped cream.
Notes
Add dried cranberries or raisins for extra tartness.
Use coconut oil or plant-based butter for a vegan version.
Replace all-purpose flour with gluten-free flour if needed.
Drizzle caramel or maple syrup over the top before baking for a richer flavor.
Make ahead and refrigerate unbaked crisp for up to 1 day before baking.
