This apple crisp with oat topping bakes about 3 pounds of sliced apples with cinnamon and a squeeze of lemon under a thick brown sugar crumble that turns crunchy and golden. It's one of the easiest fruit desserts you can make, with no pastry to roll. Budget 25 minutes of peeling and mixing and about 50 minutes in the oven.
Apple crisp vs crumble vs cobbler
These three rustic desserts all put baked fruit under a topping, and the names get used loosely. In most American kitchens the difference comes down to what's on top.
A crisp has a topping with oats, and often nuts, that bakes up crunchy. A crumble is the British version and usually skips the oats, so its topping is a sandier mix of flour, butter and sugar. A cobbler is covered with dropped biscuit dough or a batter, which bakes into soft, cakey mounds that look a little like cobblestones.
A crisp is the most forgiving of the three, since the topping doesn't need to rise. If you want pastry and fruit instead, a free form peach galette does the same job in summer with a flaky crust. For a make ahead dessert that travels well in autumn, a lemon blueberry pound cake keeps for days. The crisp, though, is at its best warm on the day it's baked.
What makes an oat topping bake up crunchy?
A soggy topping usually comes down to the butter or the ratio. This crumble uses equal volumes of flour and old fashioned oats, a generous amount of brown sugar and cold butter.
- Use cold butter. Rub cubes into the dry mix with your fingertips until the mixture holds together in clumps when squeezed. Melted butter works in a hurry, but it bakes flatter and sandier.
- Use rolled oats, not quick oats. Quick oats are thinner and soften into paste.
- Make clumps. Squeeze handfuls of topping and break them into pieces the size of a hazelnut as you scatter them. Big clumps crisp on the outside and stay chewy inside.
- Chill it. Ten minutes in the fridge while you slice apples firms the butter up again.
Chopped pecans or walnuts add another layer of crunch. Stir in 1/2 cup with the oats. Don't pack the topping down on the fruit; loose clumps let steam escape from the apples so the underside doesn't go soggy.
Which apples hold their shape after an hour?
Use firm apples that keep some shape after nearly an hour in the oven. Soft, mealy varieties collapse into applesauce under the topping. A mix of one tart and one sweet apple gives the best flavor and texture.
| Apple | Flavor | Texture after baking |
|---|---|---|
| Granny Smith | Very tart | Holds its shape well |
| Honeycrisp | Sweet tart, juicy | Holds its shape, releases more juice |
| Braeburn | Balanced, spicy | Firm, tender |
| Pink Lady | Tart and sweet | Firm, keeps clean slices |
| McIntosh | Tangy, soft | Breaks down into sauce |
Half Granny Smith and half Honeycrisp is a reliable pairing. If you only have McIntosh, mix them with a firmer apple so part of the filling stays in slices. Peel the apples, core them and cut them into 1/4 inch slices so they cook evenly.
Why bake it for close to an hour?
Apples take longer to soften than most people expect, and undercooked apple crisp tastes raw and crunchy under a perfectly browned lid. At 375°F, sliced apples need 45 to 55 minutes to turn tender. That's also about how long the flour in the filling needs to thicken the juices.
Look for three signs before you pull it. The juices should bubble thickly around the edges, not just in one corner. A paring knife should slide into an apple slice in the center with no resistance. And the topping should be deep golden brown, not just tan.
If the topping is browning too fast and the apples still feel firm, lay a loose sheet of foil over the dish for the last 10 to 15 minutes. Set the dish on a sheet pan too, since a full dish of apples can bubble over. Then give it a 15 minute rest. Straight from the oven, the juices are thin and run across the plate. After a short rest they thicken into a glossy sauce.
Making the crumble and filling ahead
Both halves can be made early. Mix the topping up to 3 days ahead and keep it in a covered container in the fridge, or freeze it for up to 3 months. It goes straight from the freezer onto the apples, no thawing needed.
You can also assemble the whole dish up to 8 hours ahead. Toss the apples with lemon juice so they don't brown, cover the dish, and keep the topping in a separate container. Scatter the topping just before baking so it stays dry. Add about 5 minutes to the bake if the dish goes in cold.
Leftovers keep, covered, in the fridge for up to 4 days. Reheat portions in a 350°F oven for 10 to 15 minutes to crisp the topping again; the microwave warms it but softens the crumble. Serve with vanilla ice cream, softly whipped cream or a spoon of plain yogurt for breakfast.
The recipe
Apple Crisp with Oat Topping and Cinnamon Baked Apples
Ingredients
For the apple filling
- 3 lb (1.4 kg) firm apples, such as half Granny Smith and half Honeycrisp (6 to 7 medium)
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of fine sea salt
For the oat crumble
- 3/4 cup (95 g) all-purpose flour
- 3/4 cup (70 g) old fashioned rolled oats
- 2/3 cup (135 g) packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup (113 g) cold unsalted butter, cut into cubes
- 1/2 cup (55 g) chopped pecans or walnuts (optional)
Instructions
- Heat the oven. Heat the oven to 375°F (190°C) with a rack in the center. Butter a 9 by 9 inch baking dish or other 2 1/2 quart dish and set it on a foil lined sheet pan.
- Make the crumble. Whisk the flour, oats, brown sugar, cinnamon and salt in a bowl. Rub in the cold butter with your fingertips until the mixture holds in clumps when squeezed, stir in the nuts if using, and refrigerate.
- Slice the apples. Peel, core and cut the apples into 1/4 inch slices. Toss them in a large bowl with the sugar, flour, lemon juice, cinnamon, nutmeg and salt.
- Assemble the crisp. Spread the apples evenly in the dish, pressing them down lightly. Squeeze the crumble into clumps and scatter it over the fruit without packing it down.
- Bake until bubbling. Bake for 45 to 55 minutes, until the topping is deep golden, the juices bubble thickly at the edges and a knife slides easily into the center apples. Tent with foil for the last 10 to 15 minutes if the top browns early.
- Rest and serve. Let the crisp rest for 15 minutes so the juices thicken, then spoon it into bowls warm with vanilla ice cream or whipped cream.
Cook's notes
- The crumble keeps for 3 days in the fridge or 3 months in the freezer; use it straight from frozen.
- For a gluten free crisp, use certified gluten free oats and swap the flour in both parts for a 1 to 1 gluten free blend.
- Pears or a mix of apples and cranberries work with the same method. Add 2 tablespoons sugar for cranberries.
- Refrigerate leftovers, covered, for up to 4 days and reheat at 350°F to crisp the topping.
Apple Crisp questions
Should you peel apples for apple crisp?
Peeling gives the softest, most even filling, and it's the classic approach. Unpeeled apples work too and add color and a little fiber, but the skins stay slightly chewy and can curl. If you leave them on, slice the apples thinner, about 1/8 inch, so they soften fully in the same baking time.
Why is my crisp topping soggy?
Soggy topping usually means melted butter, quick oats, or a topping packed down onto very juicy fruit. Use cold butter rubbed in until clumpy, stick to rolled oats, and scatter the crumble loosely. Bake until the top is deep golden, and let leftovers reheat in the oven rather than the microwave.
Can you freeze apple crisp before baking?
Yes. Freeze it unbaked for the best texture: assemble in a freezer safe dish, wrap tightly and freeze for up to 3 months. Bake from frozen at 375°F for about 70 to 80 minutes, tenting with foil once the top is golden. Baked crisp also freezes, though the apples soften more.
What can you use instead of oats in the topping?
Replace the oats with an extra 1/2 cup of flour, or use 1/2 cup of flour plus 1/2 cup of chopped nuts for more crunch. Without oats it's closer to a British crumble, and the topping bakes finer and sandier. Rub in the cold butter until it forms small clumps before scattering it over the apples.
Keep cooking
