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Best-Ever Oatmeal Apple Crisp Recipe with a Crisp Topping

Best-Ever Oatmeal Apple Crisp

A classic 9 x 13-inch apple crisp made with cinnamon apples and a buttery oatmeal-brown-sugar topping. It serves 8–12 and is especially delicious warm with vanilla ice cream.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Apple Filling
  • 10 cups Apples, peeled, cored, and sliced
  • 1 cup Granulated sugar
  • 1 tablespoon All-purpose flour
  • 1 teaspoon Ground cinnamon
  • 1/2 cup Water
Oatmeal Crisp Topping
  • 1 cup Quick-cooking oats
  • 1 cup All-purpose flour
  • 1 cup Packed light brown sugar
  • 1/4 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1/2 cup Unsalted butter, melted

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking dish.
  2. Peel, core, and slice the apples, then arrange them in the prepared baking dish.
  3. Stir together the granulated sugar, 1 tablespoon flour, and cinnamon. Sprinkle this mixture over the apples, then pour the water evenly over the fruit.
  4. In a bowl, combine the quick-cooking oats, flour, brown sugar, baking powder, and baking soda. Stir in the melted butter until coarse, moist crumbs form.
  5. Scatter the topping evenly over the apples, covering the fruit from edge to edge.
  6. Bake for 45–50 minutes, until the apples are tender and bubbling around the edges and the topping is browned and crisp.
  7. Rest the crisp for 10–15 minutes before serving. Spoon it into bowls and serve warm with vanilla ice cream or whipped cream.

Notes

Firm, slightly tart apples such as Granny Smith or Cortland work well, as does a combination of tart and sweet apples. Very soft apples may become mushy. Quick-cooking oats create the finer, traditional topping, while old-fashioned rolled oats can be used for a more textured finish. Store leftovers covered and refrigerate them, then reheat gently until warm.