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Apple Crisp with Brown Sugar Oat Topping

Apple crisp with brown sugar oat topping bakes until the fruit is tender and bubbling beneath golden, clumpy oat crumbs. A 9x13-inch baking dish makes it easy to serve this classic baked dessert to a crowd.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 3 lb apples peeled, cored, and sliced 1/4 inch thick
  • 0.5 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 0.25 tsp kosher salt
Brown sugar oat topping
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter cold and cut into small cubes

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the apples
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, toss the apples with the granulated sugar, 2 tablespoons flour, lemon juice, 1 teaspoon cinnamon, and 1/4 teaspoon salt.
  4. Spread the apple mixture evenly in the prepared dish.
Make the topping
  1. In a medium bowl, stir together the oats, 1 cup flour, brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt.
  2. Add the cold butter and work it into the oat mixture with your fingertips or a pastry cutter until it forms coarse, clumpy crumbs.
  3. Scatter the topping evenly over the apples.
Bake the crisp
  1. Bake for 40 to 50 minutes, until the topping is golden brown and the filling is bubbling around the edges and the apples are tender when pierced with a knife.
  2. Let the crisp rest for at least 15 minutes before serving.

Notes

Keep the butter cold so the topping forms coarse, clumpy crumbs. Refrigerate covered for up to 4 days; this crisp can be frozen for up to 3 months. For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats.