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Easy Weeknight Apple Crisp with Crunchy Oat Topping

This apple crisp recipe pairs tender cinnamon apples with a crunchy oat topping, baked until golden and bubbling. It’s an easy weeknight dessert with a crisp top and soft fruit filling.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the apples
  • 6 apples medium, about 2 1/2 pounds, peeled, cored, and sliced 1/4 inch thick
  • 0.33 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1 tbsp cornstarch
For the oat topping
  • 1 cup rolled oats old-fashioned
  • 0.75 cup all-purpose flour
  • 0.67 cup light brown sugar packed
  • 0.5 tsp table salt
  • 0.5 cup unsalted butter 1 stick, cold, cut into 1/2-inch pieces

Equipment

  • 1 9-inch square baking dish

Method
 

Prepare the apples
  1. Heat the oven to 375°F.
  2. Grease a 9-inch square baking dish.
  3. Toss the apples in a large bowl with the granulated sugar, lemon juice, cinnamon, and cornstarch until evenly coated.
Make the oat topping
  1. Stir the oats, flour, brown sugar, and salt together in a medium bowl.
  2. Cut in the butter with a pastry cutter or your fingertips until the mixture forms coarse, clumpy crumbs.
Assemble and bake
  1. Spread the apples and any juices in the prepared baking dish.
  2. Scatter the oat topping evenly over the apples.
  3. Bake for 40 to 50 minutes, until the topping is golden brown, the filling bubbles around the edges, and a paring knife slides easily into the apples.
  4. Let the crisp rest for 15 minutes before serving.

Notes

Keep the butter cold for a chunkier, crunchier topping. Refrigerate leftovers for up to 4 days; freezer-friendly. For a gluten-free variation, use a 1:1 gluten-free flour blend and certified gluten-free oats.