Apple Crisp Baked Oat Crumble (Printer View)

Baked apples and buttery crumble come together in a cozy, golden treat with cinnamon spice and sweet crunch.

# What You'll Need:

→ Apple Filling

01 - 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, sliced
02 - 1/4 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 1 tablespoon lemon juice
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 2 tablespoons all-purpose flour

→ Crisp Topping

08 - 3/4 cup old-fashioned rolled oats
09 - 1/2 cup all-purpose flour
10 - 1/2 cup light brown sugar, packed
11 - 1/4 cup granulated sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon salt
14 - 1/2 cup unsalted butter, cold, cubed

# Method Steps:

01 - Preheat oven to 350°F. Lightly grease a 9-inch square baking dish.
02 - In a large bowl, combine sliced apples, granulated sugar, brown sugar, lemon juice, ground cinnamon, ground nutmeg, and flour. Toss until evenly coated and transfer to the prepared baking dish.
03 - In a separate bowl, mix rolled oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add cold butter cubes and use a pastry cutter or fork to blend until crumbly.
04 - Evenly distribute the crisp topping over the apple filling. Bake for 40 minutes or until the topping is golden brown and the apples are bubbling.
05 - Allow to cool for 10 minutes before serving. Enjoy warm, optionally with vanilla ice cream.

# Expert Advice:

01 -
  • Uses easy to find ingredients from your pantry and fridge
  • Ready to bake in about twenty minutes with very little prep
  • Perfect way to use up apples that are past their prime
  • Tastes comforting and nostalgic every single time
02 -
  • High in fiber and vitamin C thanks to the apples
  • This dessert is surprisingly forgiving for ingredient swaps or tweaks
03 -
  • Cut apples into uniform slices for even baking This ensures they soften at the same rate
  • Always use cold butter in the topping for the crunchiest texture Room temperature butter will make it greasy and less crumbly
  • Letting the crisp cool ten minutes after baking firms up the filling and keeps servings neat
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