Description
This perfect cinnamon apple crisp with oat streusel topping is a simple, honest dessert that delivers soft, jammy apples under a blanket of buttery, crunchy oats. It’s quick to make, uses pantry staples, and is perfect for fall gatherings.
Ingredients
Scale
- 6 medium apples, peeled, cored, and sliced (about 1/4 inch thick) — a mix of 3 Granny Smith and 3 Honeycrisp recommended
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons ground cinnamon (preferably Saigon cinnamon)
- 1/4 teaspoon ground nutmeg (freshly grated if possible)
- Pinch of salt
- 1 cup old-fashioned rolled oats (not quick oats; use certified gluten-free if needed)
- 3/4 cup all-purpose flour (or gluten-free 1:1 baking flour)
- 2/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted (e.g., Kerrygold)
Instructions
- Preheat your oven to 350°F (175°C). Position the rack in the center. Lightly grease your baking dish with butter or non-stick spray.
- Prepare the apples: Peel, core, and slice your apples into 1/4-inch thick slices. Try to keep them uniform in size.
- Make the filling: In a large mixing bowl, combine the sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Toss until every apple slice is coated. Let it sit for 5 minutes.
- Make the streusel topping: In a medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt. Pour the melted butter over the dry ingredients and stir with a fork until moistened and clumps form. Aim for some larger clusters and some smaller bits.
- Assemble the crisp: Pour the apple mixture into the prepared baking dish and spread evenly. Sprinkle the streusel topping evenly over the apples. Do not press it down.
- Bake: Place the dish on a baking sheet to catch drips. Bake for 40-45 minutes, or until the topping is golden brown and the apples are bubbling around the edges. If the topping browns too quickly after 30 minutes, tent loosely with foil.
- Cool: Let the crisp cool on a wire rack for at least 15-20 minutes before serving.
Notes
Use old-fashioned rolled oats, not quick oats. Don’t skip the lemon juice. Let the apples sit after tossing to draw out juices. Use a baking sheet underneath to catch drips. Don’t overmix the streusel. Let the crisp cool before serving for best texture. Can be assembled up to 24 hours ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 385
- Sugar: 38
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 4
Keywords: apple crisp, cinnamon apple crisp, oat streusel, easy apple dessert, fall dessert, apple crisp recipe