Baking/ Desserts/ Fruit

Apple Crisp with Oatmeal Topping

Crispy, sweet apple crisp with a crunchy, buttery cinnamon, brown sugar and oatmeal topping. Serve with a scoop of your favorite vanilla ice cream and a drizzle of caramel topping. If you’re  looking for a dessert or treat that is a little lighter than a typical cake recipe but is big on flavor, this is it!

bowl of apple crisp with ice cream topping

A few dishes have made it to my “favorite list” and this apple crisp with it’s crunchy topping is one of them! I often give a pan of apple crisp to my family or friends as part of their birthday present because they love it so much. When I head out for a baby shower or bridal party, you can bet I double the recipe and bring a big pan of this wonderful dessert along as well.

I thoroughly enjoy fall with all the different apple orchards here and when their establishment includes a shop with apple cider donuts and home goods for sale, I’m all in. I can find a greater variety of apples when I go to these orchards and I love that each aisle carries the name of the apple and highlights its attributes. You get to pick your own so you can mix and match all you want.

Making this treat is always a binge worthy affair. I literally start eating this from the first apple I slice to chasing that last spoonful of oatmeal brown sugar topping as it slides into the oven. Some have very strong opinions on how they like their apple crisp served. Hot, warm, cold, plain, with/without ice cream or whipped topping…I love it any which way.  And if you thought it was just a dessert-think again! Serving apple crisp as a side with breakfast or lunch is just as acceptable.

Ingredients for Apple Crisp

Apples: I always use several different apples in my apple crisp. Some of my favorites are fuji and honey crisp. Both of these apples hold up well without getting mushy and they taste sweet as opposed to tart. I’m always on the hunt for some hybrid apples and am amazed at what I find sometimes! This time around I was able to score a sweetango apple which has a sweet flavor with hints of honey, citrus and spice. I was pleasantly surprised by the unexpected extra juicy crunch this apple added to the crisp.
Brown sugar: For this recipe I used light brown sugar, but I often use dark brown as well or half dark and half light.  Dark brown gives it a deeper, more robust flavor. I would suggest making your next apple crisp with dark brown sugar and see which one you like better.
Flour: A good all-purpose flour works the best.
Butter: You can use unsalted or salted.
Cinnamon: I like to add some ground cinnamon to the apples as well as the topping.
Topping: Ice cream or whipped topping with some caramel sauce takes this up a notch.

How to Make Apple Crisp

FOR THE FRUIT DISH

  1. Peel the apples.
  2. Slice each apple into pieces.
  3. Mix apples and cinnamon together in a bowl.
  4. Butter a baking dish and add apple mixture.

FOR THE TOPPING

  1. Mix flour, brown sugar, and oats.
  2. Cut butter into small pieces and add to bowl.
  3. Use a pastry cutter to mix butter and dry ingredients.
  4. Use your hands to blend thoroughly.

Variations for Apple Crisp

Nuts: Chopped walnuts or pecans added to the topping add extra crunch.
Spices: Cloves or nutmeg pair well with cinnamon. You can add 1/4 teaspoon of either to your topping.
Fruit: Add a small handful of fresh fruit such as raspberries, blueberries, or peaches and mix in with the apple layer. Also, try dry fruit pouches containing cranberries, cranberries and candied pecans or walnuts, or cranberries and blueberries, in with the apples or the topping.
Flavoring: Try adding ½ teaspoon of vanilla or maple flavoring to the topping.
Toppings: Serve hot or cold with a dollop of vanilla ice cream. Try one of the flavored ones such as butter pecan ice cream, butterscotch, or berry swirl. Breyers even has a lactose free vanilla ice cream. If you still want a creamy topping but not something that will melt into the crisp as much, then opt for some whipped cream. Add an additional layer of topping with nuts, chocolate chips, jimmies or flavored sauces.
Sauces: Don’t just stop at the ice cream or whipped cream. Drizzle vanilla, caramel, white chocolate flavor, chocolate, or sea salt caramel sauce on top. Ghirardelli has some great sauces in squeeze bottles.

Apple Crisp with Crunchy Oatmeal Topping

Crispy, sweet and tart apple crisp with a buttery cinnamon, brown sugar and oatmeal topping, served with a scoop of a favorite vanilla ice cream and a drizzle of caramel topping. If you’re  looking for a dessert or treat that is a little lighter than a typical cake recipe, this is it!
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Course: Dessert
Cuisine: American
Keyword: apple crisp, cinnamon, crunchy oatmeal topping
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 467kcal
Author: Sharon Knott

Ingredients

Apple Layer

  • 6 medium apples peeled and cut
  • 1 teaspoon cinnamon ground

Oatmeal Crumb Topping

  • ½ cup butter salted or unsalted
  • ¾ cup flour
  • 1 cup brown sugar light
  • ¾ cup oats old fashioned/rolled oats
  • 1 teaspoon cinnamon ground

Instructions

Apple Layer

  • Preheat oven to 350 °F and grease the bottom and sides of an 8 X 8 pan with butter.
  • Wash your apples and peel them with a vegetable peeler. If you don't have a vegetable peeler you can slice your apples like a pie into small triangle pieces. Use a pairing knife, slice off the core and remove the skin on each piece.
  • Cut apples into ½ X 1 inch pieces and place in a bowl.
  • Sprinkle with cinnamon and toss apples until coated.
  • Pour apples in baking dish and evenly distribute.

Oatmeal Crumb Topping

  • Thoroughly mix flour, brown sugar, oats and cinnamon in a bowl.
  • Cut your stick of butter into smaller ½ tablespoon pieces and add to your dry ingredients.
  • If you have a food processor you can use that to pulse your mixture. You can also use a pastry knife to begin to cut the flour into the dry ingredients. When I get to a certain point, I start to press the butter into the mixture with the back of my hand balled into a fist, then pick up the chunks and further mix everything together with my fingers by pressing the dry ingredients into the butter.
  • Continue mixing your topping until you have a chunky texture.
  • Crumble topping evenly over the apples.
  • Bake for 45 minutes or until apples are soft but not mushy. I like to cover my dish after about 35 minutes so the topping doesn't get too brown. Serve warm with ice cream or whipped topping and a drizzling of caramel sauce.
  • Store uncovered on counter or covered in refrigerator for 3 days. Rewarm in microwave if desired.

Nutrition

Serving: 1g | Calories: 467kcal | Carbohydrates: 80g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 135mg | Potassium: 304mg | Fiber: 6g | Sugar: 55g | Vitamin A: 573IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 2mg

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