Old Fashioned Apple Crisp (Buttery Oat Topping)

Every fall we make a trip to the orchard, and every fall I come home with far more apples than any family could reasonably eat. That is how this old fashioned apple crisp became our unofficial kickoff to the season. While the kids unpack their muddy shoes, I peel and slice, and an hour later the whole house smells like cinnamon and butter.

This is the apple crisp my grandmother made, just written down a little more carefully. Thick slices of apple are tossed with brown sugar, cinnamon, a squeeze of lemon and a spoonful of flour so the juices turn syrupy instead of watery. On top goes a generous, buttery crumble made with old fashioned oats, flour, brown sugar and a pinch of salt. It bakes until the fruit is bubbling up around the edges and the topping is crisp and golden.

What I love most is how forgiving it is. There is no pie crust to roll out and no fancy technique. If you can stir and slice, you can make this dessert, and it is just as welcome on a Tuesday night as it is on the Thanksgiving table.

Why this recipe works

• A mix of apples. Combining a tart baking apple with a sweeter one gives the filling balanced flavor and a nice mix of soft and slightly firm pieces.
• A little flour in the filling. Just a couple of tablespoons thicken the juices into a glossy sauce, so the crisp is never soupy.
• Plenty of topping. This recipe makes a thick layer of crumble, which means crunch in every single bite.
• Cold butter cut into the topping. Cold butter creates clumps that bake up crisp and craggy instead of sandy.
• Baking until it bubbles. Waiting until the juices bubble thickly at the edges ensures the apples are tender and the filling has set.

Ingredients you’ll need

These are simple baking staples you probably already keep on hand. Exact amounts are in the recipe card below.

• Fresh apples, about 6 medium
• Fresh lemon juice
• Light or dark brown sugar
• Ground cinnamon and a pinch of nutmeg
• All purpose flour
• Old fashioned rolled oats
• Cold unsalted butter
• Salt and vanilla extract

Ingredient notes and smart substitutions

Apples

The best apple crisp uses apples that hold their shape and have a bit of tartness. My favorite combination is half Granny Smith and half Honeycrisp, but Braeburn, Jonagold, Pink Lady and Golden Delicious are all excellent. Try to avoid Red Delicious and McIntosh on their own, since they break down into applesauce. Slice the apples about 1/4 inch thick so they cook evenly.

Oats

Old fashioned rolled oats give the topping its classic chewy, crunchy texture. Quick oats will work in a pinch, but the topping will be finer and a little less crisp. Avoid steel cut oats, which stay hard after baking.

Brown sugar

Brown sugar adds a caramel flavor to both the filling and the topping. Light brown sugar is a little milder, while dark brown sugar gives a deeper, molasses richness. If your apples are very sweet, reduce the sugar in the filling by a couple of tablespoons.

Butter

Cold unsalted butter is key for a crisp, clumpy topping. Cut it into small cubes and keep it in the fridge until you are ready to use it. Melted butter will work if you are short on time, but the topping will be more crumbly and less craggy.

Lemon juice

A tablespoon of fresh lemon juice keeps the apples from browning while you work and brightens the flavor of the filling. Bottled lemon juice is fine if that is what you have.

Cinnamon and nutmeg

Cinnamon is the classic apple spice, and a little nutmeg adds warmth without taking over. If you have apple pie spice in the cupboard, you can use 2 teaspoons of it in place of the cinnamon and nutmeg in the filling. A pinch of ground ginger or cardamom is a lovely addition for grown up taste buds.

How to make it

Plan on about 1 hour and 15 minutes from start to finish, with only 20 minutes of hands on work. A 9 by 13 inch baking dish or a 3 quart dish works perfectly.

Step 1. Heat the oven and prep the dish

Preheat your oven to 375F and butter a 9 by 13 inch baking dish. Set a rimmed baking sheet on the rack below to catch any juices that bubble over.

Step 2. Slice and season the apples

Peel, core and slice the apples about 1/4 inch thick. Place them in a large bowl and toss with the lemon juice right away. Sprinkle in the brown sugar, flour, cinnamon, nutmeg and vanilla, then toss until every slice is coated.

Step 3. Fill the baking dish

Spread the apples evenly in the prepared dish, scraping in any sugar and juices left in the bowl. Press them down gently so they sit in a fairly flat layer.

Step 4. Make the oat topping

In another bowl, whisk together the flour, oats, brown sugar, cinnamon and salt. Add the cold butter cubes and work them in with a pastry cutter, two forks or your fingertips until the mixture forms pea size clumps with some larger pieces. Squeeze a few handfuls together to make bigger clusters.

Those bigger clusters are my favorite part of the whole dessert. They bake into crunchy little nuggets that taste almost like an oatmeal cookie. If your kitchen is warm and the butter starts to soften, pop the bowl of topping into the fridge for 10 minutes before you use it.

Step 5. Top the apples

Scatter the topping evenly over the apples, covering them all the way to the edges. Do not pack it down. Loose clumps bake up crisper.

Step 6. Bake until bubbling

Bake for 45 to 50 minutes, until the topping is deep golden brown and the apple juices are bubbling thickly around the edges. A knife should slide easily into the apples. If the topping browns too quickly, lay a sheet of foil loosely over the top for the last 10 minutes.

Step 7. Cool slightly and serve

Let the apple crisp cool for at least 15 minutes before serving. This gives the juices time to thicken. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Common mistakes to avoid

• Using only soft apples. Apples that break down easily will turn the filling into mush. Choose at least one firm baking variety.
• Slicing too thin or too thick. Paper thin slices disappear and thick chunks stay crunchy. Aim for about 1/4 inch.
• Using warm or melted butter by accident. Soft butter makes a greasy, flat topping. Keep it cold for the best crunch.
• Pulling it out too early. A golden top does not always mean the apples are done. Look for thick bubbling at the edges and test with a knife.
• Serving it piping hot. Right out of the oven the filling is loose. A short rest lets it set into a spoonable, syrupy texture.

Make ahead and storage

Apple crisp is wonderful for entertaining because so much of the work can be done in advance. I often make the topping a few days before a holiday and keep it in the fridge, ready to go.

Make ahead

Prepare the topping and refrigerate it in an airtight container for up to 5 days, or freeze it for up to 3 months. You can also assemble the entire crisp, cover tightly and refrigerate for up to 24 hours before baking. Add about 5 to 10 minutes to the bake time if it goes in cold.

Fridge

Cover baked leftovers and store them at room temperature for up to 1 day or in the fridge for up to 5 days. Some people even enjoy it cold for breakfast with a spoonful of yogurt.

Freezer

Freeze baked apple crisp, well wrapped, for up to 3 months. Thaw overnight in the fridge before reheating. An unbaked crisp can be frozen too. Bake it straight from frozen at 375F, adding 20 to 25 minutes and covering with foil if the top browns too fast.

Reheating

Warm leftovers in a 350F oven for 10 to 15 minutes to bring back the crispy topping. A single serving can be microwaved for 30 to 45 seconds, though the top will soften.

Variations

• Apple cranberry crisp. Add a cup of fresh or frozen cranberries to the filling for a tart, festive twist.
• Pecan apple crisp. Stir 1/2 cup of chopped pecans or walnuts into the topping for extra crunch.
• Apple pear crisp. Swap half of the apples for ripe but firm pears.
• Caramel apple crisp. Drizzle caramel sauce over the apples before adding the topping, then again before serving.
• Gluten free apple crisp. Use certified gluten free oats and a one to one gluten free flour blend in both the filling and topping.

The same easy method works for almost any fruit, so keep this recipe handy for peaches in summer and berries in spring too.

What to serve with it

Apple crisp is perfect on its own, but a cool, creamy topping takes it over the top. Here are a few of our favorite ways to serve it.

When I bring apple crisp to a gathering, I bake it in the morning, let it cool and then rewarm it in a low oven right before dessert. Everyone thinks it just came out of the oven, and I get to enjoy the party instead of watching a timer.

• Vanilla ice cream melting into the warm apples is the classic choice.
• Fresh whipped cream lightly sweetened with a little vanilla.
• A drizzle of caramel sauce for an extra special dessert.
• Plain Greek yogurt if you are enjoying leftovers for breakfast.
• A mug of hot apple cider or coffee on a chilly evening.

However you serve it, I hope this old fashioned apple crisp fills your kitchen with the same cozy smell it fills mine every fall. Save me a corner piece, those are the crunchiest.