Apple Crisp
Try our sweet, spiced apple crisp with oatmeal topping recipe for a dessert loaded with Fall flavor, including cinnamon, sugar, and roasted pecans.
Nothing beats a warm, apple crisp with oatmeal topping for a chilly Fall evening.
Along with our blueberry crisp pumpkin crisp, and cherry crisp, this is another one of my favorite desserts. We’re so excited to share this recipe with you. Let’s get going!
Instructions:
Preheat oven to 350 degrees and prepare a 9 x 13-inch baking dish with butter.
Filling:
Toss the diced apples, sugar, cornstarch, apple pie spice, and lemon juice together in a large bowl until the apples are well coated.
Pour the mixture into the baking dish in an even layer.
Oat Topping:
Combine the flour, oats, butter, sugars, salt, cinnamon, and pecans in a medium bowl and use a fork (or your hands) to mix until the butter is well combined.
Use your fingers to place pieces of the topping onto the apple mixture in an even layer. There may be areas that aren’t completely covered.
Cooking:
Place the apple crisp in the oven and bake for 35-40 minutes or until the top is golden brown.
Remove the crisp from the oven and allow to cool before serving.
Store crisp in an airtight container in the refrigerator for up to 3 days.
Quick Tips:
- The oatmeal topping should blend together and not be dry or sandy in appearance and should stick together when pressed.
- There will be areas that aren’t completely covered with the topping.
- The cooked filling should bubble around the edges.
- Use apple pie spice instead of ground cinnamon.
- Remove the apple crisp from the oven and allow to cool before serving.
- Top crisp with ice cream or whipped topping before serving.
- Store any remaining apple crisp with oatmeal topping in an airtight container in the refrigerator for up to 3 days.
- Mix and match your apples, like Fuji, Granny Smith, and Golden and Delicious.
Other dessert recipes you may love:
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Ingredients
Filling
- 6 apples, peeled and diced
- ¾ cup granulated sugar
- 2 tablespoons cornstarch, heaping tablespoons
- 1 tablespoon apple pie spice
- 1 tablespoon freshly squeezed lemon juice
Oat Topping
- 1 ¼ cup all-purpose flour
- ½ cup old fashioned oats
- 12 tablespoons unsalted butter, cubed
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup pecans, chopped
Instructions
Filling
- First, preheat your oven to 350°F, and prep a 9×13 inch baking dish with butter.
- Next, toss the diced apples, sugar, cornstarch, apple pie spice, and lemon juice together in a large bowl until the apples are well coated.6 apples¾ cup granulated sugar2 tablespoons cornstarch1 tablespoon apple pie spice1 tablespoon freshly squeezed lemon juice
- Then, pour the mixture into the baking dish in an even layer.
Oat Topping
- First, combine the flour, oats, butter, sugars, salt, cinnamon, and pecans in a medium bowl and use a fork (or your hands) to mix until the butter is well combined.1 ¼ cup all-purpose flour½ cup old fashioned oats12 tablespoons unsalted butter¼ cup light brown sugar¼ cup granulated sugar¼ teaspoon salt½ teaspoon ground cinnamon½ cup pecans
- Next, use your fingers to place pieces of the topping onto the apple mixture in an even layer. There may be areas that aren’t completely covered.
Cooking
- Place the crisp in the oven and bake for 35-40 minutes or until the top is golden brown. The filling should bubble around the edges.
- Remove the crisp from the oven and allow to cool before serving.
- Top with ice cream or whipped topping before serving. Store any remaining crisp in an airtight container in the refrigerator for up to 3 days.