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Easy Classic Apple Crisp with Oat Crumble Topping

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This easy classic apple crisp features a buttery oat crumble topping over tender, spiced apples. It’s a quick, crowd-pleasing dessert perfect for fall gatherings or cozy nights in.

Ingredients

Scale
  • 6 medium apples (about 2.5 pounds or 1.1 kg), a mix of Granny Smith and Honeycrisp or Fuji, peeled, cored, and sliced into ¼-inch thick slices
  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 tablespoons (16g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (90g) old-fashioned rolled oats
  • ¾ cup (95g) all-purpose flour
  • ½ cup (100g) packed light brown sugar
  • ½ cup (113g, 1 stick) unsalted butter
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Place a rack in the center position.
  2. Brown the butter for the topping: In a medium saucepan over medium heat, melt the ½ cup of unsalted butter. Stir occasionally with a wooden spoon. First, it will foam up, then the foam will subside, and you’ll see little brown specks forming at the bottom. This takes about 5-7 minutes. The second it smells nutty and turns a golden-amber color, remove it from the heat immediately. Pour it into a heat-safe bowl to stop the cooking. Let it cool for 5 minutes while you prep the dry ingredients.
  3. Mix the dry topping ingredients: In a medium bowl, whisk together the 1 cup old-fashioned oats, ¾ cup flour, ½ cup packed brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Pour the slightly cooled browned butter over the top and stir with a fork until everything is moistened and clumps together. Set aside.
  4. Prepare the apples: Peel, core, and slice your 6 apples into ¼-inch thick slices. Don’t stress about perfection—rustic is fine. You should have about 6-7 cups of sliced apples.
  5. Make the filling: In a large bowl, toss the sliced apples with ¼ cup granulated sugar, ¼ cup packed brown sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Use your hands or a spatula to make sure every slice is coated.
  6. Assemble the crisp: Pour the apple mixture into your ungreased 8×8-inch baking dish. Spread it into an even layer. Sprinkle the oat crumble topping evenly over the apples. Don’t press it down—you want those craggy peaks that will get extra crispy.
  7. Bake: Place the dish on a baking sheet (to catch any bubbly overflow) and bake for 40-45 minutes. The crisp is done when the topping is deep golden brown and the apple juices are bubbling up around the edges. If the topping is browning too quickly after 30 minutes, loosely tent it with foil.
  8. Cool: Transfer the dish to a cooling rack and let it rest for at least 15-20 minutes. This is crucial. The filling needs this time to set up, or you’ll end up with apple soup.

Notes

For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend and certified gluten-free oats. For a dairy-free option, substitute the butter with a plant-based butter stick (not spread). Let the crisp rest for at least 15-20 minutes after baking to allow the filling to set. Toasting the oats in a dry skillet for 2-3 minutes before mixing into the crumble adds extra crunch.

Nutrition

Keywords: apple crisp, oat crumble, easy dessert, fall dessert, apple dessert, brown butter, comfort food

Find it online: https://sagestirs.com/easy-classic-apple-crisp-with-oat-crumble-topping/