How to Make Apple Crisp (Easy Oat Topping Recipe)

Change the number and every amount updates automatically.

• 2 lb firm apples, such as Granny Smith, Honeycrisp or a mix, peeled and sliced ¼ inch thick (about 6 cups; 900 g)
• ⅓ cup light brown sugar (70 g)
• 3 tbsp all-purpose flour
• 1 tbsp lemon juice
• 1 ½ tsp ground cinnamon
• ¼ tsp fine salt
• 1 cup all-purpose flour, for the topping (125 g)
• 1 cup old-fashioned rolled oats (90 g)
• ½ cup light brown sugar, packed (105 g)
• 1 tsp ground cinnamon, for the topping
• ½ tsp fine salt, for the topping
• 8 tbsp cold unsalted butter, cubed (113 g)
• ½ cup chopped pecans or walnuts, optional (55 g)

Instructions

1. Heat the oven to 375°F (190°C) with a rack in the middle. Lightly butter a 9x9-inch (23 cm) baking dish and set it on a baking sheet to catch drips.
2. In a large bowl, toss the apples with the ⅓ cup brown sugar, 3 tbsp flour, lemon juice, 1½ tsp cinnamon and ¼ tsp salt. Spread them in the dish.
3. In another bowl, mix the topping flour, oats, ½ cup brown sugar, 1 tsp cinnamon and ½ tsp salt. Add the cold butter and rub it in with your fingertips until you have clumpy, pea-sized crumbs. Stir in the nuts, if using.
4. Scatter the topping over the apples without pressing it down.
5. Bake for 45–55 minutes, until the juices bubble around the edges, a knife slides easily into the apples and the topping is deep golden. If the top browns before the apples soften, tent it loosely with foil.
6. Cool for at least 20 minutes so the juices thicken, then serve warm with vanilla ice cream or cream.