Apple Crisp Recipe with Oats

This apple crisp recipe with oats is delicious, simple, and easy to make. The warm crunchy apple crisp topping combined with caramel drizzle and melted vanilla ice cream is something that is hard to compete with. This is a must try recipe, and I might even be serving this on my Thanksgiving table this year instead of apple pie. It's that good!

this recipe

My dad is a total apple snob, which I love. Every Fall he drives to the mountains and samples and chooses a ton of different apples. Then, he brings home loads of his favorites. Usually I expect to see Stayman Winesap, Pink ladies, Gala and Honeycrisp. There is a totally different freshness to apples that come straight off the trees. The crispness on these apples are incredible and it is difficult to replicate the texture with store-bought apples. If you can get your hands on fresh apples in the Fall, I highly suggest the trip.

I am using a mixture of sweet and tart apples in my apple crisp. I have two Granny Smith apples that I bought from the store because I wanted a really tart flavor, and we didn't have any Granny Smiths from the mountains. I have two Staymans, which are sweet and tart, with a big crisp to them. Then, a few galas and one honey crisp, which I love for their sweetness.

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Time & Servings:

Time to prep: 25 minutes

Time to bake: 40 minutes

Total Time: 65 minutes

Servings: 10

Ingredients for Apple Crisp Recipe with Oats:

For the Apple Crisp Base Layer:

• 7 regular size apples (2 tart like Granny Smith and 5 sweeter apples like honey crisp or Gala), cored, peeled and cut into small chunks. See the video for a visual.
• ½ teaspoon cinnamon
• ⅓ cup of granulated white sugar
• juice from ½ a lemon

For the Apple Crisp Topping:

• ½ cup all purpose flour
• ¼ cup old fashioned oats
• ½ cup white granulated sugar
• ½ cup brown sugar (light or dark is fine)
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 6 tablespoons of chilled unsalted butter (this is important, make sure the butter is NOT softened when you use it)
• You also need a vegetable peeler, large bowl and casserole dish. I am obsessed with this Staub casserole dish right now.

Additional Toppings I feel are completely necessary:

• Caramel sauce (store-bought is what I used, Ghiradelli Brand is yum)
• Vanilla ice cream

How to Make this Apple Crisp Recipe with Oats:

1. Start by preheating the oven to 375 degrees. Grease a casserole dish with butter.

For the Apple Crisp Base Layer:

2. Peel and core the apples, and cut into small chunks. Place them in a large bowl.

3. Into the large apple bowl, add the base ingredients of ⅓ cup sugar, ½ teaspoon of cinnamon and juice from ½ a lemon. Stir well to incorporate and pour into casserole dish for base layer.

For the Apple Crisp Topping Layer:

4. Into a large bowl, add ½ cup brown sugar, ½ cup white granulated sugar, ½ cup flour, ¼ cup oats, cinnamon, nutmeg and salt. Whisk it up.

5. Cut the chilled butter in half length wise, then cut each of those pieces lengthwise again, and then cut into small chunks.

6. Next, Add the butter into the topping ingredients bowl, breaking it up as you add it. Begin to pinch the ingredients to incorporate the butter throughout. (Watch the video for a demo if needed) The topping should turn into a bunch of pea sized pieces, with a lot of texture, do not ball up. Think pinching to incorporate, but also separating.

7. Pour the topping over the base layer in the casserole dish.

8. Bake in the oven at 375 for 40 minutes.

9. Once the apple crisp is completely baked, allow to sit on stovetop for 15 minutes to cool slightly.

10. Serve the apple crisp warm with caramel drizzle and a hearty scoop of vanilla ice cream.

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