Easy Apple Crisp with Oatmeal Crumble

Cozy, no-fuss dessert • 15-minute prep • Oven + Air Fryer options

Buttery oat crumble shatters over tender, cinnamon-spiced apples, warm, saucy, and begging for a scoop of vanilla.

Why You’ll Love It

• Quick win: true Homemade Apple Crisp Easy—stir, sprinkle, bake.
• Oatmeal crumble magic: crisp-tender topping nails Apple Crisp With Oatmeal Crumble.
• Flexible sweetness: dial it down for Healthy Apple Crisp or up for celebrations.
• Year-round pantry play: fresh apples, frozen slices, or Apple Crisp With Canned Apple Filling.
• Any time of day: dessert tonight, Breakfast Apple Crisp tomorrow with yogurt.

Ingredients (notes only)

Apples

• 6–7 medium baking apples (Granny Smith + Honeycrisp mix = balanced sweet/tart)
• Lemon juice + zest (brightens)
• Brown sugar + a touch of white sugar (caramel note + crisp edges)
• Cinnamon + nutmeg + pinch salt (round flavor)
• Cornstarch (silky juices, not soupy)

Oatmeal Crumble (topping)

• Old-fashioned rolled oats (structure)
• All-purpose flour (bind)
• Brown sugar (moist sweetness)
• Cold unsalted butter (pebbly clumps = crunchy)
• Pinch salt + optional chopped pecans

Step-by-Step

1. Heat oven to 350°F/175°C. Butter a 9×9-inch or 2-qt baking dish.
2. Apple base: Toss 6–7 peeled, sliced apples (about 2 lb/900 g) with 2 Tbsp lemon juice, ½ cup brown sugar, 2 Tbsp white sugar, 1½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp salt, 2 Tbsp cornstarch, and 1 tsp lemon zest. Spread in dish.
3. Crumble: In a bowl mix 1 cup rolled oats, ¾ cup flour, ½ cup brown sugar, ½ tsp salt. Cut in 8 Tbsp (113 g) cold butter to coarse crumbs (almond-size). Stir in ½ cup chopped pecans if using.
4. Top & bake: Scatter crumble evenly. Bake 38–45 min until apples bubble at edges and topping is deep golden.
5. Set & serve: Cool 10 min to thicken. Serve warm with ice cream or vanilla yogurt.

Pro Tips

• Topping ratio (save this): oats : flour : sugar : butter ≈ 1 : ¾ : ½ : 1 (sticks) for a crisp that stays crunchy.
• Apples matter: combine tart + sweet for balance; slice ¼-inch thick for even bake.
• Juices too thin? Add +1 tsp cornstarch next time; too thick → cut cornstarch by 1 tsp.
• Extra-crisp top: Broil 30–60 sec at the end—watch closely.

Variations (mapped to interests)

• Quick Apple Crisp: Microwave two 12-oz ramekins 3–4 min each or Air Fry (below).
• Apple Crisp Topping Recipe: Double topping; freezer-bag it for instant bakes (keep 3 months).
• Healthy Apple Crisp: Use ¼ cup maple syrup in apples, 5 Tbsp butter + 2 Tbsp coconut oil in topping; add ¼ cup almond flour; serve with yogurt.
• Apple Crumble Recipe Easy (no oats): Swap topping to 1 cup flour + ½ cup sugar + 8 Tbsp butter + ½ tsp salt.
• Apple Crisp With Canned Apple Filling: Use 2 (20-oz) cans pie filling; skip cornstarch and reduce bake to 28–32 min.
• Breakfast Apple Crisp: Reduce sugars by ⅓, add ¼ cup chopped walnuts + 2 Tbsp flaxseed; serve with Greek yogurt.

How to Serve

Spoon into shallow bowls, add a tiny pinch of flaky salt, and finish with vanilla ice cream or maple-sweetened yogurt. Great with coffee or hot cider.

Make Ahead & Storage

• Prep ahead: Keep sliced apples tossed with lemon in fridge 8–10 hrs; store crumble separately.
• Fridge: 4 days, covered.
• Freeze: Assemble unbaked (no nuts), wrap well; freeze up to 2 months. Bake from frozen at 350°F 55–65 min.
• Reheat: 325°F oven 10–12 min; or Air Fry 300°F 5–6 min to re-crisp topping.

FAQs

Best apples? Blend tart (Granny Smith) + sweet (Honeycrisp, Fuji, Pink Lady) for flavor and texture.
Can I keep the peels? Yes—thin peel adds color/fiber; slice thinner.
Soggy topping? Pan too deep or apples too wet. Use a wider dish and measure cornstarch.
Gluten-free? Use certified GF oats + 1:1 GF flour.

Simple Nutrition (estimate, per of 8)

~360 kcal • Fat 14 g • Carbs 58 g • Protein 3 g • Fiber 4 g • Sodium 170 mg