Easy Apple Crisp with Oats

This Oatmeal Apple Crisp recipe features soft, tender apples and a crispy, crunchy filling. Made with flour, oats, brown sugar, butter and cinnamon. Switch to the apple crisp recipe


How to make apple crispy from scratch

Adam likes his apple crunch with a big scoop of vanilla ice cream and I like an even bigger scoop of whipped cream. Anyhow, it’s delicious. I should also mention that it’s freaking cold, sounds a bit strange I know. After spending the night in the fridge, all the flavors blend and mix, giving you lots of extra flavor the next day.


Recipe Update – We loved our old recipe, but we found a better way. We couldn’t hide that from you, could we? The filling is very similar to our recipe above, but calls for orange instead of lemon. The attitude has changed a bit. Below we explain the changes.

As with most baked apple recipes, when making apple chips you should use firm, flavorful apples – Granny Smith is our pick. It is also nice to combine two varieties. In our photos, we used two ovenproof apples: Granny Smith and Braeburn.

We think so too By leaving the apples unpeeled, the texture and flavor are better — especially after such a long cooking time. Plus, it doesn’t take time to peel! We do the same thing when we make applesauce, here is our easy recipe for Cinnamon Spiced Applesauce.


We use melted butter for the filling. Take a few minutes to search the internet for “crisp apple recipes” and you’ll find that most recipes call for cold or room temperature butter. That’s exactly what we used to do. Using your fingers or a fork, work the butter into the flour and rolled oats until crumbly. This method works well, but we think we found a better solution.


We were looking for a tender filling with some crunch, something to balance out the mushy apples. When we used the above method with unmelted butter, we found that the filling on top of the apples and the filling underneath melted as we baked. It was delicious (of course, right?), but it wasn’t exactly what we were looking for.


In our updated recipe Starting with melted butter keeps the topping and crunchy on top of the apples. We use the same topping to make these Cinnamon Baked Apples as well as our ridiculously easy Blueberry Crumble!

While you’re here, you might as well enjoy one or more of these easy recipes. Our apple pie cupcakes have spiced apples in the center and a cinnamon roll bottom (so good!), watch us make homemade granola, or check out our easy carrot pie recipe.

Updated recipe originally posted December 2012. Since posting in 2012 we have changed the recipe to make it clearer and added a short recipe video. – Adam and Joanne

Easy Apple Oatmeal Crumble

  • COOK

This is a very simple apple chip. As with most baked apple recipes, you want firm, flavorful apples – Granny Smith is our pick. It is also nice to combine two varieties. In our photos, we used two ovenproof apples: Granny Smith and Braeburn. You can even add a handful of blackberries, raisins, or blueberries. We’ve also found that the unpeeled apples give better texture and flavor, especially after such a long cooking time.

Serve hot or serve our favorite method which is cold; It sounds a little strange, we know. After spending the night in the fridge, all the flavors blend and mix, giving you lots of extra flavor the next day.

Makes 8 servings

Watch us at the recipe

will need


6 medium baked apples, like Granny Smith (2 1/2 to 3 pounds)

1 orange, grated and juiced

1/4 to 1/2 cup (50 to 100 g) sugar, depending on the acidity of the apples

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg


3/4 cup (100g) all-purpose flour

3/4 cup (65 g) old-fashioned rolled oats

1/2 cup (100g) sugar, Option: Combine 1/4 cup brown sugar + 1/4 cup granulated sugar

1/2 cup (115 g) butter, melted (1 stick)

1/8 teaspoon kosher salt


  • do the filling
  • Preheat the oven to 350 degrees F. Butter a 9-inch (or 2-quart) square baking dish.

    Core the apples and cut into 3/4-inch pieces. Place the apples in a large bowl along with the orange zest, orange juice, sugar, cinnamon, and nutmeg. Stir and then pour into a casserole dish.

    • do the filling
    • Mix flour, oatmeal, sugar and salt in a medium bowl. Add the melted butter, then stir until all of the flour is coated with the butter and the filling is crumbly. Sprinkle over the apple filling. (We like to use our hands for this. When dusting, we gather the crumbs together to form larger clumps of topping.)

      • crispy casserole
      • Bake 1 to 1.5 hours or until juice has thickened, apples are soft and topping is lightly browned. If the filling gets too brown, cover with aluminum foil and continue baking until the apples are cooked.

Advice from Adam and Joanne

  • Gluten Free Apple Chips – Instead of the all-purpose flour listed above, use your favorite store-bought gluten-free flour mix. We are supporters of Bob’s Red Mill.
  • Use Whole Wheat Flour: Substitute an equal amount of whole-wheat flour for all-purpose flour, or use white whole-wheat flour.
  • Cut back on sugar: The amount of sugar you need depends on how acidic your apples are. We like the crisp to be slightly tart, so reducing the sugar in the apples and filling is an option.
  • Nutritional Facts: The nutritional values ​​given below are estimates. We use the USDA Supertracker Recipe Calculator to calculate approximate values. We assume 1/4 cup sugar for the apple filling.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: calories 304 / protein 3g / carbohydrates 48g / fiber 4g / total sugar 30g / total fat 12g / Saturated Fatty Acids 7g / cholesterol 30mg

AUTHOR: Adam and Joanne Gallagher

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Source : inspiredtaste.net

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