The Best Old-Fashioned Apple Crisp Recipe with Oats

This old-fashioned apple crisp bakes tender, cinnamon-spiced apples under a buttery brown sugar and oat topping that stays crunchy. Below are exact cup and gram measurements, the oven temperature in °F and °C, doneness cues and fixes for a soggy or runny crisp.

Recipe at a Glance

• Yield: 8 servings
• Prep time: 25 minutes
• Bake time: 45–55 minutes
• Rest time: 20 minutes
• Oven: 375°F (190°C), rack in the center
• Pan: 8 × 8-inch or 9 × 9-inch (2-quart) baking dish. For a 9 × 13-inch dish, double everything and add about 10 minutes.

Ingredients

Apple filling

• 2½ lb (1.1 kg) firm apples, about 5 large (Granny Smith, Honeycrisp, Braeburn or a mix), giving about 7 cups sliced
• ¼ cup (50 g) granulated sugar (use 3 tablespoons / 38 g with sweet apples)
• 1 tablespoon (8 g) cornstarch
• 1½ teaspoons (4 g) ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon (15 ml) fresh lemon juice
• Pinch of fine salt

Oat topping

• ¾ cup (70 g) old-fashioned rolled oats
• ¾ cup (94 g) all-purpose flour, spooned and leveled
• ¾ cup (150 g) packed light or dark brown sugar
• ½ teaspoon (1.5 g) ground cinnamon
• ¼ teaspoon (1.5 g) fine salt
• ½ cup (113 g / 1 stick) cold unsalted butter, cut into ½-inch cubes

Step-by-Step Instructions

1. Heat the oven and prepare the dish

Heat the oven to 375°F (190°C). Butter the baking dish lightly and set it on a rimmed baking sheet to catch drips.

2. Make the filling

Peel and core the apples and cut them into ¼-inch (6 mm) slices. In a large bowl, stir together the sugar, cornstarch, cinnamon, nutmeg and salt. Add the apples and lemon juice and toss until every slice is coated. Spread the apples evenly in the dish; they will mound slightly above the rim and sink as they bake.

3. Make the topping

In a medium bowl, whisk the oats, flour, brown sugar, cinnamon and salt. Add the cold butter and rub it in with your fingertips or a pastry blender until the mixture looks like damp sand with plenty of pea-size clumps. Squeeze a few handfuls to make larger clusters. For a finer, oat-free topping, see our streusel topping guide.

4. Assemble and bake

Scatter the topping evenly over the apples, right to the edges. Bake for 45–55 minutes, until the topping is deep golden, the juices are bubbling thickly around the edges (not just in one corner) and a paring knife slides into the apples with no resistance. If the topping browns before the apples are tender, lay a sheet of foil loosely over the top for the last 10–15 minutes.

5. Rest and serve

Cool on a wire rack for at least 20 minutes so the juices thicken. Serve warm with vanilla ice cream or lightly sweetened whipped cream.

Troubleshooting

• Runny filling: the crisp was underbaked or served straight from the oven. Cornstarch only thickens once the juices bubble, so bake until bubbles are thick and slow, then rest 20 minutes.
• Soggy topping: the butter was soft or melted, or the topping was spread too thin. Use cold butter, keep the clumps and reheat leftovers in the oven, not the microwave.
• Apples still firm: slices were cut too thick. Keep them ¼ inch thick and give the dish another 10 minutes under foil.
• Mushy apples: soft varieties such as McIntosh break down. Use at least half firm, tart apples.
• Too sweet: reduce the filling sugar to 3 tablespoons (38 g) and use Granny Smith apples.

Variations

• Nutty: add ½ cup (55 g) chopped pecans or walnuts to the topping.
• Gluten-free: use certified gluten-free oats and replace the flour with ¾ cup (75 g) almond flour or a 1:1 gluten-free blend by weight.
• Apple-cranberry: replace 1 cup of the apple slices with 1 cup (100 g) fresh or frozen cranberries and add 1 extra tablespoon (12 g) sugar.
• Crumble style: leave out the oats and use 1 cup (125 g) flour for a sandier topping, as in our fruit crumble recipe.

Storage and Make-Ahead

• Room temperature: covered, up to 1 day.
• Refrigerator: covered, up to 4 days. Reheat at 350°F (175°C) for 15–20 minutes to re-crisp the topping.
• Make ahead: refrigerate the topping in a zip-top bag for up to 1 week. Assemble the crisp up to 8 hours before baking; add 5 minutes to the bake time if it goes in cold.
• Freezer: freeze the unbaked, assembled crisp, wrapped in plastic wrap and foil, for up to 3 months. Bake from frozen at 375°F (190°C) for 65–75 minutes, covered with foil for the first 30 minutes.

Want apples in a pie instead? Our homemade apple pie filling uses the same apples and can be made days ahead, and our classic pumpkin pie rounds out a holiday dessert table.

FAQs

Which apples are best for apple crisp?

Firm apples that hold their shape: Granny Smith for tartness, plus Honeycrisp, Braeburn, Jonagold or Pink Lady for sweetness. A mix of two varieties gives the best flavor.

Can I use quick oats?

Old-fashioned rolled oats give a chewier, crunchier topping. Quick oats work in a pinch, but the topping will be finer and softer. Steel-cut oats stay hard and don’t work here.

Do I need to peel the apples?

No, but peeled apples give a softer, more even filling. Unpeeled slices hold their shape a little better and add color; slice them thinly.

What is the difference between an apple crisp and an apple crumble?

In the US, a crisp topping usually contains oats (and sometimes nuts), while a crumble topping is made of flour, sugar and butter only. Both bake the same way.

How do I know when apple crisp is done?

The topping is deep golden, the juices bubble thickly at the edges and a knife slides easily into the apples in the center, usually after 45–55 minutes at 375°F (190°C).