I’m excited to share my Old Fashioned Apple Crisp made with quick oats and cinnamon that hides a simple secret ingredient you won’t expect.
I never thought a simple pan of apples could make me this stubbornly curious, but that is exactly what my Easy Apple Crisp does. I used Granny Smith apples and quick oats to keep things bright and a little crunchy, cause I like the contrast.
Everyone seems to have their favorite, from Natasha’s Kitchen Apple Crisp to the Old Fashioned Apple Crisp you read about everywhere, yet this version somehow feels less polished and more honest. It starts smelling impossibly good long before it’s done, and somehow always disappears faster than I can cut the first serving.
Ingredients
- Apples: Provide fiber and natural sugars, add tangy sweetness and juicy texture.
- Lemon juice brightens flavor slows browning and adds a fresh tang to filling.
- Quick oats add chew and fiber to topping, helps it crisp up nicely.
- All purpose flour gives structure to topping balances oats and keeps crumbs together.
- Brown sugar gives deep caramel sweetness and moistness, pairs great with apples.
- Cold butter makes tender flaky crumbs, adds richness and buttery flavor.
- Cinnamon warms the dish adds spice and aroma, complements apple sweetness.
- Nutmeg is subtle gives cozy depth and pairs well with cinnamon.
- Salt enhances flavors cuts sweetness makes everything taste more balanced.
Ingredient Quantities
- 6 medium apples (about 6 cups), Granny Smith or Honeycrisp ok
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch (or 2 tablespoons all purpose flour)
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup quick oats
- 3/4 cup all purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) cold unsalted butter
How to Make this
1. Preheat oven to 350 F and butter a 9 by 13 inch baking dish.
2. Peel, core and slice 6 medium apples about 1 4 inch thick into a big bowl. Toss them with 1 tablespoon lemon juice, 1/4 cup granulated sugar, 2 tablespoons cornstarch or 2 tablespoons all purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon salt. If your apples are super tart add a tad more sugar.
3. Dump the apple mixture into the prepared dish and spread it out so it’s even.
4. Make the topping: stir together 1 cup quick oats, 3/4 cup all purpose flour, 1/2 cup packed light brown sugar and the remaining 1/2 teaspoon ground cinnamon. Add 1/2 cup cold unsalted butter cut into small cubes (1 stick) and use a pastry cutter, two forks or a quick pulse in a food processor until the mix is crumbly and butter bits are about pea sized. Dont overwork it or you’ll end up with paste.
5. Scatter the crumb topping evenly over the apples and gently press down so it sticks a bit.
6. Bake 40 to 45 minutes until the top is golden and filling is bubbling up around the edges. If the top browns too fast loosely tent with foil for the last 10 minutes.
7. Let the crisp rest at least 15 minutes so the filling thickens and its easier to serve.
8. Serve warm with vanilla ice cream or whipped cream. Leftovers keep in the fridge up to 3 days and reheat in a 325 F oven to revive the crisp top.
Equipment Needed
1. 9 by 13 inch baking dish, buttered
2. Large mixing bowl to toss the apples
3. Sharp knife and cutting board for peeling, coring and slicing
4. Vegetable peeler and apple corer if you got one
5. Measuring cups and spoons
6. Pastry cutter or two forks or a small food processor
7. Spatula or wooden spoon to spread and press the topping
8. Oven mitts and a sheet of foil to tent if the top browns too fast
9. Kitchen timer and a wire cooling rack to rest the crisp, youll want the rack so the bottom dont get soggy
FAQ
Easy Apple Crisp Recipe Substitutions and Variations
- Apples (6 medium): swap with 6 cups peeled, sliced pears (Bosc or Anjou) or use a mix of 3 apples + 3 ripe peaches for a summery twist; pears cook about the same but might need 3 to 5 minutes less in the oven.
- Cornstarch (2 tbsp): replace with 2 tbsp tapioca starch or 2 tbsp arrowroot powder; both thicken well and give a clearer, glossy filling. If you only have flour, 2 tbsp all purpose works but the filling will be a bit cloudier.
- Quick oats (1 cup): use 1 cup rolled oats (old fashioned) instead, or pulse them once in a food processor for a finer crumb. For extra crunch you can swap the oats for 1 cup chopped nuts (walnuts or pecans).
- Cold unsalted butter (1/2 cup): for dairy free use 1/2 cup solid coconut oil or 1/2 cup cold vegetable shortening; coconut oil adds a hint of coconut flavor, shortening keeps the classic crisp texture.
Pro Tips
1) Mix apple types and manage juice. Use at least one tart apple with a sweeter one so the filling isnt flat, and if the fruit seems soggy, quickly cook it in a skillet just until some juice evaporates or drain off a little liquid before baking so the topping doesn’t get soggy.
2) Pick your thickener smartly. Cornstarch will give a clearer, firmer filling and needs heat to activate, flour will be a bit cloudier and more forgiving. If your apples are very juicy add a touch more starch, but dont add too much or it gets gummy.
3) Keep the butter cold and dont overwork the topping. Big pea sized butter bits make the best crumbly texture, so pulse briefly in a processor or cut with two forks, and if you want extra crunch toss in some chopped nuts or swap in old fashioned oats for chewier bites.
4) Watch baking and resting time. If the top is browning too fast, loosely tent with foil, and give the crisp at least 15 to 30 minutes to cool so the filling firms up; to revive leftovers reheat in a low oven so the topping crisps up again.
Easy Apple Crisp Recipe
I’m excited to share my Old Fashioned Apple Crisp made with quick oats and cinnamon that hides a simple secret ingredient you won’t expect.
8
servings
335
kcal
Equipment: 1. 9 by 13 inch baking dish, buttered
2. Large mixing bowl to toss the apples
3. Sharp knife and cutting board for peeling, coring and slicing
4. Vegetable peeler and apple corer if you got one
5. Measuring cups and spoons
6. Pastry cutter or two forks or a small food processor
7. Spatula or wooden spoon to spread and press the topping
8. Oven mitts and a sheet of foil to tent if the top browns too fast
9. Kitchen timer and a wire cooling rack to rest the crisp, youll want the rack so the bottom dont get soggy
Ingredients
6 medium apples (about 6 cups), Granny Smith or Honeycrisp ok
1 tablespoon lemon juice
1/4 cup granulated sugar
2 tablespoons cornstarch (or 2 tablespoons all purpose flour)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup quick oats
3/4 cup all purpose flour
1/2 cup packed light brown sugar
1/2 cup (1 stick) cold unsalted butter
Directions
- Preheat oven to 350 F and butter a 9 by 13 inch baking dish.
- Peel, core and slice 6 medium apples about 1 4 inch thick into a big bowl. Toss them with 1 tablespoon lemon juice, 1/4 cup granulated sugar, 2 tablespoons cornstarch or 2 tablespoons all purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon salt. If your apples are super tart add a tad more sugar.
- Dump the apple mixture into the prepared dish and spread it out so it's even.
- Make the topping: stir together 1 cup quick oats, 3/4 cup all purpose flour, 1/2 cup packed light brown sugar and the remaining 1/2 teaspoon ground cinnamon. Add 1/2 cup cold unsalted butter cut into small cubes (1 stick) and use a pastry cutter, two forks or a quick pulse in a food processor until the mix is crumbly and butter bits are about pea sized. Dont overwork it or you'll end up with paste.
- Scatter the crumb topping evenly over the apples and gently press down so it sticks a bit.
- Bake 40 to 45 minutes until the top is golden and filling is bubbling up around the edges. If the top browns too fast loosely tent with foil for the last 10 minutes.
- Let the crisp rest at least 15 minutes so the filling thickens and its easier to serve.
- Serve warm with vanilla ice cream or whipped cream. Leftovers keep in the fridge up to 3 days and reheat in a 325 F oven to revive the crisp top.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 196g
- Total number of serves: 8
- Calories: 335kcal
- Fat: 15.1g
- Saturated Fat: 8g
- Trans Fat: 0.13g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.75g
- Cholesterol: 31mg
- Sodium: 72mg
- Potassium: 203mg
- Carbohydrates: 58.1g
- Fiber: 4.7g
- Sugar: 33g
- Protein: 3.1g
- Vitamin A: 355IU
- Vitamin C: 6.6mg
- Calcium: 17mg
- Iron: 0.91mg
