Easy Apple Crisp Recipe With Oatmeal Topping - Introduction
Apple crisp—even with a crunchy, yummy oatmeal topping—is easier to prepare than an apple pie. Yet you still get to enjoy that delicious, sweet apple filling and a home filled with the scrumptious smell of apples baking. And instead of a pie pastry made of processed flour, the “crisp” in apple crisp can actually be good for you, especially if you use oats to make the topping.
This easy apple crisp recipe with its crunchy, buttery oatmeal topping is a favorite with my family. It’s simple to make and only takes about half an hour to bake—which means you can put it in your oven before serving dinner and it’ll be nice and warm by the time everybody is ready for dessert! Everyone who’s tried it loves how the crispy oatmeal topping and luscious apple filling complement each other.
I’ve made this apple crisp with its topping of oats a number of times, so I’ve modified the recipe from the version that appears in my apple recipe cookbook for Amazon’s Kindle, How Do You Like Them Apples? The experience of having made this apple crisp recipe on several occasions has taught me a thing or two so this version is better, if I do say so myself!
I’ve included a shopping list for your convenience, and notes along with the apple crisp recipe so you can understand why I did things the way I did them. For our friends outside of the United States, I’ve also included metric measurements (all the recipes in my apple recipe cookbook also come with metric measurements and I’ve even added gas mark settings in case you have that type of oven in your kitchen). Oh, and even though it’s not an official part of the ingredient list, don’t forget the vanilla ice cream and caramel sauce for an extra special treat!
Making Easy Apple Crisp With Oatmeal Topping
You may already have some of these ingredients on hand in your kitchen. I suggest selecting and copying just the shopping list items you need, pasting them into a word processing document, and printing out your list. Or pull up this apple crisp recipe on your smartphone to take with you to your grocery store.
- 7 to 8 small-to-medium-sized apples (My favorite variety of apple to use in this recipe is Gala, but any popular cooking-type apple will work, including Fuji, Golden Delicious, Granny Smith, Jonagold, Jonathan and McIntosh. I suggest not using Red Delicious because this apple variety, though good to eat raw, does not lend itself to cooking and baking as well as other varieties do.)
- Small package of all-purpose flour
- Small package of brown sugar (I prefer light brown sugar; I haven’t tried making this recipe with dark brown sugar so I can’t vouch for it!)
- One eight-ounce (240 milliliters) or larger package of old-fashioned oatmeal (do not use instant or quick-cooking oats.)
- Small jar or package of ground cinnamon
- Enough lemons to make 1/2 cup (120 milliliters) of juice (Two to three should be enough. The lemon juice is what keeps the apple pieces from turning brown after you slice them. I’ve always squeezed fresh lemons for this apple crisp recipe, so I don’t know if the reconstituted stuff works as well.)
- At least one stick of butter or margarine (Approximately 115 grams. Although the oatmeal topping only uses 1/2 stick—or 57 grams—butter and margarine are typically sold by the full stick in the United States.)
- Small package of salt
- Optional ingredients: caramel sauce, vanilla ice cream
- 7 to 8 small-to-medium-sized apples (The original apple crisp recipe called for 4 cups, or 945 milliliters, of apples, but I thought it was easier to use a specific number of apples rather than trying to measure them in a measuring cup.)
- 1/3 cup (80 milliliters) all-purpose flour
- 1/2 cup (120 milliliters) brown sugar
- 1 cup (240 milliliters) old-fashioned oatmeal, uncooked (The oats are what gives this recipe its crisp topping, not to mention they’re actually good for you.)
- 1 teaspoon (5 milliliters) ground cinnamon
- 1/2 cup (120 milliliters) of fresh-squeezed lemon juice (The original recipe called for 1 tablespoon or 15 milliliters of lemon juice, which is sprinkled onto the apple slices; I found 1 tablespoon wasn’t enough to keep the apples from turning brown, as you’ll see in the directions below.)
- 4 tablespoons (1/2 stick or 57 grams) of butter, melted (Although you can substitute margarine for the butter, I’ve found the oatmeal topping not only tastes better when made with real butter, but I like the fact that butter is natural).
- 1 pinch (.3 milliliter) of salt
- Peel and core the apples, making sure to remove all the seeds.
- Pour the lemon juice into a small bowl.
- Slice the peeled, cored apples; dip each apple slice into the lemon juice then place it into a 9-inch by 9-inch (23-centimeter by 23-centimeter) baking pan. (The original recipe called for sprinkling a small amount of lemon juice on the apples after they’ve all been sliced. I’ve found it works better if you briefly dip the apple slices in lemon juice immediately after slicing them so they don’t turn brown.)
- Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius, gas mark 4).
- Put the remaining ingredients for the topping (the oats, flour, brown sugar, cinnamon and salt) into a large mixing bowl.
- Mix the topping ingredients together until they are fairly well blended.
- Add the melted butter to the oatmeal topping ingredients in the mixing bowl.
- Mix in the melted butter with a fork or pastry blender until the oat topping mixture is crumbly.
- Spread the oatmeal topping mixture evenly over the top of the sliced apples in the baking pan.
- Place the baking pan with the apple crisp in the preheated oven and bake at least 30 minutes or until apples are tender and oatmeal topping is golden brown.
This easy apple crisp with oatmeal topping recipe serves eight people—unless you’re really hungry! Drizzle with caramel sauce and serve with vanilla ice cream on the side for a dessert you and your guests will never forget!