Apple Crisp with Oats

A classic American fall dessert, apple crisp trades pie pastry for a golden, buttery oat streusel that bakes crisp on top. Cinnamon-kissed apples soften underneath, with optional pecans for extra crunch.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 340 cal
• 4g protein
• 55g carbs
• 13g fat

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Ingredients

• 6 cups firm apples (Honeycrisp or Braeburn), peeled and sliced
• 1/3 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 6 tbsp cold unsalted butter, cubed
• 1/4 tsp kosher salt
• 1/4 cup chopped pecans (optional)

Instructions

1. 1Preheat the oven to 375°F. Lightly butter a 9-inch square or similar 2-quart baking dish.
2. 2Peel, core, and slice the apples into even half-inch wedges so they cook at the same rate. Place them in a large bowl.
3. 3Toss the apple slices with the granulated sugar, lemon juice, and cinnamon until every piece is lightly coated and the fruit starts to look juicy.
4. 4Spread the seasoned apples evenly in the prepared baking dish, pressing them down gently into a level layer.
5. 5In another bowl combine the oats, flour, brown sugar, salt, and pecans if using. Add the cold butter cubes.
6. 6Work the butter into the dry mixture with your fingertips or a pastry blender until clumps the size of peas form and the topping looks sandy yet cohesive.
7. 7Scatter the oat topping evenly over the apples, covering the fruit completely but leaving a few gaps so steam can escape.
8. 8Bake uncovered for 35 to 42 minutes until the topping is deep golden brown and crisp and the apple juices bubble thickly the edges.
9. 9Remove from the oven and let the crisp rest 10 to 15 minutes; the juices will thicken into a natural syrup as it cools slightly.
10. 10Scoop warm portions into bowls, making sure each serving gets plenty of crunchy oat topping and soft spiced apples underneath.