Apple Crisp with Oats

Named for its golden, crunchy topping, apple crisp is a cherished American dessert that lets spiced fruit shine without a pastry crust. Rolled oats and brown sugar bake into a buttery blanket over tender cinnamon apples.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 295 cal
• 3g protein
• 48g carbs
• 12g fat

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Ingredients

• 6 medium baking apples (Honeycrisp or Braeburn)
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, cold and cubed
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp fresh lemon juice
• 1/4 tsp kosher salt
• 1 tsp vanilla extract

Instructions

1. 1Preheat the oven to 375°F. Lightly butter a 9-inch cast-iron skillet or similar baking dish.
2. 2Peel, core, and slice the apples into 1/4-inch thick wedges. Toss them immediately in a large bowl with the lemon juice, granulated sugar, half the cinnamon, the nutmeg, and vanilla so they stay bright and begin to release juices.
3. 3Spread the seasoned apple slices evenly in the prepared skillet, arranging them in a relatively level layer.
4. 4In the same bowl combine the oats, flour, brown sugar, remaining cinnamon, and salt. Add the cold butter cubes and work them in with your fingertips or a pastry blender until the mixture forms coarse, pea-sized crumbs with some larger clumps.
5. 5Scatter the oat topping evenly over the apples, covering the fruit completely but leaving a few gaps so steam can escape and the juices bubble up.
6. 6Bake for 35 to 42 minutes until the topping is deep golden brown and crisp, the apples are tender when pierced with a knife, and the juices are thick and bubbling the edges.
7. 7Remove the skillet from the oven and let the crisp rest for 10 minutes so the filling sets slightly and is easier to scoop.
8. 8Serve warm directly from the skillet, spooning generous portions that include both soft fruit and crunchy oat topping.