Carrot Apple Crisp with Oats

American fruit crisps bake juicy fillings under a golden oat streusel until the top turns crunchy. This version pairs grated carrots with sliced apples, cinnamon, and nutmeg for a warmly spiced, tender dessert.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 295 cal
• 4g protein
• 46g carbs
• 12g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups peeled grated carrots
• 3 cups peeled sliced apples
• 1 Tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1 Tbsp cornstarch
• 3/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/4 tsp fine salt
• 6 Tbsp cold unsalted butter, cubed
• 1/3 cup chopped toasted pecans (optional)

Instructions

1. 1Preheat the oven to 375°F. Lightly butter a 9-inch square baking dish or similar 2-quart dish.
2. 2In a large bowl toss the grated carrots and sliced apples with lemon juice so the fruit stays bright.
3. 3Add the granulated sugar, cornstarch, cinnamon, and nutmeg; toss until every piece is lightly coated and the mixture looks glossy.
4. 4Spread the carrot-apple filling evenly in the prepared dish and set aside while you make the topping.
5. 5In another bowl combine the oats, flour, brown sugar, and salt.
6. 6Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture forms pea-sized clumps that hold together when squeezed.
7. 7Stir in the pecans if using, then scatter the oat topping evenly over the fruit, leaving a few gaps for steam.
8. 8Bake 35 to 40 minutes until the topping is deep golden and the filling is bubbling thickly at the edges.
9. 9If the top browns too fast, tent loosely with foil for the last 10 minutes.
10. 10Remove from the oven and let the crisp rest 15 minutes so the juices thicken into a spoonable sauce.
11. 11Scoop into bowls while still warm; the carrots soften into the apples for a bright, lightly spiced dessert.
12. 12Serve plain or with a small scoop of vanilla ice cream if desired. Store covered leftovers in the refrigerator up to three days and rewarm gently.