This incredibly easy apple crisp recipe features a cinnamon and nutmeg spiced apple filling topped with a brown sugar and melted butter oat topping (with nuts optional). There's no need to peel the apples for this cozy and quick apple dessert. You'll need 4 apples and an 8x8" or 2-quart baking dish for this recipe.
Course Dessert
Cuisine American
Keyword apple, crisp, fall, oatmeal
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 6
Author Katiebird Bakes
Equipment
1 8x8" or 2-quart baking dish
Ingredients
For the apple filling:
1 and 1/2pounds (680g)apples(about 6 cups sliced or chopped apples, which was 4 apples for me)
1/4cup (50g)brown sugar (packed)
1Tbsp (7g)cornstarch(or arrowroot starch)
1Tbsplemon juice
1/2teaspoonvanilla extract
1/2teaspooncinnamon
1/4teaspoonnutmeg
For the oat topping:
1/4cup (56g)unsalted butter(4 Tbsp)
1/4cup (50g)brown sugar
1/2teaspooncinnamon
1/4teaspoonsalt
1/2cup (62g)all-purpose flour
1/2cup (45g)rolled (old-fashioned) oats
1/2cup (57g)chopped pecans, almonds, or walnuts (optional)
Instructions
For the apple filling:
Preheat your oven to 350 degrees F. Quarter the apples, then slice off the core parts and either chop apples into 1 inch pieces or slice thinly. You don't need to bother peeling them unless you want to.
Place the sliced or chopped apples in an 8x8 inch or 2 quart baking dish. Sprinkle brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg over the apples. Gently toss it all together until evenly combined.
For the oat topping:
In a large microwave-safe bowl, melt the butter. Whisk in brown sugar, cinnamon, and salt. Stir in the flour, oats, and nuts (if using) until the mixture is well combined and crumbly.
Scatter the oat topping evenly over the fruit. Bake for 40-45 minutes, or until the topping is golden brown. The apples may or may not be bubbling underneath or up the sides of the baking dish - either way is ok.
Let cool for 5-10 minutes minutes before serving warm with vanilla ice cream, whipped cream, or yogurt.
Notes
Storage: leftover apple crisp can be stored in the fridge for up to 5 days. Reheat individual servings in the microwave for 30-60 seconds or reheat the entire dish in a 350 degree oven for 15-20 minutes. The crisp can also be frozen for up to 3 months, well wrapped or in an airtight container. Double the recipe: bake it in a 9×13″ or 3-quart baking dish for 55-60 minutes at 350 degrees.Individual servings: split the apple filling and oat crumble mixture among 6 8-oz ramekins, arrange on a baking sheet and bake for 30-35 minutes.Apple crisp for two: make a quarter (1/4) batch of the recipe (so using 1 apple), and I sometimes use maple syrup instead of the brown sugar because it’s easier and faster to measure. Either bake in 2 8-oz ramekins for 30-35 minutes in a 350 degree oven, or microwave in 2 microwave-safe ramekins or large mugs for about 3 minutes each or until apples are bubbling.Single serving apple crisp: either make 1/8 of the recipe per the same instructions as the apple crisp for two above, or make the apple crisp for two and keep the second serving in the fridge for later!