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5 from 10 votes

Easy Apple Crisp (Wth Oat Topping)

This easy apple crisp with oat topping made with apples, brown sugar, and cinnamon comes together quickly and easily using just one mixing bowl! Serve warm and top with a scoop of vanilla ice cream and it's the easiest Fall dessert to serve during the holidays!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 395kcal



  • 4 cups apples peeled, cored, and cut in to ½” thick pieces
  • 1 Tablespoon flour
  • 2 Tablespoons (25 g) granulated white sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon lemon juice


  • ¾ cup (90 g) all-purpose flour
  • ¾ cups (75 g) old-fashioned oats *see note
  • ½ cup (107 g) packed light brown sugar
  • ¼ cup plus 2 tablespoons (75 g) granulated white sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter melted


  • Prep oven and pan. Preheat the oven to 375oF. Lightly grease an 8x8” baking dish.
  • Make apple filling. In a large mixing bowl, toss apples, flour, sugar, cinnamon, and lemon juice in a bowl until the fruit is evenly coated. Spread apple mixture into pan. Wipe out the bowl to re-use for the topping
  • Make the oat topping. In the same mixing bowl, stir together the flour, oats, sugar, cinnamon, brown sugar, and salt in a large mixing bowl. Stir in the melted butter until mixture is thoroughly moistened and crumbly. Crumble topping over apples evenly.
  • Bake. Bake at 375°F for about 35-40 minutes until the top is golden brown and the fruit mixture is bubbling. If your oat topping is browning too much, just place some foil over the top until the apples are tender and the crisp is baked through. Cool slightly before enjoying. It's best enjoyed warm, the day that it is made. The topping will soften each day. Eat with whipped cream, ice-cream, or just as is!



  • Make ahead/storage: You can make this apple crisp the day before. Simply assemble the crisp, then cover and refrigerate. Then bake as directed the next day.  Leftover apple crisp can be stored in the fridge, for up to 5 days, but just be aware that the crisp topping can begin to soften with each day.
  • Freezing: Baked and cooled apple crisp can be frozen for up to 3 months. Then when ready to serve, thaw overnight in the fridge before serving. You can then warm the crisp back up in the oven before serving. You can also freeze the crisp unbaked. Simply assemble the crisp and then freeze for up to 3 months. Thaw overnight in the fridge overnight, and then bake as directed.
  • Apples: I love baking with Granny Smith, Honeycrisp, Fuji, or Golden Delicious, and Cortland apples. I find Red delicious to be bland and mushy, and Macintosh make for too mushy of a filling that doesn’t stand up to baking. You can also combine a couple different apples for best texture and taste. One of my favorite combos is Granny Smith and Cortland for tart sweet, soft and crunchy!
  • Old fashioned oats: I prefer old-fashioned rolled oats because they are bigger and provide a better texture. But quick oats can also be used, but the topping may be a bit more powdery.
  • Gluten Free: Simply swap the flour for your favorite gluten free flour, and be sure to use gluten free oats.
  • Nuts: You can stir in 1 cup of chopped walnuts or pecan into the oat topping.
  • Doubling The Recipe: If you have a bigger crowd to feed, simply double the ingredients and then bake in a 9x13 baking dish. You may need to bake for an additional 5-10 minutes.


Calories: 395kcal | Carbohydrates: 62g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 203mg | Potassium: 175mg | Fiber: 4g | Sugar: 39g | Vitamin A: 513IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg