Warm apples, cinnamon and a buttery, crunchy oat topping. This easy apple crisp uses quick oats, so the topping comes together in minutes with no rubbing in cold butter. It’s the perfect way to use up a bag of Ontario apples.
Serves: 6 · Prep: 20 minutes · Bake: 35 to 40 minutes · Pan: 8-inch square baking dish
Ingredients
For the apples
- 6 medium apples (about 6 cups sliced), peeled and thinly sliced
- 1/4 cup (50 g) white or brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
For the topping
- 1 cup (90 g) quick oats or plain instant oats
- 1/2 cup (65 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 1 teaspoon cinnamon
- A pinch of salt
- 1/2 cup (115 g) butter, melted
Method
- Heat the oven to 375°F (190°C). Lightly grease an 8-inch square baking dish.
- Prepare the apples. In a large bowl, toss the sliced apples with the sugar, flour, cinnamon and lemon juice until evenly coated. Spread them in the baking dish.
- Make the topping. In the same bowl (no need to wash it), stir together the oats, flour, brown sugar, cinnamon and salt. Pour in the melted butter and stir with a fork until the mixture is crumbly and everything is moistened.
- Top and bake. Sprinkle the topping evenly over the apples. Bake for 35 to 40 minutes, until the top is golden and the apple juices are bubbling around the edges.
- Cool a little. Let it rest for about 10 minutes so the juices thicken, then serve warm.
Tips
- Mix your apples. A mix of tart and sweet apples gives the best flavour. Try McIntosh, Northern Spy, Honeycrisp or Gala.
- Which oats? Quick oats and plain instant oats both work. Skip flavoured instant oatmeal packets, which have added sugar and flavourings. Large-flake oats also work and give a chewier topping.
- Extra crunchy topping. Add 1/3 cup chopped pecans or walnuts to the topping.
- Serve it with vanilla ice cream, whipped cream or a spoonful of plain or vanilla yogurt.
- Leftovers. Cover and keep in the fridge for up to 3 days. Warm single servings in the microwave or in a 350°F oven.
🔄 Easy swaps for this recipe
- Gluten-free: use oats labelled gluten-free and a gluten-free flour blend.
- Dairy-free: use a plant-based butter or 1/3 cup vegetable oil.
- Less sugar: with sweet apples, you can leave the sugar out of the filling.
- No apples? Use pears, or swap 2 cups of the apples for berries or rhubarb.
- Whole grain: use whole wheat flour in the topping.
A Local Snowbirds kitchen recipe. Photos: Sixteen Miles Out / Unsplash; Patrick Fore / Unsplash.
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