Name: Baked Apple Crisp With Oat Topping
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Ingredients: 6 medium apples (about 2 1/2 pounds / 1.1 kg, peeled, cored and sliced 1/4 inch thick); 1/2 cup granulated sugar (100 g); 2 tablespoons all-purpose flour (16 g); 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 pinch fine salt; 1 cup old-fashioned rolled oats (90 g); 3/4 cup all-purpose flour (95 g); 3/4 cup packed brown sugar (165 g); 1/2 teaspoon ground cinnamon; 1/4 teaspoon fine salt; 1/2 cup unsalted butter (113 g, melted)

This baked apple crisp is the easiest way to turn a bag of apples into a warm, bubbling fall dessert. Tender cinnamon apples bake under a thick blanket of buttery oat topping that comes out deeply golden and extra crunchy — no pie crust to roll, no lattice to weave, and no special equipment needed. Everything mixes up in two bowls, and the crisp is in the oven in about 15 minutes.

Serve it warm with a scoop of vanilla ice cream and you have the kind of dessert that fits a weeknight treat just as well as a holiday table. If you love easy fall baking, this is the recipe to keep on repeat all season long.

Baked apple crisp with oat topping fresh from the oven

Why This Recipe Works

A few simple choices make this baked apple crisp reliable every single time:

Thick-sliced apples hold their shape instead of turning to sauce, so the filling stays chunky and tender.
A little flour tossed with the apples thickens the juices as they bake, so the crisp is never watery.
Melted butter coats every oat in the topping, which helps it bake up evenly crisp and golden instead of dry or soggy.
Plenty of topping. The oat layer is deliberately generous, so every spoonful gets a good crunch.
No crust and no mixer — the topping comes together with a fork in one bowl.

Ingredients

You only need simple pantry staples for both layers of this baked apple crisp. The exact amounts are also in the printable recipe card at the bottom of this post.

For the apples:

6 medium apples (about 2 1/2 pounds / 1.1 kg), peeled, cored and sliced 1/4 inch thick
1/2 cup granulated sugar (100 g)
2 tablespoons all-purpose flour (16 g)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 pinch fine salt

For the oat topping:

1 cup old-fashioned rolled oats (90 g)
3/4 cup all-purpose flour (95 g)
3/4 cup packed brown sugar (165 g)
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/2 cup unsalted butter (113 g), melted

Firm, tart apples such as Honeycrisp or Granny Smith are a good choice here because they keep their shape and balance the sweet topping. Softer eating apples work too, but the filling will come out saucier.

How to Make Baked Apple Crisp

Heat the oven to 350°F (175°C). Lightly grease a 9×9-inch or 2-quart baking dish.
In a large bowl, toss the apple slices with the lemon juice and vanilla. Sprinkle over the granulated sugar, flour, cinnamon, nutmeg and salt, and toss until the apples are evenly coated. Spread the apples in the prepared dish.
In a medium bowl, stir together the oats, flour, brown sugar, cinnamon and salt. Pour in the melted butter and stir with a fork until the mixture forms moist clumps.
Scatter the oat topping evenly over the apples, covering them completely, and press it down very lightly.
Bake for 35 to 45 minutes (about 40 minutes), until the topping is deep golden and crisp and the apple juices are bubbling thickly around the edges.
Rest for at least 15 minutes so the juices thicken slightly. Serve warm, with vanilla ice cream if you like.

Tips for the Best Baked Apple Crisp

Slice the apples evenly, about 1/4 inch thick, so they all finish cooking at the same time.
Do not skip the flour in the filling — it is what turns the apple juices into a glossy sauce instead of a puddle.
For the crunchiest topping, spread it all the way to the edges so the juices bubble up around it rather than over it.
Check for bubbling at the edges, not just color on top. Thick, slow bubbles mean the filling has set.
Let the crisp rest before serving. It will be very hot, and the filling thickens as it cools slightly.

If you bake often, the guides at King Arthur Baking are a handy reference for measuring flour accurately, which helps a topping like this stay crisp rather than dense.

Variations and Storage

Swap half the apples for pears, add a handful of chopped pecans or walnuts to the topping, or stir a pinch of cardamom in with the cinnamon. For a caramel twist, drizzle a little caramel sauce over each serving. For another easy fall dessert with almost no prep, try our Easy Pumpkin Dump Cake — it has the same cozy flavors with a simple cake-mix shortcut.

Cover leftovers and refrigerate for up to 4 days. Reheat in a 350°F (175°C) oven for 10 to 15 minutes to bring the crunch back; the microwave works too, but the topping will soften. The assembled, unbaked crisp can also be covered and refrigerated for a few hours before baking.

Frequently Asked Questions

What are the best apples for apple crisp?

For baked apple crisp, firm, tart apples like Honeycrisp, Granny Smith, Braeburn or Pink Lady are ideal because they hold their shape and their tartness balances the sweet topping. A mix of two varieties gives the filling even more depth.

Can I make baked apple crisp ahead of time?

Yes. Assemble the crisp, cover it and refrigerate it unbaked for up to a day, then bake as directed, adding a few extra minutes if it goes into the oven cold. You can also bake it fully and reheat it before serving.

Why is my apple crisp soggy?

Usually the filling was too juicy or the crisp was served before resting. Even slices, the small amount of flour in the filling, baking until the edges bubble thickly, and a full 15-minute rest all help the topping stay crisp.

Can I use quick oats instead of rolled oats?

Rolled (old-fashioned) oats give the crunchiest topping. Quick oats work in a pinch but make a softer, more uniform topping; avoid instant oats, which can turn gummy.

Does apple crisp need to be refrigerated?

It can sit covered at room temperature for the day it is baked, but refrigerate leftovers after that and use them within 4 days. Reheat in the oven to restore the crunchy top.

However you serve it — plain, with ice cream, or with a drizzle of caramel — this baked apple crisp is the fall dessert that asks the least and gives the most. For another cozy bake that never lasts long, our Classic Banana Bread is just as simple and dependable.