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Baked apple crisp with oat topping fresh from the oven

Baked Apple Crisp With Oat Topping

Baked apple crisp with a thick, extra-crunchy oat topping and warm cinnamon apples — easier than pie, no crust to roll, ready for vanilla ice cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

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

Method
 

  1. Heat the oven to 350°F (175°C). Lightly grease a 9x9-inch or 2-quart baking dish.
  2. 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.
  3. 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.
  4. Scatter the oat topping evenly over the apples, covering them completely, and press it down very lightly.
  5. 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.
  6. Rest for at least 15 minutes so the juices thicken slightly. Serve warm, with vanilla ice cream if you like.