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Per serving
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- 1
Prep the apples
Peel and core the apples, then slice them thin and uniform with a sharp knife or a mandoline. Thin, even slices matter more than you'd think — they cook at the same rate, so you won't end up with crunchy slices next to mushy ones. And yes, peel them: tough chewy peels are the one thing that can let a good crisp down.
- 2
Heat the oven and pan the apples
Preheat the oven to 375°F and grease a 9x13-inch baking pan. Spread the sliced apples evenly across the bottom of the pan. It will look like a lot of apples — that's exactly right, they cook down as they bake.
- 3
Make the streusel
In a medium bowl, stir together the brown sugar, flour, oats, cinnamon, and nutmeg. Add the softened butter and cut it in with a fork or pastry cutter until the mixture is crumbly and holds together in clumps. Don't be tempted to cut back on the butter — that ratio of butter to dry ingredients is what makes the topping bake up crisp instead of dry and sandy.
- 4
Top and bake
Sprinkle the streusel evenly over the apples, all the way to the edges. Bake for 35–40 minutes at 375°F, until the topping is golden and a knife slides easily into the center — the apples should be fork-tender. If the topping starts to brown before the apples are soft, tent it loosely with foil and keep going.
- 5
Rest and serve
Let the crisp stand for a few minutes before serving so it sets up slightly. Serve warm or at room temperature, with a scoop of vanilla ice cream on top and a drizzle of caramel sauce if you have it.
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Apple Crisp with Oat Streusel Topping
Created by: SugarAndButter
Ingredients
- 8 apples
- 1 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1 cup old fashioned oats
- 2 tsp cinnamon
- 1 1/2 tsp nutmeg
- 3/4 cup salted butter
- vanilla ice cream
Instructions
- Prep the applesPeel and core the apples, then slice them thin and uniform with a sharp knife or a mandoline. Thin, even slices matter more than you'd think — they cook at the same rate, so you won't end up with crunchy slices next to mushy ones. And yes, peel them: tough chewy peels are the one thing that can let a good crisp down.
- Heat the oven and pan the applesPreheat the oven to 375°F and grease a 9x13-inch baking pan. Spread the sliced apples evenly across the bottom of the pan. It will look like a lot of apples — that's exactly right, they cook down as they bake.
- Make the streuselIn a medium bowl, stir together the brown sugar, flour, oats, cinnamon, and nutmeg. Add the softened butter and cut it in with a fork or pastry cutter until the mixture is crumbly and holds together in clumps. Don't be tempted to cut back on the butter — that ratio of butter to dry ingredients is what makes the topping bake up crisp instead of dry and sandy.
- Top and bakeSprinkle the streusel evenly over the apples, all the way to the edges. Bake for 35–40 minutes at 375°F, until the topping is golden and a knife slides easily into the center — the apples should be fork-tender. If the topping starts to brown before the apples are soft, tent it loosely with foil and keep going.
- Rest and serveLet the crisp stand for a few minutes before serving so it sets up slightly. Serve warm or at room temperature, with a scoop of vanilla ice cream on top and a drizzle of caramel sauce if you have it.