What is the best ever apple crisp with crumb topping? You may be asking yourself that very question. In my kitchen, the answer would have to be this one. It’s a simple Best Apple Crisp Recipe With Oats that only contains six ingredients. The apples turn out super tender and the topping is crunchy and delicious. This dessert is a guaranteed family-pleaser!
One of the best ever apple crisp with crumb topping, looking for great tasting apple crispy? This recipe is a top ten in my opinion. The combination of crunchy, crispy and moist crumb topping with juicy apples makes it an amazing dish. The secret behind this apple crisp is brown sugar which gives this dish a sweet and caramelized flavor. To top it off there’s no need for any extra topping since the crumb topping itself serves as a garnish for this recipe.
This recipe is one of our best-loved recipes, and it’s one we make time and time again. It’s easy to prepare and so versatile—you can use any kind of apple you like! We like to use the best apples for apple crisp here because they’re super sweet and juicy, but really any kind of apple works well in this dish.
The crumb topping is also one of our favorites—it gives the crisp an extra layer of texture and flavor that makes it even more delicious.
Best Ever Apple Crisp With Crumb Topping
This Best Ever Apple Crisp With Crumb Topping recipe contains a homemade classic italian crumb topping. It is really easy to make and there are only 6 ingredients needed. The topping has a great crunchy texture that keeps in place very well, which makes it perfect for adding something extra to your dessert table.
- 150g plain flour, or 100g plain flour, 50g ground almonds
- 125g chilled, unsalted butter, cut into cubes
- 35g demerara sugar
- 35g caster sugar, plus extra for the fruit as required
- About 900g fresh fruit, stoned or cored as necessary and cut into chunks – cooking apples should be softened in a pan with a tablespoon of water and a little sugar first
- Handful of porridge oats / chopped nuts (optional)
1. Pre-heat the oven to 200C. Combine the flour, ground almonds (if using), and butter in a food processor or large bowl, and pulse briefly, or rub with your fingertips, until the mixture resembles very coarse breadcrumbs with a few larger lumps. Add the sugars and stir through.
2. Sprinkle with a little cold water and rake through with a fork until you have a lumpy, crumbly mixture. Put this in the freezer for 10 minutes, or if making ahead, in the fridge until you’re ready to bake.
3. Meanwhile, put your prepared fruit in a lightly greased, shallow baking dish, and sprinkle with sugar – taste it first to see how much you think it needs. You can also add any spices at this point (½ tsp ground cinnamon or ginger, for example, for apples or plums).
4. Arrange the crumble over the top of the fruit – don’t press it down – and sprinkle with oats or nuts if using. Bake for about half an hour, until golden and bubbling, and serve slightly cooled.
Is crumble one of our national treasures – and can anyone make it better than a dinner lady? What do you like to put in it, and what do you serve it with?
Best Apple Crisp Recipe With Oat
Time: 50 minutes
Yield: 8 servings
Apple Crisp is actually a relatively new invention, with the first mentions of it appearing in 1924. Maybe that feels so surprising because it’s so endearingly classic! The Best Apple Crisp boasts tender, juicy, apples soaked in creamy, buttery sweetness. Topped with crunchy, spiced streusel, this dessert balanced light fruity flavors with crispy satisfaction. The Best Apple Crisp really is a timeless fall dish that no one can resist!
For the topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- salt, to taste
- 1/3 cup unsalted butter, cold, cut into small pieces
For the apples:
- 3 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- salt, to taste
- 3-4 large Granny Smith apples, peeled and thinly sliced
- vanilla ice cream, optional, for serving
- caramel sauce, optional, for serving
Preheat the oven to 375 degrees F.
In a medium-sized bowl, combine the flour, rolled oats, brown sugar, baking powder, cinnamon, salt, and cold butter together, using a fork or pastry blender. The mixture should resemble small crumbs.
Set aside in the fridge to remain cool while you prepare the apples.
In a small bowl, combine the melted butter and flour until well blended.
Add the lemon juice, milk, and vanilla and stir well.
Stir in the brown sugar, cinnamon, and salt.
Pour the butter mixture over the apples and toss to coat.
Pour the apple mixture into an 8×8-inch baking dish and spread into an even layer.
Sprinkle the crumb topping evenly over the apples.
Bake until the top is golden brown and set, about 30-35 minutes.
Remove the apple crisp from the oven and allow it to cool for at least 10 minutes before serving.
Serve warm with ice cream and caramel sauce!!
The Best Apple Crisp
Are you looking for the BEST Apple Crisp Recipe? One that is full of flavor and perfected over time to be a NO-FAIL recipe? This is it. My secret? DOUBLE the crisp! I am making this and my Sugar Cookie Recipe as well as a Piggy Pie Dessert for the holidays! (And if you are short on time, try my Apple Dump Cake!)
Apple Crisp Recipe
If you are anything like me, you always think your recipe is the best. I was convinced that the apple crisp I have been making for the last couple years couldn’t be beaten but was I ever wrong. I tried this recipe last fall and have made it at least 15 times since. It is perfect every single time!
It is the ideal combination of rich oat crisp paired with a slightly tart apple (this is important, I will tell you why below) and just the right about of buttery richness. If you are looking for the best apple crisp you have ever tried, look no further. Be sure to top it with my perfect No-Churn Ice Cream!
I opted for Challenge Butter to make sure that my apple crisp would be the best-tasting crisp you will ever try!
Brown Sugar Apple Crisp
Most recipes call for all granulated sugar or 1/2 granulated and 1/2 brown. While these recipes are sweet, they lack the depth of flavor that all brown sugar adds. And after you try this apple crisp, you will definitely understand what I mean! I used light brown sugar, but you can definitely use dark brown sugar as well. If you don’t happen to have any brown sugar on hand, you can always make your own!
How to Make Homemade Brown Sugar
For light brown sugar add 1-2 tablespoons of molasses to 1 cup of granulated sugar. For dark brown sugar add 3-4 tablespoons to 1 cup of granulated sugar. I like to mix up a big batch in my food processor but you can also mix by hand if you prefer.
As you can see I use brown sugar in the apple coating as well as the oat mixture. (This is what makes it a crisp! A “crumble” used to not include oats, but the names are used interchangeably today.)
One thing that makes this recipe unique is that the oat mixture is used on the top AND the bottom. The amazing thing about this layer is that it changes depending on how long you bake the crisp.
If you bake at 375°F for 35 minutes, the bottom oat mixture will be slightly caramelized and gooey while the top will be perfect crispy deliciousness.
If you bake at 375°F for 45 minutes, the bottom oat mixture will be crispy throughout. The top will be darker, but if you prefer a less dark crispy top you can add a foil tent to the crisp after 35 minutes.
Best Apples For Apple Crisp
It is important to use tart apples in order to get that tang that contrasts well with the buttery topping in an apple crisp. Honey crisp (they are crisp and juicy with a honey-sweet and tart flavor) or Granny Smith (they are crisp and sour) are my top two favorites. The Honey crisp was developed right here in Minnesota.
Either of those apples is ideal, but you could also do a combination of the two. Some folks in my extended family love to do a combination of a sweet apple (like Golden Delicious) and a tart apple. When we sampled this version we did enjoy it but found that the leftovers did not reheat as nicely as the version will all tart apples. (they were mushier than we liked)
This recipe calls for 10 cups of apples after they are peeled and sliced. I found this to be anywhere from 7-9 apples depending on the size. When preparing this recipe I like to wait until the very last moment to peel and cut my apples as I want them to stay as crisp as possible. And whatever you do, don’t skip the peeling!