Apple Crisp Topping Recipe

Warm your kitchen with this Easy Apple Crisp with Oat Topping, a comforting classic that’s quick, simple, and bursting with sweet spiced apples under a buttery, golden oat crumble.

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No peeling required — just chop, toss, top, and bake your way to a cozy dessert that pairs perfectly with a scoop of ice cream on a crisp evening.

What You Need for Easy Apple Crisp with Oat Topping

• Apples — The star of the show, they bake down into a soft, juicy base full of autumn flavor.
• Brown sugar — Sweetens the filling and brings rich caramel notes to the crumbly topping.
• Cornstarch — Thickens the fruit juices so your crisp isn’t watery.
• Lemon juice — Adds brightness and keeps the apples fresh-tasting.
• Cinnamon & nutmeg — Classic spices that warm every bite.
• Unsalted butter — Melted into the oats for that irresistible crisp topping.
• All-purpose flour — Binds the crumble into golden, buttery clusters.
• Rolled oats — Add hearty texture and a rustic, homey bite.
• Nuts (optional) — Pecans, almonds, or walnuts bring crunch and a toasty depth.

How to Make This Easy Apple Crisp with Oat Topping

Preheat your oven to 350°F and prep an 8×8-inch baking dish. Chop or slice your apples — no peeling needed — and toss them with brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg right in the dish.

Melt the butter, whisk in brown sugar, cinnamon, and salt, then stir in flour, oats, and nuts if you like. Sprinkle this crumbly mixture over the apples, covering them completely. Bake for about 45 minutes until golden and bubbling. Let it rest briefly, then serve warm with a generous scoop of ice cream or a dollop of whipped cream for the ultimate cozy treat.

Tips & Twists for Your Best Crisp Yet

Use a mix of apple varieties for more complex flavor and texture — tart Granny Smith and sweet Honeycrisp are a winning pair. If you’re feeling adventurous, drizzle a bit of maple syrup into the filling for an extra layer of autumn sweetness.

Want to skip the nuts? The oat topping is just as delicious without them, but adding chopped pecans or walnuts gives it a delightful crunch.

This crisp is forgiving — no need to peel the apples unless you prefer it smoother. For a gluten-free version, simply swap the all-purpose flour for almond flour or your favorite gluten-free blend.

Storing & Reheating Leftover Apple Crisp

Keep leftover apple crisp fresh by storing it covered in the fridge for up to five days. To reheat, warm individual servings in the microwave for a quick sweet fix, or pop the whole dish back in a 350°F oven until heated through and the topping is crisp again.

If you’d like to freeze it, wrap it tightly and store for up to three months. Thaw overnight in the fridge, then reheat as usual for that fresh-baked taste any time you crave it.

Apple Crisp Topping Recipe

A straightforward, comforting apple crisp featuring tender spiced apples beneath a buttery, golden oat crumble. No peeling required for a quick, rustic treat.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Apple Crisp Topping Recipe

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Ingredients

Apple Filling:

• 1/2 teaspoon vanilla extract
• 1/4 teaspoon nutmeg
• 1/4 cup 50g brown sugar, packed
• 1 Tbsp 7g cornstarch or arrowroot starch
• 1 and 1/2 pounds 680g apples, about 6 cups sliced or chopped (4 medium apples)
• 1 Tbsp lemon juice
• 1/2 teaspoon cinnamon

Oat Topping:

• 1/2 teaspoon cinnamon
• 1/2 cup 45g rolled old-fashioned oats
• 1/2 cup 57g chopped pecans, almonds, or walnuts (optional)
• 1/4 teaspoon salt
• 1/4 cup 50g brown sugar
• 1/4 cup 56g unsalted butter (4 Tbsp)
• 1/2 cup 62g all-purpose flour

Instructions

• Preheat the oven to 350°F. Quarter the apples, remove cores, then chop into 1-inch pieces or thin slices, leaving the peels on if desired. Arrange the prepared apples in an 8×8-inch or 2-quart baking dish. Sprinkle with brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and nutmeg, then gently toss to coat the fruit evenly. In a large microwave-safe bowl, melt the butter, then whisk in brown sugar, cinnamon, and salt. Stir in flour, oats, and optional nuts until a crumbly mixture forms. Evenly distribute the oat topping over the apple mixture. Bake for 40–45 minutes until the topping is golden and the filling may bubble at the edges. Allow to rest for 5–10 minutes before serving warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of yogurt.

Notes

Storage: Refrigerate leftovers for up to 5 days. Reheat individual portions in the microwave for 30–60 seconds or warm the full dish in a 350°F oven for 15–20 minutes. To freeze, wrap well or store in an airtight container for up to 3 months.

Double batch: Use a 9×13-inch or 3-quart baking dish and bake for 55–60 minutes at 350°F.

Individual servings: Divide filling and topping among six 8-oz ramekins; bake on a sheet pan for 30–35 minutes.

For two: Prepare one-quarter of the recipe (about 1 apple) and optionally swap brown sugar for maple syrup. Bake in two 8-oz ramekins at 350°F for 30–35 minutes, or microwave each for about 3 minutes until bubbling.

Single serving: Make 1/8 of the full recipe or follow the instructions for the two-serving version and refrigerate the second portion for later.