Apple Crisp, with a Ridiculous Amount of Streusel
Am I the only one who thinks apple crisp never has enough streusel? I fixed that. Behold: the mother-load of streusel-y goodness right here. What better way to use up those fresh fall apples? Top with vanilla ice cream and My Favorite Caramel Sauce! Originally published November 16, 2016.
We just had our baby girl a couple weeks ago, and one of the things people always ask is how the other 2 kids are handling it. Eric and I always use the same word: OBSESSED. They love her. They love her so much that sometimes they wake her up just to let her know.
The other day Charlotte was kissing the baby, and I said, “Don’t wake her up! Try blowing her kisses instead.” So Charlotte brings her face about an inch away from the baby’s, and starts blowing her kisses.
Just in case you were wondering, if you blow directly on a baby’s face, they WILL wake up. And they won’t be very happy. Details like this are lost on 5 year olds. “Why wouldn’t you want her to wake up, Mom? She’s so cute!” Ohhhh child.
Homemade Apple Crisp with a Ridiculous Amount of Streusel
My friend Amelia made this apple crisp for a get together last year, and I still haven’t forgotten about it. In your average crisp dessert, I’m usually disappointed with the ratio of fruit to streusel. (I feel like it should be close to a 1:1 ratio, kind of like how these Best Lemon Bars have an equal amount of crust to custard.)
I’m always taking bites of streusel-less apples in an attempt to save the streusel for The Epic Final Bite. (Please tell me I’m not alone in meticulously plotting my food consumption so that I can have an Epic Final Bite.) But Amelia’s crisp was absolutely perfect. SO. MUCH. STREUSEL.
This recipe is deceptively simple; no surprise ingredients here, just about twice the amount of butter and sugar. (You weren’t making apple crisp because you wanted to be healthy, right? Good.) Also this recipe definitely feeds a crowd; it makes a thick 9×13 inch pan. You can easily half the recipe to fit in a square pan if you like.
This would be a perfect (and easy) dessert to make for Thanksgiving next week! Check out my Thanksgiving board on Pinterest for more menu ideas!
Ingredients for Apple Crisp Recipe with Oats
This recipe for apple crisp is just about as simple (and simply delicious) as dessert can get. See the recipe card below for the complete instructions!
- Apples (I like to use a variety. more on that below!)
- Brown sugar
- Flour
- Old fashioned oats
- Cinnamon and nutmeg
- Salted butter
What are the Best Apples for Apple Crisp?
I love to use a mix of varieties when I am making any apple dessert! Today I used a combo of Granny Smith, Fuji, and Pink Lady. The tartness of the Granny Smiths and sweetness of the Fujis and Pink Ladies give great balance.
Using only one type of apple gives you only one flavor profile. Using a blend means your crisp will land somewhere perfectly in the middle of tart and sweet. Here is a list of common apple varieties, listed from most tart (Granny Smith) to sweetest (Fuji).
▪️Granny Smith
▪️Braeburn
▪️Macintosh
▪️Honeycrisp
▪️Red Delicious
▪️Golden Delicious
▪️Ambrosia
▪️Gala
▪️Fuji
Try to get a few tart apples, a few sweet apples, and a few in between apples.
How to Make Apple Crisp with Oats
Here’s a rundown of how to make this homemade apple crisp (full recipe is below!):
- Prep the apples. Peel and core the apples, then slice them into thin pieces using a knife or mandoline.
- Make the filling. Add the apples to a pan. In a separate bowl, mix brown sugar, flour, oats, cinnamon, and nutmeg. Cut in the butter, then sprinkle that over the apples.
- Bake until the apples are fork-tender, then cool for a few minutes and serve with an inappropriate amount of caramel sauce. And ice cream. Please, for the love, don’t forget the ice cream!
Notes on Apple Crisp Crumble topping
What is apple crisp topping made of?
The apple crisp crumble topping in this recipe is made with a combination of brown sugar, flour, oats, cinnamon, and nutmeg. So simple.
How can I make my apple crisp crispy?
If you want crispy apple crisp, you need the right ratio of sugar, flour, and oats to softened butter. The proportions of each in this recipe are perfect – no sogginess or mushiness in THIS streusel!
But here’s the deal. Once you bust into an apple crisp, it’s naturally going to start to soften. The moisture from the apples will start to climb up into your crispy topping. The best course of action on day 2 is to warm it up in a 350 degree oven to re-crisp your crisp. Boom!
How to Serve Apple Crisp with Streusel
With this much warm, streusel-y goodness, you pretty much need vanilla ice cream. I also like to top it with a drizzle of homemade caramel sauce.
The caramel sauce is optional; the ice cream is not. I SAID WHAT I SAID.
How to Store This Recipe for Apple Crisp
Leftovers will last covered on the counter for about 3 days, after that stick it in the fridge. You can also freeze apple crisp! Seal very well and freeze for up to 3 months. Let thaw in the fridge. Then bake it at 350 for a few minutes to re-crisp the topping.
FAQ for Apple Crisp with Oats
What is the difference between apple crisp and apple crumble?
Both crisp and apple crumble start with a base of sliced apples. The primary difference between the two (very similar) desserts is in the topping. A crisp topping always includes oats and/or nuts. A crumble topping is made with flour, sugar, and butter just as the crisp is, but does not include oats or nuts. The two are definitely easy to mix up, but not quite the same!
Do you cover apple crisp when baking?
Nope! Leaving the crisp uncovered is what makes it nice and, well, crispy. If all that heat is trapped inside the pan, you’ll end up with a soggy topping. Say no to the sog.
The only time I do recommend covering the apple crisp is if you notice the oats are starting to burn before the apples are cooked through. Tent with foil and you’ll still get crispy streusel while the apples reach fork-tender perfection.
Do you need to peel your apple for apple crisp?
Yes!! Nobody likes tough chewy apple peels. Have you ever eaten an apple cake, crisp, crumble, or cobbler and thought “Well gosh, this is delicious, but I wish someone had put a bunch of apple peels in here?” No, of course not. I promise you guys, it’s worth the effort.
Other Recipes You’ll Love
Apple lovers rejoice!! ‘Tis time to bake pies, cobblers, and more from these beauties while they’re in season. Try some of my other favorite apple recipes!
- Easy Homemade Apple Cobbler cobbler, crisp, what’s the difference? ONLY EVERYTHING. ok I’m being dramatic, but they are not the same and you need to know.
- Best Dutch Apple Pie Recipe
- How to Make the Best Homemade Apple Pie (one of the most popular recipes on The Food Charlatan)
- Apple Pie Bars this is my favorite recipe from Ina
- Apple Pie Bread from the Country Cook
- Apple Streusel French Toast Bake from Deliciously Sprinkled
- Shredded Apple Pie from Life in the Lofthouse
- Apple Custard Pie with Cinnamon Streusel << It’s an apple pie, but with CUSTARD. So good.
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Apple Crisp with Oats
Ingredients
- 8 large apples
- 1 & 1/2 cups brown sugar
- 1 cup flour
- 1 cup old fashioned oats
- 2 teaspoons cinnamon
- 1 & 1/2 teaspoons nutmeg
- 3/4 cup salted butter, softened
- Vanilla ice cream, pretty much not optional :)
- homemade caramel sauce, click for recipe
Instructions
- Peel and core the apples. Use a sharp knife or mandolin to slice the apples into very thin, uniform pieces.
- Preheat the oven to 375 degrees F. Grease a 9×13 inch pan.
- Add the sliced apples to the pan.
- In a medium bowl, combine 1 and 1/2 cups brown sugar, 1 cup flour, 1 cup oats, 2 teaspoons cinnamon, and 1 and 1/2 teaspoons nutmeg.
- Use a fork or pastry cutter to cut in 3/4 cup softened butter. (That's 1 stick plus another half stick.)
- Sprinkle the streusel over the apples.
- Bake for 35-40 minutes at 375. It is done when a knife inserted in the center slides in easily (the apples should be fork-tender).
- Let stand for a few minutes before serving hot or room temperature.
- Serve with ice cream and this amazing caramel sauce.
- Serves 12-16.
Notes
Nutrition
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Mandolin + me = 3 stitches. However, this was delicious. And so easy….aside from the trip to the urgent care. At first I thought “this is too many apples”. But no, it was the correct amount of apples. The streusel topping was sweet and flavorful. Everyone loved it and it will be seen again for family Sunday dinner. Many thanks for another great recipe.
Oh my gosh Patty, I’m SO sorry that happened!! Mandolins are vicious! I’m glad the apple crisp turned out, but oh man. i hope your finger heals quickly! Thank you for reviewing and warning us 😅
Sounds ideal and delicious! Will definitely be making it soon. Have you had success with freezing it?
Hi Liz! I haven’t tried freezing, I think it would make the top a little mushy. Let me know if you try it and how it goes!
Printed this recipe as my family and I are big apple pie fans! I’ll be making this in the full size! Thanks for sharing your recipe.
I made a half batch due to having four apples that I needed to use, brought it in for “food day” even though it wasn’t my day to bring. Apparently I screwed up. Too many comments on, “Why isn’t there more?! You need to get more apples next time and do the full batch!” Office opens at 8, by 9 there was nothing left. Once again, an amazing recipe!
Rating this in looks alone, I’ve gotta ask about the word “crisp” in the title 1st..: does “crisp” refer to the apples or is the topping crispy?? I ask because I’m not fond of my sister’s Apple Brown Betty because the sugary streusel(?) topping is browned & crispy/ crunchy ☹️ I would really LOVE an “apple-pie” type dessert but with TENDER “coffee-cake-type” streusel. Is the streusel topping on this dessert tender like coffee cake streusel, or is it Crispy Crunchy?
Hi Anne Marie, I totally understand what you’re talking about. This is called a Crisp for a reason, it is indeed crispy. You are looking for an apple cobbler, with a biscuit-y-cake like topping. I have this recipe ready to go actually, it’s next on my list to photograph! I’ll email you the recipe since it won’t be posted for a few weeks.
This is the most delicious apple crisp I’ve ever eaten!! Not to mention, the extra stressed on top. My husband loved it.
I made this with gluten-free 1:1 flour but added an extra 1/2 cup of flour, oats, and brown sugar. My family said it was the best apple crisp I’ve ever made (and I make it many, many times each fall!)m The only type of apple I had on hand was Pink Lady and it lends a perfect amount of tartness.
I think you might be my spirit animal! Lol I landed on this recipe clicking over from your peach cobbler recipe. I’m currently debating with my husband if I’m making a peach cobbler, or peach crisp with all the fresh peaches we just picked off our tree! Lol So yes I to save my streusel to make sure I get one last perfect bite! I agree, most recipes never have enough streusel!
I’m well known by my family and friends for my amazing pies! I get family calling me after Thanksgiving begging me for extra pies! I often have to bake several so everyone gets enough to take extra home! One of my big secrets to baking the perfect apple pies is using a variety of apples. To get the perfect flavor combination. Although this is a crisp recipe. I’ve read many recipes for apple pies, crisps, cobblers, etc. Yours is the first that I’ve seen that mentions using a variety of apples the same as I like to do. I’m really surprised more people don’t do so making apple deserts!
I just really enjoyed reading your thoughts you shared on this recipe. So had to comment and let you know! 🙂
I made the caramel sauce yesterday, and followed your instructions to. the. letter. including timing, candy thermometer, etc. At 7 minutes of boiling, just as the thermometer got to 300°, and as I was reaching to take the pan off the heat the entire mixture went black in an instant. This black wave washed across the top and it just started smoking. I finished making the caramel with the cream and all, but there was no cooking it to 350°. The final result tastes burnt, but to be honest, I kind of like it. I think I’m going to use it to make a burnt sugar cake, because that’s what it is, after all.
Next time I will watch for the color and forego the timer.
Hi zkaren,What kind of oats?Love your recipes!!You always make my day when I get a recipe.
Right now my house is filled with the scent of this apple crisp. I made this for my sweet craving pregnant wife, we haven’t even torn into it yet but I know it’s going to be delicious just by the looks. There was a little place outside of Seattle, WA called the boarding house that made the best apple crisp we’ve ever had, we moved to Arizona a couple years back and haven’t found a good apple crisp yet. I figured I might as well try to make one! It will be hard to beat but the way this smells as it cools it’ll be close! Thank you for the recipe!
After making your wonderful Apple Pie, I had some left over apples so thought I would do an Apple Crisp. Looking through my pantry I found I didn’t have any oats. What I did have was Great Grains Cereal with Dates, Raisins, and Pecans. It was wonderful and I froze some portions and they were as good as before freezing. This is a good alternative but it will be a keeper for me as I don’t keep oats on the shelf.
How fun is this Marilyn! You are so creative. What a great idea. I’m so glad it worked out! Thanks for sharing!
Note to self. Don’t mess with perfection!
Karen, this strudel is perfect the way it is! No crust necessary. I unfortunately found out the hard way.
Way too much liquid for the crust to set. Very soggy. I ended up scrapping the apple strudel out of the pan and ate it out of a bowl. UGH!
With all that said the strudel was delicious!!!!
Can’t wait to make it again (without a crust!)
Karen, I love all of your dishes!! Keep them coming!
Christie
Oh no, I’m sad the crust idea didn’t work out Christie! Well thanks for testing it for us all, now we know!
Quick question. Have you ever placed a crust at the bottom? Just curious.
BTW, I have made this in the past and my guy LOVES, LOVES, LOVES this!!! The streusel is his favorite part! ;-)
BTW, you handled Barbara G. perfectly!!!
Keep the recipes coming! I haven’t had a bad one yet!!!!!
No I haven’t added a bottom crust but now I’m literally questioning all my life’s choices. That would be so good! Try it with the crust from this Peach Slab Pie (It calls for a double crust, just freeze the other half and save for next time.) Let me know how it goes!! I’m so glad you’re having success with the recipes, thanks for commenting!
The average weight of a woman today is the average weight of a man in the 1950s. The average woman weighs 160 pounds. Diabetes because of obesity is on the rise. In my State of Maryland, about 1/3 of children over 10 are obese. Yet you come up with recipes that are laden with carbs, excess sugars and fat. Sure it tastes good. However, is this what we want people to eat. Should u be encouraging unhealthy eating. My recipe for apple crisp calls for 6 apples, 4 tablespoons flour, I tablespoon sugar substitute, cinnamon, 1/2 c oats, 2 T. Brown sugar Splenda and two T. Reduced fat margarine. It is really good if one craves dessert. One could substitute real sugar for the substitute. Your readers would be well served if u developed healthy recipes instead of encouraging unhealthy eating. Though this may be a treat, treats could be somewhat healthy.
Hi Barbara! Moderation in all things! I don’t make Apple Crisp every day…but when I do, I’m definitely not gonna use splenda :) To each his own!
Nobody is forcing anyone to eat these things, don’t blame the recipe provider. Blame the weak willed people that can’t control their addictions. Sugar substitute is no better than the real thing health wise, and I’m sure the op doesn’t care about your recipe. You don’t like it, don’t make.
There are likely thousands of low sugar, low carb, as well as diet dessert recipes that use no sugar, and little to no carbs for those wanting to eat healthy. There are thousands of articles on the subject of healthy eating, diet, overall health and exercise! The weight problem in this country, has little to no relation to those providing recipes! By your comment you would have every dessert recipe that you think is unhealthy removed from availability. That is ridiculous! You want to encourage healthy eating. Go share your recipe on social media! My entire family is extremely healthy, and at a healthy weight! Yet we enjoy desserts like the ones provided by the food Charlton! I love her recipes! Some of us know how to eat healthy, and can enjoy desserts without making them taste bland and boring by trying to make them healthy! Further more, even for those that might be struggling with their weight and health. You’re not going to fix the problem by taking away access to high sugar, high carb recipes! The problem goes easy beyond access to such things! It’s been proven over and over trying to severely restrict someone’s diet usually fails.
But regardless if your opinion is right or wrong. Your attacking a random recipe provider is hardly doing anyone any good.
Best apple crisp ever. My husband says it’s better than his mother’s and she’s the queen of crisps.
The queen of crisps, haha I love it! I hope to earn such a title one day!! ;) Glad you all liked it, thanks so much for reviewing!
This was the best dessert that i have had in years.My family loved it
That is so great Varun, thank you!
Do you think this would come out as good if made Sugar Free?
No Stephanie, probably not! Sugar is a pretty magical substance.
Giiiiiiiiirl….. I’m speechless!
Do you think adding raisins to the apples would work?
Hi Nancy, yes, I think that would be delicious! Great idea!
Do you cook the oats first or use as is?
Hi Cheri! No just use the oats uncooked.
1 word, YUMMMMMMM!
Should we use regular oats or quick cooking oats for this recipe?
How great that your kids love your new baby! I like all the yummy streusel! Yum!
Karen, can this be made up a day ahead? I am hoping to get as many dishes ready for tomorrow and would like to make this today and then warm it up tomorrow. I am like the rest on here and LOVE the streusel. I made the caramel sauce on Monday evening….I could eat it out of the jar!
Hey Denise! Yeah, I think this is the perfect dessert to make ahead! I would just leave it in the counter overnight covered. then about 15-20 minutes before you want to eat it, put it in at 350 until it’s hot. Enjoy! Happy Thanksgiving!!
Haha yes!! The fruit and streusel ratio should definitely be at LEAST 1 to 1 or more ;) So cute that your kids are in love with their baby sister and want to wake her up (not always fun for mama though).
You had me at “ridiculous amount of streusel”. Love this recipe!
It’s hard to resist the streusel, right?? :)
I love how delicious and how easy this recipe looks.
I am going to try to cook it next week.
I hope it tastes great too.
Thank You!
Thanks Kendrick! I hope you love it as much as we did!
I think I just fell in love with you! I am SO the person who methodically eats just so that I can have that epic final bite! My husband laughs at me all the time because he thinks I’m weird the way I eat, haha! Plus, you can NEVER have enough streusel. I’m so with you on that and clearly need this in front of me now. :)
Haha! Next time we get together Lindsay we need to share a meal and talk epic bite-saving strategies. haha!
1. Sounds like you have a happy family! Small bits of joy are what we all need right now
2. I am all for ridiculous amounts of streusel. ALL DAY.
Thank you Annie! Streusel all day erryday!! :)
First of all, I’m with you 100% on streusel; I believe in a 2:1 ratio… er, 1:1. Secondly, thank you for providing me with food to take for Thanksgiving, as I am now considering making this along with your Roasted Garlic Green Beans. :D Also, the Epic Final Bite! Reading that was totally a YOU TOO?! moment! ;P
This is the streusel for you then Lexi! Er, I mean apple crisp. i hope you enjoy it, and the green beans too!! Yay Thanksgiving!!
i made the garlic green beans last week, they were so good! i ate basically the whole pan by myself. no regrets.
Yesssss!!! And you don’t even have to feel guilty eating a pan of green beans! Win.
Totally a last bite planner! Except after the last bite I usually end up scraping the plate and/or finishing off my kids’ desserts.
ahhhh guilty! guilty! They leave all the good stuff half the time.
yum! also, i am totally a last bite planner! or several last bites, even. the only problem with this is that sometimes i’m full before i get to the “good” bites…so of course i eat the good last bites anyway. and then i’ve eaten way more food than i need to…but how could i leave the best part? sigh.
and i think i may have said this here before (in addition to being a last bite planner, i’m also a story repeater) but i used to go into my sister’s room when she was a baby and take her out of her crib when she was sleeping just to hold her. (i was 10.) my mom was NOT impressed, but my little baby sister was just so cute and i loved having my very own real life baby doll! obsessed would definitely have been the term to describe me too, back then :)
Story repeater!! I’m such a story repeater! The worst.
And on your mom’s behalf, I officially hate 10 year old you. Baby-waker-upper!!!! :)
this is only mildly related, but yesterday I saw this viral video (from a nanny-cam) of a tiny 5-foot-tall grandma trying to put the sleeping baby in the crib. she stood on a stool, bent over to gently set the baby down…and then FELL IN. like, on top of the baby. I could not stop laughing.
oh. my. glob.
THAT IS SO FUNNY. XD