Try this Easy Apple Crisp with Oats recipe, or contribute your own.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
- 6 medium baking apples such as granny smith (2 1/2 to 3 pounds)
- 1 orange, zested and juiced
- 1/4 to 1/2 cup (50 to 100 g) granulated sugar depending on tartness of apples
- 3/4 cup (105 g) all-purpose flour
- 3/4 cup (65 g) old-fashioned rolled oats
- 1/2 cup (100 g) sugar (option: combine 1/4 cup brown sugar
- 1/2 cup (115 g) butter melted (1 stick)
- Carbohydrate 25.5268680448718 g
- Cholesterol 0 mg
- Fat 0.34677733974359 g
- Fiber 4.61643349961745 g
- Protein 0.495637435897436 g
- Saturated Fat 0.075318782051282 g
- Serving Size 1 1 to 8 serving (183g)
- Sodium 27.0701358974359 mg
- Sugar 20.9104345452543 g
- Trans Fat 0.161391256410256 g
- Calories 96 calories
Step-by-step
- Heat oven to 350 degrees F (177 C). Butter a 9-inch square (or 2-quart) baking dish.
- Core apples then cut into 3/4-inch pieces. Add apples to a large bowl with orange zest, orange juice, sugar, cinnamon and nutmeg. Stir then add to baking dish.
- To make the crisp topping, combine flour, oats, sugar and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly. Sprinkle over apple filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
- Bake 1 hour to 1 hour and 30 minutes or until juices are thickened, the apples are tender and the topping has turned light golden brown. If the topping starts to become too brown, cover with aluminum foil and continue to bake until the apples are done.
Golden oat clusters shatter against tender, steaming fruit saturated with spices and citrus. Baking this dessert in standard urban kitchens requires navigating spatial constraints and thermal limitations of compact ovens. Heavy 9-inch square glass baking dishes retain heat efficiently, but ceramic alternatives prevent scorching along the edges during extended baking times. Convection settings must be monitored closely to avoid burning the oat topping before the interior fruit softens.
Achieving contrast relies on managing moisture within the fruit layer. Slicing apples uniformly to three-quarters of an inch ensures they release pectin evenly without pooling excessive liquid into the oat crust, which ruins crunch. Pressing the flour and rolled oats into larger clumps with melted butter before scattering prevents a sandy, uniform layer from forming.
Adjusting sugar quantities depends entirely on fruit selection rather than rigid measurements. Tart varieties like Granny Smith absorb up to half a cup of granulated sweetener without masking natural acidity. Covering the surface with aluminum foil midway through the sixty to ninety-minute bake protects the exterior from over-browning while internal starches gelatinize.
