Classic Apple Crisp with Oat Streusel

This classic apple crisp with oat streusel is simply flavored with lemon and brown sugar to let the apples shine! The oat streusel is crunchy and just a touch sweet.

There is no shortage of crisp recipes on this blog! This is because it is debatably one of my favorite (non-chocolate ?) desserts. It is a super nostalgic dessert for me because my mom used to make apple crisp growing up.

This recipe for apple crisp with oat streusel is closer to the ones I make in the restaurants and the one I am selling for the holidays! Yes, I am selling desserts to ship Nationwide! I know it is exciting!

It is a little more tart than it is sweet, and it has cinnamon mixed into the filling for a warm, comforting flavor. Also, this oat streusel topping is EVERYTHING.

Yes, I mean everything. It has the perfect amount of sweetness from the brown sugar, just the right ratio of oats (non-negotiable), and it holds together and crisps up to crunchy perfection on the top!

The other non-negotiable for me when it comes to apple crisps is a generous amount of topping—no weak topping game around here. You want enough that it is in every bite. I love how the outside is crunchy, and the bottom soaks up some of the juices from the filling like one big, happy family!

Don’t forget the vanilla bean ice cream! I’m not saying this is non-negotiable, but it is certainly advised. Trust me; I’m a professional. ?

Recipe

Apple Crisp with Oat Streusel

5 from 2 ratings

5 from 2 ratings

Chef Lindsey

This classic apple crisp with oat streusel is simply flavored with lemon and brown sugar to let the apples shine! The oat streusel is crunchy and just a touch sweet.

PRINT RECIPE Pin Recipe

Prep Time45 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 16 people

Calories 311 kcal

Ingredients

 

1x2x3x

MetricUS Customary

For the Streusel Topping:

• ▢ 100 g granulated sugar
• ▢ 84 g light brown sugar
• ▢ 205 g all purpose flour
• ▢ 84 g rolled oats
• ▢ ½ teaspoon kosher salt
• ▢ 208 g unsalted butter (cubed (doesn’t have to be soft))

For the Apple Filling:

• ▢ 5 apples (about 2 ½ lbs whole, peeled, cored and sliced ⅛ inch thick)
• ▢ 1 lemon (zested and juiced)
• ▢ 150 g dark brown sugar (packed)
• ▢ 80 g granulated sugar
• ▢ 42 g unsalted butter (cubed)

Makes: 12inch12 x 12inch round

Metric - US Customary

Instructions

 

Make Streusel:

• Preheat oven to 350°F.
• In the bowl of a stand mixer fitted with the paddle attachment, add all ingredients and mix on low speed until a smooth dough forms and no visible butter remains. Set aside. You can make this up to a week ahead of time and refrigerate.
• Can also be made by squeezing the butter into the ingredients by hand.

Prepare your Filling:

• Peel and core apples. I like to slice each half into quarters lengthwise before slicing, which will ensure the filling cooks through before the topping burns. Then slice each apple section in to thin slices about ⅛ inch thick. Place in a large bowl.
• Zest lemons over apples then cut in half and squeeze juice over apples, catching any seeds that fall.
• Add dark brown sugar, granulated sugar and butter. Stir to coat apples.

Assemble and Bake:

• Pour apples into a baking dish. I used a 9 inch oval Le Creuset casserole dish but a 9”x11” baking dish or large cast iron pan will work as well.
• Squeezing the topping together to create clumps, add the topping all over the apples to cover completely. I like to have some small and some large clusters.
• Bake in preheated oven 45-60 minutes until the topping is golden brown and the filling is bubbling in the center. If the topping starts to get too dark, then tent it with some aluminum foil, just remove for the last 10 minutes of baking to crisp it back up!
• Cool and serve!

Video Instructions

Notes

Let’s get into it like a PROFESSIONAL CHEF:

Presentation - Bonus points for serving this crisp with a mound of vanilla bean ice cream or a generous spoonful of vanilla bean anglaise.

Flavor Tips - Taste your fruit for sweetness. You might want more or less sugar depending on the ripeness of the apples. I like to mix and then taste to get a real indication of how the flavors will meld. Lemon is King in Apple Crumble Land. This is the linchpin. Lemon has a magical quality that allows it to enhance all other flavors.

Technique - The key to a thicker filling here is to make sure it bakes long enough! Wait to take the crisp out of the oven until after you can see the filling bubbling. More is more when it comes to streusel topping. The beauty of this recipe is that it allows for some to sink in and absorb some of the apple juices and some to stay on top and get nice and crispy.

Helpful Tools - I used a 9 inch oval Le Creuset casserole dish but a 9”x11” baking dish or large cast iron pan will work as well.

Variations - You could add some warming spices based on your preferences, my grandmother used to add cinnamon! Homemade Apple Pie Spice Mix would be lovely!

Storage - Bake ahead, cool and then freeze for one month. Alternatively, refrigerate leftovers for up to seven days. The streusel topping can be made in advance and refrigerated for 7 days or frozen for up to one month.

Keyword apple dessert recipe, Christmas, Fall, holiday desserts, thanksgiving, winter

Tried this recipe?Mention @cheflindseyfarr