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. 😉
This classic apple crisp with oat streusel is simply flavored with lemon and brown sugar to let the apples and streusel shine!
For the Apple Filling:
5 Medium Apples (about 2 ½ lbs whole, pealed, cored and sliced 1/8 inch thick)
1 Medium Lemon Zested
1 Juice of 1 medium lemon
150 g Dark brown sugar (½ cup + 2T packed)
80 g Granulated Sugar (2/3 cup)
42 g Unsalted butter (cubed, 3 Tablespoons)
For the Streusel Topping:
100 g Granulated Sugar
84 g Light brown sugar
205 g All Purpose flour
84 g Rolled Oats
½ t Kosher Salt
208 g Butter (cubed (doesn’t have to be soft))
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:
Peal 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 1/8 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 & 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!
This makes one large apple crisp. It can be made up to a week in advance. Keep tightly wrapped and refrigerated.