Easy Apple Crisp with Oat Topping

This easy apple crisp is delicious served warm with caramel sauce, ice cream, or whipped cream for the perfect ending to any meal. 

How to Make This Easy Apple Crisp

You'll find a detailed ingredient list and step-by-step instructions in the apple crisp with oat topping recipe below, but let's go over the basics:

What’s In Apple Crisp Topping?

What makes this apple crisp topping so perfect? The rich and crumbly combination of cinnamon, brown sugar, old-fashioned oats, all-purpose flour, and cold butter. 

How to Make This Apple Crisp Recipe With Oats

Here’s a brief overview of what you can expect when you make this homemade apple crisp with oat topping: 

1. Toss the apples in sugar and cinnamon, then place in a prepared baking dish.
2. Make the apple crisp topping and spread over the apples. 
3. Bake the apple crisp until it’s golden brown and bubbly. 

How to Serve Apple Crisp With Oat Topping

This delicious oat-topped apple crisp is perfect serve as-is. However, a scoop of homemade vanilla ice cream or homemade whipped cream will take each serving over the top.

How to Store and Freeze Apple Crisp With Oat Topping

Store the cooled apple crisp with oat topping in an airtight container or cover the dish tightly with foil. Store in the refrigerator for about three days. Reheat in the microwave or in the oven. Freeze it for up to three months. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

“I love this recipe,” raves one Allrecipes community member. “I like cinnamon so I added more to the recipe. I added some lemon juice and water to the apples. Instead of topping with ice cream I drizzled sugar free maple syrup over it.”

“This was wonderful,” according to Dominiqueuebel. “I used Granny Smith and Gala apples. Everyone loved it.”

“No two ways about it - this was beyond excellent for a simple apple crisp,” says naples34102. “Perfectly spiced and sweetened, an ideal ratio of topping to apples, and a topping so crunchy the person next to you can hear it when you chew! This was quite a treat.”

Editorial contributions by Corey Williams