Easy Apple Crisp with Oatmeal Streusel Recipe
When you don’t have time to roll out the dough for an apple pie, a crisp is the next best thing. Just peel, core, and slice the apples; toss them with a bit of sugar and cinnamon; and dump them into a baking dish. Then mix the oats, brown sugar, and butter for the streusel in the same bowl you used for mixing the apples, which saves you a dish to wash. Sprinkle the streusel over the apples, and in about an hour you’ll have an easy dessert of bubbling apples blanketed with a crunchy, sweet topping.
Game plan: Adjust the sugar in this recipe to the sweetness of the apples, using 2 tablespoons for exceptionally sweet ones and 3 if the apples are on the tart side.
This recipe was featured as part of our DIY TV Dinners menus.
- 2 1/2 pounds medium Granny Smith and Golden Delicious apples (about 5 or 6), peeled, cored, and sliced 1/4 inch thick
- 2 to 3 tablespoons granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup packed light brown sugar
- 1/2 cup uncooked rolled oats
- 1/3 cup all-purpose flour
- 4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish
- Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter.
- Combine the apples, granulated sugar, cinnamon, and 1/8 teaspoon of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.
- Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
- Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving.
Beverage pairing: Eifel-Pfeiffer Beerenauslese (half-bottle), Germany. Germany makes some of the world’s finest sweet wines from the Riesling grape, and the wines from the Mosel region in particular can have lovely apple flavors, with hints of pear, honey, orange zest, and spice. Beerenauslese is a designation meaning an extreme selection of highly concentrated sweet grapes that make a fine, clear-flavored, syrupy wine. While sweet, it’s tempered by mouth-watering acidity to keep it perfectly in balance.